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4.72 from 35 votes

Cottage cheese


  • 1 tsp salt
  • 1/2 cup fresh milk or cream
  • Thick sour milk
  • Strainer
  • Cheesecloth


  • Gently warm through the sour milk in a pan over a low heat until you see it beginning to curdle. You should see whey forming - this is when the water separates from the curds.
  • Remove the pan from the heat and set aside for 5 minutes to cool.
  • Drain off as much of the water as you can. Lay the cheesecloth inside the strainer over a large bowl.
  • Pour in the curds and leave to sit for a few minutes to allow any excess moisture to drip off.
  • Transfer the curds to an airtight container and mix in the salt and cream. Stir thoroughly and then place in the refrigerator for a few hours.