Nonfat cottage cheese is a soft cheese without added fat that is high in protein, low in calories, and can be made at home with just a few simple ingredients.
Cottage cheese is an excellent source of calcium as well as other vitamins and minerals.
It’s lower fat content and health benefits make it an excellent substitute for other dairy options such as ricotta, mayonnaise, sour cream, or cream cheese.
Homemade small curd cottage cheese is made by adding vinegar or lemon juice to warmed milk.
Large curd cottage cheese requires the use of rennet, which is a more powerful coagulator.
Jump to:
There are many different types of cottage cheese. It can be non fat, low fat, or full fat depending on the milk used to make it. In this article, you will learn how to make a creamy nonfat cottage cheese, however you can easily make a full fat cottage cheese, or even a lactose free cottage cheese, or even A2 cottage cheese by changing the type of milk used in the recipe.
Cottage cheese is named after early cottagers who curdled leftover milk after making butter. It is similar to making Farmer’s cheese but tends to have a creamier texture due to the additional of cream or half and half.
This low fat cottage cheese is wonderful on it’s own, served with sweet or savory add-ins, or added to recipes for extra protein.
How nonfat cottage cheese is made
Cheese making goes back to chemistry. Heat and the natural bacteria in the milk causes the milk to curdle. To accelerate the curdling process, an acid like vinegar or lemon juice is added to the milk once it reaches a temperate of 190 degrees Fahrenheit.
The liquid whey, which is naturally sour, is then rinsed away to make a slightly sweet, fresh, soft cheese. The left over liquid whey can be used in many creative ways such as added to smoothies and drinks for extra probiotics, used a hair rinse, skin toner, for soap making, or even as a plant spray.
If you enjoy fermented foods and dabbling in the chemistry of food making then I would also recommend giving sourdough a try.
Ingredients
Making your own low fat cottage cheese is actually quite simple with just a few ingredients needed:
- skimmed or low fat milk
- vinegar or lemon juice
- salt
- fat free half and half (optional)
Though it is often popular belief that only raw milk can be used, any kind of milk can be used. If you want non fat cottage cheese then you will need to choose a skimmed milk.
It fine to use milk that is nearing it’s expiration date, however you will want to use the cottage cheese quickly and not beyond the expiration date on the milk. Small batch freeezing is a great way to utilize cottage cheese made from nearly expired milk.
Vinegar or lemon juice is added to the heated milk to create a chemical reaction to curdle the milk at an accelerated rate. This is much safer than just letting it curdle over time at room temperature like they did in the old days.
The level of salt can be altered per preference. Salt lovers can add as desired, and those on a sodium restriction can limit the salt added.
Half and half is optional but will add additional creaminess and flavor to the cottage cheese. Using fat free half and half will ensure the recipe remains lower in fat but use whatever you prefer.
The number one benefit to making homemade low fat cottage cheese is avoiding unwanted additional ingredients like preservatives, thickeners, and stabilizers needed for mass production of store bought cottage cheese. Common added ingredients may include guar gum, xanthan gum, soy lecithin, maltodextrin, mono and diglycerides, carrageenan, carob bean gum, carbon dioxide and potassium sorbate.
Fortunately, there are now excellent cottage cheese brands focusing on fewer and cleaner ingredients.
Choosing high quality ingredients for your homemade cottage cheese ensures you are producing a quality product.
Equipment
Heavy pot with lid
To make cottage cheese you will need a large, one gallon + heavy pot with a lid. Avoid thin, over conductive materials like stainless steel that may cause the milk to burn.
Food thermometer
A clip-on food thermometer will be needed to ensure the milk is heated to exactly 190 degrees Fahrenheit.
Large slotted spoon
A spoon will be needed several times throughout the cheese making process so just grab a large slotted spoon to handle all of the tasks. Less dish washing is always a good thing!
Cheese cloth or tea towel, a large colander, and two large bowls
Place a colander into a large bowl, making sure the bottom of the colander does not touch the bottom of the bowl. Line the colander with cheese cloth or a tea towel. The cloth will not only catch the smaller curds but will allow for easier handling of the curds during the rinsing process.
Airtight Storage Container
Choose an airtight container that has a good seal and is large enough to hold all of the cottage cheese.
Cost to make low fat cottage cheese
The cost of cottage cheese is dependent on the type of milk you use. Here is the price breakdown for the product I used:
- ½ gallon nonfat milk: $1.90
- 6 tablespoon vinegar: $0.06
- salt: $0.01
- ½ cup fat free half and half: $0.30
Detailed step by step instruction on how to make homemade cottage cheese
Once you have your equipment and ingredients in hand, you are ready for cottage cheese making. Follow these easy steps for perfectly creamy, healthy low fat cottage cheese.
