How to Make Cottage Cheese at Home
Learn how to make cottage cheese at home with this easy high protein cottage cheese recipe. Made with just milk, lemon juice (or vinegar), and salt, this fresh homemade cottage cheese is creamy, budget friendly, and ready in about 25 minutes.
Ingredients
- 8 cups milk
- 3 tablespoons lemon juice or white vinegar
- ½ teaspoon salt
Instructions
- Pour the milk into a large saucepan or Dutch oven and heat over medium heat until it reaches 185°F, just before it starts to boil. Stir occasionally to keep the milk from scorching.
- Remove the pot from the heat and stir in the lemon juice or white vinegar. Gently mix once, then let the mixture sit undisturbed for about 10 minutes until the curds and whey separate.
- Place a cheesecloth-lined fine mesh strainer over a large bowl. Carefully pour the mixture through the strainer to separate the curds from the whey.
- Rinse the curds gently under cool running water to remove excess acidity and help create a milder flavor. Let the curds drain for several minutes until most of the liquid has been removed.
- Transfer the curds to a bowl and stir in the salt. Serve immediately or refrigerate until chilled.
Notes
- Heat the milk to about 185°F but do not let it boil.
- Lemon juice and white vinegar both work well for curdling the milk.
- Stir gently after adding the acid to keep the curds larger.
- For a creamier texture, stir in a splash of heavy cream after draining.
- Store in the refrigerator for up to 4 days. Freezing is not recommended.
Estimated Nutrition (per serving, based on 4 servings)
- Calories: 165
- Protein: 12g
- Carbohydrates: 10g
- Fat: 8g
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