Bread · Breakfast · Lunch · Snacks

Homemade Cottage Cheese


We came home from Christmas and my son was hooked on Grandmas Pyrahi, Russian dish. Its like a bun with cottage cheese stuffed inside and drenched in butter its soooooo delish!!


Anyways I came home and tired to make them just like grandma makes for him, but did you know its extremely hard to find dry curd cottage cheese where I live. Yep it is. So I know I was going to have to tackle this one!! It is actually very easy to do. Honestly and it tastes like the real thing.  I did end up finding a couple cartons later but now I know how to make this in no time at all!!

I will get you the Pyrahi recipe soon as I haven’t quite perfected it my way yet!!


Homemade Cottage Cheese

Prep Time – 5 min
Total Time – 3-4 hours
Makes –  1 cup (200 gms)

1 liter milk (whole or 2%) you can use 1% as well it will just yield a smaller amount
1.5 tbsp vinegar / lemon juice
Cheese Cloth or nut milk bag


  • Bring the milk to a boil stirring occasionally so that the milk does not stick to the bottom of the vessel
  • When the milk start to boil, add the vinegar/lemon juice and keep stirring
  • The milk will start curdling and the milk particles will separate from the whey(liquid)
  • Once the liquid is clear, switch off the flame
  • Drain the whey by pouring it in a vessel lined with the thin muslin cloth
  • Rinse the cheese with water to remove the vinegar/citric acid taste
  • Gently wrap the cheese with the same cloth and squeeze the extra water. (if you squeeze too hard, the cheese comes out)
  • Hang the cheese wrapped with the cloth over the sink for 3-4 hours. Alternatively, wrap the cheese tightly. Place a heavy weight on top of it and leave it like that for 4 hours
  • Chill until use.



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