Homemade cottage cheese

17 mins
Serves 1
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Directions

  1. 1Add the milk and lemon juice to a heavy bottom pot over medium-high heat.
  2. 2Add the milk and lemon juice to a heavy bottom pot over medium-high heat.
  3. 3Add the milk and lemon juice to a heavy bottom pot over medium-high heat.
  4. 4Stir for two minutes.
  5. 5Stir for two minutes.
  6. 6Stir for two minutes.
  7. 7Cut the heat and cover the pot.
  8. 8Cut the heat and cover the pot.
  9. 9Cut the heat and cover the pot.
  10. 10Wait for 15 minutes.
  11. 11Wait for 15 minutes.
  12. 12Wait for 15 minutes.
  13. 13Separate the curds from the whey using a glass bowl, a mesh strainer, and cheese cloth.
  14. 14Separate the curds from the whey using a glass bowl, a mesh strainer, and cheese cloth.
  15. 15Separate the curds from the whey using a glass bowl, a mesh strainer, and cheese cloth.
  16. 16Ring out the cheese cloth to remove as much whey as possible to get a dry curd.
  17. 17Ring out the cheese cloth to remove as much whey as possible to get a dry curd.
  18. 18Ring out the cheese cloth to remove as much whey as possible to get a dry curd.
  19. 19Add whole milk, 2%, skim milk, or heavy cream to the curds to get the desired flavor and consistency.
  20. 20Add whole milk, 2%, skim milk, or heavy cream to the curds to get the desired flavor and consistency.
  21. 21Add whole milk, 2%, skim milk, or heavy cream to the curds to get the desired flavor and consistency.
  22. 22Season with a little bit of salt and stir to combine.
  23. 23Season with a little bit of salt and stir to combine.
  24. 24Season with a little bit of salt and stir to combine.

Ingredients

  • 4 cups milk
  • 4 cups milk
  • 4 cups milk
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • whole milk, 2%, skim, or heavy cream
  • whole milk, 2%, skim, or heavy cream
  • whole milk, 2%, skim, or heavy cream
  • salt
  • salt
  • salt

Equipment

heavy bottom potmesh strainerglass bowlcheese cloth

Tips

  • To separate the curds from the whey, use a glass bowl, a mesh strainer, and cheese cloth.
  • Ring out the cheese cloth to remove as much whey as possible to get a dry curd.
  • You can use whole milk, 2%, skim milk, or even heavy cream to achieve the desired flavor and consistency.