How to Make Your Own Cottage Cheese

Cottage cheese, long known as a diet or health food has great potential for the bodybuilding crowd as well as those just looking for a good source of low fat, high quality protein.

homemade cottage cheese and strawberries on rustic wooden table. cottage in front and bowl of straberries in the rear.

Cottage cheese is versatile as well as tasty, contrary to long held beliefs. You can do far more with it than serve a scoop on a lettuce leaf or with a side of peaches.

I’ve eaten cottage cheese as long as I can remember topped with just salt and pepper, but over the years I’ve developed some tasty recipes I’ve used during pregnancy when I’ve had problems keeping my protein up.

I hope you enjoy these as much as I do.

homemade cottage cheese | Foodal.com
Homemade Cottage Cheese
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Cottage cheese is made by separating the curd (milk solids) from the whey (liquids). You can make your own cottage cheese at home easily and you can control the fat content as well as the moisture content. Do you want to make a spread or dip with cottage cheese? Drain the curd well and limit the cream you add and you'll have a drier base. Do you love full fat creamy cottage cheese? Start with whole milk and finish with heavy cream (I cannot be held responsible for your heart attack!) Equipment needed: Strainer Cheesecloth Mixing bowl Large saucepan
homemade cottage cheese | Foodal.com
Homemade Cottage Cheese
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Print Recipe
Cottage cheese is made by separating the curd (milk solids) from the whey (liquids). You can make your own cottage cheese at home easily and you can control the fat content as well as the moisture content. Do you want to make a spread or dip with cottage cheese? Drain the curd well and limit the cream you add and you'll have a drier base. Do you love full fat creamy cottage cheese? Start with whole milk and finish with heavy cream (I cannot be held responsible for your heart attack!) Equipment needed: Strainer Cheesecloth Mixing bowl Large saucepan
Ingredients
  • 1 gallon milk skim, 2%, or whole
  • 3/4 cup white vinegar
  • 1 teaspoon salt or to taste/health issues
  • ½ cup half and half cream or heavy cream (depending on taste/health issues/desired outcome)
Servings:
Units:
Instructions
  1. Pour the milk into a saucepan, heat to 120 degrees f. over medium heat. Take pan off heat, stir in vinegar, stir for 2 minutes or so until the curd separates from the whey. Cover and let sit at room temperature for about 30 minutes.
  2. Line the strainer (colander) with several layers of cheesecloth. Pour the separated milk into the cheesecloth. Let it drain for 10 minutes. Gather the corners of the cheesecloth and rinse the curds under cold running water while gently squeezing the curd constantly, until the curd is completely cooled.
  3. After the curds are cooled, squeeze it as dry as possible. Dump it into a mixing bowl, stir in the salt, and break the curds up into the desired curd size. Just before serving stir in the cream. Refrigerate any leftovers immediately.
Recipe Notes

homade cottage cheese on wooden table

 

Cottage Cheese Pancakes
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Cottage Cheese Pancakes
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Ingredients
  • 1 cup cottage Cheese
  • 1 cup uncooked oatmeal
  • 3 eggs beaten (low fat version omit egg yolk)
  • Splenda, honey or sugar to taste
  • ½ teaspoon vanilla
  • dash cinnamon
  • 1 banana
Servings:
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Instructions
  1. In a blender place eggs. Turn blender on low, pour in cottage cheese, banana, seasonings and sweeteners. Add oatmeal.
  2. When blended, cook just like pancakes in a nonstick pan. Top as desired.
Recipe Notes

Cottage cheese pancakes with raisin

 

You may want to try some homemade spaghetti sauce with this next recipe.

