Description
Learn how to make cottage cheese at home with just milk, vinegar, and salt. This easy homemade cottage cheese recipe creates fresh, creamy curds in about 30 minutes and is perfect for cooking, baking, or enjoying as a high-protein snack.
Ingredients
1 gallon whole milk
¾ cup white vinegar or lemon juice
1 teaspoon salt (or to taste)
½ cup heavy cream or half-and-half (optional, for creamy cottage cheese)
Instructions
-
Heat the milk
Pour the milk into a large pot and heat over medium heat, stirring occasionally so it does not scorch. Heat until the milk reaches about 190°F or just before it begins to boil. -
Add the acid
Remove the pot from the heat and slowly stir in the vinegar or lemon juice. The milk will begin separating into curds and whey. Let the mixture sit undisturbed for about 10 minutes. -
Strain the curds
Line a colander with cheesecloth or a clean kitchen towel and carefully pour the mixture through it. The whey will drain away while the curds remain. -
Rinse the curds
Rinse the curds gently under cool running water while breaking them apart slightly with your fingers. This removes excess acidity and gives the cottage cheese a mild flavor. -
Season the cheese
Transfer the curds to a bowl. Stir in the salt and optional cream if you want a richer, creamier cottage cheese. -
Chill and serve
Refrigerate for at least 1 hour before serving. Store in the refrigerator for up to 5 days.
Notes
Whole milk produces the best texture and larger curds.
• Rinsing the curds helps remove sourness and creates a mild cottage cheese flavor.
• For creamier cottage cheese, stir in a little heavy cream or half-and-half before serving.
- Prep Time: 5 MINUTES
- Cook Time: 20 MINUTES
- Category: Cheesemaking, Homemade Pantry Staples
- Method: STOVETOP
- Cuisine: American