Ingredients
- 6 cups whole milk
- ⅓ cup white vinegar
- 1 teaspoon salt
- ¼ to ½ cup heavy cream
Instructions
- Begin by pouring the whole milk into a large pot and heating it over medium heat while stirring regularly to prevent burning. Heat the milk until it reaches 185°F (85°C), or until frothy but not boiling. Remove the pot from heat and stir in the vinegar and salt, combining well.
- Let the mixture sit undisturbed for 45 minutes, allowing the curds to form and separate from the whey. Set up a strainer lined with cheesecloth or a clean tea towel over a large bowl, then carefully pour the curdled milk into the strainer to drain the whey, leaving the curds behind.
- Transfer the curds to a bowl, cover with a lid or plastic wrap, and refrigerate for 2 hours to firm up and develop flavor. Once chilled, break the curds into small pieces using a spoon or fork, and stir in ¼ cup of heavy cream for a creamy texture. If a smoother consistency is desired, add more cream as needed.
- Serve chilled or incorporate into your favorite recipes.
Notes
For the best results, use fresh, high-quality whole milk as it greatly affects the flavor and texture of the cottage cheese. Adjust the salt according to your taste preference; you can add more or less depending on whether you want a milder or saltier flavor. Save the leftover whey—it’s a nutrient-rich liquid that can be used in baking bread, pancakes, or even as a protein boost for smoothies. If you prefer a creamier texture for your cottage cheese, feel free to add up to ½ cup of heavy cream during the final step. Lastly, ensure all utensils and containers are clean to prevent contamination and extend the freshness of your homemade cheese.
- Prep Time: 10 minutes
- Rest Time: 2 hours
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Calories: 120
- Sodium: 220mg
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g ( Calcium: 150mg )
Keywords: Homemade Cottage Cheese High-Protein Recipes Healthy Dairy Substitute Cheese Making