Step 1: Heat the Milk

Pour the gallon of milk into a large, heavy-bottomed pot. Heat it slowly over medium heat until it reaches 180°F (82°C). Use a food thermometer for accuracy—this precise temperature activates the proteins necessary for proper curd formation. Stir occasionally to prevent scorching on the bottom. If you notice a skin forming on top, gently skim it off.

Step 2: Add the Acid and Form Curds

Once your milk reaches 180°F, remove the pot from heat. Slowly pour in the vinegar or lemon juice while gently stirring. You’ll immediately notice the milk beginning to separate into curds (solid) and whey (liquid)—this chemical reaction is what transforms ordinary milk into cottage cheese! Let the mixture sit undisturbed for 15 minutes. The longer you wait, the firmer your curds will become.

Step 3: Drain and Rinse

Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl. Carefully pour the curds and whey into the colander. For a milder flavor and even lower sodium content, rinse the curds gently with cool water. The rinsing process removes residual acidity and creates that signature mild cottage cheese taste. Allow the curds to drain for 30 minutes to an hour, depending on your preferred moisture level.

Step 4: Finish and Flavor

Transfer the drained curds to a bowl and break them up to your desired consistency using a spoon or fork. Small, uniform curds work best for spreads, while larger curds create a more traditional cottage cheese texture. Fold in the optional heavy cream for richness, then add the minimal salt and any fresh herbs. Mix gently to avoid breaking the curds too much. Your homemade low sodium cottage cheese is now ready to enjoy!