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Home-style Cottage Cheese

Makes 1 cup


  • 2 litres Australian milk
  • 2 tablespoons Australian light sour cream (18% milkfat)
  • 1/2 teaspoon salt
Download Recipe (PDF)


  1. Gently warm milk in a saucepan, without boiling. Blend the sour cream with a little of the milk, then stir into remaining milk. Pour into a large bowl, cover and allow to stand at room temperature overnight. Using a knife, cut the curd through to the bottom of the bowl into squares 4cm wide. Stand the bowl in 10 cm warm water in the kitchen sink. Replace a few cups of warm water with boiling water every ten minutes for a period of about one hour. During this cooking process, gently spoon the more solid curd from the edges of the bowl into the centre to ensure that the curd clots evenly. Spoon the curd into the centre of a cheesecloth or muslin and hang the cheese to allow the liquid to drain for at least an hour. Place the curd in a bowl and sprinkle with salt if desired. Refrigerate until chilled and use as required.
  2. HINT - For a firmer style of cottage cheese drain in cheesecloth in the refrigerator overnight.


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