Rich Homemade Cottage Cheese

READY IN: 2hrs 5mins


  • 500
    ml whole milk
  • 70
    ml 35% cream
  • 1
    tablespoon lemon juice
  • 14
    teaspoon salt


  • 1) Add milk, cream and salt to a saucepan and bring to a medium heat.
  • 2) Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form
  • 3) Let mixture cool for 5 to 10 minutes.
  • 4) Set a sieve lined with paper towel in a bowl.
  • 5) Pour the mixture into the sieve.
  • 6) Allow the water to drain for about 1 hour.
  • 7) When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry).
  • 8) Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.