Closeup of Baked Ziti | Foodal.com
Baked Ziti
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Closeup of Baked Ziti | Foodal.com
Baked Ziti
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Ingredients
  • 16 ounces ziti uncooked
  • 1 pound ground beef
  • 2 large onions chopped
  • 1 clove garlic chopped
  • 6 cups spaghetti sauce
  • 4 cups cottage Cheese
  • 4 Tbsp grated parmesan cheese
  • 2 eggs lightly beaten
  • teaspoon Italian seasoning
Servings:
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Instructions
  1. Cook ziti, drain and allow to cool.
  2. Brown ground beef, drain fat, add onion. Saute until onion is translucent.
  3. Add spaghetti sauce, mix thoroughly.
  4. In a separate bowl, combine cottage cheese, Parmesan, eggs, and Italian seasoning.
  5. Preheat oven to 350̊ F.
  6. In a 4 quart baking dish, spread about 1/3 of the sauce mixture. On top of sauce mix place ½ of the ziti. Next spread ½ of the cheese mixture. Add another 1/3 sauce mixture, layer the rest of the ziti. Layer the rest of the cheese mixture and top with the rest of the sauce mix.
  7. Cover with foil and bake approximately 30 minutes until bubbly in center.
Recipe Notes

Close up of Baked Ziti

Baked ziti on plant with spoon scooping out a portion

 

Cottage Cheese Breakfast Blend | Foodal.com
Cottage Cheese Breakfast Blend
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Similar to a smoothie, the cottage cheese gives this recipe more "body" making it more the consistency of a frozen treat.
Cottage Cheese Breakfast Blend | Foodal.com
Cottage Cheese Breakfast Blend
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Similar to a smoothie, the cottage cheese gives this recipe more "body" making it more the consistency of a frozen treat.
Ingredients
  • 1/2 cup cottage Cheese
  • 1/4 cup plain nonfat yogurt
  • 1/4 cup applesauce unsweetened
  • 1 cup frozen berries whatever you like
  • 1 teaspoon vanilla
  • dash cinnamon nutmeg, whatever you want however much you want
Servings:
Units:
Instructions
  1. Mix the cottage cheese and yogurt in a bowl, either mix the berries and applesauce in or blend the berries and applesauce together then mix into cottage cheese mix. Add seasonings to taste, add optional ingredients and stir.
  2. Cottage cheese makes a great low fat replacement for other higher fat ingredients. Use it in place of ricotta or mozzarella.
  3. Optional: Splenda, honey, sugar, flax seed/oil, protein powder
Recipe Notes

Cottage Cheese Breakfast Blend in cup on white washed and blue colored wooden table

 

fruit and cottage cheese Mousse | Foodal.com
Cottage Cheese Mousse
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fruit and cottage cheese Mousse | Foodal.com
Cottage Cheese Mousse
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Ingredients
  • 1 pound cottage Cheese drained
  • 1 pint berries
  • ½ cup fruit spread same as the berries
  • 1 cup heavy cream
Servings:
Units:
Instructions
  1. Place cottage cheese in several layers of cheesecloth, allow to drain overnight in a colander. Whip drained cottage cheese in a food processor until smooth and light. Clean and cut the fruit into small pieces. Fold the fruit and spread into the cottage cheese. Whip heavy cream until stiff and fold it in. Refrigerate 30 minutes before serving
Recipe Notes

fruit and cottage cheese Mousse

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About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

32 thoughts on “How to Make Your Own Cottage Cheese”

  1. I have always enjoyed cottage cheese with fresh fruit on the side as a healthy snack. It reminds me of my childhood. I had no idea making it was so simple! I’ll have to try it soon. I also like the idea of using it in ziti for a healthier recipe. The photograph of your dish made my mouth water 🙂

  2. Honestly, I don’t think I could make my own cottage cheese, however I like the idea of the pancakes as they look healthy.
    I love creamy pasta sauces and hadn’t though of using cottage cheese instead of cheese in the sauce or instead of ricotta for lasagna so will try it next time I make it.

  3. Lynn, I like to use Cottage Cheese in place of mayo or cream cheese. I am wild about the large curds, they are like miniature pillows in my mouth. :)) The bonus recipes are like gems and a stretch of a good imagination. I have to try the Pancakes for Sunday breakfast, oh my, yum! lol Thanks, Lynn.

  4. The cottage cheese breakfast blend looks yummy…despite my peculiar reservations in regard to cheese, but like i said earlier, the more i read, the more am enticed in trying out at least 2- 3 of the recipes given above :)..and i should, i definitely should.

