Stovetop Cottage Cheese
This simple stovetop cottage cheese recipe is a quick and versatile way to make fresh, creamy curds at home. Whether used as a spread, a topping, or a protein-packed addition to smoothies, this homemade version is fresher and free from unnecessary additives.
Prep Time:
N/A
Serving Size:
About 3 cups
20-25 minutes
Total Time:
Homemade cottage cheese is easier to make than you might think! This stovetop method yields soft, fresh curds that can be customized to your taste. It’s a fantastic substitute for store-bought cottage cheese, and with a quick blend, it can even replace cream cheese, ricotta, or mascarpone in recipes. Best of all, it’s a high-protein addition to your kitchen staples—perfect for smoothies, spreads, or simply enjoying with a sprinkle of salt.
What You'll Need
Equipment:
Large pot
Food-safe thermometer (optional)
Spoon for stirring
Colander or mesh strainer
Flour-sack towel or cheesecloth
Bowl for straining
Airtight container for storage
Ingredients:
1 gallon (3.75L) pasteurized whole milk
¾ cup 5% white distilled vinegar (or lemon juice for a mild citrus flavor)
¼ cup heavy cream (optional)
Fine ground sea salt, to taste (optional)
How to Make It
Step 1
Heat the Milk: Pour the milk into a large pot and heat over medium, stirring frequently. Warm until it reaches approximately 120°F (49°C) on a thermometer. If you don’t have a thermometer, test by dipping a clean spoon into the milk—when touched, it should feel like a warm bath.
Step 2
Curdle the Milk: Remove the pot from heat and slowly pour in the vinegar or lemon juice while stirring. Stir for 1–2 minutes to evenly distribute, then cover and let it sit for 30 minutes.
Step 3
Check for Curd Formation: The curds should have separated from the whey, leaving a pale yellow liquid. If the whey still looks milky, stir in an additional ¼ cup vinegar and let it sit for a few extra minutes until more curds form.
Step 4
Strain the Curds: Line a colander or mesh strainer with a flour-sack towel or cheesecloth and place it over a bowl. Pour the curds and whey into the strainer, allowing the whey to drain for about 10 minutes, or until the dripping slows.
Step 5
Add Cream & Salt (Optional): For a creamier consistency, mix in heavy cream (optional). Add sea salt to taste (optional) for a flavor closer to store-bought cottage cheese.
Step 6
Store & Enjoy: Transfer the cottage cheese to an airtight container and refrigerate for up to 1–2 weeks.
Additional Notes:
🥄 How to Use It
For a smoother texture, blend the cottage cheese in a food processor before using it as a substitute for cream cheese, ricotta, mascarpone, or sour cream. If using it in place of mascarpone, skip the salt for a more neutral flavor.
🥛 Raw Milk vs. Pasteurized Milk
This recipe calls for pasteurized milk since it’s heated. If you have raw milk, consider saving it for drinking or recipes that don’t exceed 110°F (43°C) to preserve its natural enzymes and probiotics.
💡 Customizing Your Cottage Cheese
Want to switch things up? Stir in fresh herbs, cracked pepper, or a drizzle of honey for a sweet or savory twist!
This homemade stovetop cottage cheese is fresh, creamy, and incredibly versatile—once you try it, you may never go back to store-bought! 🥣✨