Homemade Cottage Cheese

Just two ingredients and 1 hour will get you 500g of fresh cottage cheese

Homemade Cottage Cheese

Cottage cheese is an excellent ingredient and versatile base for various recipes and dishes. It can be enjoyed fresh or used to create desserts, casseroles, and spreads.

Packed with natural proteins, low in carbs, and abundant in micronutrients, cottage cheese offers a wholesome option. Additionally, you can freeze any surplus cheese, preserving its texture effectively for future use.

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Nutrition Comment

Nutrition data
Nutrition data is provided by Nutitionix.

✅ Cottage cheese is full of protein and micronutrients: calcium, selen, B12 vitamins.

✅ Low Glycemic index — 30.

❗ If you have T1DM, cottage cheese might require more insulin as other dairy products.


Prerapation time: 1 hour
Amount of servings: 4 (450-550g)

  • Whole milk (natural), 2L
  • Yogurt (natural), 600g


  1. Pour whole milk into a large casserole and place it over medium heat.
  1. Once it reaches 50°C, remove it from the stove and add the yogurt. Gently mix the two together and return the casserole to the stove.
  2. Continue heating the milk-yogurt mixture until it reaches 70°C, then remove it from the stove. Notice the change in texture: the milk will become sour, curdled into cheese pieces, and buttermilk will separate. If the curdling process does not begin, you can add 1 tablespoon of lemon juice to assist in initiating it.

  1. Allow the mixture to cool down for a while.
  2. In another large casserole, position a strainer, and within the strainer, place a piece of cotton fabric/ steamer cloth for dumplings/ cheese clothes bag.

  1. Carefully pour the cheese mixture into the fabric-lined strainer. Gather the corners of the fabric and gently twist to begin draining the buttermilk. Repeat the twisting process until the cheese becomes dry and all the buttermilk has been drained.

You can get 500-600g of cottage cheese from this amount of milk and yogurt.


  • Opt for whole milk instead of ultrapasteurized milk.
  • Use natural yogurt without added sugar.
  • Cotton fabric can be replaced with steamer cloth for dumplings or cheesecloth bags.
  • I recommend not exceeding 70-75°C during the heating process.

If your milk-yogurt mixture fails to curdle, one of the potential reasons can be:

  • Not enough yogurt was used
  • Different brands can yield different results, experiment with a new yogurt brand
  • Ultrapasteurized milk was used