Low Fat Cottage Cheese
This homemade low fat cottage cheese is a lighter, high-protein version of the classic — made without additives, customizable in flavor, and finished in just 25 minutes. It's the perfect wholesome addition to your meal prep routine.
Equipment
- Saucepan
- Colander
- Cheesecloth
- Mixing Bowl
Ingredients
Main Ingredients
- 4 cups low fat milk 1% or 2%, not ultra-pasteurized
- 3 tbsp white vinegar or lemon juice to form curds
- 1 tsp salt to taste
- 2 tbsp low fat plain yogurt optional, for extra creaminess
Instructions
- Pour the low fat milk into a saucepan and heat over medium until it reaches 190°F, just before boiling.
- Turn off the heat and stir in the vinegar or lemon juice. Let it sit for 10 minutes to allow curds to form.
- Line a colander with cheesecloth and pour in the mixture. Drain for 5–10 minutes depending on your desired texture.
- Transfer the curds to a bowl, season with salt, and optionally stir in low fat yogurt. Serve immediately or chill.
Notes
Use 1% or 2% milk for best results. Avoid ultra-pasteurized milk. Add herbs or spices for extra flavor. Best consumed fresh or within a few days refrigerated.