Fresh, Creamy, and Perfect for Any Dish
Making homemade cottage cheese is surprisingly simple and incredibly rewarding. With only a few basic ingredients, you can create a rich and creamy cottage cheese that’s perfect for breakfasts, snacks, or even as an ingredient in other recipes. This mild, fresh cheese pairs beautifully with fruits, salads, or simply on its own. Whether you’re looking for a healthy snack or a way to use up extra milk, this recipe offers a nutritious and delicious solution.
Homemade cottage cheese is great for breakfast gatherings, brunch parties, or health-conscious events. It’s also perfect for casual family meals or as a healthy addition to any holiday spread.
How to Make From Scratch Cottage Cheese:
- Heat milk until it reaches a near boil.
- Add an acidic agent (such as lemon juice or vinegar) to curdle the milk.
- Once curdled, strain the mixture through cheesecloth to separate the curds from the whey.
- Press and cool the curds to create fresh, homemade cottage cheese.
When to Flip Cottage Cheese:
No flipping is necessary for cottage cheese, but be sure to stir the milk gently after adding the acidic agent to encourage even curdling.
How to Reheat Cottage Cheese:
Cottage cheese is best served fresh and at room temperature, but if you need to reheat it for a recipe, do so gently in a saucepan over low heat. However, be mindful not to overheat, as it can lose its texture.
Can You Save Batter Cottage Cheese?
Since cottage cheese isn’t a batter, you can store any leftover cheese in an airtight container in the fridge for up to 5 days.
Can You Freeze Cottage Cheese?
Yes, you can freeze cottage cheese, but its texture may change after thawing. It’s best used in cooked dishes like casseroles once frozen and thawed.
Ingredients:
- 4 cups whole milk
- 2 tbsp white vinegar or lemon juice
- ¼ cup cream (optional, for creamier texture)
- Salt to taste
Directions:
- In a large saucepan, heat the milk over medium heat until it reaches about 85°C (185°F), just before boiling.
- Remove the milk from heat and stir in the vinegar or lemon juice. Let it sit for 5-10 minutes, allowing the milk to curdle and form curds.
- Line a colander with cheesecloth and carefully pour the curdled mixture into it to strain out the whey.
- Let the curds drain for 5 minutes, then gather the cheesecloth and gently press to remove excess moisture.
- Transfer the curds to a bowl and stir in cream (if using) for extra richness. Season with salt to taste.
- Serve fresh, or store in the fridge for up to 5 days.
Editor’s Note:
You can experiment with the creaminess of your cottage cheese by adjusting how much cream you add. For a drier, low-fat option, skip the cream entirely. This recipe is a wonderful base for both savory and sweet dishes!
Nutrition Facts (per serving):
- Calories: 120
- Fat: 6g
- Carbs: 8g
- Protein: 10g
- Fiber: 0g
- Sugar: 7g
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