Cottage cheese, with its creamy texture and mild flavor, is a versatile dairy product that can be enjoyed on its own or incorporated into various recipes.
Making easy homemade cottage cheese allows you to control the quality of ingredients, customize the taste, and enjoy the satisfaction of creating something from scratch.
Each spoonful of this creamy, delicate cheese tells a story of fresh milk, patiently curdled and strained to perfection. While the supermarket aisles offer quick fixes, nothing compares to the rich taste and texture of cottage cheese crafted in your own kitchen.
It’s more than just a dish; it’s an experience, a connection to the past, and a delicious testament to the joys of homemade goodness!
How to Make Homemade Cottage Cheese
Homemade cottage cheese is more than just a fancy name for a vacation made out of cheese (although that would be pretty amazing). It’s a delicious and versatile cheese that can be enjoyed on its own or used as an ingredient in various dishes.
Cottage cheese is made from the curds of cow’s milk and has a slightly tangy flavor and a creamy texture that many love.
Essential Ingredients
You’ll need just a few simple ingredients to make your cottage cheese. Milk
- Opt for fresh, whole milk for the best results.
- A starter culture or an acid, such as lemon juice or vinegar, helps the milk curdle.
- Pinch of salt to enhance the flavor.
Equipment for Making Homemade Cottage Cheese
Making cottage cheese can be simple without any fancy equipment. You already have everything you need in your kitchen.
A large pot, a thermometer to monitor the milk’s temperature, a slotted spoon or ladle to stir and scoop the curds, and a cheesecloth or fine-mesh strainer to drain the liquid from the curds are all you need to get started.
Easy Cottage Cheese
Here is the method of how I made homemade cottage cheese!
Step 1: Heating the Milk
Pour your fresh milk into a large pot over medium-low heat. Stir occasionally to prevent the milk from scorching. You’ll want to bring the milk to a temperature of around 120°F (49°C).
Use your trusty thermometer to keep an eye on the temperature.
Step 2: Adding Starter Culture or Acid
Once the milk reaches your desired temperature, it’s time to add the secret ingredient that will help it transform into delicious curds.
Whether you choose a commercial starter culture or a natural acid like lemon juice or vinegar, add it to the pot and stir everything well. Let the milk sit undisturbed for about 10 minutes to allow the curds to form.
Step 3: Curd Formation and Cutting
After 10 minutes of peaceful curd formation, it’s time to cut the curds. Gently insert a long knife into the pot and make horizontal and vertical cuts to create small curds.
Be careful not to over-stir, or you’ll have mushy curds. Let the curds rest for about 5 minutes.
Step 4: Heating and Stirring
Place the pot back on the stove and gradually raise the temperature to around 105°F (40°C). Stir the curds gently to help them cook evenly and prevent clumping.
Monitor the temperature to ensure it doesn’t get too hot or too cool. After about 15 minutes of stirring, remove the pot from the heat.
How To Make Flavored Cottage Cheese
Add some tasty mix-ins to take your cottage cheese to the next level. Chopped fresh vegetables like cucumbers or bell peppers can add crunch and flavor. You can also mix in some cooked and cooled quinoa for an added protein punch.
Get adventurous and experiment with different combinations to find your favorite mix-ins.
Easy Homemade Cottage Cheese
Equipment
- Measuring cups and spoons
- Slotted spoon
- Large pot
- Cheesecloth (or clean kitchen towel)
- Colander
- Medium Bowl
Ingredients
- ¾ cup white vinegar
- 1 teaspoon salt
- 1 gallon whole milk NOT ultra-high temperature
- 3 tbsp heavy cream optional
Instructions
- Pour milk into a large, heavy-bottomed pot.
- Heat the milk slowly to 190°F/88°C, stirring regularly to avoid burning at the bottom of the pot.
- Remove the pot from heat and pour in vinegar, stirring a few times.
- Cover the pot and let it rest for 30 minutes.
- Meanwhile, prepare a colander by lining it with a clean piece of doubled cheesecloth or a tea towel.
- Place the colander over another bowl to catch the liquid (whey) that drips out.
- Spoon the solids from the pot into the lined colander and let it drain for 30 minutes.
- Gather the ends of the cloth tightly together, forming a cloth-wrapped ball of cheese.
- Run cold water over the cheese ball, kneading and squeezing it until it cools down completely.
- Dump the cheese out of the cloth into a bowl and break it into small curds using a spoon.
- Stir in salt to taste.
- For creamy cottage cheese, add heavy cream 2 tablespoons at a time until reaching the desired consistency.
- Check the taste and add more salt if needed.