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Nutrition Facts
Serving Size 1 (2026g) Recipe makes 1 servings
Calories 1262
Calories from Fat 642		(50%)
Amount Per Serving		%DV
	Total Fat 71.4g	109%
	Saturated Fat 44.5g	222%
	Monounsaturated Fat 20.6g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 273mg		91%
Sodium 957mg		39%
Potassium 2949mg		84%
Total Carbohydrate 90.8g		30%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 64.0g		128%
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Cottage Cheese

Recipe #382707 | 55 min | 45 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: FuzzyKiwi
Jul 24, 2009

I love homemade eats, cottage cheese, and saving money while eating well. This recipe satisfies all those wants. Also, making my own cottage cheese results in whey, which I can save to add to other things. Whey is highly nutritious and helps regulate blood sugar levels. I only add salt and milk or cream if I'm not using the cottage cheese in cooking or baking.

SERVES 1 , 1 1/2 cup (change servings and units)

Ingredients

1/2 gallon milk, I use 2% (1/2 gallon = 8 cups)
5 tablespoons vinegar
salt, to taste
milk or cream, to textural preferences

Directions

1
Heat milk until about to boil. Remove from heat, stir in vinegar, and set aside to cool for half an hour. NOTE: As the milk curdles, slightly greenish whey will form alongside the milk curdles. This is normal.
2
Line a sieve/colander with cheesecloth, pour the cheese in, and let the whey drain. Hold the ends of cheesecloth together and squeeze lightly to drain more of the whey. Set whey aside if saving.
3
Run cool water over sieve/colander for a few minutes, stirring cheese with your fingers as you rinse the cheese. Allow to drain further for 10 minutes. Cheese is ready to be used or stored in the fridge in a clean, covered container. For a more commercial taste and texture, you will need to add some salt and cream (or milk for a lower fat alternative).