Cottage Cheese Homemade
A simple and fresh homemade cottage cheese recipe made with just a few ingredients. Perfect for a healthy snack, breakfast, or as an addition to salads and desserts!
Ingredients
- 1 gallon whole milk (or 2% milk for lower fat)
- ¾ cup white vinegar or lemon juice
- 1 tsp salt (optional, to taste)
- ¼ cup heavy cream or half-and-half (optional, for creaminess)
Instructions
- Pour the milk into a large pot and heat over medium heat until it reaches 120°F (49°C). Stir occasionally to prevent scorching.Remove the pot from heat and gently stir in the vinegar or lemon juice. Let it sit for 10-15 minutes until the milk curdles and separates into curds and whey.Line a colander with cheesecloth and place it over a large bowl. Pour the curdled milk into the colander to separate the curds from the whey.Rinse the curds under cold water to remove any residual vinegar or lemon juice.Gather the cheesecloth and gently squeeze out excess liquid. Transfer the curds to a bowl.Add salt and heavy cream (if using) to the curds and mix gently. Adjust seasoning to taste.Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use fresh, high-quality milk for the best results.
- Adjust the creaminess by adding more or less heavy cream.
- Save the whey for use in smoothies, soups, or baking.