How to Make Cottage Cheese from Scratch
Ever thought about making cottage cheese yourself? Here's a beginner's guide on just how to do that!
Making cottage cheese at home is surprisingly easy and requires only a few simple ingredients. This fresh, creamy cheese can be used in various dishes, from sweet to savory, or enjoyed on its own. Here's a step-by-step guide to making your own cottage cheese from scratch. (We also offer suggestions below of items you can purchase for making your own cottage cheese via our affiliates.)
Ingredients:
- 1 gallon of whole milk (preferably not ultra-pasteurized)
- ¾ cup of white vinegar or lemon juice
- 1-2 teaspoons of salt (adjust to taste)
- ½ cup of heavy cream or half-and-half (optional, for creamier cottage cheese)
- Large pot
- Thermometer
- Colander
- Large bowl
- Cheesecloth or a clean, thin dish towel
Instructions:
Step 1:
- Heat the Milk. Pour the milk into a large pot and slowly heat it on the stove over medium heat. Use your thermometer to monitor the temperature. You want to heat the milk to 120°F (49°C). Stir occasionally\ to prevent the milk from scorching at the bottom. (We recommend heat resistant silicon spatulas but you could also try an automatic stirrer.)
Step 2:
- Add the Acid. Once the milk reaches 120°F, remove the pot from the heat. Gently stir in the vinegar or lemon juice. You'll notice the milk begins to curdle almost immediately as the acid reacts with the milk, separating the curds (solids) from the whey (liquid).
Step 3:
- Let It Sit. Allow the mixture to sit undisturbed for 10 minutes. During this time, the curds will further separate from the whey, resulting in larger curd formations.
Step 4:
- Drain the Curds. Line your colander with cheesecloth or a clean dish towel and place it over a large bowl to catch the whey. Carefully pour the curdled milk into the colander, allowing the whey to drain away. You can save the whey for other recipes if you like.
Step 5:
- Rinse the Curds. Once drained, you'll notice the curds are still quite warm. To stop the cooking process and improve the texture, rinse the curds with cold water. Gently move them around with your hands to ensure they are thoroughly rinsed. This will also help remove any lingering acidity.
Step 6:
- Season the Curds. After rinsing, let the curds drain for a few more minutes. Transfer them to a bowl and season with salt. If you prefer creamier cottage cheese, now is the time to stir in the heavy cream or half-and-half.
Step 7:
- Enjoy or Store. Your homemade cottage cheese is ready to enjoy immediately! If you're not using it right away, store it in an airtight container in the refrigerator. Properly stored, your cottage cheese can last up to a week.
Tips for Success:
- Milk Quality: For the best flavor, use the highest quality milk you can find. Organic, local milk from grass-fed cows will give you a superior end product.
- Acid Choices: White vinegar and lemon juice are the most common acids used, but you can experiment with others like lime juice for a slightly different flavor.
- Curd Size: For larger curds, stir the milk gently after adding the acid. For smaller, finer curds, stir more vigorously.
Making cottage cheese at home not only allows you to control the ingredients and flavor but also provides a satisfying sense of accomplishment. Plus, the fresh taste of homemade cottage cheese is incomparable to store-bought versions. Give it a try, and you might find yourself making it regularly as a delicious addition to your diet.
General Nutrition Information:
The following nutrition information is provided by the USDA for a 100-gram serving (about 3.5 ounces) of lowfat (2% milkfat) cottage cheese.
- Calories: 84
- Fat: 2.3g
- Sodium: 321mg
- Carbohydrates: 4.3g
- Fiber: 0g
- Sugars: 4.1g
- Protein: 11g
- Calcium: 111mg
For other sweet or savory recipes you may enjoy that incorporate cottage cheese, check out the bookmark below!
