Ingredients
Method
- Heat the milk: Pour 1 gallon of whole milk into a large pot and gently heat it over medium heat until it reaches 190°F (88°C), stirring occasionally to prevent scorching.Add acid to curdle: Turn off the heat. Stir in ¾ cup of vinegar or lemon juice slowly and gently. You’ll see curds start to form almost immediately.Let it rest: Cover the pot and let it sit undisturbed for 30 minutes. This allows the curds to fully separate from the whey.Drain the curds: Line a colander with cheesecloth and place it over a large bowl. Carefully ladle the curds into the colander and let the whey drain for 30–45 minutes.Rinse and squeeze (optional): For a milder flavor and softer curds, rinse gently under cold water. Then gather the cheesecloth and squeeze out excess liquid to your desired dryness.Season and finish: Transfer the curds to a bowl. Stir in 1 teaspoon of salt (or to taste). For a creamier texture, mix in ½ cup of heavy cream.Store properly: Place the finished cottage cheese in an airtight container and refrigerate. It keeps for 5–7 days.
Nutrition
Notes
- Use whole milk for the creamiest results, but you can also use 2% or skim for a lighter texture.
- Vinegar or lemon juice both work well — lemon gives a slightly fruitier tang.
- Don’t over-squeeze the curds if you like your cottage cheese soft and moist.
- You can add fresh herbs, garlic, or spices after mixing to personalize the flavor.
- Whey is reusable — add it to smoothies, baking, or soups for a protein boost.
- For longer freshness, store in an airtight container upside down in the fridge.