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You are here: Home / Food / Kefir Cottage Cheese

by Stacy  53 Comments

Kefir Cottage Cheese

I have this genius friend (actually, I have several) and her name is Carrie. If I want to know something about nature or herbs, I ask Carrie. She’s a wealth of information. She used to work with my dad and now she’s retired….which excites me because it means she has more time to answer all my questions. Carrie uses kefir and she sent me her recipe for homemade kefir cottage cheese. I was STOKED! (Do people still say stoked?) I love cottage cheese – but Barry and Annie are not fans. Tons of my recipes call for cottage cheese…..and both of them will eat it if it’s IN something. Pansies. I love knowing I can make things with my kefir instead of buying it at the store. So, come along with me and see how easy it is to make your own cottage cheese. Thanks Carrie!

You’ll need one pint of dairy kefir, one quart of whole milk, and apple cider vinegar. That’s it. Carrie actually says you can use any kind of milk, but I’m an advocate of full fat dairy. I really have to get a cow…..and some chickens……and a new food processor. But anyway, on to the cottage cheese!

You’ll need to let your kefir sit out of the fridge until it’s room temperature. That took a couple hours for me. I put it out after breakfast and then went about my morning chores – ironing, washing, cleaning up milk splatters on the window, etc.

We’re using our thermometer again, just like with the homemade yogurt. Heat your milk slowly to 140 degrees. Okay, so I went a little faster than slowly…..I used the medium setting. Mainly, don’t let the milk boil. Just warm it up until it’s 140.

When your temp reaches 140 degrees, slowly pour in the pint of kefir. DO NOT STIR IT. I know, I know. I have this stirring issue. I have to restrain myself. And for me, stirring usually = mess.

After you’ve poured all the kefir in, also pour in two tablespoons of apple cider vinegar. Again, don’t stir it. What’s your rush? Magic is happening here y’all.

Now, after the vinegar is in you will want to push it in and around the pot with a wooden spoon. Don’t stir it, just push it around. Be a bully.

Your curds will start to form as you push the vinegar around in the milk mixture. If you don’t see the curds start to form, heat the milk back up to 130 degrees and then you should see the curds forming.

You should see the whey start to form around the outside edges of the pot. It looks yellow…..like chicken broth, Carrie says. The whey and curds will all separate. How does it happen? Well, I don’t know…..and I don’t really care because I just made cottage cheese and I’m clucking around like a proud hen. When you see the whey separate, turn off the heat and let it set about 5 minutes.

Just like we lined the colander with cheesecloth for Greek yogurt, we’re going to do the same here for the cottage cheese. Make sure you wet the cloth and then ring it out. Pour your liquid into the colander and let it start to strain. Don’t press it. Just let it do it’s thang….it might take 30 minutes or so…..or you might accidentally forget about it because you’re dancing to Ezekiel Saw The Wheel with your 2 year old and it might sit for about an hour. Uh, oops?

It will look like this when all your liquid is gone. WOOHOO! Am I the only one excited around here? I mean, we just made COTTAGE CHEESE! That deserves a bit of excitement I think.

Turn the cheese out into a storage bowl. Break the curds apart with a fork while they are still warm. You might want to add salt to taste. I don’t because I usually just use it in a recipe. Carrie says to store the whey in the bowl in the fridge….you can use it for bread or anything else that calls for liquid. I find that it makes bread really tender and flaky.

Did you know this would be so stinking easy? I mean, really? I get excited every time I make it. Curds and whey. Just call me Little Miss Muffet. I’ll put the directions below exactly like Carrie worded them.

Kefir Cottage Cheese

  • 1 pint dairy kefir
  • 1 quart whole milk
  • 2 tablespoons apple cider vinegar
  • Salt if desired
  1. Let the liquid kefir set out of the refrigerator until it is room temperature.
  2. Heat one quart of milk slowly to 140 degrees. Leave the heat on and slowly pour in one pint of kefir. Do not stir.
  3. Pour in two tablespoons of apple cider vinegar.
  4. Don’t stir it, just push it around with a wooden spoon.
  5. The curds will start forming and separating from the milk so the liquid becomes whey and looks yellowish like chicken broth. If the whey does not show, continue to heat back to 130 degrees. It will separate – you will see the whey around the edge of the pan.
  6. After it separates, turn off the heat and let it set about 5 minutes.
  7. Then use a wet cheesecloth over some kind of strainer or colander that is sitting over a bowl to catch the whey. Pour the pot of warm liquid and curds through the cheesecloth. Don’t press it. Just leave it and let it drain on its own. This may take 15-20 minutes. Don’t rush it.
  8. Turn the cottage cheese out of the cheesecloth into a container with a lid. While it is warm, separate it with a fork.
  9. Salt to taste.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. David says

