Homemade cottage cheese is a fresh, soft cheese made from just two simple ingredients: milk and an acid (like kefir, vinegar or lemon juice). It is perfect for eating on its own, adding to salads, making pancakes or using in recipes.
When you make cottage cheese at home, you know exactly what goes into it. This is especially important if you have any dietary restrictions or preferences. You can choose the type of milk you want to use and avoid any unwanted additives or preservatives.
Making cottage cheese at home can also be more cost-effective than buying it from the store.
Equipment
- To strain the cottage cheese a piece of cheesecloth is needed. I use it folded, so that it is more durable.
Ingredients
- 2 litres / 8.3 cups full fat milk (I use 3.6%)
- 500 g / 2.1 cups full fat kefir (I use 4.2%)
Directions
- Pour milk and kefir in a big pot and put on the stove to heat on medium heat (I put on 5 out of 9). The milk does not need to be boiled, just slowly heated till it forms curds. As the milk is heating slowly, stir it a few times so that nothing sticks to the bottom of the pot.
- The curds will slowly start to form and separate from the whey, which is slightly yellow.
- When the curds are more pronounced, visible and separated from the whey, it’s time to remove the pot from the stove and strain the cottage cheese. I don’t cook it longer as I want the cottage cheese to be soft, moist, in small curds. If heated longer, the curds will be bigger and harder.
- Put a sieve in a big bowl and the folded cheesecloth in it. And with a help of a soup spoon pour everything in the cheesecloth. And strain it. I don’t squeeze or push the whey out of the cottage cheese. I just lift the cheesecloth and strain whatever comes out. If squeezed, the cottage cheese will be drier.
- Tie the ends of the cheesecloth and hang it somewhere, like a faucet above the sink, so that you don’t need to hold it till it stops dripping.
- When it stops dripping, you have made cottage cheese. Transfer it to a bowl and either mix it with some sour cream and salt and eat with bread, make pancakes or bake cakes with it. Enjoy!
Notes
- The piece of cheesecloth can be reused. I wash it in warm water with a bit of dishwashing liquid, rinse well, dry and save for the next time.
- If you do not have kefir, use a tablespoon of lemon juice or apple cider vinegar.
- It is possible to make cottage cheese also with reduced fat milk (1.5%). It will be leaner and not as creamy though.
- For best results, measure ingredients with a scale. All recipes are made with weighed ingredients using grams. Cup measurements are provided for your convenience.