Easy Homemade Cottage Cheese Recipe

Hey friends!

Ever thought about making your own cottage cheese at home?

Trust me, it’s easier than you might think!

Today, I’m diving into the simple steps to whip up creamy, delicious cottage cheese.

It’s fresh, tasty, and so much better than store-bought.

Let’s get started on this fun kitchen adventure!

Preparation Time	35-40 minutes
Cooking Time	20-25 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Ingredients

• 1 gallon milk
• 3/4 cup white distilled vinegar
• Salt (optional)
• Cream (optional)

Step 1: Gather Your Ingredients

Start by gathering your ingredients, which include 1 gallon of milk and 3/4 cup of white distilled vinegar.

Optionally, you may want to have some salt and cream on hand for later to enhance the flavor and creaminess of the cottage cheese.

Step 2: Heat the Milk

Pour the milk into a heavy-bottomed saucepan, preferably cast iron or stainless steel.

Begin heating the milk gently over medium heat, stirring occasionally.

Keep an eye on the temperature, and aim for it to reach 120°F (49°C).

This process should take about 20-25 minutes.

Step 3: Add the Vinegar

Once the milk reaches the desired temperature, remove it from the heat.

Slowly add 3/4 cup of white distilled vinegar to the warm milk while gently stirring for about 1-2 minutes.

You’ll notice the milk beginning to curdle as you stir.

Step 4: Allow Curds to Form

Cover the pot with a lid and let it sit for 30 minutes.

This resting period allows the curds to form properly.

Step 5: Drain the Curds

After the 30 minutes have passed, prepare a colander or mesh strainer lined with cheesecloth or a flour sack towel.

Carefully pour the curds and whey into the lined colander to drain off the whey.

Step 6: Finish and Store the Cottage Cheese

Allow the curds to drain for about 5 minutes, then check if more whey is still dripping off.

If desired, you can gather the curds into a tight ball and rinse them under cold water for 3-5 minutes to remove any residual vinegar taste.

For a creamier texture, break up the curds and mix in some cream and salt to taste, adjusting the seasoning as necessary.

Finally, store the cottage cheese in the refrigerator for 5-7 days.

The whey can be kept for about 6 months in the refrigerator or frozen for up to a year.