Ingredients

The following ingredients have 4 Servings
  • 1 Gallon Whole Milk or Heavy Cream (2% or 1%)
  • 2/3 cup Distilled Vinegar (or Lemon Juice)
  • 1 teaspoon Sea Salt
  • 1/2 cup Heavy Cream or Half & Half (more as needed)

Instruction

  • Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid. 
  • 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.
  • When Beep sounds, remove lid and take temperature..  Anywhere from 170-180 degrees is fine.  
  • Slowly pour in the lemon juice or 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.
  • Add salt to the cream and whisk.  Set aside.
  • Pour the Cottage Cheese into a Strainer Basket lined with butter muslin, sitting inside of a Cooking Pot or other device to drain.
  • 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. 
  • Gently pour in the cream with the salt and incorporate.
  • Refrigerate and enjoy.