Description
Fresh, creamy, and easy to make—this homemade cottage cheese recipe uses just 4 ingredients and delivers delicious results in under an hour. Perfect for snacks, salads, and more.
Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- ½ cup white vinegar or lemon juice
- 1 teaspoon salt (adjust to taste)
- ½ cup heavy cream (optional, for creamier texture)
Instructions
- Heat the Milk – Pour milk into a large pot. Heat over medium until it reaches 190°F, stirring occasionally to prevent scorching.
- Add the Acid – Remove from heat. Stir in vinegar or lemon juice until curds form.
- Rest – Cover and let sit for 10 minutes.
- Strain the Curds – Pour into a cheesecloth-lined colander, letting whey drain off.
- Rinse & Season – Rinse curds under cold water, sprinkle with salt, and stir in cream if desired.
- Serve or Store – Enjoy fresh or refrigerate in an airtight container for up to 5 days.
Notes
- Use the freshest milk possible for the best flavor.
- For softer curds, reduce draining time; for firmer curds, let it drain longer.
- Lemon juice gives a mild citrus note; vinegar offers a sharper tang.
- Save the whey—it’s great for baking bread or adding to smoothies.
- Prep Time: 10 minutes
- Cook Time: 50 minutes