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Homemade Cottage Cheese

Prep Notes

This is best and more nutritious with sour/raw milk. But any milk will do the trick.


  • 1 l milk
  • 1 or more tbsp of acidic substance (lemon juice, vinegar)

Optional: salt, herbs...


  1. Bring milk to boil, switch off.
  2. Add vinegar or lemon juice to hot milk. It will start to separate the solid and whey. If it doesn't add more of your acidic agent, until it does separate completely.
  3. Strain through a cheese cloth, run cold water through it. Let it sit and drip for a while. 
  4. Enjoy as is or mix with salt and herbs, if fancy. Keeps refrigerated for several days.


Recipe by Veronika Bar, of All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.