Easy Way to Make Homemade Cottage Cheese

Do you want to learn the most easy way to make your own cottage cheese from home? It’s super easy, quick, delicious, and healthy too! I used to make cottage cheese using my mama’s delicious kefir. But if I were to be honest, my boys and I drink up that kefir too quick and I am left with no kefir to make cottage cheese with. So, I recently learned this method and am excited to share it with you!

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What You Need to Make Cottage Cheese

• large pot
• cheese cloth
• thermometer

Ingredients

• Gallon of Milk
• 1 cup of lemon juice or white distilled vinegar

Instructions

1. In a large pot, bring the gallon of milk to 185 degrees F. I would recommend using a thermometer to ensure you don’t boil the milk and don’t heat it enough so that it turns out for sure. If it doesn’t reach 185, the cottage cheese won’t turn out and if you boil the milk the cottage cheese will turn out rubbery and chewy.

2. Turn off the heat and stir in 1 cup of lemon juice or white vinegar.

3. Cover the pot with a lid and wait for it to cool down, about 30 minutes. As the picture to the left shows, it should right aways start curdling after you pour in the lemon juice.

4. Strain the cottage cheese.

5. Wait for the whey to drip out and what you have left in the cheesecloth is cottage cheese.

6. Enjoy! We like to mix cottage cheese with a dollop of sour cream and eat it with jam!

What Should I Do With All the Leftover Whey?

Whey is the liquid that develops when you make cottage cheese. Once you strain the cottage cheese out you are left with a lot of whey. I like to use it in place of milk in recipes like pancakes or most baked items. Another way to use it is to simply drink it on its own because it has a lot of health benefits. If that doesn’t sound good to you, add it into smoothies. Whey is really healthy and rich in protein so don’t be quick to discard it!

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