Homemade Cottage Cheese: Simple and Delicious DIY Recipe
Making your own homemade cottage cheese is incredibly satisfying to create from scratch.
It’s a great way to enjoy fresh, creamy cheese. This recipe is perfect for anyone looking to use simple ingredients and avoid store-bought options. Or you are a dairy farmer on a small scale or even a larger scale.
Servings: 4 servings, 4 cups
Calories: 622kcal
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Equipment
Large pot
Wooden spoon
Cheesecloth or tea towel
Mixing Bowls
Storage Containers
Ingredients
- 1 Gallon Fresh Whole Milk or raw milk, if preferred
- 1/4 Cup Heavy Cream or sour cream, for added creaminess
- 1/4 Cup Lemon Juice or white vinegar, for curdling
- 1/2 Teaspoon Kosher Salt or to taste
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Instructions
- Begin by pouring a gallon of milk and heavy cream into a large pot. If you’re using a thermometer, heat the milk on medium heat until it reaches around 190°F. If you don’t have a thermometer, heat the milk until it’s just about to simmer (small bubbles around the edges but not boiling).1 Gallon Fresh Whole Milk, 1/4 Cup Heavy Cream
- Slowly stir in the lemon juice or white vinegar with a wooden spoon. This will start to separate the milk proteins, creating soft curds. Give it a good stir and watch as the curds form.1/4 Cup Lemon Juice
- After stirring, remove the pot from heat and let it sit for about 10-15 minutes. This rest time allows the curds to fully develop, forming a solid curd and leaving the whey (liquid) behind.
- Place a cheesecloth or tea towel over a large bowl and carefully pour the curds and whey into the cloth. Gather the edges of the cloth and gently press to remove excess whey. For a creamier texture, rinse the curds with cold water, which helps remove extra whey and creates a smaller curd size.
- Transfer the strained curds to a large bowl and add a little salt for flavor. For a creamy cottage cheese, stir in heavy cream or sour cream until you reach the desired texture.1/2 Teaspoon Kosher Salt
- Transfer your cottage cheese to an airtight container and refrigerate. Homemade cottage cheese has a shelf life of about 5-7 days in the fridge.
Nutrition
Calories: 622kcal | Carbohydrates: 46g | Protein: 32g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 130mg | Sodium: 654mg | Potassium: 1449mg | Fiber: 0.04g | Sugar: 46g | Vitamin A: 1753IU | Vitamin C: 6mg | Calcium: 1175mg | Iron: 0.03mg