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Two Ingredients Cottage Cheese

by user

Are you a lover of cottage cheese (paneer)? Do you often buy it from the store? If yes, then how about you check out this simple homemade cottage cheese recipe that requires just two simple ingredients!

It is better than store-bought cottage cheese, because it is homemade and of course, contains absolutely no preservatives.

Why will you like this Two Ingredient Cottage Cheese recipe?

It requires just two main ingredients:

Full fat milk and apple cider vinegar (I’ve added some substitutes as well), are the two ingredients you require for this recipe. Yes, just two!

It is easy to make:

Making this homemade cottage cheese is no elaborate procedure and you do not need to even be “a cook”, to make this. Literally anybody can make this simple dish because it is that easy!

It is healthy:

Making cottage cheese or paneer at home makes it heathier as store-bought cottage cheese because it contains no preservatives. Indeed, the shelf-life decreases, but the health benefits are more.

Main Ingredients in this Recipe

All you need for this recipe are two simple ingredients – full fat milk and some apple cider vinegar. The full fat milk is rich and high in its fat content. Thus, it will not only help put get more milk solids, but also it will hasten the curdling process.

Two Ingredient Cottage Cheese

  • 2 liters full fat milk
  • 1 tbsp apple cider vinegar
  1. Into a saucepan, add in the full fat milk and let it come to a boil on medium heat.

  2. Once it comes to a boil, reduce the heat and let it simmer, while you add in the apple cider vinegar and keep mixing.

  3. You will soon notice that the milk curdles and begins to form clumps.Once you see that large clumps have formed, turn off the heat and let themixture cool completely.

  4. Once cooled fully, take a large bowl and place a cheesecloth over it.Pour the curdled milk mixture into the cheesecloth (collecting the whey in thebowl below, for future use).

  5. Pull up the four sides of the cheesecloth, so as to trap the curdled milk in the middle. Rotate the cloth to seal the curdled milk and gently press to get rid of all the whey.

  6. Pour some cold water over the curdled milk clumps to get rid of the smell and taste of the apple cider vinegar.

  7. Then again, pull up the sides, rotate the cheesecloth and leave it in that rolled and locked position on a strainer for 30 minutes until all the whey has drained.

  8. Unwrap the cheesecloth and you will find that the freshly made, homemade paneer.

  9. Gently remove from the cheesecloth and place on a plate. Cut into cubes, as per desired size.

  10. You can use it immediately or store in a container in the refrigerator for up to 2 days.

Alternative Ingredient Substitutes

Whole Milk:

In case you do not have full fat milk, you could also use the same quantity of whole milk. These two types of milk are rich in its fat content and can help you get more milk solids and also can curdle the milk faster.

Diluted White Vinegar:

I’ve used apple cider vinegar in this recipe. In case you do not have this ingredient, you can substitute it with diluted white vinegar in the same proportions.

Lemon Juice:

If you do not have any type of vinegar, you can simply use the same quantity of freshly squeeze lemon juice.


  • The collected whey doesn’t need to be discarded. You could always use it in smoothies, to soak your nuts, seeds or grains, as a starter culture for yogurt, in baking recipes, in dips, salad dressings, to tenderize your meat etc.


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