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low sodium cottage cheese

How to Make Cottage Cheese (Low Sodium, Low Salt Recipe)

Summer Yule
Learn how to make cottage cheese, including how to make low fat cottage cheese and low sodium cottage cheese. It's easier than you'd think!
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 8
Calories 158 kcal


  • 2 liters milk
  • 6 tablespoons white vinegar (fresh lemon juice may also be used)
  • 6 tablespoons heavy cream


  • On the stovetop, bring the milk to 180°F (82°C) over medium heat while whisking occasionally. Use a candy thermometer to ensure that you are getting the right temperature.
  • Once it reaches 180°F (82°C), take the milk off of the heat and stir in the vinegar right away. You should begin to see the yellowish whey separating from the curds immediately.
  • Allow the curds and whey to cool at room temperature for approximately 30 minutes.
  • Line a colander with a double-layer of cheesecloth. Put the colander in the sink or a large bowl. Pour the curds and whey into the lined colander. Let drain for 5 minutes. The curds will stay in the cloth while the whey will drain away. (The whey can be discarded or saved to be used in another recipe.)
  • Gather up the edges of the cheesecloth so that the curds are collected into a tight ball. With clean hands, squeeze the ball gently over the sink to release more whey. If you are concerned about a vinegar taste remaining, you can run the ball under gently running water and squeeze again, if desired.
  • Unwrap the cheesecloth. You can use the cheese before you as a ricotta substitute in your recipes. If you want cottage cheese instead, continue on...
  • Put the cheese ball in a bowl and gently break up the curds with a fork. Stir in the heavy cream. You will find that the curds readily absorb the cream, so the finished cottage cheese does not contain much liquid.
  • If you used 2% milk, this recipe makes approximately three cups of loosely packed cottage cheese. Refrigerate and enjoy!


This is a level 1 recipe (may help support fat loss). Why is cottage cheese considered a good “diet food”? 
Cottage cheese is an excellent choice for a snack or as part of a meal if you desire weight loss. According to Cronometer, ½-cup of 2% cottage cheese provides 12 grams of filling protein for only 92 calories. My favorite way to enjoy cottage cheese is with fruits such as pineapple, blueberries, or strawberries.
If you are trying to reduce your calorie intake, keep in mind that one tablespoon of heavy cream provides 50 calories. Adding a few extra glugs of cream into your cottage cheese can easily mean a few hundred additional calories.
Unlike milk, heavy cream should be thought of as an added fat, similar to butter. Though cream is fine (and delicious!) to use in moderation, it’s not the best choice if you are looking to lower your saturated fat intake.
For low calorie cottage cheese, stir milk or yogurt into the cottage cheese at the end instead of cream. This swap will also give you a low fat cottage cheese if you use lowfat or nonfat dairy.
Which is healthier, ricotta or cottage cheese? “Healthy” always depends on what your needs are. In this recipe, the ricotta (cheese without added cream) is the better option for lower calories and saturated fat.
If you need a high calorie cheese or want weight gain, cottage cheese with cream is a better choice.
Nutrition information is for one serving. This is for cottage cheese made with 2% milk and heavy whipping cream. Some nutrition values (such as carbs) may be an overestimate as the discarded liquid has been included in this information.


Calories: 158kcalCarbohydrates: 12gProtein: 8gFat: 9.5gSaturated Fat: 5.6gSodium: 118.8mgPotassium: 376.3mgVitamin A: 10% DVCalcium: 30% DV
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