How to Make Cottage Cheese
If you’ve ever wondered how to make cottage cheese at home, this simple method gives you soft, tangy curds you can finish exactly to your taste. This recipe is fresh, creamy, and totally free of weird additives.
Servings: 6
Equipment
- Fine mesh strainer or colander
- Cheesecloth (Muslin cloth) or clean thin kitchen towel
- Airtight container
Ingredients
- 1 gallon whole milk
- ¾ cup white vinegar or lemon juice (for more tang)
- 1 teaspoon kosher salt (non-iodized) plus more to taste
- ¼ cup heavy cream optional
- 3 tablespoons plain yogurt optional, with live cultures
Instructions
- Line a colander with cheesecloth or set a fine-mesh sieve over a large bowl and set it aside.
- Pour the milk into a heavy-bottomed pot and warm it over medium heat. Stir occasionally to prevent scorching until the milk reaches 180°F to 190°F and looks steamy with small bubbles around the edge.
- Remove the pot from the heat and slowly stir in the vinegar or lemon juice for about 20 to 30 seconds. Cover the pot and let it sit until the curds set and the whey looks pale yellow-green, about 20 to 30 minutes.
- Carefully pour the mixture into the lined colander. Let it drain until the curds reach your preferred texture, which usually takes 10 to 30 minutes.
- For a milder flavor and firmer curds, rinse them under cold water while gently squeezing the cloth. For a tangier and softer cottage cheese, skip the rinsing step and just squeeze the cloth lightly to remove excess liquid.
- Transfer the curds to a bowl and break them up with a spoon. Stir in the salt, then add the heavy cream and/or yogurt if you want a creamier, tangier finish. Serve immediately or chill in the refrigerator.
Video
Notes
Milk: Whole milk gives the creamiest curds; 2% works but the yield and richness can be lower.
Temperature matters: If the milk doesn’t curdle well, it likely didn’t reach 180 to 190°F.
Texture control: Drain less time for softer curds; drain longer for drier, crumblier curds.
Rinse or not: Rinsing makes the flavor milder and the curds firmer; skipping the rinse keeps it tangier and creamier.
Whey: Save the drained whey for smoothies, soups, stews, or baking.
Nutrition
Calories: 424kcal | Carbohydrates: 31g | Protein: 22g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 644mg | Potassium: 983mg | Sugar: 31g | Vitamin A: 1171IU | Vitamin C: 0.2mg | Calcium: 805mg | Iron: 0.03mg