I grew up making homemade yogurt, which is a bit of a process, but we never made cottage cheese — which is so much easier! This homemade cottage cheese recipe can easily be used for ricotta cheese as well. I’ve been making it for a few years, and it’s incredibly satisfying. For all you sourdough bread makers, not much beats some sourdough bread with this fresh, warm ricotta cheese and honey.
With cottage cheese finally getting the spotlight it deserves (have you seen all the viral cottage cheese recipes on social media, blending it into sauces for added protein?), making it at home may give you the control you prefer over the ingredients being used.
Ingredients for cottage cheese and ricotta cheese:
Here’s all you need: a gallon of whole milk (NOT ultra-pasteurized), lemon juice or vinegar, and salt. That’s it!
To be transparent, the way I’m going to show you how to make ricotta cheese is not technically correct. However, it works for me, and after searching the internet, it seems to be how most people make homemade creamy ricotta cheese as well.
For milk, I use basic Kroger milk. All organic milk seems to be ultra-pasteurized (you’ll see “UP” on the label), and these will NOT work. This is why I default to a good ol’ gallon of Kroger whole milk.
Here’s how you make cottage cheese and ricotta cheese:
Basically, you are slowly heating milk and salt, adding lemon juice or vinegar to curdle the milk, and then straining it. That’s it. Seriously, that is it!
You will feel like a kid witnessing their first science experiment when you make this — it’s so fun! Speaking of kids, if you are a parent be sure to get them involved; they’ll love this.
Now, for the purists out there, to make ricotta cheese, you technically make it from the whey. But I like this whole milk ricotta cheese, and it works for me. It’s really cottage cheese — just not cottage cheese from the store with all the added preservatives and other things I can’t even pronounce. This version is pure yumminess.
How do I like my cottage cheese?
I eat cottage cheese the way my grandmother did — with Lawry’s Seasoned Salt on top. But I also love it with crushed pineapple for a sweeter version.
How do I like my ricotta cheese?
You can use ricotta cheese to make pasta dishes, but I also love it fresh and warm with honey and sourdough bread. And if it’s peach season, there is nothing better! Sprinkle it with some Maldon salt flakes and crushed red pepper; there may be no better meal!
Homemade Cottage Cheese (which also makes a simple ricotta cheese)
Ingredients
- 1 gallon whole milk NOT ultra-pasteurized (I use Kroger brand)
- 1 1/2 tsp salt
- 1/2 cup lemon juice or vinegar
- 3 tbs heavy cream (optional)
Instructions
- Add your gallon of milk to the pot and add salt. Again, DO NOT USE ultra-pasteurized milk. Be sure to use milk that is fresh and not about to expire; it tastes better. Make sure your pot is large enough to hold a full gallon of milk with room for it to foam heavily. A thicker pot is better, and I prefer an enamel coating, as milk scalds easily.
- Heat the milk over medium heat until it starts to foam heavily and lightly boil. This takes about 20 minutes, but watch it closely in case it takes less time. "Medium heat" for individual stoves can vary widely.
- Once the milk is foaming and starts to lightly boil, turn off the heat and add 1/2 cup of fresh lemon juice or vinegar; I use lemon juice.
- The milk will start to separate right away. Stir it a couple of times and then let it sit for about 20 minutes. Use a slotted or strainer spoon to lift the curds away from the whey (the whey is the liquid left behind). You'll end up with about 3 1/2 cups of cottage cheese.
- Alternatively, you can double-layer cheesecloth (or a kitchen towel) over a colander, which is placed over a large bowl. Then, pour the curd/whey mixture over the cheesecloth and let it drain for 30 minutes. I have seen recipes that then call for this to be wrapped in the kitchen towel and rinsed with cold milk. I have never done this, but as you experiment with making your perfect cottage cheese and ricotta cheese, see if you like this.
- I like to add three tablespoons of whipping cream and smash it down with a fork to make the curds a little smaller.
- I store mine in a glass container in the refrigerator, usually a mason jar, and eat it within five days.
Enjoy! Not only is this delicious, it’s so fun!
**********
For more recipes, see our recipe archives HERE.
