Instant Pot Homemade Cottage Cheese Recipe Pot Cheese

inggridients

• 1 Gallon Whole Milk 2% or 1%
• 3/4 cup Distilled Vinegar
• 1 teaspoon Sea Salt
• 1/2-3/4 cup Cream or Half & Half
• 1 RSVP Strainer

Instructions

1. Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid. 
2. Push the Yogurt button and then the Adjust button.  The display should read "Boil."  During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.
3. When Beep sounds, remove lid and take temperature..  Anywhere from 170-180 degrees is fine.   Slowly pour in the vinegar and gently move around the milk.   It will begin to look curdled.  Turn off the Instant Pot.  Cover the milk with the Glass Lid and let sit for at least 30 minutes.
4. Add Salt to the Cream and Whisk together.  Set aside.
5. Pour the Cottage Cheese into a Strainer Basket, sitting inside of a Cooking Pot or other device to catch the Whey.  Remove Strainer Basket to sink and run a slow stream of cool water over the Strainer Basket to remove excess Vinegar.  Place Cottage Cheese into bowl.  Pour Salt/Cream into bowl and gently incorporate.
6. Refrigerate and enjoy.

Pot Cheese

1. Follow the exact same instructions for Cottage Cheese, but don't add any cream or salt, after draining out the liquid.

Recipe Notes

Recipe inspired by Mom'sThumb. sources here