Ingredients
- Fine mesh strainer or cheese cloth
- 1 gallon milk any fat percentage works
- 2/3 cup lemon juice or white vinegar (about 2 lemons)
- 2-3 tbsp milk or half and half
- salt to taste
Preparation
Step 1
Place the Instant Pot insert inside the Instant Pot, fill it with your milk. Close the Instant Pot lid. You do not need to turn the pressure valve but can if you'd like.
Press the yogurt setting on the Instant Pot. Then press adjust so that the display reads "boil". The Instant Pot will bring the milk up to the needed temperature in about 30-40 minutes depending on the milks temperature.
When the Instant Pot beeps that the boiling process is done, turn the Instant Pot off and remove the lid. Add in the lemon juice or vinegar, give it a quick stir and let the milk sit to allow curd to form. If you used lemon juice it will take about an hour. Vinegar works quicker and only takes about 15 minutes. You will know it's done when the curds and whey separate.
Using a fine mesh strainer or cheese cloth strain the cottage cheese from the whey. Rinse under cool water.
Place the cottage cheese into a bowl and mix in the 2-3 tbsp milk to keep the cheese from drying out. Salt to taste.
Spoon into an air tight container. Store in the refrigerator for about 1 week.
This made about 2-pint jars of cottage cheese.
- The whey can be saved and used in place of buttermilk if desired.
- I have made cottage cheese both ways. The process is quicker with vinegar, but I prefer the flavor of the cottage cheese made with lemon.