This is a quick and easy way to make homemade cottage cheese.

Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
15 mins
total:
25 mins
Servings:
1
Yield:
1 /4 cup
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.

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  • Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.

Nutrition Facts

122 calories; protein 8.1g; carbohydrates 11.4g; fat 4.8g; cholesterol 19.5mg; sodium 255.1mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
09/29/2017
We make this, as we refer to it is "Farm cheese"', on our ranch using our cows milk. It's wonderful. For the people having problems getting it to curd, the OP should have stated to use WHOLE MILK. You need the fat to help it curd. When I make this using store bought milk, rather than from our cows, I find the cheapest whole fat milk they have works the best. I've also found having the milk at room temp helps as well. Read More
(17)

Most helpful critical review

Rating: 1 stars
04/01/2018
This recipe did not make sense. The milk should only be warmed to 120F then taken off the heat and vinegar stirred in. Curds will form instantly. Also, the nutrition data is wrong. It is the data for the cup of milk, not the resulting cheese that does not convert all the protein in the milk to cheese. Other data is likewise wrong. I just made a big pot with 1/2 gal of milk and 1/2C of vinegar with corrected instructions. Read More
(3)
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/29/2017
We make this, as we refer to it is "Farm cheese"', on our ranch using our cows milk. It's wonderful. For the people having problems getting it to curd, the OP should have stated to use WHOLE MILK. You need the fat to help it curd. When I make this using store bought milk, rather than from our cows, I find the cheapest whole fat milk they have works the best. I've also found having the milk at room temp helps as well. Read More
(17)
Rating: 1 stars
03/31/2018
This recipe did not make sense. The milk should only be warmed to 120F then taken off the heat and vinegar stirred in. Curds will form instantly. Also, the nutrition data is wrong. It is the data for the cup of milk, not the resulting cheese that does not convert all the protein in the milk to cheese. Other data is likewise wrong. I just made a big pot with 1/2 gal of milk and 1/2C of vinegar with corrected instructions. Read More
(3)
Rating: 1 stars
07/26/2017
All that happened here was I wasted a cup of milk. This was my first attempt at homemade cheese and now I'm rather leery to try any others. Read More
(2)
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Rating: 2 stars
12/18/2016
This didn't work for me at all. I made 6 servings but only ended up with 1 serving when it was all said and done. It barely made curd. I'm not sure if I did something wrong or what the problem was? One thing I will say is to bring the milk to a boil SLOWLY. It will scorch if you try to bring it to a boil like you would a pot of water. I would like to try this again to see if I can make it right but it's not worth the risk of wasting more milk. Sorry. Read More
(1)
Rating: 5 stars
09/14/2016
Made it using five cups of milk. Wanted more than one serving. Easy and tastes better than store bought. Read More
(1)
Rating: 5 stars
01/27/2017
This was very simple and the result was excellent. I will definitely make it again. Although I am going to make more than just one serving. I was glad to start off making only one serving to see how it would work but I will definitely make more of it next time. Thank you! Read More
(1)
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Rating: 5 stars
04/01/2019
This is perfect for a low-sodium diet. Next time I'm going to try rice vinegar for a milder flavor. Read More
(1)
Rating: 4 stars
08/17/2018
Taste is great curds are very small makes only 1\2 of cottage cheese is more like ricotta cheese thanx for recipe many uses and will come in handy in a pinch and the whey can be used in recipes or over top of dog food for a great Read More
(1)
Rating: 4 stars
08/29/2018
Looks different than store bought. Kids love it tastes great Read More