Cottage Cheese Recipe

This Cottage Cheese Recipe is fresh, creamy, and so easy to make at home. With just milk, vinegar, and a few minutes, you can create soft curds that are naturally rich in protein and calcium. Enjoy it as a light snack, mix it with fruit for breakfast, or use it in salads and pasta for a healthy twist.

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Prep Time 5

Cook Time 10

Resting Time 7

Total Time 22

Servings: 2

Course: Breakfast, Cottage Cheese Recipes

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

4 cups whole milk use fresh milk for best results
2 tbsp white vinegar or lemon juice helps curdle the milk
1/4 tsp salt optional for taste
2 tbsp heavy cream or milk optional for creamier texture

Equipment

1 Large saucepan to heat milk
1 Wooden spoon (for stirring)
1 Cheesecloth or clean towel to strain curds
1 Colander for draining
1 Bowl to collect whey

Method

Heat the milk. Pour milk into a large saucepan and heat it over medium heat until it just begins to simmer. Do not let it boil.
Add vinegar or lemon juice. Turn off the heat and slowly stir in vinegar or lemon juice. You will see the milk curdle and separate into white curds and yellowish whey.
Let it rest. Cover and let the mixture sit for 10 minutes to allow full separation.
Strain the curds. Place a colander lined with cheesecloth over a bowl. Carefully pour the mixture through it to collect the curds.
Rinse with cold water. Rinse the curds gently to remove the vinegar flavor.
Squeeze out extra liquid. Gather the cheesecloth and press lightly to remove excess whey.
Add salt and cream. Transfer to a bowl and stir in salt and cream or milk for a soft, creamy texture.
Serve fresh. Enjoy plain, or top it with fruit, honey, or herbs. It pairs beautifully with the Apple Chickpea Salad or the Masters Egg Salad Recipe.

Notes

Use whole milk for richer curds, or low-fat milk for a lighter version.
Avoid over-stirring after adding vinegar; it can make the curds tough.
For extra creaminess, stir in a spoon of yogurt or cream after straining.
Keep in an airtight container in the fridge for up to 4 days.
Try mixing it with the 3 Ingredient Apple Spinach Smoothie for a protein-packed breakfast.