It’s so easy to learn how to make a cottage cheese recipe at home that is fresh, creamy, sweet, and tastes absolutely delicious!
Last year I decided it was high time I learned how to make cottage cheese. I had no idea what I was in for when I formed that resolution.
I figured, “Eh. It’s kinda like ricotta cheese. How hard can it be?” It wasn’t difficult so much as it was… disgusting.
Turns out that homemade cottage cheese is nothing like the store bought that is familiar to our palattes. I tried many cottage cheese recipes and batch after batch, new recipe after new recipe. Sure they might be traditional or cultured or easy, whatever the selling feature is on the recipe. But they all tasted like sour milk. Even my cheese-loving Lydia was spitting them out and apprehensive to try the next batch.
I ended up buying a couple cartons of cottage cheese from the store to really pinpoint the flavors and texture and in the end I finally nailed down a recipe that is pretty darn close and pretty darn delicious. And it looks more like cottage cheese instead of large curd ricotta with some cream stirred in.
This cottage cheese recipe is fresh, creamy, sweet, and good enough you’ll want to eat it by the spoonful!
Homemade Cottage Cheese RecipePrint
Learn How to Make Cottage Cheese
- Warm the milk to about 80 degrees.
- Stir in the rennet and allow the milk to rest for 2 hours.
- Use a whisk to stir the milk and cut the curds.
- Let the curds rest for 10 minutes.
- Slowly warm the cheese to about 100-110 degrees, until you can gently squeeze a curd without it splitting open. Don’t go too long or the curds will get hard and rubbery.
- Strain the cheese through a cheesecloth lined colander and hang it for about 20-30 minutes.
- Transfer the cheese to a bowl and stir in the salt, cream, and sour cream adding more if necessary to achieve the desired taste and consistency.