Homemade Cottage Cheese
At Home with May
146 views
🥛 Homemade Cottage Cheese & More
At Home with May
🥛 Homemade Cottage Cheese
Ingredients
3 litres full-cream pasteurised milk (Do NOT use ultra-pasteurised/UHT milk)
90 ml (6 tablespoons) white vinegar OR fresh lemon juice – use either one!
Salt, to taste
Optional extras
Cream
Greek yoghurt
Method
1. Heat the milk slowly over low heat until it reaches 82°C to 90°C. If you don’t have a thermometer, heat until it’s steaming with tiny bubbles forming around the edge of the pot – do not let it boil. Heating slowly gives you soft, tender curds instead of tough ones.
2. Remove the pot from the heat. Add your chosen vinegar or lemon juice, stir gently for about 20 seconds, then cover with a lid and leave undisturbed for 10 to 15 minutes while the curds and whey separate. Don’t stir during this time, or you’ll break the curds and make them tough.
3. Line a colander with cheesecloth. Use a ladle to gently scoop the curds into the cheesecloth – don’t pour the whole pot in, or you’ll break those beautiful curds.
4. Rinse the curds under cold water. This stops the cooking process and removes the vinegar or lemon flavour. Gently squeeze out the excess liquid – don’t squash the curds! I prefer mine a little drier, as I can always add cream later if I want it creamier.
5. Season with salt to taste. If you like creamy cottage cheese, stir through a little cream and Greek yoghurt – the yoghurt helps the cream cling to the curds for a rich, smooth texture.
The best part about making it yourself? You decide exactly how dry or creamy you want it!
🧄 Homemade Boursin Cheese
Ingredients
Fresh homemade cottage cheese
Garlic powder
Onion powder
Salt & black pepper
Chopped chives
Method
Place everything into a food processor and blend until smooth and creamy. Spoon onto cling wrap, shape into a round, wrap tightly and refrigerate until firm. Perfect served on crackers, sandwiches or as a dip!
🫐 Berry Smoothie
Ingredients
Homemade cottage cheese
Frozen mixed berries
Maple syrup
Milk of choice
Method
Blend the cottage cheese, frozen berries and maple syrup together. Add milk gradually until you reach your preferred consistency. This makes a delicious, creamy, high-protein smoothie perfect for breakfast or a snack!
💛 Don’t Waste the Whey!
That leftover liquid is packed with nutrients – use it in:
✅ Smoothies
✅ Bread & baking
✅ Pancakes
✅ Soups
✅ Cooking rice
Nothing goes to waste!
⭐ Top Tips for Perfect Cottage Cheese
✅ Heat milk slowly and gently
✅ Never let the milk boil
✅ Use pasteurised milk, not UHT
✅ Measure your vinegar or lemon juice accurately
✅ Stir gently only once
✅ Leave curds completely undisturbed while separating
✅ Scoop curds with a ladle – don’t pour them
✅ Rinse well to remove the sharp flavour
✅ Squeeze gently – keep those curds fluffy!
❤️ My Journey
Making meals from scratch like this has been such a huge part of losing 31 kg and keeping it off. It completely changed the way I eat, how I feel, and honestly… it’s changed my whole life. I feel absolutely amazing eating this way, and I love being able to share simple, wholesome recipes that have helped me so much.
I hope this inspires you to give it a go – it’s way easier than you might think!
🙏 Thank You for Watching!
If you enjoyed this video:
👍 Hit the like button
💬 Tell me in the comments – have you ever made cottage cheese before? Will you give this a try?
📤 Share with family and friends
🔔 Subscribe and turn on notifications so you never miss a recipe!
Thanks for being part of our little community. Happy cooking, and see you next time!
