Good Culture's cottage cheese is already remarkably clean with only organic dairy, celtic sea salt, and live cultures - no seed oils or artificial additives present. DIY allows you to control the culture types, salt levels, and ensures the freshest possible product while saving significantly on cost per serving.
Based on: Organic 4% Milkfat Classic Cottage Cheese
· Makes approximately 32 servings
· Serving: 110g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Organic 4% Milkfat Classic Cottage Cheese from Good Culture often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic 4% Milkfat Classic Cottage Cheese may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
3 liters (about 3 quarts) · Organic Valley Whole Milk or Horizon Organic
Primary base providing protein, natural milk sugars, and some fat content for proper curd formation
Organic heavy cream
240ml (1 cup) · Organic Valley Heavy Whipping Cream
Added after draining to achieve the 4% milkfat content and creamy texture
Organic cultured buttermilk
60ml (1/4 cup) · Organic Valley Cultured Buttermilk
Provides live cultures to acidify the milk and create proper curds - acts as natural starter
Enhances flavor and helps preserve the cottage cheese naturally
White distilled vinegar
30ml (2 tablespoons) · Bragg Organic Apple Cider Vinegar
Backup acidifier to ensure proper curd formation if buttermilk cultures are weak
Instructions
Step 1. Heat the organic whole milk (3 liters) in a heavy-bottomed pot to exactly 185°F (85°C), stirring gently and constantly to prevent scorching. Use a reliable thermometer - overheating will create tough, rubbery curds. This heating step pasteurizes the milk and prepares the proteins for proper curd formation.
Step 2. Remove from heat and let cool to 80°F (27°C) - this takes about 30-45 minutes. Stir occasionally to prevent skin formation. The correct temperature is crucial because too-hot milk will kill the beneficial cultures you're about to add.
Step 3. Stir in the organic cultured buttermilk (60ml) thoroughly but gently. Cover the pot with a clean kitchen towel and let sit undisturbed for 12-18 hours at room temperature (68-72°F). You'll know it's ready when the milk has thickened to a yogurt-like consistency and has a clean, tangy smell. If after 18 hours the milk hasn't thickened properly, add 1 tablespoon of the apple cider vinegar and wait another 2-4 hours.
Step 4. Once properly cultured, heat the curdled milk very gently to 110°F (43°C) over low heat, taking 15-20 minutes to reach temperature. Cut the curd into 1/2-inch squares using a long knife, cutting first in parallel lines, then perpendicular. The curds should be firm but tender - if they're too soft, heat slightly more; if rubbery, the milk was overheated initially.
Step 5. Continue heating very slowly to 115°F (46°C) while gently stirring the curds every few minutes. This expels whey and firms the curds. The curds should shrink and release clear, yellowish whey. This process takes 20-30 minutes - rushing will create tough curds. Stop when curds feel firm but not rubbery when squeezed.
Step 6. Strain through fine cheesecloth or nut milk bag for 30-60 minutes until whey stops dripping actively. Don't press or squeeze - let gravity do the work. Save the whey for smoothies or bread making. Rinse the curds under cold running water for 2-3 minutes to remove excess acidity and cool them down, then drain for another 10 minutes.
Step 7. Transfer drained curds to a mixing bowl. Gently fold in the organic heavy cream (240ml) and celtic sea salt (12g). Start with half the salt, taste, and adjust. The mixture should be creamy but not soupy. If too dry, add cream 1 tablespoon at a time. Store in refrigerator immediately.
Step 8. For best flavor, let the cottage cheese rest in the refrigerator for at least 2 hours before serving to allow flavors to meld. Use within 5-7 days. The texture will firm slightly in the fridge. Stir gently before serving if separation occurs - this is normal.
Storage
Store in airtight glass containers in refrigerator. Keeps 5-7 days. Some whey separation is normal - stir gently before use. Do not freeze as texture will become grainy.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$1.25
Savings80%
Significant upfront ingredient cost but massive per-serving savings. Organic dairy is expensive but making 32 servings at once maximizes efficiency. The Celtic salt and vinegar are one-time purchases that last for many batches.