Step 1: Heat the milk in a large heavy pot
Add ½ gallon of low fat milk to a large, heavy pot. Slowly heat the milk to 190 degrees Fahrenheit over medium heat, stirring occasionally to make sure the milk doesn’t settle on the bottom of the pot and burn. The temperature used to heat the milk will vary by the type of stove used (gas vs electric) and altitude so err on the side of caution if you are unsure. If you have any concerns the milk may have started to burn, start over, as the burned taste will transfer to your cottage cheese.
Step 2: Remove from heat
After the milk has reached exactly 190 degrees, remove the pot from the heat. Remember, the ability for the milk to curdle properly depends on removing the milk at the appropriate temperature. Too low and the milk may not curdle, too high and the cottage cheese curds may be very small with a tough, chewy texture.
Step 3: Add the vinegar or lemon juice
Pour 6 tablespoon of your desired acid, vinegar or lemon juice, into the warm milk and stir gently. The milk will start to curdle as the acid mixes with the milk.
Step 4: 1st Rest
Cover the pot with a lid and allow to rest at room temperature for 30 minutes.
Step 5: Prep the colander for draining the liquid
While the milk rests, line a large colander with cheese cloth or a tea towel. The cloth will catch all of the small curds while letting the liquid pass. It will aid in step 8 when you need to remove the excess whey from the cheese curds. Set the lined colander in a large bowl that will catch the liquid whey as it drains. Make sure the bottom the colander does not touch the bottom of the bowl or the whey will not drain properly from the curds.
Step 6: Remove the curds
After the milk has rest for a full 30 minutes, transfer the cheese curds from the pot to a the lined colander using a slotted spoon.
Step 7: 2nd rest
Allow the curds to rest in the colander for up to another 30 minutes to let the majority of the whey drain.
Step 8: Rinse and cool the cheese
After another 30 minutes, gather the curds up in the cloth tighly, forming the curds into a ball. While keeping the cloth closed tightly around the curds, remove the cloth and curds from the colander. Rinse the curds while still in the cloth by putting it under gently running cold water while gently squeezing the curds with the opposite hand. This not only removes the excess whey, which tends to be sour, but also helps to cool down the cheese. Rinse until the cheese has cooled.
Step 9: Select curd size
Unwrap the cheese and place it in a bowl. Use the slotted spoon to break the cheese into smaller curds if you prefer.
Step 10: Add the salt and half and half
Stir in ½ teaspoon of salt (more or less to taste), then stir in the fat free half and half (if desired) for added creaminess and flavor.
Step 11: Chill
Place in the refrigerator to chill for at least one hour if desired.
Storage
Store the cottage cheese in an airtight container in the refrigerator for 5 to 7 days or until the expiration date on the milk, whichever comes first.
Frequently Asked Questions
Homemade nonfat cottage cheese is make by adding acid to heated skimmed milk.
Due to the lesser fat content, nonfat cottage cheese curds tend to have a firmer texture than full fat cottage cheese. The texture can become rubbery if the milk is heated too quickly. So heated the milk slowly will often result in a softer curd.
How To Make Homemade Nonfat Cottage Cheese
Equipment
- 1 Heavy pot with lid
- 1 clip-on thermometer
- 1 large colander
- 1 cheesecloth or tea towel
- 1 slotted spoon
- 2 Large bowls
- 1 Airtight storage container
Ingredients
- ½ gallon skim milk
- 6 tablespoon vinegar or lemon juice
- ½ tsp salt
- ½ cup fat free half and half
Instructions
- Pour ½ gallon milk into the large, heavy pot and heat over medium heat until the skim milk reaches exactly 190 degrees Fahrenheit. Stir occasionally to prevent milk from settling and burning on the bottom of the pot.
- Remove from heat and stir in 6 tablespoon vinegar or lemon juice. You may see the milk begin curdle at this point.
- Place the lid on the pot and rest for 30 minutes.
- Meanwhile, place a colander in a large bowl and line the colander with cheesecloth or a tea towel.
- After 30 minutes, transfer the cheese curds from the pot to the cloth lined colander with a slotted spoon.
- Allow the curds to drain for another 30 minutes.
- Wrap the curds in the cloth tightly and run the curd, still wrapped in the cloth, under cool running water until the cheese has cooled.
- Place the cheese in a separate bowl and use the spoon to break up the curds to desired size.
- Add the salt and stir well.
- Add the half and half a few tablespoons at a time until the desired consistency has been achieved.
- Store in an airtight container in the refrigerator for 5-7 days.
Leave a Reply