    July 2, 2022 at 12:46 am

    My Russian mom uses Ryazenka (baked style milk) instead of Kefir, same proportions to milk as your recipe calls. In particular “Biolife” brand if you can find it. Our local stores carry it. The cheese curds come out slightly brown shade of white but they taste 10x better than if using plain kefir. I actually enjoy it while it is being cooled off the stove.

    Reply
  2. Margaret Woods says

    August 31, 2020 at 12:46 am

    Why can’t this be made with just kefir?

    Reply
    • staceface1981 says

      February 16, 2021 at 11:59 am

      I am so sorry – this message JUST posted today 2/16/21. You know what? I don’t actually know – I’ve just always seen it made this way.

      Reply
  3. Frances says

    July 10, 2019 at 5:55 pm

    Will give this cottage cheese a try. Yum

    Reply
    • staceface1981 says

      February 16, 2021 at 11:58 am

      I hope you like it!

      Reply
  4. Sharon Lee Lockhart says

    January 20, 2019 at 11:45 am

    Thank you for this recipe!!!
    I was looking for one that seems easy, quick and can doable.

    Reply
    • Julie Chittock says

      January 25, 2019 at 9:00 am

      Hope it works well for you – be sure to comment back and let us know!
      Julie, Humorous Homemaking Team

      Reply
  5. Cate says

    October 23, 2016 at 6:36 am

    Thank you so much for this great recipe Stacy ! Love it, and as you say, couldn´t be easier.

    Reply
  6. Terri says

    May 9, 2016 at 12:39 pm

    Aaaaahhhhhh we love cottage cheese but won’t buy it. I just made some. Very very cool! I use my kefir whey for everything. I have a ton now. Now. Does it loose the probiotics when you combine? The heat? Make cheese every week.

    Reply
    • Stacy says

      May 13, 2016 at 12:02 pm

      Yes, heating things will usually kill most of the probiotics.

      Reply
  7. Cheryl J. Smith says

    February 19, 2016 at 6:21 am

    I love mine with egg noodles. Good meal for lent.

    Reply
  8. Katharine says

    May 13, 2013 at 6:15 pm

    Hi,

    This is awesome! I get just as excited as you do about these things!!!!

    I’m wondering, are we killing the probiotics in the kefir when we heat it up?

    Thanks for the great info!

    Reply
    • Stacy says

      May 14, 2013 at 7:39 am

      Probably – but I still feel good about making it. 🙂 I think it’s around 110 degrees when things start to die.

      Reply
      • Katharine says

        May 14, 2013 at 6:44 pm

        Thank you again, that’s so good to know.

        Reply
      • Kim says

        September 23, 2018 at 10:18 pm

        So I am wondering why we should use the kefir at all if we are killing the probiotics. You can make cottage cheese with must milk. What us the benefit of adding kefir if welose the probiotics?

        Reply
        • Julie Chittock says

          December 21, 2018 at 9:17 am

          Unfortunately, Stacy isn’t able to speak as an expert on this topic, but there are a lot of great articles online that might help guide you. I hope you find the answers you are looking for!
          Julie, Humorous Homemaking Team

          Reply
        • Momdalf says

          February 23, 2023 at 9:27 pm

          Keifer grains eat up the sugar ( lactose) in the milk so using it to make the cheese reduces the sugar and carb content. Double score if you’re using A2 milk. For type 2 Diabetics like me, it’s heaven!

          Reply
  9. Rachel says

    April 19, 2013 at 2:32 pm

    I have a question about the cottage cheese. What should the texture be like? Mine is very rubbery. Also how much cottage cheese does your recipe make? Thanks!

    Reply
    • Stacy says

      April 19, 2013 at 3:52 pm

      Mine is not rubbery. It’s like the texture of ricotta. It yields about 3 cups, give or take. 🙂

      Reply
      • Rachel says

        April 19, 2013 at 5:23 pm

        wow ok i definenlty must have done something wrong because I only got maybe 1 cup! and it was very rubbery. I will have to try again! I want to master this!

