Homemade Cottage Cheese

by Merissa on December 15, 2010

in Make Your Own

I've been wanting to make my own cottage cheese for a while now. I like to make lasagna and my recipe uses cottage cheese and I just don't like spending $2 or more on one little container of cheese. So I set out today to make it myself and I'm pretty happy with how it turned out! It doesn't quite taste like store boughten cheese but it's easy to make and I think it will taste great in recipes!

What you need:

  • salt
  • raw milk
  • vinegar
For this recipe I used 1/2 gallon of raw milk and 1/2 c. vinegar. You will need more milk to mix with the curds and the amount of salt depends on your personal tastes.
Warm the milk on the stove until it reaches 190F. When it gets to that point remove it from the heat and add the vinegar. Stir well.
The curds will immediately separate from the whey and they look like this.
Let the mixture sit for a hour to cool.
After an hour drain the curds from the whey. (Save the whey!)
Rinse the curds well.
Break up the curds into small pieces. Then add milk and
salt to the curds. The amounts added will depend on your tastes. Yum!
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9:46 pm

{ 12 comments… read them below or add one }

1 Becky Jackson December 16, 2010 at 12:26 am

I was curious how it turned out for you. I have always wanted to attempt to make my own. Just worried over the taste. I may just attempt it now.


2 Jo January 7, 2011 at 2:49 pm

This is really interesting. I make a “mock” ricotta out of tofu….
I make a vegan lasagna which is fabulous (the recipe is that is =) ) which uses 3 lbs of tofu drained, then placed in a food processer till crumbly, add your spices and it is soooo good I fooled my VERY picky husband and daughter, who not only ate it, but inhaled it and went for seconds, and thirds. pretty cheap and better for you too, I always stock up on tofu when it is 1.00 a container.


3 Merissa January 7, 2011 at 7:01 pm

I need to lean more about cooking with tofu so this is interesting. I was just diagnosed with an allergy to all meats but I’m not allergic to soy at all. I’m not much for tofu but I thought that maybe having it once a week wouldn’t be so bad. Plus my co-op sells it for only $1 so it would be much cheaper…


4 Cheryl April 28, 2012 at 7:17 pm


You can make “mozzerella sticks” out of tofu! All you do is cut up the tofu into sticks and bread them with Italian style breadcrumbs and either fry or oven fry until crispy. Serve with sauce.

I too fooled my family by substituting tofu in my pasta dishes!


5 Kelly January 2, 2014 at 11:44 am

Would it be fine to use milk that is not raw? would 1% work, or skim?


6 Merissa January 2, 2014 at 12:51 pm

I would use whole milk or at least 2%, it should work the same.


7 Jude July 17, 2016 at 11:02 pm

My aunt made homemade cottage cheese every day. She made it from skim milk (she had cows and separated the milk). To serve it she would add cream and salt. Sometimes she added chives. There was a dish of cottage cheese served with every meal.


8 Anna February 4, 2014 at 7:09 am

what is raw milk? I’m not sure as to where to get it from


9 Merissa February 4, 2014 at 7:18 am

Raw milk is unpasteurized milk straight from the farm. If you can’t get that you can use whole milk in this recipe instead.


10 Karyn July 31, 2014 at 2:24 pm

what do you do with the Whey?


11 Merissa July 31, 2014 at 7:17 pm

You can use it in the place of water or milk in baked goods. Great boost of protein!


12 heather February 2, 2015 at 7:16 am

Hi, if your whey still has a white look to it you need to add a bit more vinegar (slowly) and let it heat still. Then at the very end if you want a more creamy (like store-bought) flavor use cream instead of milk to your curds!


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