Cottage Cheese

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Ingredients

Yield: 200 to 250 grams

1 liter fresh milk (UHT Milk does not work as well)

4 tablespoons vinegar

4 pinches salt to taste

Directions

  1. Pour the milk into a small pot and place it over medium-high heat. Do not let the milk boil. As soon as you see tiny bubbles appear on the sides of the pot and the milk starts steaming, turn off the heat or remove the pot from the burner. 
  2. Gradually add the vinegar while stirring continuously. The mixture will begin to curdle. If, after 2 minutes, the milk hasn’t curdled enough, add 1 tablespoon of vinegar at a time until curdling occurs. 
  3. Cover the pot with a lid and let it sit for about 10 minutes. 
  4. Pour the mixture into a colander lined with cheesecloth. Allow the liquid whey to drain off as the curds cool for about 10 to 15 minutes. Save the whey for soups or stocks if desired. 
  5. Remove the curds from the cheesecloth and rinse them with cold water to eliminate any remaining vinegar. 
  6. Return the curds to the cheesecloth. Use your hands to gently squeeze the curds together to remove excess liquid. Be careful not to squeeze too hard or too long, as this can result in very dry cottage cheese. 
  7. Add the salt and mix it evenly into the curds. 
  8. If the cheese is too dry, you can add a small amount of fresh milk (about a teaspoon) to achieve the desired texture. 
  9. Transfer the cottage cheese to an airtight container and store it in the refrigerator for up to 5 days.

Nutritional Value (per 100g of homemade cottage cheese):

  • Calories: 98 kcal
  • Protein: 11 g

  • Fat    : 4 g
    • Saturated fat: 2.5 g
  • Carbohydrates: 3 g
    • Sugars: 3 g
  • Fiber: 0 g
  • Cholesterol: 15 mg
  • Calcium: 80 mg (approx.)
  • Sodium: 300 mg (depending on added salt)
  • Potassium: 100 mg

This breakdown is based on using whole milk, and if you're using lower-fat milk, the fat and calorie content will be lower, while the protein content remains similar. Keep in mind that adding salt will increase the sodium content, and the actual yield may affect the final nutritional values per serving.

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