Homemade Cottage Cheese
This homemade cottage cheese recipe is simple and delicious. It's also way cheaper than the store-bought stuff. You can adjust the fat content, curd size, and creaminess to suit your preferences. I can't wait for you to try it!
Servings: 4 servings
Calories: 348kcal
Equipment
- Large Bowl
- Cheese Cloth (or kitchen towel)
Ingredients
- 8 cups milk
- 6 tablespoon white vinegar
- 1/4 cup heavy cream optional
- Salt to taste
Instructions
- Pour the milk into a cast iron Dutch oven or heavy-bottomed sauce pot.8 cups milk
- Attach a digital kitchen thermometer to the pot.
- Over medium heat, warm the milk to 185°-190° F. Stir regularly to prevent the milk on the bottom of the pan from burning. The milk will get frothy as it warms, but it should not boil.
- Once the milk is to temperature, turn off the heat and pour in the vinegar. Give it a good stir, but try not to crush the curds.6 tablespoon white vinegar
- At this point, the milk will begin to curdle. Remove from the heat, cover, and allow to sit at room temperature for 30 minutes.
- Line a large bowl with a large kitchen towel or cheesecloth.
- Strain the curds through the towel/cheesecloth.
- Gather the cheesecloth by the ends with one hand. With the other hand, squeeze out the excess liquid (whey).
- Unwrap the cheese and place it into a bowl. Use a wooden spoon to break apart the cheese curds.
- Optional: For creamier cottage cheese, add heavy cream to taste. Add in 2 tablespoons at a time until it reaches your desired consistency.1/4 cup heavy cream
- Add salt to taste.Salt to taste
- Chill in the fridge for at least an hour before serving. Homemade cottage cheese will last about 5 days in the fridge. But if your milk is getting close to the expiration date, I recommend using it up sooner.
Notes
- Do not use ultra-pasteurized milk. The high heat in the ultra-pasteurization process alters the milk proteins and bacteria needed to make cottage cheese.
- Boiling the milk may create firmer curds and yield less cheese. I recommend using a fry thermometer to make sure you stay within the 185°-190° F range.
- You can use the leftover whey in smoothies, soups, and other recipes. We even use it to fertilize our garden beds sometimes.
- The curd size only affects the texture, not the taste. Break up the curds as much or as little as you prefer.
- You can use any type of milk, from skim to whole. The more fat in the milk, the more fat and flavor in the cottage cheese.
- If you prefer thick cottage cheese, mix in less or no heavy cream. Or, if you like a creamier texture, add cream to taste.
Nutrition
Serving: -1 | Calories: 348kcal | Carbohydrates: 23g | Protein: 16g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 190mg | Potassium: 747mg | Sugar: 24g | Vitamin A: 1009IU | Vitamin C: 0.1mg | Calcium: 611mg | Iron: 0.02mg
