Description

Trust me, once you try making your own creamy, protein-packed cottage cheese with fresh fruit folded right in, you’ll never go back to the pre-made containers! This simple method creates the most deliciously smooth homemade cottage cheese recipe with whatever fruit we have on hand.

Ingredients

Scale

4 cups whole milk (don’t use skim)
1/4 cup fresh lemon juice or white vinegar
1/2 teaspoon salt
2 tablespoons heavy cream (optional, for extra creaminess)
1 cup fresh fruit, diced small (strawberries, peaches, blueberries)
1-2 tablespoons honey or maple syrup (adjust to taste)
1/4 teaspoon vanilla extract (optional)

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Instructions

Pour milk into heavy-bottomed saucepan and heat over medium-low heat to 185°F (steaming but not boiling), takes 8-10 minutes
Remove from heat and slowly stir in lemon juice or vinegar
Let sit undisturbed for 10 minutes while curds form
Line strainer with cheesecloth and pour mixture through to separate curds from whey
Let drain for 5-10 minutes depending on desired thickness
Transfer drained curds to bowl and gently fold in salt and heavy cream if using
Let cool to room temperature
Dice fruit into small bite-sized pieces
Mix fruit with honey and vanilla in separate bowl
Gently fold fruit mixture into cooled cottage cheese

Notes

Store in airtight container in refrigerator for up to 5 days. Keep fruit and cottage cheese separate until ready to eat to prevent sogginess. Never leave at room temperature for more than 2 hours.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 12g
Sodium: 320mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 12g
Cholesterol: 25mg