Description
A creamy homemade cottage cheese made with whole milk, live cultured yogurt, vinegar, salt, and a splash of cream for a fresh, tangy, probiotic-style finish.
Ingredients
Scale
- 8 cups whole milk
- 1/4 cup plain yogurt with live active cultures
- 3 tablespoons white vinegar
- 1/2 teaspoon fine sea salt
- 1/4 cup heavy cream
Instructions
- Warm a clean medium saucepan over low heat for 1 minute, then pour in the whole milk.
- Heat the milk gently to 110°F, stirring occasionally.
- Remove the pan from the heat and stir in the plain yogurt with live active cultures.
- Cover and let the mixture sit in a warm spot for 8 hours.
- Place the pan back over low heat and warm the cultured milk mixture to 120°F.
- Stir gently, then add the white vinegar.
- Let the mixture sit undisturbed for 10 minutes, or until soft curds separate from the whey.
- Line a fine mesh strainer with cheesecloth and place it over a large bowl.
- Carefully spoon or pour the curds into the lined strainer.
- Drain for 30 minutes for soft cottage cheese, or up to 45 minutes for thicker curds.
- Transfer the drained curds to a clean bowl.
- Stir in the fine sea salt and heavy cream until creamy and spoonable.
- Chill for at least 30 minutes before serving.
Notes
- Use whole milk for the creamiest texture.
- Choose yogurt labeled with live and active cultures.
- Drain less for softer curds and longer for thicker curds.
- Stir gently after draining to keep the curds tender.
Nutrition
- Serving Size: about 1/2 cup
- Calories: 165
- Sugar: 10g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 32mg
Keywords: cultured cottage cheese, probiotic cottage cheese, homemade cottage cheese, fresh cheese, live culture dairy