Description
This easy homemade cottage cheese recipe uses simple ingredients and straightforward steps to create fresh, creamy cottage cheese with a rich texture. Using whole milk and white wine vinegar, the milk is gently curdled, drained, and combined with heavy cream for a smooth and delicious result perfect for snacking or recipes.
Ingredients
Scale
Main Ingredients
- 1 gallon Whole Milk
- 1/2 cup White Wine Vinegar
- 2 tablespoons Salt
- 1/2 cup Heavy Cream
Instructions
- Heat the Milk: Pour the whole milk into a large saucepan and heat it over medium heat until it reaches 120°F (50°C), allowing the milk to warm without boiling.
- Curdle the Milk: Remove the saucepan from the heat and slowly stir in the white wine vinegar for 1 to 2 minutes, which will cause the milk to separate into curds and whey.
- Rest the Curds: Cover the pot and let it sit at room temperature for 30 minutes so the curds can fully form and separate.
- Salt and Break Curds: Place the pot back on very low heat and add the salt. Gently stir with a wooden spoon to break up the curds evenly without destroying them.
- Drain the Curds: Pour the curds into a colander lined with two layers of cheesecloth, and squeeze out most of the liquid. Let it cool for 10 minutes to firm up.
- Finish and Chill: Transfer the drained curds to a mixing bowl, add the heavy cream, and stir with a fork to break up any large curds and combine everything thoroughly. Adjust salt to taste and chill before serving.
Notes
- Use fresh whole milk for the best creamy texture.
- The vinegar type can be substituted with lemon juice if desired.
- Ensure the milk reaches the correct temperature to properly curdle.
- Chilling the cottage cheese enhances flavor and texture.
- Store homemade cottage cheese in an airtight container and consume within 5 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dairy
- Method: Stovetop
- Cuisine: American
Keywords: cottage cheese, homemade cottage cheese, dairy recipe, fresh cheese, easy cheese making
