Description
Fresh, creamy cottage cheese made from whole milk, lemon juice, salt, and a little cream for a soft homemade finish.
Ingredients
Scale
- 1 gallon whole milk
- 1/2 cup fresh lemon juice
- 1 teaspoon fine sea salt
- 1/4 cup heavy cream
Instructions
- Warm a large pot over low heat, then pour in 1 gallon whole milk.
- Heat the milk slowly to 190°F, stirring often to prevent scorching.
- Turn off the heat and gently stir in 1/2 cup fresh lemon juice.
- Let the pot sit undisturbed for 10 minutes so the curds separate from the whey.
- Line a fine mesh strainer with cheesecloth and place it over a large bowl.
- Pour the curds and whey into the lined strainer.
- Drain for 10 to 15 minutes, depending on your preferred texture.
- Transfer the curds to a bowl and gently stir in 1 teaspoon fine sea salt and 1/4 cup heavy cream.
- Serve right away or chill before serving.
Notes
- Use fresh lemon juice for the cleanest flavor.
- Drain less for creamier curds and longer for firmer curds.
- Avoid ultra-high temperature milk because it may not curdle well.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 6g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 40mg
Keywords: homemade cottage cheese, lemon juice cottage cheese, fresh cheese, stovetop cheese, easy dairy recipe