        Reply
        • Stacy says

          April 20, 2013 at 7:01 am

          The container pictured in the photos is a 4 cup container if that gives you a bit of an idea how much I get. 🙂

          Reply
          • Rachel says

            May 6, 2013 at 4:40 pm

            ok I made this recipe again! and it turned out much much better! I still only got 1 cup of cottage cheese maybe because I take the cream off of mine? But the texture was lovely! I added cream to it and some salt and it is delicious! I cant wait to make it again!!

          • Stacy says

            May 6, 2013 at 9:03 pm

            Hmmmm. Not sure. I’ve been using my kefir really fast lately so I haven’t made it again to measure. But I need to!

  10. Janette says

    April 9, 2013 at 8:52 am

    So how does the taste compare to storebought cottage cheese or do you eat it plain like that? I haven’t made cottage cheese with kefir before but find this info very interesting. Thanks for sharing.

    Reply
    • Stacy says

      April 9, 2013 at 11:44 am

      It’s got the kefir-twang to it. I don’t eat it plain, I almost always use it in something like lasagna.

      Reply
  11. Ryan says

    March 19, 2013 at 1:08 pm

    Is ACV really needed? I’ve just started making it without the ACV and it seems to be coming out perfect. Thank you for posting your recipe! Seems like a 1:2 kefir:milk ratio is about right.

    Maybe ACV just helps coagulate faster?

    We love it with honey

    Reply
    • Stacy says

      March 19, 2013 at 5:02 pm

      I’m not sure – it was the recipe of a friend so I didn’t mess with it…I didn’t want to mess up the recipe. 🙂 I’m glad to know it works good without it!

      Reply
  12. Yolanda says

    February 29, 2012 at 5:36 pm

    I just made some using your recipe with raw goat milk. It turned out very nice, thank you. There really isn’t much of a “curd”, it is more creamy, but I imagine that is the nature of the goat milk. Anyway, we like it!

    Reply
    • Stacy says

      March 1, 2012 at 8:41 am

      Good to know! Yes, must be the milk – mine was very “curdy.” 🙂

      Reply
  13. Jeanne says

    February 1, 2012 at 8:07 am

    I am definitely going to try this recipe! I use cottage cheese to make dips for my family. Just blend the cottage cheese up until it is smooth and use instead of sour cream. I my children never know the difference.

    Reply
    • Stacy says

      February 1, 2012 at 9:45 am

      What they don’t know, won’t hurt them. 😉

      Reply
  14. Alea Milham says

    January 10, 2012 at 1:40 am

    Thank you for sharing your tutorial with the Hearth and Soul Hop.

    Reply
  15. Becca C says

    December 31, 2011 at 1:24 pm

    Does it matter if you use white vinegar instead? And, uh, I thought you didn’t clean windows?!

    Reply
    • Stacy says

      December 31, 2011 at 1:29 pm

      I’m not sure. Carrie said apple cider, so I don’t want to mess with that. lol And I don’t……in fact, Barry just cleaned mine. 🙂

      Reply
  16. Charity says

    November 8, 2011 at 11:09 am

    It looks easy, and delicious, but my question would be – doesn’t the heat kill any good bacteria/probiotics in the kefir? If so, what is the point of using it in the cottage cheese? I have seen cottage cheese recipes that use vinegar in just milk, no kefir added. Does the kefir add better flavor, or do you think some good bugs survive the 140º temps? Just wondering! 🙂

    Reply
    • Stacy says

      November 8, 2011 at 2:16 pm

      Well, I’m not 100% sure. 🙂 I’m just always looking for ways to use my kefir – because it’s something that I have versus something that I have to buy at the store. So, even if it doesn’t keep all the good bacteria, I feel better making it because I know what’s in it.
      From what I read, most bacteria doesn’t die until it reaches around 165 degrees F. I only heat this mixture to 140. Great question! 🙂

      Reply
  17. Leigh Ann @ Intentional By Grace says

    November 7, 2011 at 8:54 am

    I agree with Erin! You make everything seem so easy. I’m pinning for later reference. 🙂 Plus, what a great way to use Kefir!

    Reply
    • Stacy says

      November 7, 2011 at 9:16 am

      I <3 my kefir!

