How Do You Make Cottage Cheese? Here's a 4-Ingredient Recipe
We love the versatility and nutritional profile of cottage cheese. It's high in protein and electrolytes, and can be used in anything from smoothies to dips.
These are our favorite store-bought brands. But if you're having trouble finding cottage cheese on store shelves, or if you're looking for a kitchen project, learn how to make your own in just under an hour.
Ingredients
- 1 gallon whole, reduced fat or skim milk
- ¾ cup distilled white vinegar
- 1 teaspoon salt
- ½ cup half-and-half or heavy cream (for creaminess)
Instructions
- Warm milk in a large saucepan over medium heat to 120 degrees, just warm to the touch. Remove from heat.
- Slowly pour in vinegar, stirring gently for a minute or two until curds separate from whey.
- Cover and let rest 30 minutes at room temperature.
- Line a colander with cheesecloth.
- Ladle curds in and drain 5 minutes.
- Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
- Once cooled, squeeze as dry as possible and transfer to a mixing bowl.
- Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
- If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.
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