Cottage cheese has always been my go-to for easy, protein-packed snacks. But have you ever checked the sodium on a store-bought tub? Yikes. Even the “lite” versions can come with more salt than you bargained for. That’s why I started making my own low sodium cottage cheese — and let me tell you, it’s a game changer.

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This version is creamy, customizable, and so much gentler on your body. You get the same soft, fresh curds without the heavy salt load. And the best part? You can still season it just the way you like — sweet, savory, tangy, or plain.

Why You’ll Love This Recipe

Super low in salt, but big on flavor
Fresh, clean ingredients with no weird thickeners

Budget-friendly and made in under 30 minutes
Protein-rich and satisfying for any time of day
Customizable seasoning — you decide how much (or little!) salt to add

This low sodium cottage cheese is perfect for heart-healthy eaters and anyone watching their sodium without giving up the creamy comfort they love.

Recipe Snapshot

Category	Breakfast / Snack
Cuisine	American
Prep Time	5 minutes
Cook Time	20 minutes
Total Time	25 minutes
Yield	About 2 cups
Skill Level	Easy Peasy

Ingredients

(No measurements here — full recipe card is below!)

Whole milk or 2% milk – the creamy base

White vinegar or lemon juice – gently curdles the milk
No added salt – gives you total control over sodium
Optional: plain yogurt or unsalted cream – for body and tang

Full recipe card is below.

Simple, natural, and sodium-free — here’s what you’ll need.

How to Make It

Warm the Milk

Pour the milk into a heavy-bottomed pot and heat it slowly until it reaches 190°F. Keep the heat gentle — no rushing!

Chef Caroline’s Tip: Stir occasionally to prevent scorching, especially with lower-fat milk.

Add the Vinegar

Turn off the heat and stir in the vinegar or lemon juice. Almost instantly, the milk will separate into soft curds and watery whey. Let it sit undisturbed for 10 minutes.

Drain the Curds

Line a colander with cheesecloth and pour in the curds. Let them drain for 5–10 minutes — less time for a creamier texture, more for a drier one. This is where your homemade low sodium cottage cheese really takes shape.

Finish It Your Way

Transfer to a bowl. Taste the curds — you’ll notice how fresh and mild they are. Leave them as-is for no sodium, or stir in a pinch of salt or a spoonful of unsalted yogurt for body and a subtle tang.

Pro Tips for Success

Skip the salt entirely, or add just a tiny pinch — you’re in charge here
For creaminess, stir in a tablespoon of plain unsalted yogurt
Use whole milk for the creamiest curds, 2% for a lighter option

Don’t over-stir the curds once they form — they’re delicate
Store salt-free, and season each portion to taste if needed

This is one of those small-batch wins that lets you enjoy the simplicity of real food — and this low sodium cottage cheese doesn’t compromise on taste.

Flavor Variations

Sweet: Add a touch of honey, vanilla, or fresh fruit
Savory: Stir in chopped herbs, garlic powder, or no-salt spice blends
Tangy: Mix with lemon zest and unsalted Greek yogurt

Creamy: Add a splash of unsalted cream for richness

Serving Suggestions

Spread on whole grain toast with sliced tomato
Mix into a veggie wrap or grain bowl

Serve with melon or pineapple for a sweet contrast
Add to scrambled eggs or frittatas
Use as a high-protein dip base with herbs and lemon

Looking for more ways to use low sodium cottage cheese? It’s great in savory pancakes, veggie casseroles, and even breakfast bowls.

See every stage of this cozy homemade cheese — no salt required.

Make-Ahead & Storage

Make-Ahead: This low sodium cottage cheese keeps well for 4–5 days in the fridge.

Storage: Store in an airtight container. It may release a bit of whey over time — just stir and it’s good as new.

Leftovers

Use your leftovers in:

Mashed potatoes or cauliflower mash
Healthy veggie casseroles

Baked pasta or stuffed shells
Blended into smoothies for extra protein
Whipped into savory spreads with roasted garlic

Another trick? Mix some low sodium cottage cheese with hummus for an ultra-creamy, low-salt dip.

Freezing

Not recommended. The delicate curds in low sodium cottage cheese don’t freeze well — the texture turns gritty and watery. Fresh is best!

Reheating

Cottage cheese doesn’t need reheating. Just enjoy it chilled or at room temp. If using in cooked dishes, add it near the end so it stays soft.

FAQs

Is cottage cheese naturally high in sodium?
Yes — most commercial versions are. That’s why making your own low sodium cottage cheese is such a smart move!

Can I make it completely salt-free?
Absolutely. This recipe contains zero added salt unless you add it later. Great for heart health and low-sodium diets.

Will it still taste good without salt?
Yes! The curds are naturally mild and creamy. You can season each portion to your liking — sweet, savory, or tangy.

Can I use skim milk for this recipe?
You can, but the curds will be drier. I recommend 2% or whole milk for the best texture in low sodium cottage cheese.

Final Thoughts

If you’re trying to cut back on salt without giving up comfort food, this low sodium cottage cheese is a wonderful little win. It’s mild, fresh, and full of possibilities. You can dress it up sweet or savory, or enjoy it plain and simple. Homemade doesn’t have to be hard — and your heart will thank you for it.

Want a version that’s gentle on digestion too? Don’t miss my cozy lactose-free cottage cheese — just as creamy, but easier on the belly.