Homemade Lactose Free 2% High Protein Cottage Cheese

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Homemade Lactose Free 2% High Protein Cottage Cheese

Making your own lactose-free cottage cheese is a rewarding little adventure that pays off in fresh flavor and wholesome nutrition. Knowing exactly what’s in your food is satisfying in the best kind of way. Give it a go and enjoy the gentle charm of fresh cottage cheese crafted by you—no lactose troubles included.

Prep Time 1

Cook Time 10

Servings servings @ 1/2 cup

Calories 90kcal

Author Brenda Bennett/Sugar Free Mom

Equipment

Ingredients

1/2 gallon Lactose Free 2% Milk or whole milk could be used
3 tablespoons white vinegar or lemon juice
1/4 tsp salt optional

Instructions

Pour milk into a large saucepan. Heat milk to 185°F, stirring gently over medium heat. For best results use a cooking thermometer to check temperature. Overheating reduces curd yield.
Remove from heat. Stir in acid slowly.
Let sit undisturbed for 10 minutes for curds to form. Do not stir.
Strain through fine cheese cloth, muslin cloth or nut milk bag — but don’t rinse!
Let drain 10-15 minutes, or until mixture is 130-140 degrees F. Longer for drier curds. I let it drain 30 minutes and yielded 1.5 cups. Do not squeeze or rinse.
Want a creamier texture? Stir in 1–2 tbsp of heavy cream after draining.
Scoop into a bowl, add salt, if using and chill.
See additional notes above for optional add ins.
Store in an airtight container in the fridge for up to 5 days.

Notes

These numbers reflect that almost all lactose is removed with the whey, making this very low in carbs and well tolerated by most with lactose sensitivity.
Protein is highly concentrated in the curds.

Nutrition