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Quick Cottage Cheese

This recipe guides you through making fresh, homemade cottage cheese from skim milk, vinegar, and salt. It involves heating milk, separating curds with vinegar, straining, rinsing, and seasoning, culminating in a customizable dairy product that can be enjoyed immediately or stored for later. A quick and rewarding process for a staple snack.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 50 minutes
Course Snack
Cuisine American
Calories 1819.9 kcal

Equipment

  • 1 Large Saucepan
  • 1 Instant-Read Thermometer
  • 1 Colander
  • 1 Clean Tea Towel or Cheesecloth For straining
  • 1 Mixing Bowl

Ingredients
  

Main

  • 1 gallon pasteurized skim milk
  • 3/4 cup white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup half-and half-or heavy cream

Instructions
 

  • Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
  • Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

Notes

Precision in temperature is crucial; heating the milk to exactly 120°F (49°C) ensures optimal curd formation without overcooking. Use a gentle hand when stirring in the vinegar to avoid breaking the curds too early. The resting period allows for full separation of curds and whey. Thorough rinsing under cold water removes residual acidity from the vinegar, yielding a sweeter, cleaner-tasting cottage cheese. Squeeze out as much liquid as possible for a firmer curd, or leave slightly more for a creamier texture. Adjust salt to taste, and remember to add cream just before serving for the best consistency.