Cottage Cheese Recipe

Heat milk

Pour 2 liters whole milk into a heavy-bottomed pot. Warm over medium heat, stirring occasionally to prevent scorching, until the milk reaches 85–90°C (185–195°F), or when small bubbles form at the edges and steam rises. Remove from heat.

Cool and add culture

Allow the milk to cool to about 43–46°C (110–115°F). Stir in 1 cup cultured buttermilk or plain yogurt until evenly distributed. Cover the pot with a lid and wrap with a towel. Let sit undisturbed at room temperature for 6–12 hours (longer for tangier flavor) until the milk has thickened into a custard-like curd (yogurt-like).

Cut curd (optional)

Using a long knife or spatula, gently cut the thickened curd in the pot into 1–2 inch squares to help whey release (this step is optional but speeds whey separation).

Add acid to separate curds and whey

Mix 3 tablespoons vinegar or lemon juice with 2 tablespoons cold water. Gently stir this diluted acid into the thickened curd a little at a time. Let sit undisturbed for 10–20 minutes while curds separate from whey. You should see translucent yellowish liquid (whey) and white curd lumps.

Line a colander

Place a fine-mesh sieve or colander over a large bowl or your sink. Line it with several layers of cheesecloth or a clean thin dish towel.

Drain curds

Carefully ladle or pour the curds and whey into the lined colander. Allow whey to drain for 15–30 minutes. For drier curds, let drain longer or gently gather the corners of the cheesecloth and hang to drip for up to 1 hour.

Rinse curds

Once drained, rinse the curds under cold running water or pour 1 cup cold water over them while gently agitating with your fingers. Rinsing cools the curds and removes residual acidity, which yields a milder-tasting cottage cheese. Drain well.

Season and cream

Transfer the drained curds to a bowl. Add 4 tablespoons heavy cream (or half-and-half) and 3 teaspoons salt. Gently fold to combine, tasting and adjusting salt and cream to reach your desired creaminess and seasoning. If you prefer slightly sweet cottage cheese, stir in 1 teaspoon sugar.

Add optional herbs

If using fresh chives or herbs, fold in 1 tablespoon finely chopped herbs for a savory finish.

Chill and store

Cover and refrigerate for at least 1 hour to let flavors meld and for the texture to firm slightly. Store in an airtight container in the refrigerator for up to 5–7 days.