Homemade Cottage Cheese and Cream Cheese from Milk
Zero-waste dairy transformation
Transform one gallon of milk into creamy homemade cottage cheese and smooth cream cheese, with leftover whey perfect for bread baking.
Equipment
Ingredients
Cottage Cheese
whole milk (whole)
3800 ml
lemon juice (fresh)
120 ml
salt
5 g
Cream Cheese
heavy cream (heavy)
240 ml
Instructions
Heat the milk
Pour milk into a large pot and heat slowly until it reaches 85°C.
Curdle the milk
Remove from heat and slowly add lemon juice while stirring gently.
Strain the curds
Line a colander with cheesecloth and pour the curdled milk through to separate curds from whey.
Make cottage cheese
Season the drained curds with salt and mix gently. For creamier texture, add a splash of cream.
Make cream cheese
Blend a portion of the cottage cheese with additional cream until smooth and spreadable.
Original recipe
Storage
Store in airtight container. Use within one week for best quality
Notes
• Save the whey for baking bread or making smoothies
• The cream cheese can be flavored with herbs or garlic
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.