Pot Cheese

By Michelle K.


  • 4 cups milk
  • 1 cup cream
  • 1 cup buttermilk
  • 1/2 tsp kosher salt
  • 1 Tbs lemon juice


  1. Add the ingredients to a 2 quart pot. Bring to a very gentle boil over a medium-low flame - about 15 - 20 minutes. Once the mixture begins to thicken and bubble, turn the temperature down to low and cook for a couple of minutes more to ensure you have gotten everything completely heated through.
  2. Move the pot to a cold burner and let things rest for an hour. This is the final step in letting all of the curds form.
  3. While things are sitting set-up your separation equipment. Line a sieve with damp cheese cloth or a damp tea towel and put over a deep bowl or pot. I prefer a jelly bag that is wet and then wrung out and hangs over a bowl.
  4. Gently pour the entire contents of the pot into your cheesecloth/towel/jelly bag. I find it helps to ladle out most of the contents first and then just pour in the last bit - be careful, even though this has sat for an hour things can still be quite warm. Let this sit and drip until you have pot cheese the consistency that you want.
  5. Store in the refrigerator in an air-tight container for up to 3 weeks.
Yield: 2 1/2 cups, 40 servings

Prep Time: 00:05
Cook time: 00:20


Calories: 39
Total carbs: 2