How to Make Homemade Cottage Cheese

Berta Lily
by Berta Lily
8 cups
21 hr

This is something my mom taught me how to do, and I personally am a big fan of cottage cheese.

You will need a large bowl (not stainless steal) and a gallon of whole milk (this brand from Costco works best)

Pour the whole gallon into the large pot. If this is your first time use 2 cups of butter milk which is soured. Otherwise you will use the top layer from the pervious time (see below)

use the top layer from the previous time

Pour the 2 cups of soured milk with the gallon of fresh.

Cover the pot and let it sit for 18-20 hours on counter at room temperature.

The next day the consistency would have becomes thick.

Using a spoon, scoop the top layer off and put in a jar and store in the fridge for next time. This is the soured milk that causes the fresh milk to curdle.

Place the rest on low heat for an hour then it will start to begin separating the liquid from the cottage cheese.

You will need a cheese cloth and strainer.

Pour the mixture into a cheese cloth and strainer.

Let it sit for a few minutes to drain.

Then hang to dry for a few minutes for the water to come out.

Enjoy healthy homemade cottage cheese and some fruit for breakfast!

How to Make Homemade Cottage Cheese
Recipe details
  • 8  cups
  • Prep time: 20 Hours Cook time: 1 Hours Total time: 21 hr
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  • 2 cups soured milk or butter milk
  • 1 gallon whole milk
  • cheese cloth
  • large pot (not stainless steal)
  • strainer
Day 1
place gallon of milk and soured milk/butter milk in large pot
let sit for 20 hours
Next day
remove the top layer from pot and put in jar for next time (this is the soured milk) and place in fridge
cook on low heat for 1 hour
pour mixture in cheese cloth over strainer
let sit for a few minutes then tie and squeeze cheese cloth to remove excess moisture
  • you can make the cottage chees more or less watery based on how much liquid you ring out