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Don't throw away that lightly-soured milk - it's easy to make cottage cheese. #TexasHomesteader

Homemade Cottage Cheese

Course Breakfast
Cuisine American
Keyword cottage cheese, curd, soured milk
Prep Time 1 minute
Cook Time 10 minutes
Servings 1 cup
Author www.TexasHomesteader.com



  • 1/2 gallon lightly soured milk
  • 1 Tablespoon white vinegar
  • 1/2 teaspoon salt, optional
  • Splash of fresh milk



  1. Pour 1/2 gallon of lightly-soured milk into a pan. Heat milk to 185 degrees. (Don't heat higher than that or the curds may become an unpleasant texture.)

  2. Add 1 Tablespoon plain white vinegar and stir continuously until milk curds separate from the whey. It could take three to four minutes for all the curds to separate.
  3. Strain separated milk into cheesecloth-lined colander and allow the milk curds to cool. When they are cool enough to handle, break up curds to the size you like them using clean hands. If desired add 1/4 teaspoon salt or to taste (optional). Stir in a splash of fresh milk, cream or half-and-half.
  4. ENJOY!

Recipe Notes

NOTE: If 1 tablespoon of vinegar doesn't separate the curds enough, you can add vinegar 1 tablespoon at a time every 2 minutes or so until you get the separation you need.