About this recipe
Cottage cheese has been having quite a moment on social media – high-protein snack bowls, cottage-cheese “ice cream” and even pancakes. And you can whip up a fresh batch at home in under an hour.
Molly Kimball and Carrigan Chauvin show us how to make cottage cheese from scratch (using a recipe adapted from Alton Brown) and share their favorite three brands on shelves.
Whether you make it yourself or grab one of these simple-ingredient brands, cottage cheese gives us protein and electrolytes in every creamy bite – perfect for breakfast, pre- or post-workout or even blended into desserts.
Healthy baking: These shortbread fingers are gluten-free, low carb and zero sugar
Here’s why we love cottage cheese: It has 13-14 grams of protein per half-cup. It supports muscle repair and growth, helps you focus and keeps you feeling fuller for longer. It’s naturally low-sugar and low-carb (less than 3-5 grams per serving), fitting keto and lower-carb lifestyles. It’s rich in electrolytes, namely calcium, potassium and sodium. Live and active cultures in brands like Nancy’s and Good Culture deliver gut-friendly probiotic.
Kimball’s top three cottage cheese brands are: Daisy 4 % Classic Cottage Cheese, Nancy’s Organic Whole-Milk Cultured Cottage Cheese and Good Culture Organic Whole-Milk Cottage Cheese.
Ingredients
Yields: 2 cups
DIY Cottage Cheese
Directions
DIY Cottage Cheese
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Warm milk in a large saucepan over medium heat to 120°F, just warm to the touch. Remove from heat.
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Slowly pour in vinegar, stirring gently for 1–2 minutes until curds separate from whey.
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Cover and let rest for 30 minutes at room temperature.
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Line a colander with cheesecloth; ladle curds in and drain for 5 minutes.
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Gather edges of cloth and rinse under cold water for 3–5 minutes until curd is cooled, squeezing and moving mixture throughout.
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Once cooled, squeeze as dry as possible and transfer to a mixing bowl.
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Add salt and stir to combine, breaking curd into bite-size pieces.
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If serving immediately, stir in half-and-half or heavy cream. If storing, refrigerate and add cream just before serving.
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Molly Kimball, RD, CSSD is a registered dietitian and nutrition journalist in New Orleans, and founder of the Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition, and follow her on Facebook, Instagram, and Twitter at @MollyKimballRD. See more of Molly’s articles and TV segments at mollykimball.com and download the Eat Fit mobile app to stay in the know about Eat Fit partners, new dishes, festivals, and more. To schedule a nutrition consult with Molly’s Lifestyle Nutrition team, email nutrition@ochsner.org.
The views, opinions, and recommendations expressed by Molly Kimball, RD, CSSD, are her own and do not necessarily reflect the positions or policies of Ochsner Health.
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