Low Sodium Cottage Cheese
This low sodium cottage cheese is a heart-healthy, protein-rich snack that's creamy, fresh, and easy to make at home. With no added salt, it puts you in control of flavor while delivering all the comfort of traditional curds.
Equipment
- Heavy-bottomed pot
- Colander
- Cheesecloth
- Mixing Bowl
Ingredients
Main Ingredients
- 4 cups whole milk or 2% milk not ultra-pasteurized
- 3 tbsp white vinegar or lemon juice for curdling
- 2 tbsp plain unsalted yogurt or unsalted cream optional, for creaminess and tang
Instructions
- Pour the milk into a heavy-bottomed pot and heat slowly over medium until it reaches 190°F, stirring occasionally to prevent scorching.
- Turn off the heat and gently stir in the vinegar or lemon juice. Let the curds form undisturbed for 10 minutes.
- Line a colander with cheesecloth and pour in the curdled milk. Drain for 5–10 minutes depending on desired texture.
- Transfer the curds to a bowl. Leave unsalted, or add a pinch of salt or a spoonful of unsalted yogurt for extra body.
Notes
Use whole or 2% milk for best results. Avoid ultra-pasteurized milk. Customize with herbs, yogurt, or fruit. Store refrigerated for up to 5 days. Not recommended for freezing.