How to Make Cottage Cheese from Raw Milk: A Simple and Safe Guide

Making cottage cheese at home is a simple and rewarding process, especially when you start with local, organic, grass-fed unpasteurized milk. By using high-quality milk from trusted farms, you not only ensure a rich, creamy texture but also support sustainable and ethical farming practices. This straightforward recipe highlights the natural goodness of raw milk, transforming it into a versatile cheese that’s perfect for spreading on bread, adding to salads, or enjoying on its own. With just a few steps and basic ingredients, you can create a wholesome and delicious staple right in your kitchen.

Ingredients

• 1 gallon raw milk
• 1/4 cup white vinegar or lemon juice (to curdle the milk)
• Salt (optional, for flavor)

Equipment

• A large, heavy-bottomed pot
• A thermometer
• A long spoon or spatula
• Cheesecloth or a clean kitchen towel
• A colander
• A large bowl

Instructions

Warm the Milk Pour the raw milk into the pot and heat it gently over low-medium heat. Use a thermometer to monitor the temperature—heat the milk to about 190°F. Stir occasionally to prevent scorching. Add Acid Once the milk reaches the desired temperature, remove it from the heat and slowly stir in the vinegar or lemon juice. The milk will begin to curdle, separating into curds (solid) and whey (liquid). Let it sit for about 10-15 minutes to allow full separation. Strain the Curds Place the colander over a large bowl and line it with cheesecloth. Carefully pour the curdled milk into the colander to strain out the whey. Let the curds drain for 15-30 minutes, depending on how dry you want the cottage cheese. Rinse and Squeeze To remove any residual whey and reduce acidity, gently rinse the curds under cold running water while still in the cheesecloth. Gather the cheesecloth and lightly squeeze to remove excess moisture. Add Salt and Cream Transfer the drained curds to a bowl. Add salt to taste. For a creamier texture, stir in a small amount of cream. Chill and Serve Cover and refrigerate the cottage cheese until cool. It’s best enjoyed fresh but can be stored in an airtight container in the fridge for up to 5 days.

Notes

Raw Milk’s Natural Acidity If your raw milk is slightly sour (from natural fermentation), it may curdle on its own, without vinegar, when gently heated. This method results in a very mild flavor and is closest to traditional cottage cheese recipes. Whey Use: Don’t discard the whey—it’s rich in nutrients! Use it in smoothies, soups, or baking. Safety: If you’re using raw milk, relax because pasteurization happens at 160 degrees.  at the suggested temperature you have more than pasteurized.

If Something Goes Wrong

If you ended up with very few curds, there are a few possible reasons why that might have happened. Here are some troubleshooting tips to help you get a better yield:

1. Milk Quality & Composition

• Raw milk freshness: If the milk is too fresh (straight from milking), the proteins may not separate well. Letting it sit in the fridge for a day can sometimes help.
• Low-fat milk: Whole, unprocessed, grass-fed raw milk works best. If your milk is lower in fat or has naturally lower protein, it may not curdle as much.
• Milk was ultra-pasteurized (UP) or previously heat-treated: If the milk was unintentionally heated too high before starting, the proteins may have been denatured in a way that prevents proper curd formation.

2. Temperature Issues

• Not hot enough: The milk should be heated to 190°F (88°C) before adding the acid. If it’s too cool, the proteins won’t separate well.
• Too hot for too long: If the milk is overheated or boiled, the proteins can break down too much and fail to form solid curds.

3. Acid Choice & Quantity

• Not enough acid: If you didn’t add enough vinegar or lemon juice, the curds won’t fully form. Try 1/4 cup vinegar or lemon juice per gallon of milk.
• Acid not distributed well: Stirring the acid in too quickly or unevenly can prevent proper curd formation. Add it slowly and stir gently.
• Acid type matters: White vinegar is more predictable than lemon juice. Lemon juice can sometimes be too weak or inconsistent in acidity.

4. Letting It Sit

• Rushing the process: After adding acid, let the milk sit undisturbed for 10-15 minutes to allow full separation.
• Agitation too soon: Stirring too much after adding the acid can break the curds into small particles and reduce the yield.

5. Straining & Draining

Draining too fast: If you pour everything out too quickly, some curds might escape with the whey. Let it drain gently. Not waiting long enough: If the curds seem soft and watery, allow them to sit in the strainer for at least 15-30 minutes before rinsing.

How to Fix It Now

If you still have the whey left, try reheating it to 190°F and adding another small amount of acid (1-2 tbsp vinegar or lemon juice) to see if more curds will form.