Cottage Cheese Recipe

Line and prep

Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean kitchen towel. Set the sieve over a large bowl to catch whey. Have a slotted spoon or ladle ready.

Combine 4 cups whole milk and 1 cup heavy cream in a heavy-bottomed saucepan. Warm over medium heat, stirring occasionally to prevent scorching, until the mixture reaches 185°F (85°C) or just before it begins to simmer and small bubbles form around the edges (about 8–12 minutes). Remove from heat.

Stir together 3 tablespoons vinegar (or lemon juice) with 1 cup cold water. Slowly pour the acid mixture into the hot milk in three additions, gently stirring once after each addition. Allow the mixture to sit undisturbed for 10 minutes; curds should separate from the translucent whey. If curds are not forming, add an extra 1 teaspoon vinegar and wait another 5 minutes.

Using a slotted spoon or ladle, transfer the curds into the prepared cheesecloth-lined sieve. Allow whey to drain for 10–20 minutes for a soft, moist cottage-cheese texture. For a firmer, crumbly texture, let drain 30–45 minutes in the refrigerator. Reserve whey for other uses if desired.

Transfer drained curds to a bowl. Gently fold in 1 cup ricotta if using (this creates a cottage cheese–ricotta hybrid with a softer, creamier mouthfeel). Add 1 teaspoon kosher salt and taste; adjust salt as needed. If you prefer a creamier finish, stir in up to 2 tablespoons additional cream until you reach desired consistency. Add optional fresh-chopped chives (1 tablespoon) and 1/2 teaspoon cracked black pepper if desired.

Cover and refrigerate the cottage cheese for at least 1 hour to firm and to allow flavors to meld. Serve chilled as a cooling accompaniment to spicy dishes, or use as a spread. Keeps in an airtight container for up to 5 days.