#HomemadeCottageCheese #FromScratchCooking #AtHomeWithMay #HighProteinRecipes #WeightLossJourney #RealFood #ZeroWasteCooking #CottageCheeseRecipe #BoursinCheese #HealthyRecipes #AustralianHomeCooking #EasyRecipes #MealPrep #Ketovore #CarnivoreStyle
2 Comments
Homemade Cottage Cheese
At Home with May
146 views
🥛 Homemade Cottage Cheese & More
At Home with May
🥛 Homemade Cottage Cheese
Ingredients
3 litres full-cream pasteurised milk (Do NOT use ultra-pasteurised/UHT milk)
90 ml (6 tablespoons) white vinegar OR fresh lemon juice – use either one!
Salt, to taste
Optional extras
Cream
Greek yoghurt
Method
1. Heat the milk slowly over low heat until it reaches 82°C to 90°C. If you don’t have a thermometer, heat until it’s steaming with tiny bubbles forming around the edge of the pot – do not let it boil. Heating slowly gives you soft, tender curds instead of tough ones.
2. Remove the pot from the heat. Add your chosen vinegar or lemon juice, stir gently for about 20 seconds, then cover with a lid and leave undisturbed for 10 to 15 minutes while the curds and whey separate. Don’t stir during this time, or you’ll break the curds and make them tough.
3. Line a colander with cheesecloth. Use a ladle to gently scoop the curds into the cheesecloth – don’t pour the whole pot in, or you’ll break those beautiful curds.
4. Rinse the curds under cold water. This stops the cooking process and removes the vinegar or lemon flavour. Gently squeeze out the excess liquid – don’t squash the curds! I prefer mine a little drier, as I can always add cream later if I want it creamier.
5. Season with salt to taste. If you like creamy cottage cheese, stir through a little cream and Greek yoghurt – the yoghurt helps the cream cling to the curds for a rich, smooth texture.
The best part about making it yourself? You decide exactly how dry or creamy you want it!
🧄 Homemade Boursin Cheese
Ingredients
Fresh homemade cottage cheese
Garlic powder
Onion powder
Salt & black pepper
Chopped chives
Method
Place everything into a food processor and blend until smooth and creamy. Spoon onto cling wrap, shape into a round, wrap tightly and refrigerate until firm. Perfect served on crackers, sandwiches or as a dip!
🫐 Berry Smoothie
Ingredients
Homemade cottage cheese
Frozen mixed berries
Maple syrup
Milk of choice
Method
Blend the cottage cheese, frozen berries and maple syrup together. Add milk gradually until you reach your preferred consistency. This makes a delicious, creamy, high-protein smoothie perfect for breakfast or a snack!
💛 Don’t Waste the Whey!
That leftover liquid is packed with nutrients – use it in:
✅ Smoothies
✅ Bread & baking
✅ Pancakes
✅ Soups
✅ Cooking rice
Nothing goes to waste!
⭐ Top Tips for Perfect Cottage Cheese
✅ Heat milk slowly and gently
✅ Never let the milk boil
✅ Use pasteurised milk, not UHT
✅ Measure your vinegar or lemon juice accurately
✅ Stir gently only once
✅ Leave curds completely undisturbed while separating
✅ Scoop curds with a ladle – don’t pour them
✅ Rinse well to remove the sharp flavour
✅ Squeeze gently – keep those curds fluffy!
❤️ My Journey
Making meals from scratch like this has been such a huge part of losing 31 kg and keeping it off. It completely changed the way I eat, how I feel, and honestly… it’s changed my whole life. I feel absolutely amazing eating this way, and I love being able to share simple, wholesome recipes that have helped me so much.
I hope this inspires you to give it a go – it’s way easier than you might think!
🙏 Thank You for Watching!
If you enjoyed this video:
👍 Hit the like button
💬 Tell me in the comments – have you ever made cottage cheese before? Will you give this a try?
📤 Share with family and friends
🔔 Subscribe and turn on notifications so you never miss a recipe!
Thanks for being part of our little community. Happy cooking, and see you next time!
#HomemadeCottageCheese #FromScratchCooking #AtHomeWithMay #HighProteinRecipes #WeightLossJourney #RealFood #ZeroWasteCooking #CottageCheeseRecipe #BoursinCheese #HealthyRecipes #AustralianHomeCooking #EasyRecipes #MealPrep #Ketovore #CarnivoreStyle