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–+ servings
A slice of toasted bread topped with two generous scoops of ricotta cheese, garnished with lemon zest and fresh herbs, served on a white plate.
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5 from 4 votes

Homemade Cottage Cheese

This Homemade Cottage Cheese is fresh, creamy, and totally free of weird additives. With soft, melt-in-your-mouth curds and just a few simple ingredients, it’ll turn you into a full-blown cottage cheese snob 🧀😌.
Prep Time5 minutes
Cook Time10 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: condiment
Cuisine: American
Keyword: cottage cheese, farmers cheese, high protein, homemade cottage cheese
Servings: 3 cups
Author: The Modern Nonna

Equipment

Ingredients

  • 1 gallon grass fed whole milk
  • ¾ cup white vinegar
  • 1 teaspoons salt or to taste
  • ¼ cup heavy cream or more, optional
  • 3 tablespoons plain yogurt (for tang) optional
US Customary - Metric

Instructions

  • Pour the milk in a big pot and heat as you stir every seconds until the milk reaches 180F. Use a thermometer.
    A hand holds a digital thermometer in a pot of milk, showing a temperature of 55.9°C. The milk appears to be heating on a stovetop.
  • Remove from the heat and add in the white vinegar. Gently stir for 30 seconds. You should see the milk solids start to separate from the whey.
    A clear liquid is being poured from a measuring cup into a large pot filled with milk or cream on a stovetop.
  • Let it sit covered for at least 30 min. I left mine for 60 minutes so that it was room temp.
    A brown cast iron Dutch oven with a brass knob on the lid sits on a stovetop, with a stove control panel and a green potted plant in the background.
  • Strain over a mesh sieve or cheesecloth and drain over a bowl for 30 min.
    A metal colander lined with a white cloth sits over a stainless steel pot, with liquid dripping through. Sunlight streams onto the wooden surface beneath.
  • After 30 min you can rinse the curds with cold water (squeezing out the excess) or leave as is if you want it more creamy. I didn't rinse mine, but this part I'll leave up to you.
    A white spatula rests on fresh ricotta cheese being strained through a fine mesh sieve over a stainless steel bowl, with sunlight illuminating the scene.
  • Stir in salt + cream and enjoy! If you want to add active cultures and more tanginess, add a few tablespoons of the best plain yogurt you enjoy.
    A hand pours milk from a small glass bowl over a plate of crumbled cheese, set on a wooden table.

Video

Notes

  • Quick method: This is a fast version of cottage cheese — no starter cultures or rennet needed.
  • Milk matters: Whole milk = creamiest curds. 2% works too. 🥛 Non-dairy milks won’t curdle properly.
  • Rinsed vs. unrinsed:
    • Rinsed: Firmer, milder, less tangy.
    • Unrinsed: Softer, tangier, more acidic.
  • Acid options: Swap white vinegar with lemon juice 🍋 or apple cider vinegar for a different flavor.
  • Flavor it up: Stir in herbs, garlic powder, smoked paprika, or chili flakes 🌶️ for a savory twist.
  • Boost with yogurt: Mix in plain yogurt (with live cultures) for creaminess, tang, and probiotics.
  • Save the whey!: It’s protein-packed — use it in:
    • 🧀 Homemade ricotta
    • 🍞 Bread dough
    • 🍲 Soups and stews
    • 🍹 Smoothies

Nutrition

Serving: 1cup | Calories: 300kcal | Carbohydrates: 60g | Protein: 42g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 174mg | Sodium: 1261mg | Potassium: 1913mg | Sugar: 61g | Vitamin A: 2336IU | Vitamin C: 0.1mg | Calcium: 1569mg | Iron: 0.05mg
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