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How to Make the Best Homemade Cottage Cheese

A simple guide to creating creamy, delicious homemade cottage cheese using milk and buttermilk.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Dairy
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups whole milk
  • 2 cups buttermilk
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream optional, for creamier texture
  • 1 tablespoon fresh lemon juice optional, to adjust acidity
  • Fresh chives chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Thermometer
  • Colander
  • Cheesecloth

Method
 

Preparation
  1. Combine whole milk and buttermilk in a large heavy-bottomed pot and stir gently.
  2. Warm the mixture over medium heat gradually without frequent stirring.
  3. Heat until the mixture reaches 180°F (82°C) and looks slightly foamy.
  4. Reduce heat to low and let sit undisturbed for 10 minutes to allow curds to separate.
  5. Check for a clean break by pushing curds aside with a spatula.
  6. Pour the mixture into a cheesecloth-lined colander placed over a bowl.
  7. Drain for 5 to 15 minutes depending on desired texture.
  8. Rinse curds with cold water for 30 seconds to stop cooking and remove excess acidity.
  9. Transfer to a bowl, stir in salt and heavy cream, and adjust flavor if needed.
  10. Garnish with fresh chives and serve.

Notes

Store in an airtight container in the fridge for up to 5 days. For a creamier texture, ensure you use whole milk.