Have you ever tasted cottage cheese so fresh and creamy that it feels like something straight out of a quiet French village kitchen? This homemade version is soft, lightly tangy, and wonderfully rich—nothing like the dry, grainy store-bought kind. Made with just a few simple ingredients, it’s perfect for breakfast, light lunches, or even elegant savory dishes.
Ingredients
2 liters (8 cups) whole milk (fresh, not ultra-pasteurized)
3 tablespoons white vinegar or fresh lemon juice
½ teaspoon salt (or to taste)
½–¾ cup heavy cream (adjust for desired creaminess)
Preparation Method
Heat the Milk
Pour the milk into a heavy pot and heat gently over medium heat. Stir occasionally and heat until it reaches about 85–90°C (185–195°F). Do not let it boil.
Curdle the Milk
Remove the pot from heat. Slowly stir in the vinegar or lemon juice. You will see the milk separate into curds and whey almost immediately. Cover and let it rest for 10 minutes.
Strain the Curds
Line a colander with cheesecloth (or a clean kitchen towel) and pour in the mixture. Let it drain for 5–10 minutes, depending on how moist you like your cottage cheese.
Rinse for Mild Flavor (Optional)
Gently rinse the curds with cold water to remove excess acidity. This step gives the cheese a smoother, milder taste.
Season and Cream
Transfer the curds to a bowl, add salt, and gently fold in the heavy cream until perfectly creamy and luscious.
Chill & Enjoy
Refrigerate for at least 30 minutes before serving. The flavor and texture improve as it chills.
Serving Ideas
Drizzle with honey and add fresh berries for breakfast
Pair with olive oil, cracked pepper, and herbs for a savory spread
Use as a filling for crepes, toast, or light salads