Cottage Cheese

4.72 from 7 votes

Homemade cottage cheese is a healthy and tasty snack when served with fresh fruit, a rich and savory addition to main dishes, and the perfect base for creamy and healthy dips.

Prep Time5

Cook Time45

Additional Time2

Course: Breakfast, Snack

Cuisine: American

Keyword: cheese

Servings:

Author: Lisa Bass

Ingredients

6 cups whole milk
⅓ cup white vinegar
1 tsp salt
¼-½ cup heavy cream

Instructions

Pour the milk into a large pot over medium heat. Stir often so the bottom doesn't scald and the heat is dispersed. Heat slowly until it begins to simmer or reaches 185 degrees Fahrenheit. It will be frothy but should not boil.
Add the vinegar and salt to the milk. Stir, then remove from the heat and let sit for 45 minutes. You will see the milk curdling.
Strain the curds through some cheesecloth or a tea towel positioned over a large bowl to catch the whey. Place the curds into a bowl with a lid or plastic wrap and refrigerate for 2 hours.
Once chilled, gently break up the curds and mix with ¼ cup of heavy cream. For a smaller curd, break it up a little more, and for a creamier consistency, add another ¼ cup of cream. Serve cold.

Notes

Bring the milk to temperature, but be careful not to boil or heat it too quickly as this can impact the strength of the curds.
Don’t use ultra-heat processed milk.
As an added step, you can gently rinse the strained curds with cold water to make them less sour before adding the cream.
Strain well to end up with firm curds. You can squeeze the cottage cheese inside the cheesecloth or tea towel to remove even more liquid.
When storing the cottage cheese in the refrigerator, you can place the airtight container upside down, creating an air pocket that serves as a vacuum seal to extend the freshness.

Nutrition