    • I saw this documentary on youtube {i won’t share it here}…not for the light-hearted, in regard to a specific kind of cheese {Casu Marzu} Google it… i happened to share the same documentary on a certain forum, i wanted to read of people’s unique views in that regard and someone said that all cheeses contain {my, am trying to be gentle here}…whatever is found in that specific cheese, my question is, is this true {worried look}?…why i ask here, is because this is a website dealing with food and knows a lot, in all matters food and somehow will calm my worst fears in that regard 🙂 kindly tell me that is a phony theory?

  5. It never even occurred to me to make my own cottage cheese. I think it will be fun to try. I love pasta, so whether I use my own homemade or store bought cottage cheese, I am definitely going to try that baked ziti.

    • Me too Nids. I cannot wait to try these recipes, I just hope I get time this weekend. I really love the textures of the cheese and curds.

  6. I think the same recipe can be used to make ricotta, but you just let it sit in a mould or bowl to shape it into ricotta rather than break the curds up. Interesting idea though, I’ve never tried cottage cheese so this would probably be the way to go for when I want to try it.

  7. I never knew you could do so much with cottage cheese! I’d love to try making my own too. The pancakes look amazing, and I’m definitely going to try these, as well as the mousse and the smoothie.

    Putting cottage cheese into a pasta dish is new to me too; although I have just recently learned that milk and cream can really transform a spaghetti sauce. I love learning about all of these new things,

    Great ideas, Lynne.

  8. I must say that cottage cheese mousse looks amazing, i know i should be getting around to give back feedback in this regard but am yet to try out this recipes…i was just nosing around again…:), my ugly reservations about cheese have been cancelled out completely 😉

  9. I have made protein pudding with cottage cheese. It doesn’t sound appetizing, but it is really simple. Using any pudding mix packet, prepare it like you normally would, only add a 1/2 cup of cottage cheese and mix it all up in the blender. Then let it set in the fridge. I thought maybe I could freeze it like ice cream. It gets kind of hard, but it’s not too bad.

  10. I had no idea that cottage cheese was so simple to make. I thought that it would take hours and reuqire some specialist equipment. I like cottage cheese on a plain old jacket potato, not only is is a great diet meal but it;s also very frugal too. I might give this a try!

  11. I remember the first time I made cottage cheese like this. My mum was like, AMAZED lol. I’ve never tried to make cottage cheese pancakes or that yummy looking mousse though. Will definitely try this ASAP. Thanks for the great post.

  12. You can do that? Who knew you could make your own cottage cheese? Not me. It sounds so easy too!

    Well, here’s another one that I’m going to have to try. I pride myself on making homemade sauces, dips, salad dressings, and other stuff, but I think homemade cottage cheese is pretty impressive. I bet it tastes so fresh and delicious.

    Another one to share with my daughter as well. Thanks!

  13. I am so excited, I LOVE cottage cheese! But unfortunately sometimes I can’t really justify spending the money at a supermarket to buy a small tub of cottage cheese that I’m just going to finish in like 2 days. Plus, like you said, cottage cheese can go with anything and is just good on its own as well!

    I wonder if you can add food coloring to the cottage cheese during the making process to make it a little more colorful 😛 You know, for little kids who loves color in their food?

    • I’m the only one in my house (now) that eats it, so I don’t buy it much either. My oldest daughter likes it too, but she’s grown and married. She makes a lot of stuff from scratch, so I know she’ll like this.

      It’s going to be a perfect snack for me, since I’m trying to eat a bit healthier.

      If you want color, I’d try the recipe with fruit. Kids would like the fruit too and it gives it a nice color.

  14. Never considered making my own & seriously was unaware of how simple this is to do. How much does it end up making after all is said & done? Also, should I make any alterations to the salt if I double the recipe?

  15. I have always loved cottage cheese with just salt and pepper. In recent years, I have started to enjoy eating it with all types of fruit, such as pineapple, strawberries, mango and peaches. I never knew how versatile it could be, although a friend told me that she replaces the Ricotta in her lasagna with it. I can’t wait to try making my own, and applying it to some of these awesome recipes!

