Ingredients
- 1 gallon (3.8 liters) whole milk
- 1/2 cup white vinegar or lemon juice
- 1 teaspoon salt (adjust to taste)
- 1/2 cup heavy cream (optional, for creamier cottage cheese)
- Ice water (for rinsing curds)
Instructions
- Heat the Milk
Pour the milk into a large heavy-bottomed pot. Slowly heat it over medium heat until it reaches about 190°F (88°C). Stir occasionally to prevent scorching at the bottom of the pot. Do not allow the milk to boil. - Add the Acid
Once the milk reaches the correct temperature, turn off the heat. Slowly pour in the vinegar or lemon juice while stirring gently. Within a few seconds, you will see the milk begin to separate into curds (solid white pieces) and whey (yellowish liquid). - Let It Rest
After mixing in the acid, cover the pot with a lid and let it sit undisturbed for 30 minutes. This resting time allows the curds to fully form and firm up. - Strain the Curds
Place a colander over a large bowl and line it with cheesecloth or a clean kitchen towel. Carefully pour the curdled milk mixture into the colander. The whey will drain out into the bowl while the curds remain on top. - Rinse with Cold Water
Rinse the curds under cold running water to remove excess whey and to stop the cooking process. Use your fingers or a spoon to gently break the curds apart so the water can flow through them properly. - Drain Completely
Allow the curds to drain for 5–10 minutes. The longer you drain, the drier the final texture will be. For creamier cottage cheese, leave a little moisture in the curds. - Add Salt and Cream
Transfer the curds to a mixing bowl. Add salt to taste. For a creamier, richer cottage cheese, stir in the heavy cream at this stage. Mix gently until fully combined. - Chill Before Serving
Place the cottage cheese in an airtight container and refrigerate for at least one hour before serving. This resting time allows the flavors to develop.
Serving Suggestions
Homemade cottage cheese can be enjoyed in many delicious ways:
- Spoon it into a bowl with fresh fruit, honey, or jam.
- Add it to breakfast toast with tomatoes, cucumbers, or avocado.
- Use it as a topping for baked potatoes or savory casseroles.
- Mix it into pasta salads for a creamy texture.
- Blend it into smoothies or pancake batter for extra protein.
- Serve it as a healthy snack with nuts and herbs.
Its mild flavor and soft, creamy texture make it suitable for both sweet and savory dishes.
Storage Tips
Store your homemade cottage cheese in an airtight container in the refrigerator. It will stay fresh for 4–5 days. If it begins to dry out, you can stir in a small splash of cream or milk to restore the original creamy consistency.
Why Make Cottage Cheese at Home?
Homemade cottage cheese offers several advantages over store-bought versions:
- Cleaner ingredients: No preservatives, stabilizers, or artificial additives.
- Control over texture: Make it creamier or drier depending on your taste.
- Customizable flavor: Add herbs, spices, fruits, or sweeteners.
- More affordable: One gallon of milk produces a generous amount of cheese.
- Naturally fresh: Enjoy the pure taste of homemade dairy.
For those who enjoy cooking from scratch, this recipe is a wonderful way to explore simple cheese making.
Tips for Best Results
- Use fresh, high-quality milk for a cleaner flavor.
- Avoid ultra-pasteurized milk, as it may not curdle well.
- If the curds don’t form immediately, add another tablespoon of vinegar.
- Be gentle when handling curds to keep the texture smooth and fluffy.
- Adjust cream and salt based on your preferred richness.