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Homemade Cottage Cheese

Julia
Learn how to make soft, creamy homemade cottage cheese with just 3 ingredients. This easy high-protein recipe tastes fresher and better than store-bought.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting 10 minutes
Total Time 25 minutes
Course Breakfast
Servings 2 cups
Calories 591 kcal

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INGREDIENTS
  

  • 8 cups milk, whole milk
  • 3 tablespoons lemon juice, or white vinegar
  • ½ teaspoon salt

INSTRUCTIONS
 

  • Heat the milk: Pour the milk into a large heavy-bottomed pot and heat over medium heat until it reaches about 185°F, just before boiling. The milk should look steamy with small bubbles around the edges but should not fully boil.
    8 cups milk
  • Add the acid: Remove the pot from the heat and gently stir in the lemon juice or vinegar. Within a minute or two, the milk should begin separating into curds and yellowish whey.
    3 tablespoons lemon juice
  • Let it rest: Leave the mixture undisturbed for about 10 minutes so the curds can fully form.
  • Strain the curds: Pour the mixture through a sieve lined with cheesecloth or a clean thin kitchen towel to separate the curds from the whey.
  • Rinse gently: Rinse the curds lightly with cool water to remove excess acidity and keep the flavor mild and fresh.
  • Season: Sprinkle in the salt and stir gently to combine. Avoid overmixing so the curds stay soft and fluffy.
    ½ teaspoon salt
  • Serve or chill: Serve immediately or refrigerate until cold (this is what I do). The texture gets even creamier after chilling for about an hour.
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NOTES

  • Heat the milk slowly - I’ve found gentle heat makes the biggest difference in getting soft creamy curds instead of rubbery ones.
  • Chill before serving - The texture gets much better after a few hours in the fridge. It tastes creamier and more like classic cottage cheese.
  • Don’t over-drain the curds - I like stopping while they still look slightly moist because homemade cottage cheese firms up more as it chills.
  • Storage Tips - Keep in an airtight container in the refrigerator for up to 4 days. Stir before serving if a little whey separates.
  • Do not freeze - The texture becomes watery and grainy once thawed. 

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NUTRITION

Calories: 591kcalCarbohydrates: 47gProtein: 32gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 117mgSodium: 952mgPotassium: 1487mgFiber: 0.1gSugar: 48gVitamin A: 1582IUVitamin C: 9mgCalcium: 1202mgIron: 0.03mg
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