Making your own cottage cheese is as easy as warming up milk! This simple recipe is a great way to use up milk that has soured.
Cottage cheese is delightful on its own, season lightly with salt and pepper. Alternatively, it can be used a wide range of recipes, such as lasagne, manicotti, crepes, pancakes, and more.
The following recipe utilizes soured milk. That is to say, milk that “went bad” while in the fridge. Heating sour milk to 195ºF and holding it at that temperature for 10 minutes should kill any potential bacteria.
However, if you’d prefer to use fresh milk, you can clabber it (sour it) yourself by adding four tablespoons of white vinegar and letting it set.
How to Make Your Own Cottage Cheese
You’ll Need:
2 quarts very sour milk
1 tsp. salt
1 junket rennet tablet or 4-5 drops of Liquid Rennet
1/8 C. Heavy cream or half & half
Heat the sour milk slowly until it reaches 195ºF on a digital thermometer. Remove from heat and cool to 100ºF, then and add 1 junket rennet tablet that has been crushed. Stir well for 2 minutes until the rennet is completely dissolved.
Cover and let set 4 hours.
After 4 hours, the mixture will be soft set (much like yogurt) & quite jiggly. Using a knife or spatula cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
Sprinkle in the salt then set the pan over extremely low heat and cook, stirring very gently, to allow the curds to separate from the whey. This process takes just a couple minutes- do not overcook or the curds will be TOUGH & chewy.
Drain thoroughly in a cloth bag or cheesecloth-lined strainer over a clean bowl (to reserve the whey).
Fold the cloth over the drained curds and place in the fridge for 1 hour to continue straining, stirring gently every 20 minutes or so.
Finally, Spoon the cottage cheese from the cloth into a bowl and stir in the cream or half and half.
Taste, add additional salt if necessary. Season with white pepper just prior to serving.
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🖨️ Print-Friendly Homemade Cottage Cheese Recipe
Homemade Cottage Cheese
Equipment
Instructions
- Heat the sour milk slowly until it reaches 100ºF on a digital thermometer.2 quart very sour milk
- Remove from heat and add 1 junket rennet tablet that has been crushed. Stir well for 2 minutes until the rennet is completely dissolved.1 junket rennet tablet
- Cover and let set 4 hours.
- After 4 hours, the mixture will be soft set (much like yogurt) & quite jiggly. Using a knife or spatula cut the mixture diagonally 5 or 6 times, then do the same in the opposite direction.
- Sprinkle in the salt. Place the pot over extremely low heat and gently stir for a couple of minutes to separate the curds from the whey. Do not overcook.1 teaspoon salt
- Pour the curds and whey into a cloth-lined strainer over a bowl. Allow it to drain thoroughly, folding the cloth over the top.
- Place the drained curds in the refrigerator, still in the cloth, for 1 hour, stirring gently every 20 minutes to promote draining.
- Transfer the curds to a bowl. Stir in the cream or half & half. Taste and adjust salt as needed. Add white pepper if desired before serving.1/8 cup cream or half 'n' half
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Recipe Notes:
-
Clabbering Fresh Milk:
If using fresh milk, create sour milk by adding 4 tablespoons white vinegar and letting it sit for about 1 hour before starting. -
Texture Tip:
Overcooking makes the curds rubbery. Keep heat very low and stir gently for tender, soft cottage cheese. -
Bonus Tip:
Save the whey! It’s great for baking bread, pancakes, and even homemade dog treats.
Tried this recipe?
Let us know how it was!© Can Stock Photo Inc. / robynmac
i could use some more information: how many servings, and how large are the servings? also, how much time to prepare this recipe (estimate)?
i do love recipes like this. many of the older people who used to make these things at home, are no longer here, and things like cheese making at home are pretty rare these days. a shame, because homemade anything is a much higher quality (freshness, taste, economical, and ingredient control).
thank you for such a wonderful site, with both awesome recipes and a wealth of other information. very helpful!
love all the recipes !! not just the ones to make food, all of them !! 🙂
Where do I get the junket rennet tablets?
click on the link in the post.
Amazon.com: junket rennet
during the summer wal-mart stocks it near the ice cream cones and sauces
( usually). it comes in a small blue and white box.
hope this helps
maf
You can also make a great cream cheese from just buttermilk.
Here is the recipe:
Heat your oven to 200F
Pour 2 litres (or quarts) of full fat buttermilk. 3.25% into an oven proof pot and place into oven – uncovered.
Cook for 2 hours.
Take from oven and let cool completely. Pour into an jelly strainer or double cheese cloth.
Hang up and let drain overnight on counter. In the morning you have the most delicious cream cheese, also named quark in German.
If you wish you can spice it up to your taste.
I didn’t realize homemade cottage cheese could be this easy! 🧀 I love that you can control the texture based on how much you drain the curds. Here’s a tip: if you want a creamier version, don’t forget to add a little cream at the end!
Also, try stirring in fresh herbs like dill or chives to make a savory snack or spread. 🌿 This is a great way to skip the preservatives in store-bought versions and enjoy a fresher taste. I’m definitely trying this next time I need a healthy snack!