Low-Carb & High-Protein: 3-Ingredient Cottage Cheese

Why This Recipe is a Game-Changer

If you’re looking for a nutritious, homemade alternative to store-bought cottage cheese, this simple three-ingredient recipe is perfect. Not only is it incredibly easy to make, but it also boasts a high-protein content while being low in carbohydrates. Cottage cheese is an excellent source of casein protein, which provides slow-digesting energy and supports muscle recovery. Plus, making it yourself ensures there are no unnecessary additives or preservatives.

Ingredients

• 4 cups whole milk (or a lower-fat alternative)
• 2 tablespoons white vinegar or lemon juice
• ½ teaspoon salt (adjust to taste)

Step-by-Step Directions

1. Heat the Milk

Pour the milk into a large saucepan and place it over medium heat. Allow it to warm up gradually, stirring occasionally to prevent scorching. Heat it to about 185–195°F (85–90°C), just before boiling.

2. Add the Acid

Once the milk reaches the correct temperature, remove it from heat and slowly stir in the white vinegar or lemon juice. You’ll notice curds forming almost immediately as the acid reacts with the milk proteins.

3. Let It Sit

Allow the mixture to sit undisturbed for about 5–10 minutes. This resting period helps the curds fully separate from the whey.

4. Strain the Curds

Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl or sink. Carefully pour the curdled mixture into the colander, allowing the whey to drain away. Let it sit for about 5 minutes.

5. Rinse and Squeeze

For a milder taste, gently rinse the curds with cold water to remove excess acidity. Then, gather the cheesecloth and squeeze out any remaining liquid.

6. Add Salt and Fluff

Transfer the drained curds to a bowl and mix in the salt. Stir gently to break up the curds and achieve the classic cottage cheese texture.

7. Enjoy!

Your homemade cottage cheese is ready to eat! Serve it fresh or refrigerate it for later use.

Variations and Customizations

• Higher Fat Content: Use whole milk or add a splash of heavy cream for extra richness.
• Dairy-Free Version: Substitute dairy milk with unsweetened soy or almond milk and use a non-dairy acid like apple cider vinegar.
• Flavor Boosters: Stir in fresh herbs, black pepper, or a drizzle of olive oil for extra taste.
• Sweet Version: Mix with honey, cinnamon, or berries for a protein-packed breakfast.

Servings and Timing

• Servings: Makes about 1 to 1½ cups of cottage cheese
• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Resting & Draining Time: 15 minutes
• Total Time: 30 minutes

Storage and Reheating Instructions

• Refrigeration: Store in an airtight container in the refrigerator for up to 4–5 days.
• Freezing: Cottage cheese doesn’t freeze well due to texture changes, so it’s best enjoyed fresh.
• Reheating: If using in a warm dish, let it sit at room temperature for a few minutes before adding to recipes.

Frequently Asked Questions

How does homemade cottage cheese compare to store-bought?

Homemade cottage cheese is fresher, free from preservatives, and customizable in texture and flavor. Store-bought versions may contain stabilizers and extra sodium.

Can I use raw milk for this recipe?

Yes! Raw milk can be used, but be aware that it may produce a slightly different flavor profile and should be handled with proper food safety precautions.

What if my curds don’t form properly?

Ensure the milk is heated to the correct temperature and use a strong enough acid. If the milk is too cold or the acid isn’t potent enough, curds may not separate well.

Can I make this recipe with skim milk?

Yes, but the texture will be drier and less creamy. You can mix in a little heavy cream after draining to improve the consistency.

Is this cottage cheese keto-friendly?

Yes! Since it’s low in carbohydrates and high in protein, it fits well into a ketogenic or low-carb diet.

Can I use apple cider vinegar instead of white vinegar or lemon juice?

Absolutely! Apple cider vinegar works just as well and may add a slightly tangy taste.

What should I do with the leftover whey?

The whey can be used in smoothies, baking, soups, or as a protein-rich drink on its own.

Can I double the recipe?

Yes, you can easily scale up the recipe. Just make sure to adjust the acid proportionally.

Why does my cottage cheese have a rubbery texture?

Overcooking or excessive squeezing can lead to a firmer texture. Be gentle when draining and avoid overheating the milk.

Can I add protein powder to this recipe?

Yes! You can mix a small amount of unflavored or vanilla protein powder into the final product for an extra protein boost.

Conclusion

Making cottage cheese at home is an easy, rewarding process that results in a fresh, high-protein dairy product without unnecessary additives. This three-ingredient recipe is perfect for those following a low-carb or high-protein diet. Whether enjoyed plain, as a savory side, or sweetened with fruit, this homemade version is a nutritious addition to any meal. Try it today and experience the difference!

Print