Easy Homemade Cottage Cheese Recipe: Fresh & Healthy DIY Dairy

Name: Easy Homemade Cottage Cheese Recipe: Fresh & Healthy DIY Dairy
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 gallon Milk (whole or 2%) (For best results, avoid ultra-pasteurized milk.); 1/2 cup White Vinegar (Lemon juice can be used as an alternative.); 1/2 teaspoon Salt (Add to taste after rinsing.)

Learn how to make fresh and creamy cottage cheese right in your own kitchen with this simple, step-by-step DIY recipe. Perfect for a healthy snack or meal!

#Cottage Cheese

#Homemade

#DIY

#Dairy

#Healthy

#Recipe

#Easy Cooking

#Food Prep

#Cheese Making

Milk heating in a pot

Recipe Information

10m

Prep Time

20m

Cook Time

45m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

100

Calories

13g

Protein

Carbs

Fat

Curds separating from whey

Ingredients

Milk (whole or 2%)
(For best results, avoid ultra-pasteurized milk.)
1 gallon
White Vinegar
(Lemon juice can be used as an alternative.)
1 cup

Salt
(Add to taste after rinsing.)
1 teaspoon

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Straining cottage cheese

Instructions

0/6 completed

1
Pour milk into a large, heavy-bottomed pot and heat over medium-low heat, stirring occasionally, until it reaches 180°F (82°C). Do not boil.
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15m
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Pour milk into a large, heavy-bottomed pot and heat over medium-low heat, stirring occasionally, until it reaches 180°F (82°C). Do not boil.
15m
Using a thermometer is recommended for accuracy.
2
Remove the pot from the heat and slowly pour in the white vinegar, stirring gently for about 30 seconds. The milk will begin to curdle.
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1m
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Remove the pot from the heat and slowly pour in the white vinegar, stirring gently for about 30 seconds. The milk will begin to curdle.
1m
Stirring too vigorously can break up the curds too much.

3
Let the milk sit undisturbed for 10 minutes. You will see clear separation between the curds (solids) and whey (liquid).
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10m
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Let the milk sit undisturbed for 10 minutes. You will see clear separation between the curds (solids) and whey (liquid).
10m
The longer it sits, the firmer the curds will be.
4
Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander, allowing the whey to drain through.
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5m
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Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander, allowing the whey to drain through.
5m
Save the whey for baking or other uses, as it's nutritious!
5
Gather the edges of the cheesecloth and rinse the curds under cool running water for 1-2 minutes to remove any lingering vinegar taste.
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2m
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Gather the edges of the cheesecloth and rinse the curds under cool running water for 1-2 minutes to remove any lingering vinegar taste.
2m
Gently squeeze the cheesecloth to remove excess water.

6
Transfer the cottage cheese to a bowl, add salt to taste, and gently mix. Serve immediately or store in an airtight container in the refrigerator.
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2m
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Transfer the cottage cheese to a bowl, add salt to taste, and gently mix. Serve immediately or store in an airtight container in the refrigerator.
2m
Cottage cheese can be customized with herbs, spices, or fruit.