How do I make cottage cheese from scratch?

To make homemade cottage cheese , heat one gallon of milk to about 190°F, then stir in an acid like lemon juice or white vinegar. Let it sit for 10 minutes until curds form. Drain the curds using a cheesecloth, rinse under cold water, and add a bit of cream and salt if desired. That’s it—simple, fresh, and totally customizable.

Is it cheaper to make your own cottage cheese?

Yes, making homemade cottage cheese is typically cheaper than buying it at the store—especially if you buy milk in bulk. For example, one gallon of milk (often less than $4) can yield about 1.5 pounds of cottage cheese, which would cost more than double if bought pre-made. Plus, you save on additives and packaging waste.

How much cottage cheese does 1 gallon of milk make?

One gallon of milk generally produces about 1.5 to 2 pounds of homemade cottage cheese , depending on how much liquid is drained and whether cream is added. Whole milk typically yields the richest, largest volume of curds.

Is homemade cottage cheese better?

Absolutely. Homemade cottage cheese is fresher, free from preservatives, and easily adjustable to your taste. You can control the salt, the creaminess, and even the texture. It's a cleaner, more natural option for anyone focused on nutrition, flavor, or food transparency.

Homemade Cottage Cheese: The Best Fresh Cheese You Can Make at Home

Name: Homemade Cottage Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Homemade
Ingredients: 1 gallon fresh whole milk (avoid ultra-pasteurized); 1/2 cup distilled white vinegar or lemon juice; Salt to taste (optional); 2–4 tablespoons heavy cream (optional, for creamier texture)

Description

Creamy, protein-rich, and preservative-free—this homemade cottage cheese is your go-to for fresh, wholesome dairy made right in your kitchen.

Ingredients

1 gallon fresh whole milk (avoid ultra-pasteurized)
1/2 cup distilled white vinegar or lemon juice
Salt to taste (optional)
2–4 tablespoons heavy cream (optional, for creamier texture)

Instructions

Pour milk into a heavy-bottomed pot and heat slowly over medium heat to 190°F, stirring occasionally.
Remove from heat and stir in vinegar or lemon juice gently.
Let sit undisturbed for 10 minutes until curds form.
Line a colander with cheesecloth and pour in the mixture to separate curds and whey.
Tie cheesecloth corners and let drain 5–10 minutes depending on desired moisture level.
Rinse curds under cold water and gently squeeze out excess liquid.
Transfer curds to a bowl and stir in cream and salt to taste, if using.

Notes

Avoid ultra-pasteurized milk, and don’t rush heating—slow and steady makes perfect curds.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dairy
Method: Stovetop
Cuisine: Homemade

Nutrition

Serving Size: 1/2 cup
Calories: 100
Sugar: 3g
Sodium: 90mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 11g
Cholesterol: 20mg