Cottage cheese is having a moment, and I, for one, am thrilled about it. I've found myself adding it to everything from pancakes to queso dip. It's a flavorful way to boost protein and can be pureed until the texture is silky smooth. I decided to give homemade cottage cheese a try, and I have never looked back. Our Test Kitchen perfected the easy recipe, and there are no hard-to-source ingredients or techniques. Just milk, vinegar, salt, and cream. Here's how to make cottage cheese at home.
Homemade Cottage Cheese Ingredients
Here's a quick look at the ingredients you'll need to make cottage cheese at home. Chances are you have most of them at home already.
- Milk: Our Test Kitchen prefers to use whole milk when making homemade cottage cheese. You'll need a half gallon.
- Vinegar: Use plain white vinegar to make cottage cheese.
- Salt: We tested this recipe with kosher salt.
- Cream: Adding half-and-half just before serving helps the cottage cheese taste rich and creamy.
How Much Cottage Cheese Does a Gallon of Milk Make?
A gallon of milk will product three cups of cottage cheese. Simply double our recipe to make that much.
How to Store Homemade Cottage Cheese
Homemade cottage cheese is best enjoyed within three days of making it. Store the cottage cheese in an airtight container in the fridge. You can also put it to good use in our favorite cottage cheese recipes.
How to Make Cottage Cheese More Flavorful
There are several ways to serve homemade cottage cheese. We tapped our recipe testers and editors for their favorites.
- Top with ground black pepper and serve with chips for dipping.
- Add fresh berries and a drizzle of honey.
- Spread on toast and top with fresh cherry tomatoes, salt, pepper, and basil.
- Top with granola and drizzle with maple syrup.
- Sprinkle with garlic and herb seasoning and use as a dip for veggies.
- Whip with ranch powder and a drizzle of milk for a higher-protein sauce or dip.
What Is the Best Seasoning for Cottage Cheese?
There are many seasonings you can add to your batch of homemade cottage cheese. Here are a few of our Test Kitchen's favorite ideas.
- Fresh herbs like dill, chives, parsley, or tarragon.
- Sweeteners like jam, honey, or maple syrup.
- Veggies like green onion or shallot.
- Spices like garlic powder, onion salt, or black pepper.
- Mix-ins like olive oil, diced veggies, or berries.
Ingredients
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1/2 gallon whole milk
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6 tablespoons white vinegar
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3/4 teaspoon kosher salt
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1/4 cup half-and-half or heavy cream
Directions
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In a large saucepan heat milk over medium heat until 120ºF. Remove from heat and add vinegar. Let stand for 30 seconds before slowly stirring for 1 to 2 minutes. Cover and allow to sit at room temperature for 30 minutes, until the curd has separated from the whey.
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Line a colander with a tea towel or cheese cloth (double up). Pour the milk mixture through the colander; let sit for 5 minutes. Gather the edges of the cloth and lightly rinse under cool water. With the mixture still enclosed, squeeze a majority of the moisture out of the mixture. Transfer to a small bowl and stir in the salt, breaking apart the curds as you go. If serving right away, stir in the half-and-half. If not, place into an airtight container and refrigerate up to 1 week. Stir in the half-and-half right before serving.
Nutrition Facts (per serving)
| 468 | Calories |
| 28g | Fat |
| 32g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 468.4 | |
| % Daily Value * | |
| Total Fat 28.2g | 36% |
| Saturated Fat 16.7g | 83% |
| Cholesterol 87.3mg | 29% |
| Sodium 599.4mg | 26% |
| Total Carbohydrate 31.7g | 12% |
| Dietary Fiber 0g | 0% |
| Total Sugars 33.3g | |
| Protein 21g | 42% |
| Vitamin D 8.7mcg | 44% |
| Vitamin C 0.1mg | 0% |
| Calcium 747.9mg | 58% |
| Iron 0.2mg | 1% |
| Potassium 875.6mg | 19% |
| Fatty acids, total trans 0.2g | |
| Vitamin D 343.2IU | |
| Alanine 0.7g | |
| Arginine 0.6g | |
| Ash 5.3g | |
| Aspartic acid 1.8g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 96.1mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 1952kJ | |
| Fluoride, F 0.6mcg | |
| Folate, total 33.2mcg | |
| Glutamic acid 4.7g | |
| Glycine 0.4g | |
| Histidine 0.6g | |
| Isoleucine 1.1g | |
| Leucine 2g | |
| Lysine 1.7g | |
| Methionine 0.6g | |
| Magnesium, Mg 66.5mg | |
| Manganese, Mn 0mg | |
| Niacin 0.6mg | |
| Phosphorus, P 557.5mg | |
| Pantothenic acid 2.5mg | |
| Phenylalanine 1.1g | |
| Phytosterols 0mg | |
| Proline 2.1g | |
| Retinol 372.2mcg | |
| Selenium, Se 24.7mcg | |
| Serine 1.3g | |
| Theobromine 0mg | |
| Threonine 0.9g | |
| Vitamin E (alpha-tocopherol) 0.6mg | |
| Tryptophan 0.3g | |
| Tyrosine 1.1g | |
| Valine 1.4g | |
| Vitamin A, IU 1342.2IU | |
| Vitamin A, RAE 379.8mcg | |
| Vitamin B-12 3mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 2.6mcg | |
| Water 611.3g | |
| Zinc, Zn 2.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
