Ingredients
Scale
- 1 quart whole milk (or 2% milk)
- 3 tablespoons white vinegar or lemon juice
- Salt (to taste)
- Cream or milk (for finishing, optional)
- Cold water and ice (for rinsing curds)
Instructions
- Warm the milk in a heavy pot over medium heat until it reaches about 185°F.
- Add acid (vinegar or lemon juice) and stir gently, then let sit undisturbed for 10 minutes.
- Check for curd separation; if needed, add more acid and let it rest.
- Strain curds using cheesecloth or fine mesh strainer and let drain for 5 to 10 minutes.
- Rinse the curds in cold water and drain.
- Transfer to a bowl, season with salt, and add cream or milk for desired consistency.
Notes
Store homemade cottage cheese in an airtight container in the coldest part of the fridge. Use within 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dairy
- Method: Making
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 40mg
Keywords: cottage cheese, homemade cheese, protein-rich recipes, dairy recipes