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Creamy Cottage Cheese



250 g

Creamy Cottage Cheese

  • 2 litres full cream milk, Fresh or UHT is fine
  • 20 g white vinegar, Apple cider vinegar works as well
  • 1/2 level tsp salt

Recipe's preparation

  1. Put butterfly in place. Add milk to TM bowl and heat 20 minutes / 90C / speed 2.
  2. Add vinegar and salt to hot milk and stir 20 minutes / speed . The curds will separate from the whey.
  3. Allow to cool in the TM bowl for approximately 60 minutes.
  4. Sit the simmering basket inside a large bowl and line it with cheese cloth or muslin cloth. If you don't have fit for purpose cloth, a thin sarong will do the trick.
  5. Pour the mixture into the lined simmering basket, catching the curds and allowing the whey to settle in the larger bowl. Gently squeeze the cloth to remove excess moisture.
  6. Spoon the curds (cottage cheese) into an air tight container and refrigerate. Pour the whey into a plastic jug and refrigerate.

Accessories you need

  • Butterfly
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  • Simmering basket
    Simmering basket
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Test the cottage cheese during the draining stage so that you can retain the level of moisture you prefer.

If the flavour has too much vinegar, rinse inside the cloth and drain again. Next time, use a little less vinegar.

The whey can be used in place of stock in soups and stews, or as a base for smoothies.

The whey is also wonderful as a hair conditioner.

Serve cottage cheese with smoked salmon and fresh herbs on fine crackers, or on SAO biscuits with tomato and black pepper.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Made my first cottage cheese today and won't use...

    Submitted by rfulga on 10. February 2021 - 20:39.

    Made my first cottage cheese today and won't use this recipe again. Followed the instructions exactly and yielded almost zero curd at the end of step 2. So added about another 10g vinegar and recooked for another 20 mins and on 90°C. Then cooled, rinsed and drained and ended up with 395g of curd. But will be trying a different recipe next time.

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  • shannanf: agreed, I hardly tipped the 100g here...

    Submitted by 10loralie on 24. November 2019 - 20:43.

    shannanf: agreed, I hardly tipped the 100g here too, and so much left over whey

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  • I made this today.. followed every instruction to...

    Submitted by shannanf on 22. November 2019 - 22:10.

    I made this today.. followed every instruction to the letter... it made 91g of cottage cheese and 1600ml of whey... Not what I'd call worth it. Sad bit of a disappointment.

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