      Reply
  18. [email protected] says

    November 3, 2011 at 9:46 pm

    Stacy, your comments have me rolling on the floor laughing! LOL!! I wish I could try this now–dairy free for now but I love me some cottage cheese so I will be back on this page one day! You instructions make everything sound easy peasy!

    Reply
    • Stacy says

      November 4, 2011 at 12:55 pm

      Well, I hope so. If I can do it, ANYONE can do it.

      Reply
  19. Brandi Lynch says

    November 3, 2011 at 7:51 am

    Can you use yogurt instead of kefir?

    Reply
    • Stacy says

      November 3, 2011 at 8:33 am

      Brandi, I’m not sure. Yogurt is a lot thicker than kefir. You MIGHT be able to try buttermilk instead? But I’ve not tried that though. If you do, please keep me posted!

      Reply
  20. Anne @ Quick and Easy Cheap and Healthy says

    November 3, 2011 at 8:26 am

    Awesome! I can’t wait to try this now that I’m eating dairy again (woohoo!) And thanks for joining our Flu fighting blog hop:)

    Reply
    • Stacy says

      November 3, 2011 at 8:32 am

      So, here’s the booboo I made. I was trying to link to Rachel’s Healthy2Day Wednesday……and I somehow entered the Flu hop instead. Sorry that cottage cheese isn’t really for breakfast. Uh, oops?

      Reply
      • Anne @ Quick and Easy Cheap and Healthy says

        November 3, 2011 at 9:04 am

        I’ve eaten cottage cheese for breakfast before, and I’m a very normal breakfast food person, (ahem), so no worries!

        Reply
        • Stacy says

          November 3, 2011 at 12:36 pm

          Well, I’m not sure about you – but I’m serving fudge and borscht for breakfast tomorrow.

          Reply
  21. Areta says

    November 2, 2011 at 4:56 pm

    This is sort of on topic…..I’m looking for grains to make goat milk kefir. I’m a breastfeeding mom and my son has a dairy allergy. The kefir grains I have contain skim milk in the ingredients. Do you have a good source to purchase goat milk kefir grains or is this even an option? I’m new to kefiring and would really like to start soon.

    Reply
    • Stacy says

      November 2, 2011 at 5:20 pm

      Areta, I’m not entirely sure……do you think if you rinsed them in filtered water that it would take care of most of the skim? I make mine with whole milk….and I don’t know anyone who makes it with goat milk.
      BUT, I do know who will have answers for you. Try contacting Cultures for Health. They are a GREAT company with awesome customer service. If there are goat milk grains available, they’ll know it. 🙂
      http://www.culturesforhealth.com/

      Reply
  22. sherrie says

    November 2, 2011 at 4:53 pm

    we have lazy day lasagna here often. place a cup of cottage cheese in a microwave safe bowl. top w/a cup of spaghetti sauce. sprinkle w/shredded mozzarella and microwave about 2 min until heated through. yum!

    Reply
  23. Jenny says

    November 2, 2011 at 9:43 am

    My favorite way to eat cottage cheese (and one of my favorite breakfasts in general) is with raspberries on waffles. I just stir some raspberries (that have been frozen and then thawed so they are kind of mushy and juicy) in cottage cheese with a little sugar (or other kind of sweetener) then plop that all on top of a waffle. A few drops of lemon juice in the cottage cheese raspberry mixture is good too.

    It makes for a really tasty, filling breakfast, and pretty darn good late night snack too.

    Reply
    • Stacy says

      November 2, 2011 at 12:45 pm

      That sounds great to me Jenny! You might have a little talking to do with Barry and Annie though. 😉

      Reply
  24. Brandy says

    November 2, 2011 at 7:15 am

    I love Carrie’s cottage cheese. I’ve used it in lasagna with great success. Can you share how you use leftover whey in a post? I don’t often have it from cottage cheese, but I do strain a lot of yogurt and it just goes down the drain.

    Reply
    • Stacy says

      November 2, 2011 at 1:11 pm

      Mostly I just use it in my bread recipes. If something calls for water, I just use the whey that I have in the fridge. I substitute it cup for cup. Don’t pour it out! AHHHHHHHHHHHHHHHHHHHHHHH!!!!! 🙂 You can use it for anything you bake instead of water.
      I used it in lasagna too. Delish! Carrie rocks.

      Reply


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