FUELED Wellness + Nutrition | Curd Your Enthusiasm: DIY cottage cheese + three top store-bought picks

NEW ORLEANS (WGNO) — Cottage cheese has been having quite a moment on social media – high-protein snack bowls, cottage-cheese “ice cream,” even pancakes. And – fun fact – you can whip up a fresh batch at home in under an hour! Molly Kimball and Carrigan Chauvin show us how to make cottage cheese from scratch and share their favorite three brands on shelves.

Whether you make it yourself or grab one of these simple-ingredient brands, cottage cheese gives us protein and electrolytes in every creamy bite – perfect for breakfast, pre- or post-workout, even blended into desserts.

Why we love cottage cheese

• 13-14 grams protein per half-cup – supports muscle repair and growth, focus, keeps us feeling fuller, longer
• Naturally low-carb (less than 3-5 grams per serving) and low-sugar, fitting keto and lower-carb lifestyles.
• Rich in electrolytes, namely calcium, potassium, and sodium.
• Live and active cultures in brands like Nancy’s and Good Culture deliver gut-friendly probiotics.

Top 3 store-bought picks (Molly prefers full-fat for best texture & lasting fullness)

Daisy 4 % Classic Cottage Cheese

• Ingredients: Cultured skim milk, cream, salt
• Per ½-cup: 110 calories, 3 g saturated fat, 5 g carbohydrate, 4 g sugar, 13 g protein
• Electrolytes: Calcium 100 mg, Potassium 130 mg, Sodium 370 mg

Nancy’s Organic Whole-Milk Cultured Cottage Cheese

• Ingredients: Organic whole milk, cream, non-fat milk, salt, four lactic cultures and probiotic cultures
• Per ½-cup: 120 calories, 3 g saturated fat, 3 g carbohydrate, 3 g sugar, 14 g protein
• Electrolytes: Calcium ≈130 mg, Potassium 189 mg, Sodium 300 mg

Good Culture Organic Whole-Milk Cottage Cheese

• Ingredients: Organic skim milk, organic whole milk, organic cream, sea salt, live & active cultures
• Per ½-cup: 110 calories, 3 g saturated fat, 3 g carbohydrate, 3 g sugar, 14 g protein
• Electrolytes: Calcium 80 mg, Potassium 90 mg, Sodium 340 mg

DIY Cottage Cheese (adapted from Alton Brown)

Makes approximately 2 cups

• 1 gallon whole milk
• ¾ cup distilled white vinegar
• 1 teaspoon salt
• ½ cup half-and-half or heavy cream (for creaminess)

Warm milk in a large saucepan over medium heat to 120 degrees, just warm to the touch. Remove from heat. Slowly pour in vinegar, stirring gently for a minute or two until curds separate from whey. Cover, rest 30 minutes at room temperature.

Line a colander with cheesecloth; ladle curds in and drain five minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.

Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

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Molly Kimball, RD, CSSD is a registered dietitian and nutrition journalist in New Orleans, and founder of the Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition, and follow her on Facebook, Instagram, and Twitter at @MollyKimballRD. See more of Molly’s articles and TV segments at mollykimball.com and download the Eat Fit mobile app to stay in the know about Eat Fit partners, new dishes, festivals, and more. To schedule a nutrition consult with Molly’s Lifestyle Nutrition team, email nutrition@ochsner.org.

The views, opinions, and recommendations expressed by Molly Kimball, RD, CSSD, are her own and do not necessarily reflect the positions or policies of Ochsner Health.

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