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Homemade Low-Fat Cottage Cheese

3 simple ingredients to make low-fat cottage cheese from scratch. This homemade cottage cheese can be used for pudding, parfait, smoothie, crepe’s filling, creamy sauce, and many more possibilities. Store cheese in a refrigerator.
Prep Time: 10 mins
Cook Time: 10 mins
Yields: 2 Cups


1 gallon of nonfat milk ¾ cup of white vinegar 1 tsp. of kosher salt


In a large pot, heat nonfat milk until the temperature reaches 120F-150F (may take 5-10 minutes). Remove from heat. Stir in white vinegar and salt. Stir until milk begins to curdle/coagulate. Allow the milk mixture to cool and rest for about an hour or until warm to touch at room temperature. Strain the mixture by using a colander or a metal strainer lined with cheesecloth to separate the cheese from whey and excess liquid. Rinse cottage cheese under running cold water to reduce bitterness. Squeeze the fresh cottage cheese with the help of cheesecloth to get drier and more crumbly results.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.