Quick Description
This homemade fresh cottage cheese is soft, creamy, and slightly tangy. Made with just milk, vinegar or lemon juice, and optional cream for richness, it’s simple, natural, and free from additives. Perfect for spreading, cooking, baking, or enjoying with fruit.
Fresh, budget-friendly, and ready in under an hour.
Servings & Timing
- Servings: About 2 cups cheese
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Rest & Drain Time: 30–60 minutes
- Total Time: About 1 hour
Ingredients
- 1 liter (4 cups) whole milk (preferably raw or non-homogenized)
- 200 ml (¾ cup) heavy cream (optional for extra richness)
- 2 tablespoons white vinegar or lemon juice
- ½ teaspoon sea salt (adjust to taste)
Step-by-Step Instructions
1. Heat the Milk
Pour milk (and heavy cream if using) into a saucepan.
Heat over medium heat, stirring occasionally, until it reaches about 185°F (85°C) — just before boiling.
You’ll see steam and small bubbles forming around the edges.
2. Add Acid
Remove from heat.
Slowly stir in vinegar or lemon juice.
Let sit undisturbed for 5–10 minutes.
You’ll see the milk curdle — white curds separating from yellowish whey.
3. Strain the Curds
Place a cheesecloth or clean kitchen towel over a colander.
Pour mixture through to separate curds from whey.
4. Rinse (Optional)
Rinse curds gently under cold water if you prefer milder flavor.
5. Drain
Let drain for 20–40 minutes depending on desired texture.
Short drain = creamier
Longer drain = drier and firmer
6. Season
Transfer to bowl and add sea salt. Mix gently.
7. Serve or Store
Enjoy immediately or refrigerate.
Texture Guide
- Drain 20 minutes → Soft and creamy
- Drain 40+ minutes → Firm and crumbly
Nutrition (Approx. Per ½ Cup)
- Calories: 110–150
- Protein: 8–10 g
- Carbs: 3–4 g
- Fat: 8–10 g
(Varies based on cream used)
Benefits
- High in protein
- No preservatives
- Customizable texture
- Budget-friendly
- Great for weight loss diets
Ways to Use
- Spread on toast
- Add to salads
- Mix with herbs
- Use in baking
- Add to scrambled eggs
- Blend into dips
Storage
- Refrigerate up to 5 days
- Store in airtight container
- Do not freeze (texture changes)
FAQs
Why didn’t my milk curdle?
Milk may not have been hot enough. Reheat and add a little more acid.
Can I use low-fat milk?
Yes, but cheese will be less creamy.
What can I do with whey?
Use in smoothies, baking, soups, or water plants.
