How to Make Cottage Cheese

A bowl of fresh homemade cottage cheese with olive oil drizzle

Emily Hart

Learn how to make cottage cheese at home with just three simple ingredients. This fresh homemade cottage cheese is creamy, high in protein, and easy to customize for a softer or firmer texture.

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Prep Time 5

Cook Time 25

Resting Time 10

Total Time 30

Servings: 4 servings

Course: Breakfast, Snack

Cuisine: Australian

Calories: 113

Ingredients Equipment Method Notes

Ingredients

1 litre full-cream fresh milk
3 tbsp white vinegar or fresh lemon juice
½ tsp fine table salt
2-3 tbsp full-cream milk (optional, for creamier texture)

Equipment

medium saucepan
cheesecloth or muslin cloth
fine-mesh strainer or colander
large bowl
kitchen thermometer optional

Method

Pour the milk into a saucepan and heat over medium-low heat until it reaches about 85°C (185°F). Stir occasionally to prevent scorching.
Remove the saucepan from the heat. Stir in the vinegar or lemon juice gently for about 10 seconds, then let the mixture stand undisturbed for 10 minutes until curds separate from the whey.
Line a colander with cheesecloth or muslin and pour the curds into it. Drain for 10 minutes for creamy cottage cheese or up to 25 minutes for firmer curds.
Transfer the curds to a bowl, stir in the salt, and mix in a little reserved whey or fresh milk if you prefer a creamier consistency.
Serve immediately or refrigerate in a sealed container for up to 4 days.

Notes

Use fresh full-cream pasteurized milk for the best curds. Do not boil the milk or over-stir after adding the acid. Drain for 10 minutes for creamy cottage cheese or up to 25 minutes for firmer curds. Store refrigerated for up to 4 days. Do not freeze.