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Adjust Servings:
2,5 l whole milk
100 ml sour cream
double cream, if desired
Home-Made Whey Cottage Cheese

Home-Made Whey Cottage Cheese

  • Gluten-Free
  • Vegetarian
  • 960
  • Serves 4
  • Medium


  • 2,5 l whole milk

  • 100 ml sour cream

  • double cream, if desired



For some reason I enjoy cooking dairy products at home. I cook sour cream, cottage cheese, Adygei cheese and bryndza by myself. It is just pure magic that from liquid milk you can make something either thick or firm. And that means that I am a magician J I love how wonderful and unique the very first piece of yet warm cottage cheese or freshly made bryndza is, or how freshly made thick sour cream sparkles when you spoon it for the very first time…

Nobody cooked cottage cheese in my family, probably except of my granny long-long time ago. I have an indistinct memory of the white cheesecloth with whey dripping from it hanging on the faucet. But it’s just my dim memory and I am not sure about it as I was very little.

I wouldn’t have started to cook cottage cheese if I hadn’t moved to Austria, where people prefer small curd cottage cheese sold in stores and you can hardly find large curd one here.

Inspired by a wave of nostalgia, I decided to cook cottage cheese by myself.

It turned out that cooking cottage cheese is very easy and enjoyable process. The cottage cheese is appealing, fluffy, soft and a bit sweet. Highly recommend!

2.5 l of milk (3.5%) yields 350-400 g of cottage cheese. But is you use lower fat milk, you will get a smaller amount of cottage cheese.

Besides you can control fat content of your product by adding cream to milk.

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The cookware you need:

2 saucepans – enamel or stainless steel – clean and dry



Cheesecloth 60x60 cm


Bowl to place a colander over


The first question is what milk do we need? For making cottage cheese as well as for any dairy products any kind of milk would be perfect, but don’t ultra-pasteurized milk. Actually, what your cottage cheese will taste like depends on what milk you use. In Austria there is extremely tasty milk not only in stores (3.5%), but also at farms. I made cottage cheese of different kinds of milk. Farm milk, of course, makes cottage cheese more delicious, a bit sweet and bigger. Pasteurized milk bought in a store works very well too. You can also use lower-fat milk but in this case you will get much less cottage cheese.


If you like high-fat cottage cheese, then add cream to milk – the cottage cheese will have wonderful consistency, clear color, and reach taste. The amount of cream depends on how much fat content you want your cottage cheese to have and what fat percentage your milk and sour cream have. My secret will help you to measure the correct proportions.


The first thing we need is to acidify the milk. It seems to be easy to do – just place the milk in a warm place overnight. This method used to work when milk was more organic and row. But now you will probably use pasteurized milk for making cottage cheese. Pasteurization extends milk shelf life, but makes the process of acidification more difficult. So, we need to help our milk to turn sour by adding 3 tbsp (100 ml) of sour cream. Take a cupful of milk, add the sour cream and mix until lumps are gone. Then add the mixture to the rest of the milk. If the milk and the sour cream have been in the fridge, you should warm them up to room temperature in order to speed up the process of acidification.


Place the milk mixture to a warm place and leave overnight - for 12 to 24 hours. It depends on the kind of the milk, of the sour cream and how warm the place where you have placed the milk is. The warmer it is, the less time the milk need to turn sour.


When the milk has turned sour and has become jelly-like it is ready.


In the other saucepan, add 0.5 l of milk (not sour one) and bring it up to 70 degrees Celsius and then reduce to low heat. Don’t let it boil! In the hot milk, pour in a ladleful of the sour milk. Mix carefully. If the temperature is proper, you will see whey and curds start to form. If not, give it some more time. Add another ladleful of sour milk and mix. In this way add the remaining sour milk. Bring the mixture up to 70 degrees Celsius, cover and wait 5-10 min for the milk to curdle. The most important thing at this stage is not to let the milk boil, otherwise you will end up with a mess. Soon you will notice the whey has formed and the milk has curdled. Let’s move to the next step.


Line a colander with cheesecloth and place it over a bowl. Transfer the cottage cheese to the colander directly or with a skimmer. Let drip for 20 min. Then take the corners of the cloth, tie them together to form a draining bag. Hang this draining bag wherever you want (I usually use my faucet) and allow it to drain for 4 hours. Before removing, make sure that all the whey has drained otherwise leave it for 1-2 hours more.


Your home-made cottage cheese is done!



And don’t forget to save the whey. It’s rich in calcium, vitamins and microelements and we will need it for making the Adygei cheese, blinis and pastry: see the recipes with whey.

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