Homemade Cottage Cheese Recipe: Easy, Fresh, and Delicious
Cottage cheese is a creamy, protein-rich delight that has been enjoyed for centuries. Originating as one of the earliest forms of cheese, it was traditionally made in cottages using leftover milk, hence the name “cottage cheese.” With its mild flavor and soft, curd-like texture, this cheese has been a staple in kitchens worldwide, used in both sweet and savory dishes. Making homemade cottage cheese is surprisingly easy and requires just a few simple ingredients. Whether you enjoy it as a healthy snack, a spread, or a protein boost in your meals, this fresh and delicious recipe will bring a homemade touch to your table.
Cottage Cheese Recipe
2-3
servings5
minutes15
minutes200-220
kcalThis Homemade Cottage Cheese is fresh, creamy, and incredibly easy to make with just a few simple ingredients. With its soft, curd-like texture and mild flavor, it’s perfect as a spread, a healthy snack, or a protein boost for your meals. Enjoy it plain, with fruit, or in your favorite recipes for a delicious homemade touch!
Ingredients
4 cups (1 liter) whole milk (preferably fresh and full-fat for a rich texture)
2 tablespoons white vinegar or lemon juice (to curdle the milk)
¼ teaspoon salt (adjust to taste)
2 tablespoons heavy cream or milk (optional, for a creamier texture)
Directions
- Heat the Milk
Pour 4 cups of whole milk into a heavy-bottomed saucepan and heat it over medium heat. Stir occasionally to prevent scorching. Warm the milk until it reaches about 185°F (85°C)—it should be hot but not boiling. If you don’t have a thermometer, look for small bubbles forming around the edges. - Add the Acid
Once the milk is heated, turn off the heat and slowly add 2 tablespoons of white vinegar or lemon juice, stirring gently. You’ll notice the milk starting to curdle as the curds (solid parts) separate from the whey (liquid part). Let it sit undisturbed for 5-10 minutes to allow full separation. - Strain the Curds
Place a cheesecloth or fine-mesh strainer over a large bowl and carefully pour the curdled milk through it. Let it drain for 5-10 minutes, or until most of the liquid has been removed. If you prefer a drier cottage cheese, let it drain longer. For a softer texture, save some whey to mix back in later. - Rinse and Season
Rinse the curds under cold running water for a few seconds to remove any residual acidity from the vinegar or lemon juice. Then, gently squeeze out any excess water. Transfer the curds to a bowl and add ¼ teaspoon of salt (or more, if desired). If you prefer creamier cottage cheese, stir in 2 tablespoons of heavy cream or milk. - Serve and Enjoy
Your homemade cottage cheese is now ready to eat! Enjoy it fresh as a spread, in salads, with fruit, or as a protein-packed snack. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Recipe Video
Notes
- Use Full-Fat Milk – Whole milk gives the best texture and creaminess. Avoid ultra-pasteurized milk, as it may not curdle properly.
- Don’t Overstir After Adding Acid – Gently stir once or twice, then let the milk sit. Too much stirring can break the curds into tiny pieces, making the texture less fluffy.
- Adjust Creaminess to Your Liking – For a richer cottage cheese, mix in a bit of heavy cream or milk after draining. If you prefer it drier, let the curds drain longer.
Conclusion
Conclusion
Making your own homemade cottage cheese is not only easy but also rewarding! With just a few basic ingredients, you can create fresh, creamy, and delicious cottage cheese right in your kitchen. Whether you enjoy it as a spread, mix it into salads, or pair it with fruits and honey, this homemade version is healthier and tastier than store-bought. Plus, you have full control over the texture and flavor! Give it a try, and you’ll never go back to packaged cottage cheese again. Enjoy your homemade goodness!
