Making Homemade Cottage Cheese | It's SO EASY!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories and dairy-free.

Pour 1/2 gallon of milk into a thick pot.

Heat the milk on medium to medium-high heat until it is foamy on top and reaches 190°F (88°C), stirring occasionally to prevent burning.

Once the milk reaches the desired temperature, turn off the heat and remove the pot from the stove.

Add 1/4 cup of lemon juice to the hot milk and stir gently to combine.

Cover the pot and let the mixture sit for 30 minutes to allow curds to form.

After 30 minutes, set up a strainer over a large bowl and line it with a clean tea towel or cheesecloth.

Spoon the curds into the lined strainer, trying not to break them up too much, and let them drain for about 20 minutes.

Gather the tea towel or cheesecloth and gently squeeze out any remaining whey from the curds.

Transfer the curds to a bowl and add 1/2 teaspoon of salt, breaking up the curds gently to incorporate the salt.

Taste the cottage cheese and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens