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: 10 mins
Cook: 10 mins
Yields: 2 Cups
1 gallon of nonfat milk
¾ cup of white vinegar
1 tsp. of kosher salt
1In a large pot, heat nonfat milk until the temperature reaches 120F-150F (may take 5-10 minutes). Remove from heat.
2Stir in white vinegar and salt. Stir until milk begins to curdle/coagulate.
3Allow the milk mixture to cool and rest for about an hour or until warm to touch at room temperature.
4Strain the mixture by using a colander or a metal strainer lined with cheesecloth to separate the cheese from whey and excess liquid.
5Rinse cottage cheese under running cold water to reduce bitterness.
6Squeeze the fresh cottage cheese with the help of cheesecloth to get drier and more crumbly results.
*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.