Easy Homemade Cottage Cheese Recipe: Creamy Goodness with Every Bite

I’ll be the first to say, when I initially heard about making your own cottage cheese at home, I was highly skeptical. I just thought, “Isn’t cottage cheese just something you buy at the store?” But after trying it for myself, I’m officially a homemade cottage cheese convert. If you’ve never tried it, this cottage cheese recipe is the perfect place to start. It’s surprisingly easy to do, and it tastes fresher and creamier than anything you’ll find in a grocery store.

In this post, I decided to give this cottage cheese recipe a try because my friend ‘from scratch’ convinced me that this was the ultimate challenge for the kitchen. I wasn’t sure exactly how it would go, but why not? Now I’m so glad I did. That is because this cottage cheese recipe has become the staple in my kitchen I have longed for, and am excited to now share with you!

Ingredients:

• 1 gallon whole milk (the fresher, the better)
• ½ cup white vinegar or lemon juice
• 1 teaspoon salt
• ¼ cup heavy cream (optional for extra creaminess)

Instructions:

1. Heat the MilkStart by adding milk to a large pot over medium heat, occasionally stirring to prevent scorching. Heat the milk up to about 120°F. You’ll know that it is ready when it is just warm to the touch, not extremely hot.
2. Add Vinegar and Curds FormOnce the milk is hot, pull it from the heat and add the vinegar or lemon juice. Stir for a few seconds gently. Then, let the pot rest undisturbed for about 5-10 minutes. You will start to see the curds form as the acid in the vinegar or lemon juice separates the milk into curds and whey. If this does not happen, you may need a tad more vinegar or lemon juice.
3. Drain the CurdsLine a colander with cheesecloth and pour in the curds and whey mixture. The whey will run off, leaving you with curds. Immediately submerge the curds under running cool water to remove that acidic taste. Gently squeeze liquid out of the curds without pressing hard—to make creamier cottage cheese, some moisture should remain in the curds.
4. Season and Add CreamTransfer the curds to a mixing bowl and sprinkle the salt in. Stir in the heavy cream, if desired, for a rich creamy texture. (I highly recommend this step—it gives the cottage cheese this dreamy, luscious feel.)

A Fun Cottage Cheese Story:

But the first time I made this cottage cheese recipe, I was just utterly fascinated with the science behind it. It was like magic right there in my kitchen, the way the milk would separate into curds. I laughed out loud at myself because I just felt like some sort of “mad scientist” over this pot of curds and whey—who knew making cheese would be so entertaining? And each time now that I do a batch, it feels like some little kitchen adventure.

Tips for the Best Cottage Cheese:

• Fresh Milk: This cottage cheese recipe works best when made with fresh milk. Though whole milk provides a creamy texture, you can try low-fat milk if you prefer.
• Add Herbs: For an extra twist, try mixing in fresh herbs into your cottage cheese, such as chives or dill for great flavor.

Final Thoughts:

This cottage cheese recipe is rewarding yet surprisingly easy; it’s amazing how you can make such simple things delicious. You can serve it with fresh fruit, on toast, or just out of the bowl. We will not judge you! Once you have homemade cottage cheese, you may never go back to store-bought. Enjoy, and don’t be afraid to make it your own!