January 13, 2013

How to Make Cottage Cheese

When I began the stockpile challenge, one of the first things I noticed I was running low on was cheese.  A reader, Mary, passed on instructions for farmer’s cheese.  I combined Mary’s instructions with some instructions off the net and made a delicious light and fluffy cottage cheese.

The thing that shocked me the most was that I made this creamy deliciousness with only 3 simple ingredients:

organic milk

white vinegar


To compare, I looked up the ingredients of a common brand of cottage cheese sold at the grocery store:

Cultured Fat Free Milk, Buttermilk, Nonfat Dry Milk, Cream, Salt, Citric Acid, Lactic Acid, Phosphoric Acid, Natural Flavoring, Guar Gum, Mono and Diglycerides, Xanthan Gum, Carob Bean Gum, Titanium, Dioxide(artificial color), Maltodextrin, Cultured dextrose, Postassium Sorbate, Calcium Chloride, Enzymes


This is the easiest thing that I’ve ever made!


2-1/2 cups of 2% milk

1/4 cup of white vinegar

dash of salt (optional – it’s just for flavor)


1.)  In a large saucepan bring the milk almost to a boil.   As soon as bubbles begin to rise to the top, remove the saucepan from the heat.

 2.)  Immediately stir in the white vinegar and the salt (if using).  You will see the milk begin to curdle immediately.

3.)  Allow the mixture to cool completely – about 1 hour at room temperature.

4.)  Using a mesh strainer, separate the curds and the whey  (hints of Little Miss Muffit!).  Keep the whey for other uses (discussed below).

The result will be a delicious, light and fluffy cottage cheese.  I ended up with just short of 1 cup of cottage cheese and just over a cup and a half of whey.  I think if I’d left it to cool longer or placed it in the fridge overnight before draining that I might have ended up with more curds and less whey.  

Some uses for whey:

Substitute for water or milk in baking

Use in place of part or all of the water when cooking rice or pasta

Use it for smoothies

Use it in oatmeal or other porridge


 Seriously – this was so incredibly easy that I was shocked. I will never buy cottage cheese again!

NOTE:  A reader mentioned that her cottage cheese had a very sour taste.  She discovered that you can rinse the curds under running water to get rid of this taste.  Thank you, Anna!  :)

Daisy Luther

Please feel free to share any information from this site in part or in full, leaving all links intact, giving credit to the author and including a link to this website and the following bio. Daisy Luther lives in a small village in the Pacific Northwestern area of the United States.  She is the author of The Organic Canner,  The Pantry Primer: A Prepper's Guide to Whole Food on a Half-Price Budget, and the soon-to-be-released The Prepper's Water Survival Guide: Harvest, Treat, and Store Your Most Vital Resource. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply.  Daisy's articles are widely republished throughout alternative media. You can follow her on Facebook, Pinterest,  and Twitter,.

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