Making Cottage Cheese

Diamond Post Medal for All Time! 1,246 Posts
February 3, 2019

Homemade Cottage Cheese on plateThis is a quick and easy way to make cottage cheese at home without the use of starches or animal rennet. I just adore cottage cheese so I am making this constantly. The splash of heavy cream (or half and half) at the end is completely optional, but I find it takes it to the next level. Yum!


Feel free to double this recipe to make two cups of cottage cheese. It multiplies well. I usually make use of the milk that is soon to hit its expiration date, as I did in this version.

Total Time: 45 minutes

Yield: 1 cup


  • 1/2 gal milk
  • 1/3 cup white vinegar
  • 1 tsp salt
  • 1/4 cup heavy cream or half and half


  1. Pour milk into a large saucepan over medium heat. Bring up to 180 F. Stir while heating to keep milk from scalding.
  2. heating milk
  3. Remove milk from the heat and slowly pour in the vinegar. Stir it slowly for a couple minutes. The curds and whey will separate (if not, add some more vinegar). Cover and allow to sit at room temperature for 20-30 minutes.
  4. adding vinegar

  5. Pour the mixture into a colander lined with a tea towel and allow to drain for 5 minutes.
  6. pour curdled milk to strain curds from whey
  7. Rinse with cold water, until the curds are completely cooled. Drain and squeeze well.
  8. straining curds from whey
  9. Transfer to a bowl and add salt to taste, stirring and breaking up the curds. Add cream or half and half just prior to serving.
  10. Cottage Cheese on plate
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Bronze Feedback Medal for All Time! 153 Feedbacks
January 23, 2007

You can make a really inexpensive cheese at home. I sometimes use this as cream cheese and sometimes as cottage cheese.


Start with 1 gallon of milk. If it is raw milk from a safe source, you don't have to add a culture.

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3 Questions

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October 1, 2007

Does anyone know if I can make cottage cheese at home? What about sour cream? thanks a lot.

Mitra from Maryland


Silver Feedback Medal for All Time! 290 Feedbacks
October 2, 20070 found this helpful

Someone had already posted this on Thrifty Fun

Also here's another website FYI:

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Silver Feedback Medal for All Time! 337 Feedbacks
October 3, 20070 found this helpful

My grandmother made cottage cheese all the time. I don't remember exactly how she did it, but I do know it wasn't all that difficult. Good luck with this.


Louise, Nipawin

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By Jay Jay (Guest Post)
October 4, 20070 found this helpful

I just saw Alton Brown on Good Eats make this. He said it was easy and delicious, and I am going to try it.

1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

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October 6, 20071 found this helpful

Homemade Sour Cream

Method 1:
1 c. cream
1 T. cultured buttermilk
Recipe can be increased at the ratio of 1 T. buttermilk to 1 c. of cream.
In a double boiler bring the fresh cream up to 180° F. Cool to room temp in a cold-water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated


Method 2:
1 c. cream
1 1/2 c. pasteurized whole milk
1/2 c. buttermilk
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68° to 70° F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 c. of pasteurized heavy cream with 5 T. of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.

Juanita S.

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