Mum taught me not to throw away any food and I thank her for that. This recipe is one of her fantastic ways of transforming boring ingredients into delicious treats everyone loves. This homemade creamy cottage cheese is a also perfect way of utilising dairy products that are close or slightly past the due date and still perfectly fine.

Creamy Cottage Cheese Recipe from Dairy Leftovers


  • Milk, yogurt, cream, sour cream. I usually use 1L milk + 1 sour cream, and/or 1 pure cream and/or Greek yogurt. It really depends on what I got in my fridge on that day and what I want to “get rid of”. You can use fresh and slightly after-due-date products, which are absolutely fine most of the time. For the already-opened products, use your senses. Don’t use it if it looks or smells suspicious or tastes bitter.
  • White vinegar – about 1 tablespoon per 1L of ingredients, so basically when I have 1L of milk, some cream, and yogurt, I would add 2 tbsp of vinegar
  • some salt – about 1/2 tsp per 1L ingredients (roughly)

Transfer all ingredients in a pot and put it on low heat for about 2-3 hours. It should get very hot but it shouldn’t boil. Stir in between.

Move into a colander placed over a pot and lined with a cheesecloth or clean kitchen towel.

Leave in a fridge overnight or for at least a few hours. Give the whey to your animals, they will love it! or dilute and water your plants with it.


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