Cottage cheese

Cottage cheese



  • 1.2L low-fat milk
  • 2 tbsp lemon juice
  • Pinch of salt


In a saucepan, heat the milk until it is very hot but not boiling. Remove from heat and allow to cool for 2 minutes.

Add lemon juice to the milk and gently stir. This will cause curds to form and a milky liquid which is called whey. Leave to stand for 30 minutes.

Pour through a strainer to catch the curds. Transfer the curds to a container and add salt. Keep in an airtight container in the refrigerator.

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Serving Suggestions


  • If you like a creamy cottage cheese, you can stir through two tablespoons of cream before serving.
  • You can use the strained liquid to replace water in a bread recipe or to replace buttermilk in a pancake recipe.
  • This may be combined with mashed vegetables or fruit for a meal.
  • Keeps for 3 days in a sealed container in the refrigerator.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.


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