  16. I must say, I had no idea it was so easy to make cottage cheese, let alone, that I could make it at home with so few ingredients. I’ve always loved cottage cheese, and had never heard of it being used other than as a side dish, so I was surprised when a co-worker shared a recipe for lasagna made with cottage cheese. We’ve always used ricotta, which I also love, so it had never occurred to me to swap them out, or to use cottage cheese as a stuffing or ingredient. This is definitely something I want to try, so I’m going to look into buying some cheesecloth, for my first attempt. Your pancakes and baked ziti recipes also look yummy.

  17. The cottage cheese mousse looks stunningly gorgeous; I would’ve never thought to make something like that out of cottage cheese. As I typically don’t like pancakes in the morning (the syrup being too sweet for me), I think I might try the breakfast blend instead. I never realized that cottage cheese could be used in so many different ways; typically, my family only buys the cottage cheese because we heard that it is healthy for our dog. I’ll consider making my own now for human consumption. 🙂

  18. Do you think this would be possible with lactose-free milk? I have seen lactose-free milk mozzarella recipes. Some good looking recipes here, would never had thought to put cottage cheese in a smoothie.

  19. I have eaten this cheese with cantaloupe. Im not sure how many other people are into that kind of thing.This is also really good in a lasagne. Who would have thought of making pancakes using cottage cheese? The best part is how versatile this cheese is. Savory or sweet, it is good to eat.

  20. Wow 4 ingredients? That’s all! I have always loved cottage cheese, but unfortunately haven’t had it in a long time. I really like this site. I’m not creative at all with making and cooking things so this site really helps me with what I should make and try. I’ll be trying this one for sure!

  21. What I like about this post is that I have learned how to make cottage cheese. I find this post empowering, knowing that I can prepare it using basic ingredients. You see, I’ve always considered cottage cheese a luxury food item. Now that I know the steps and the ingredients needed to prepare this super food, there’s definitely no excuse not to enjoy it.

    Aside from peanut butter, cottage cheese is indeed a valuable protein source. These recipes will definitely spice up any healthy eater’s meals. Thanks for this!

  22. I’ve always liked how fluffy and light cottage cheese is. I like to think of cottage and ricotta as closer to a nutty yogurt than actual cheese. I can do without the water liquid that separates from the nuggets though. I never know what to do with it and always end up with a container of about 2 cups worth of cloudy liquid when I’m done eating. I’ve never considered adding it in a dish or anything because the thought of doing so puts me off. I don’t like liquids that aren’t clear. I can’t wait to make the recipe; it pairs so well with quiche and strawberries. The mousse also looks yummy. If only I didn’t have to use vinegar to make it, looks like I’ll be facing off against my sworn nemesis again!

  23. I like cottage cheese, but I have always been weary of trying to make it myself. This article does make it easier than I had previously thought though. I wonder, does it taste the same or am I going to be put off by a difference?

  24. The simplicity makes me wonder how come it’s so expensive in our local supermarket… Well, everything there’s expensive anyway -_-

    Anyway, may I ask what’s “half and half” referring to? Is it the cream? How is it “half and half”? Sorry, I just got lost :/

    Thanks for the recipe(s) though!

  25. I never knew that you an even make cottage cheese yourself! Wow!
    I definitely like the different recipes that you can use to include it, such as the pancakes and the cream.
    Amazing!

  26. THis is absolutely amazing. I am discovering so much that I never even suspected you could do at home. Some of these things I just assumed were either impossible or too hard to make at home and it’s so exciting to know that it’s actually way simpler than I could have hoped to create my own cottage cheese.

  27. I forgot all about this, until I went to pick up some the other day. Then, I thought, I need to find this page again. I still want to try this. I can just imagine how fresh, and creamy, and good this would be. You can’t tell that I’m hungry right now, can you? ha ha. Yeah, I may have skipped breakfast and lunch, inadvertently, but now it’s time to eat.

    I am also going to make a dish like the pasta one shown here, but with zucchini instead of the pasta. I have a bit of leftover spaghetti sauce to try it out with. Yum.

  28. I’ve never even thought about the possibility of making my own cottage cheese before so it was really shocking to see how easy it is! I love the recipes that you included in the post too. They’re always ways that I never even considered using cottage cheese. I’m one of those types of people who usually just eat it plain with salt and pepper so actually cooking with it has never crossed my mind. I’m going to try to make the breakfast blend in the morning and see how it goes!

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