Cottage-type cheese was prepared from Nili Ravi buffalo first 5 d colostrum and the results were compared with cottage cheese made from normal buffalo milk (Control). The milk pasteurization temperature was optimized after many trials for all treatments (63°C for 30 min); for optimization different time and temperature combinations were applied for different days colostrums, physico-chemical quality was analyzed and then various steps for Cottage cheese manufacturing were finalized. Pragmatic gel formation took 3 h in T₁ whereas in T_2, T₃, T₄, T₅ and control after 45 min firm coagulum was produced. After cutting in cubes, cooking at 55°C and whey drainage was performed; it was found that percentages of all chemical contents decreases with the increase in age (days) of colostrum. The data collected were analyzed through one way ANOVA under completely randomized Design and means were compared through Duncan’s Multiple Range test with the help of SAS 9.1 (Statistical Software). Results showed that maximum cheese yield was obtained in T₁, then T₂, T₃, T₄, and T₅ respectively. Cottage cheese prepared from second-day colostrum was found and scored better in all quality attributes, having cottage cheese characteristics and good yield.