Cottage Cheese Recipe
Make Cottage Cheese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Add-ins
Method
Preparation
- 1
- 2
Add the Acid
Once the milk is heated, remove it from the heat and slowly stir in the white vinegar or lemon juice. Stir gently for a few seconds, then allow the mixture to sit for about 5-10 minutes until curds and whey separate.
- 3
Drain the Curds
Prepare a fine mesh strainer or cheesecloth over a large bowl. Pour the curds and whey into the strainer, allowing the whey to drain out completely. Rinse the curds under cold water to cool them down and remove excess acidity.
- 4
Add Salt
Transfer the drained curds to a bowl and sprinkle with salt. Mix gently to combine, adjusting the amount of salt to taste.
Optional Serving Suggestions
- 5
Enhance Flavor with Add-ins
If desired, add chopped chives, black pepper to taste, and any fresh herbs you prefer to the cottage cheese. Mix well to incorporate flavors.
- 6
Serve
Cottage cheese can be served immediately as a side dish, snack, or topping. Store any leftovers in an airtight container in the refrigerator for up to one week.
