Homemade Cottage Cheese

Growing up, cottage cheese was a staple in our household, a versatile ingredient that found its way into many of our daily meals. Whether it was enjoyed with a dollop of sour cream and a drizzle of honey or jam, used as a filling for syrniki (a type of cottage cheese pancake), or folded inside for varenyki, cottage cheese was a beloved comfort food. It was more than just a breakfast or snack; it was a taste of home, rich in tradition and flavor.

I still continue to make cottage cheese almost every other week. I don’t know why I didn’t share the recipe earlier, but today, I’m excited to finally bring this cherished part of my heritage to your kitchen. The recipe below will make 1kg of Cottage Cheese.

Ingredients:

• 2 gallons (3.8 liters) of whole milk
• 6 tablespoons of plain Greek yogurt (full-fat is best)

Equipment:

• Large pot
• Thermometer
• Wooden spoon
• Cheesecloth or a clean kitchen towel
• Colander (strainer)

Directions:

Heat the Milk

• Pour the whole milk into a large pot and place it over medium heat.
• Slowly heat the milk to 190°F (88°C), stirring occasionally to prevent scorching.
• Allow the milk to cool down to 120°F (49-50°C).

Add the Greek Yogurt

•  Once the milk has cooled to 120°F (49-50°C), remove it from the heat.
•  In a separate jar, mix 6 tablespoons of Greek yogurt with some warm milk. Stir well until fully incorporated.
• Stir the yogurt mixture into the milk, ensuring it’s well incorporated.

Let the Milk Curdle

• Preheat the oven to 230°F (110°C), then turn it off.
• Cover the pot with a lid and place it inside the warm oven. Leave it undisturbed for 8-10 hours. During this time, the milk will curdle, forming curds and whey.

Check the Curds

•  After the resting period, check the curds. They should be firm and separated from the whey, which will appear as a clear, yellowish liquid.
• Make cross-cuts through the curds with a knife to help them heat evenly.
• Preheat the oven to 230°F (110°C) again, and place the pot inside for 1.5 hours. After about 30 minutes, remove the pot and check the internal temperature of the curds, which should be 105-113°F (40-45°C). Gently stir the curds, trying not to break them, and then return the pot to the oven.

Strain the Curds

•  Line a colander with cheesecloth or a clean kitchen towel, and carefully pour the curds and whey into it.
•  Let the curds drain for about 1 hour. For drier curds, allow them to drain longer. (You can also let them drain overnight in the fridge.)

Use the cottage cheese as desired.

Enjoy!

Summary

Recipe Name

Homemade Cottage Cheese 

Author Name

Natalya Syanova

Published On

2024-08-23

Preparation Time

12H

Cook Time

1H

Total Time

13H

Average Rating

5 Based on 5 Review(s)