Learn how to make your own homemade, organic, full fat cottage cheese that is clean, easy, quick, and cost effective using just a few ingredients you likely already have on hand.
Cottage cheese is a soft cheese that is high in protein, low in calories, and can be made at home with very little active time. It is made by adding acid, like vinegar or lemon juice, to warmed milk. Yes, it really is that simple!
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Cottage cheese gets it’s name from the early days when it was produced in farmer’s cottages from the milk that was leftover after making butter. It is also sometimes referred to as Farmer’s cheese however farmer’s cheese is actually a variation of cottage cheese in which the whey has been pressed, not drained, from the cheese curds.
Types of homemade cottage cheese
Cottage cheese can be nonfat, lowfat, or full fat depending on the milk used to make it. In this article, you will learn how to make a rich and creamy, full fat, small curd cottage cheese however you can easily make a nonfat cottage cheese, or even a low fat cottage cheese simply by changing the type of milk used in the recipe.
It can be served on it’s own, with savory add-ins such as tomatoes and basil, with sweet add-ins such as berries, or it can be used in recipes. You can also make whipped cottage cheese which is the perfect swap for ricotta cheese.
Homemade large curd cottage cheese requires rennet, a few additional steps, and more time to create the larger curds and can not be made using this method.
The science behind making cottage cheese
Making cottage cheese is like a chemistry project using an acid to create the desired product. 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 in beauty products, or used in the garden.
If the science behind making homemade food interests you, then I highly recommend giving sourdough a try.
Ingredients
Making your own cottage cheese can seem daunting but it is really very simple. All you need is:
- organic whole milk
- vinegar or lemon juice
- non iodized salt or sea salt
- organic cream (optional)
Organic whole milk
As mentioned before, the type of milk you use will determine the fat content. It is often believed that only raw milk can be used, however any kind of milk can be used including milk that is nearing it’s expiration date or getting ready to sour. If you are using milk that is nearing it’s expiration date just make sure you use the homemade cottage cheese by the expiration date on the milk that was used to make the cottage cheese.
Homemade A2 cottage cheese is made by using milk that only has the A2 casein protein for improved digestive benefits if you have digestive issues due to dairy sensitivities.
Distilled white vinegar, white wine vinegar or lemon juice
Vinegar or lemon juice is added to the heated milk to create a chemical reaction to speed up the curdling process. When deciding weather to use vinegar vs lemon juice, it comes down to ingredient availability and desired tang in your cottage cheese. Both distilled and white wine vinegar can be used. Powdered Citric Acid can also be used in cheese making but for simplicity sake we are sticking with vinegar and lemon juice as they tend to be more readily available.
Non iodized salt or sea salt
Store bought cottage cheese has a wide range of sodium levels. By making your own cottage cheese you can control the amount of desired salt. Though this recipe calls for 1 teaspoon of salt it ultimately comes down to personal preference. On a low sodium diet? Use lower amounts of salt than the recipe calls for. It is also important to use only non iodized salt as iodized salt may inhibit the fermentation process.
The cream is optional but will add additional creaminess and flavor to the cottage cheese making it more like the store bought full fat cottage cheese that you are used to.
Benefits to making homemade cottage cheese
The biggest benefit to making your own cottage cheese is that you can control the ingredients used. Store bought and mass produced cottage cheese has to have a longer shelf life and therefore is reliant on added ingredients like preservatives, thickeners, and stabilizers. Common ingredients added to store bought cottage cheese may include guar gum, xanthan gum, soy lecithin, maltodextrin, mono and diglycerides, carrageenan, carob bean gum, carbon dioxide and potassium sorbate.
The good news is with more and more focus on producing food with healthier ingredients there are now cottage cheese brands that focus on fewer and healthier ingredients.
As for making your own cottage, by choosing ingredients with organic labels and carefully reading their labels you can ensure you are making high quality homemade cottage cheese with only the purist, healthiest ingredients.
Cost
This recipe will yield a little more than the typical 24 ounces (large container) you buy in stores.
- Organic Whole Milk: $2.30 per half gallon
- Vinegar: $0.06
- Salt: $0.01
- Organic Cream or half and half: $0.55
So for just $3, you can make your own organic full fat cottage cheese at about a 25% savings from store bought.
Equipment
Heavy pot with lid
To make cottage cheese you will need a large, heavy pot with a lid. It is not recommended to use a stainless steel pot as it may burn the milk quicker than a heavier pot. The pot must be large enough to hold at least one gallon of liquid.
Food thermometer
The milk must be heated to exactly 190 degrees Fahrenheit so an accurate food thermometer is a must. For convenience, I recommend a clip-on food thermometer so you can clip it on and your hands will be free for other tasks.
Large slotted spoon
A spoon for both stirring the milk and for separating the curds from the whey will be needed. A large slotted spoon can be used for both of these tasks.
Cheese cloth or tea towel, a large colander, and two large bowls
Cheese cloth or a tea towel is needed to line a colander, that is then set into a separate larger bowl, to allow the liquid whey to drain from the cheese curds. Once the curds are drained you will use the cloth to wrap the cheese curds and rinse away any remaining whey. This will also help to cool down the cottage cheese. Once the curds have been rinsed and cooled, you will set the cheese into a separate large bowl.
Airtight Storage Container
For the cottage cheese to remain at optimal freshness, a good storage container is a must. When picking a storage container make sure it is adequate size to hold all of the fresh cottage cheese and has a good seal.
