Trader Joe's cottage cheese is already free of problematic seed oils, using traditional dairy fats from milk and cream. However, it likely contains conventional (non-organic) dairy and synthetic stabilizers like locust bean gum and agar. DIY version uses pure organic dairy with no synthetic additives for superior nutrition and taste.
Based on: Small Curd Low Fat Cottage Cheese
· Makes approximately 10 servings
· Serving: 113g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Small Curd Low Fat Cottage Cheese from Trader Joe's 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 Small Curd Low Fat Cottage Cheese may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
1134g (about 1 quart) · Organic Valley Organic Whole Milk
Primary protein and calcium source that forms the curds when acidified
Organic heavy cream
120ml (about 1/2 cup) · Organic Valley Heavy Whipping Cream
Adds richness and creates the characteristic cottage cheese texture while keeping fat content low
Organic cultured buttermilk
60ml (1/4 cup) · Organic Valley Cultured Buttermilk
Provides natural acidification and beneficial cultures to form curds and develop flavor
Organic fine sea salt
6g (about 1 teaspoon) · Redmond Real Salt Fine
Enhances flavor and helps preserve the cottage cheese naturally
Instructions
Step 1. Pour 1134g (1 quart) of organic whole milk into a heavy-bottomed pot and heat gently over medium-low heat to 185°F (85°C), stirring occasionally with a wooden spoon. This temperature is critical - too hot will make tough curds, too cool won't form proper curds. Use a thermometer for accuracy.
Step 2. Remove from heat and slowly stir in 60ml (1/4 cup) of organic cultured buttermilk. The acid will begin forming curds immediately. Gently stir for 30 seconds, then let sit undisturbed for 10 minutes while curds form and separate from the whey. You should see distinct white clumps floating in yellowish whey.
Step 3. Return pot to low heat and warm gently to 110°F (43°C) over 10-15 minutes, stirring very gently every few minutes. This helps the curds expel more whey and firm up. Don't rush this step - rapid heating creates rubbery curds. The curds should shrink and the whey should become clearer.
Step 4. Line a fine-mesh strainer with a double layer of cheesecloth or clean kitchen towel and place over a large bowl. Pour the entire mixture through the strainer. Let drain for 30 minutes, then gather the corners of the cheesecloth and rinse the curds under cold running water for 2-3 minutes. This removes excess whey and cools the curds, giving cottage cheese its characteristic fresh taste.
Step 5. Squeeze gently to remove excess water, then transfer curds to a bowl. Stir in 120ml (1/2 cup) organic heavy cream and 6g (1 teaspoon) fine sea salt. Mix gently to avoid breaking the delicate curds. Taste and adjust salt as needed - it should be mildly salty but not overpowering. The cream adds richness while maintaining the low-fat profile.
Step 6. Store in refrigerator in an airtight container for up to 5-7 days. Stir gently before serving as cream may separate slightly. Serve chilled. One serving is 113g (about 1/2 cup). For best texture, bring to cool room temperature before serving rather than eating ice-cold from the fridge.
Storage
Store in airtight container in refrigerator for 5-7 days. Homemade cottage cheese has shorter shelf life than commercial due to lack of preservatives. Cream may separate - simply stir gently before serving. Do not freeze as texture will become grainy.
Cost Comparison
Cost per serving (homemade)$0.39
Cost per serving (store-bought)$0.85
Savings54%
Higher upfront ingredient costs due to organic premium, but significant per-serving savings. Bulk organic dairy purchases improve economics further. Superior ingredient quality justifies cost.