Well-Being for Moms

Homemade Cottage Cheese

Prep Notes

My grandma used to make this with raw milk that went sour and a piece of sour bread as the acidic ingredient. But any milk will work in this recipe (it will unfortunately just be less nutritious).


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


  1. Bring milk to boil, switch it off.
  2. Stir in vinegar or lemon juice. It will start to separate into the solid crumbles of "cheese" and the yellowish liquid "whey". If it doesn't add more of your acidic agent or heat it up a little more until solidified crumbles start to form.
  3. Strain through a cheese cloth, then give the cheese a wash under running cold water (getting rid of too acidic taste). 
  4. Place the cheese cloth over a strainer and let it drip of any excessive liquid.
  5. Enjoy as is with a sprinkle of salt or incorporate some chopped herbs, such as dill. 
  6. Keeps refrigerated for several days.


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Recipe by Veronika Bar, of www.veronikabar.com. 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.