High Protein Cottage Cheese

Equipment

• Large heavy-bottom saucepan
• Wooden spoon or silicone spatula
• Cooking thermometer (optional but helpful)
• Fine-mesh strainer or colander
• Cheesecloth or clean cotton towel
• Large bowl
• Mixing spoon
• Airtight storage container

Ingredients

• 2 liters whole milk
• 4 tablespoons white vinegar or fresh lemon juice
• 1 teaspoon salt (optional)
• 4 tablespoons fresh cream or heavy cream (optional)

Equipment

• Large heavy-bottom pot
• Wooden spoon or spatula
• Cooking thermometer (optional)
• Cheesecloth or clean kitchen towel
• Colander or strainer
• Large bowl
• Airtight storage container

Instructions

1. Pour the milk into a large pot and heat slowly over medium heat, stirring occasionally until it reaches about 85°C (185°F) or becomes very hot with steam rising.
2. Remove the pot from the heat.
3. Add the vinegar or lemon juice gradually while stirring gently for about 30 seconds.
4. Stop stirring and allow the milk to sit for 20–30 minutes until curds and whey separate.
5. Line a colander with cheesecloth and carefully pour the mixture through it.
6. Let the curds drain for 5–30 minutes , depending on your preferred texture.
7. Rinse the curds with cool water if you want a milder flavor.
8. Transfer the curds to a bowl and gently break them into your preferred size.
9. Stir in salt and cream if desired.
10. Refrigerate for at least 1 hour before serving.

Nutrition

Calories: 95–110 kcal · Protein: 11–13 g · Fat: 4–5 g · Carbohydrates: 3–4 g · Sodium: 300–350 mg (with added salt)