Farmhouse Cottage Cheese

There is just something extra cool about making your cottage cheese at home. We have a diary cow so we end up with loads of extra dairy that needs used up and this is one of my favorite ways to do so. The recipe is simple and you can use fresh or store-bought milk to make it! 

Homemade Cottage Cheese Recipe

Ingredients:

6 cups full cream raw milk (pasteurized can also be used)

2 tbsp fresh lemon juice

1 tbsp vinegar

Heavy whipping cream (optional, for creamier texture)

Salt, to taste

Instructions:

1. Heat the Milk:

Pour the milk into a large, heavy-bottomed pot.

Heat the milk over medium heat until it reaches about 190°F (88°C), stirring occasionally to prevent scorching.

2. Curdle the Milk:

Once the milk reaches the desired temperature, remove it from the heat.

Stir in the lemon juice and vinegar. Gently stir for about 30 seconds to evenly distribute the acid.

Let the milk sit covered and undisturbed for 30 minutes. During this time, curds will form, and the whey will separate. The mixture should look like soft, lumpy curds floating in a yellowish liquid.

3. Drain the Whey:

Line a colander with a clean, fine-mesh cheesecloth or a tea towel. Place in a larger bowl in the sink to save the whey.

Carefully pour the curds and whey into the lined colander to drain off the liquid. Let it sit for 5-10 minutes.

4. Rinse the Curds:

Remove the bowl of whey and place the colander back in the sink. Gently rinse the curds to cool them and remove any lingering whey.

Lightly squeeze the cheesecloth to remove excess water, but avoid over-squeezing as this can make the curds too dry.

5. Add Cream and Salt:

Transfer the curds to a mixing bowl. 

Add heavy whipping cream a tablespoon at a time, stirring until you reach your desired creaminess.

Season with salt to taste, and mix gently.

6. Chill and Serve:

Cover the cottage cheese and refrigerate it for at least 30 minutes before serving. This helps the flavors meld and improves the texture.

Tips for Best Results:

-Use fresh, high-quality milk for the best flavor and texture.

-For a richer cottage cheese, increase the amount of heavy whipping cream.

-Store in an airtight container in the refrigerator for up to 4 days.

-If you find your milk isn’t separating into curd and whey you can add an additional tablespoon of vinegar or lemon juice to help. But keep in mind, too much acidity and heat causes a more firm, rubbery curd. 

Bonus Tip: We always feed the leftover whey to our chickens and pigs—they absolutely love it! It’s a great way to add extra protein to their diet while reducing waste.

Enjoy your fresh, creamy homemade cottage cheese!