Homemade Cottage Cheese
It's so easy and delicious. You'll never want to buy it pre made again.
Servings: 12 servings
Ingredients
Ingredients
- * 10 cups whole milk
- * ½ cup white vinegar or apple cider vinegar
- * 1 to 1½ teaspoons kosher salt
- * ¼ to ½ cup heavy cream optional, for a creamier texture
Instructions
- Instructions
- Pour the milk into a large heavy-bottomed pot.
- Heat slowly over medium heat, stirring occasionally, until the milk reaches 185–190°F (just below a boil).
- Remove from heat.
- Stir in the vinegar and gently stir for 30 seconds.
- Let sit undisturbed for 10–15 minutes. The curds should separate from the yellowish whey.
- Line a colander with cheesecloth and strain the curds.
- Rinse lightly with cold water if you want a milder flavor.
- Drain for 5–10 minutes depending on how moist you like your cottage cheese.
- Transfer to a bowl and gently break up the curds.
- Stir in salt and heavy cream to taste.
- Refrigerate until chilled.
Video
Notes
Chef Neena Tip
For larger, restaurant-style curds, stir very gently after adding the vinegar and avoid over-draining. For a richer cottage cheese, fold in heavy cream after the curds have cooled.