Step by step instruction on how to make homemade cottage cheese
So now that you have your ingredients and equipment ready to go you are ready to make your homemade cottage cheese.
Step 1: Heat the milk
Add ½ gallon of organic whole milk to a large, heavy pot. Slowly heat the milk to 190 degrees Fahrenheit over medium to medium low 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 choose to slow heat the milk then stirring is not required. If you have any concerns the milk may have started to burn then start over as the burned taste will transfer to your cottage cheese. A skin may form on the top of the milk, if it does just remove it with a spoon.
Step 2: Remove the pot from the 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: Mix in the acid
Pour 6 tablespoon of your desired acid, vinegar or lemon juice, into the warm milk and stir well. The milk will start to curdle as the acid mixes with the milk.
Step 4: 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 whey
While the milk rests, line a large colander with cheese cloth or a tea towel. If using cheesecloth, make sure to use a double layer. The cloth will catch all of the small curds while letting the liquid pass. The cloth will also 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. A bowl that is deep is ideal for this so the whey does not touch the bottom of the colander as it drains. This is important or the whey will not drain properly from the curds.
Step 6: Transfer the curds
After the milk has rested for a full 30 minutes, transfer the cheese curds from the pot to a the lined colander using a slotted spoon. You can also just pour the curds and whey directly into the lined colander with a bowl underneath, just be careful as the liquid is still hot. I tend to do it this way as I don’t have the patience to spoon out the curds.
Step 7: Second rest to allow the whey to drain
Allow the curds to rest in the colander for another 30 minutes to let the majority of the whey drain.
Step 8: Remove the excess whey from the cheese and rinse the cheese curds
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: Break up the curds
Unwrap the cheese and place it in a bowl. Use the slotted spoon to break the cheese into smaller curds if you prefer, or you can leave them large, whatever you prefer.
Step 10: Finish the cottage cheese by adding salt and heavy cream
Stir in ¼ teaspoon of salt (more or less to taste), then stir in the cream for added creaminess and flavor.
Step 11: Chill
Place in the refrigerator to chill for at least one hour.
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.
You can also freeze cottage cheese in small batches to thaw in the refrigerator as needed.
Uses
Now that you have your very own cottage cheese, what to do with it? I have a few favorite recipes including these high protein cottage cheese scrambled eggs. For busier mornings try these portable high protein egg muffin cups.
Frequently Asked Questions
The shelf life of homemade cottage cheese is dependent on many factors, the most important of which is the expiration date on the products used to make the cottage cheese cheese. If the milk and cream used to make the cottage cheese expires in 3 days then the homemade cottage cheese made with that milk and cream will expire in 3 days. In general homemade cottage cheese will have a shorter shelf life than store bought cottage cheese as the only preservative is salt. Homemade cottage cheese will be best when used within 5-7 days.
The addition of cream results in a creamier cottage cheese, however sometimes the cream is too thick resulting in a slightly gummy texture. This issue can be avoided by making the homemade cottage cheese with a combination of cream and milk or by using half and half. If the cottage cheese is already made, then you can thin the cream with the addition of some whole milk.
If you are looking to save money then making your own homemade cottage cheese is the way to go. Though the cost will be dependent on the cost of the products used, you can anticipate around a 25% savings by making your own cottage cheese.
Homemade cottage cheese curds will likely have a different texture than store bought cottage cheese curds. Homemade cheese curds made with vinegar or lemon tends to have a softer, more tender structure than commercially produced cottage cheeses. There are many factors that will play into the texture of homemade cheese curds including the type of acid used and the amount of time the milk was heated.
Rinsing the curds will remove much of the remaining whey from curds. Since the whey is very acidic and sour, not rinsing the cottage cheese will alter the flavor of the cottage cheese.
How To Make Organic Full Fat Cottage Cheese
Equipment
- 1 Large heavy bottomed pot with lid
- 1 Food Thermometer
- 1 Large slotted spoon
- 1 Cheese cloth or tea towel
- 1 Large bowl or pot
- 1 Airtight storage container
Ingredients
- ½ gallon organic whole milk
- 6 tablespoon vinegar or lemon juice
- ¼ teaspoon non iodized salt or sea salt
- ½ cup organic cream or half and half
Instructions
- Heat one half gallon of whole milk in a large heavy pot over medium heat to 190 degrees Fahrenheit, stirring occasionally. Watch carefully to make sure the milk does not burn.
- Once the milk reaches 190 degrees Fahrenheit, remove from the heat.
- Add 6 tablespoon vinegar or lemon juice with a wooden spoon. Stir well.
- Cover the pot and allow to rest for 30 minutes.
- While the milk and acid mixture is resting, place the cheesecloth or tea towel in a large colander and set it over a large bowl. If using cheesecloth, use a double layer.
- After 30 minutes, use a large slotted spoon to remove the cottage cheese curds from the liquid whey and place the curds in the lined colander.
- Allow the rest of the liquid to drain from the curds into the bowl.
- After the cheese has dried slightly, gather it up in the cheese cloth or tea towel and squeeze it tightly into a ball.
- Run the cheese, still wrapped in the cloth, under cold water while continuing to squeeze the ball gently.
- Once the cheese has cooled, unwrap the cheese curds and break into desired size curds (large or small).
- Stir in ¼ teaspoon salt
- Add the cream or half and half a few tablespoons at a time, until you are at the desired consistency. You may or may not use the entire ½ cup.
- Add more salt to taste.
- Place in an airtight container and store in the refrigerator for 5-7 days.
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