This is an easy cottage cheese with chives recipe made with full-fat dairy milk and flavoured with fresh herbs. Very easy to make at home cheese, that makes the perfect spread for my favourite homemade bread.
Why make this recipe?
- Easy recipe to make
- Good way to use up older milk
- Make your own flavours with different toppings
Cheese Making Equipment
It’s good to have a thermometer to check when your milk reaches 38C. If you don’t have a suitable thermometer, just use your hand/finger to check. The milk will be about 1 C warmer than your body.
- large pan
- muslin cloth (or similar – sterilised gauze or tea towel)
- large bowl
You are welcome to use any kind of dairy milk, but it’s best to use a full-fat milk. Bonus is if you can get hold of ‘raw milk’ i.e. one that’s not been homogenised or pasteurised.
Lemon juice ads flavour and it’s what causes the curdling of the cheese. You can also use an apple cider vinegar or even regular vinegar if you don’t have lemon juice.
Fresh chives are perfect for this recipe, but you can also use other herbs such as basil, coriander or lemon thyme. In the winter, you can also use dried herbs, especially if you’ve collected them yourself.
Salt & pepper
Only add what you think it’s necessary as the chives will add a lot of flavour already.
How to make this cottage cheese with chives recipe
Gather your ingredients and keep them at a room temperature.
Heat the milk gently up to 38 C. Take it off heat and add vinegar (or lemon), stir and leave for a bit.
You will see that in a few moments the milk curdles and separates.
Then you just pour it on to a muslin cloth resting in a colander and bowl and twist the muslin cloth to squeeze the liquid.
Leave it for 30 min or up to 1 hr – either hanged over the side of the bowl or somewhere where the water can still safely drip down.
The next bit is just to add some salt (to taste) and mix in any other flavouring that you want to add. I added garlic chives from my herb garden to mine cheese, which gave it just the right flavour. 1 ltr of milk will give you about 200g of cheese.
How to serve this recipe
Cottage cheese is perfect as a savoury spread for sandwiches, crackers or bagel.
- Add cottage cheese to mashed potatoes >>
- Serve it with a homemade spelt pizza >>
- Add it to a breakfast omelette >>
What can you serve cottage cheese with
Scaling up or down this recipe
You are only limited by the amount of milk you have, but you can easily scale up or down this recipe. Don’t forget that cottage cheese doesn’t have a long shelf life, so just make what you need.
Can this recipe be made in advance?
Cottage cheese has a fairly short shelf life, so it’s best to make it on the day you want to use it.
How to store cottage cheese
This soft cheese will last up to 1 week in a fridge (keep in an airtight container), but ours never does – we just eat it straight away!
I hope this recipe is simple enough for anyone to re-create and I love to hear how you got on making your own soft cheese!
This recipe & me
Have you ever wondered, whether you can make cheese at home? Well, I did!
And after a visit to several working farms in Kent, watching re-runs of Victorian Farm on BBC2 and our favourite cheese place going out of business, I decided I wanted to have a go myself to see whether it’s possible to make a cheese at home.
Looking through few cookery books I soon realised that making traditional cheese at home is quite an art and you really need to have fairly specific equipment. Hard cheese also takes a time to mature and I was hoping to try my own cheese for lunch on the same day! This is why, today, I’m sharing my favourite recipe for homemade cottage cheese.
Cottage Cheese with Chives
- Fine Muslin Cloth
- 1 ltr full fat milk any, but best not homogenised or pasteurised
- 2-3 tablespoons vinegar or lemon juice
- 1/4 teaspoon salt or to taste
- 1 tablespoon chives freshly chopped (ad more to taste)
- Heat the milk gently up to 38 C in a large saucepan.
- Take the saucepan off heat and add vinegar (or lemon), stir and leave for a bit.
- You will see that in a few moments the milk curdles and separates.
- Pour the curdled milk into a muslin cloth resting in a colander and bowl and twist the muslin cloth to squeeze the liquid.
- Leave it for 30 min or up to 1 hr – either hanged over the side of the bowl or somewhere where the water can drip down.
- Add salt (to taste) and mix in any other flavouring that you want to add. I added garlic chives from my herb garden to mine cheese, which gave it just the right flavour.