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Cottage Cheese (Homemade) Calories
High in protein, low in fat, fresh homemade dairy.
CALORIES
GI
POTASSIUM
FIBER
Cottage Cheese (Homemade) Nutrition Facts
Selected: 100 g
98
KCAL / 100G
Carbs
3.4g
· 14%
Protein
11.5g
· 47%
Fat
4.3g
· 39%
Fiber
0g
Cottage Cheese (Homemade) Vitamins & Minerals
Vitamins
B12
0.7µg · 29% DV
Biotin
8µg · 27% DV
B2
0.18mg · 14% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
140mg · 20% DV
Sodium
364mg · 16% DV
Selenium
8µg · 15% DV
Iodine
13µg · 9% DV
Cottage Cheese (Homemade) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Cottage Cheese (Homemade) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Cottage Cheese (Homemade) Contain Allergens?
Contains these allergens:
Which Diets Is Cottage Cheese (Homemade) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Cottage Cheese (Homemade) Fat Profile
SATURATED
2.7g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Cottage Cheese (Homemade)
Cottage Cheese (Homemade) — Frequently Asked Questions
How long does homemade cottage cheese keep in the fridge?
Keep it in a clean, sealed container in the refrigerator and use it within about 3 to 4 days. Discard it if it develops mold, a sharp off smell, a slimy texture, or unusual separation.
Can homemade cottage cheese be frozen?
Yes, but freezing changes the texture and it may become grainier and release liquid after thawing. Thawed cottage cheese is usually best used in cooked dishes such as omelets, pancakes, or baking.
Why does homemade cottage cheese taste too sour or bitter?
Too much acid, overheating the milk, or holding it too long before chilling can produce a harsh flavor. Use fresh milk, add acid gradually, and cool the curds promptly for a milder result.
Is it safe to make homemade cottage cheese with raw milk?
Raw milk can contain harmful bacteria, so it is a higher-risk choice, especially for pregnant people, young children, older adults, and anyone with a weakened immune system. Heating the milk properly and using thoroughly clean equipment improves safety.
Should you keep the whey in homemade cottage cheese?
Keeping some whey makes the cheese softer and moister, while draining more produces a firmer curd. The drained whey can be used in soups, doughs, or smoothies if the cheese is fresh and safely handled.
How is cottage cheese different from ricotta or farmer cheese?
Homemade cottage cheese is typically made by acidifying milk to form soft curds, often with a mild tang. Ricotta and many farmer cheeses are commonly made from whey or drained curds, so their texture and flavor can be noticeably different.
Is homemade cottage cheese a good food after a workout?
Its protein makes it a practical post-workout food. Pairing it with fruit, oats, or whole-grain toast adds carbohydrate for a more complete recovery snack or meal.
Is cottage cheese okay to eat at night?
For most people, it can be a satisfying light evening snack because it provides protein. Anyone prone to reflux or dairy-related bloating may prefer a smaller serving and avoid eating it immediately before lying down.
What foods go well with homemade cottage cheese?
For a savory option, combine it with tomatoes, cucumber, herbs, olive oil, or whole-grain bread. For a sweeter bowl, try fruit, cinnamon, and nuts rather than relying on added sugar.
Is homemade cottage cheese always easier to digest for people with lactose intolerance?
No. Draining removes some lactose, but homemade cottage cheese is not automatically lactose-free and individual tolerance varies. Start with a small amount or choose a version made with lactose-free milk if needed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.