Cottage Cheese Made in Instant Pot (IP)

I read a lot of recipes and kind of tweaked them to get the consistency I liked. Your preferences might be different, but this works for me and is easy (which is important to me). I eat a LOT of cottage cheese so I really wanted to figure this out to my taste.

I was unable to figure out the nutrition completely because you have to take the milk as a base, add the cream, then subtract the whey. The nutritional value of the whey is the toughest one to determine. Let me know if any of you get it calculated. Most recipes call for fat-free milk btw and the fat is added back via the cream (alternatively can use half and half or even reserved milk).

Homemade Cottage Cheese

• 1 gallon Milk (fat free or 1% are my preference)
• 3/4 C distilled white vinegar
• 1/2 C light cream (or half and half or milk)
• 1 t. Salt

Remove seal from IP lid (won't be under pressure). Can use a glass lid alternatively.

Pour milk into IP, put lid on, press Yogurt button, then Adjust button until "boil" appears ("boil" may appear automatically). After about 45-50 minutes changes to "ygrt" mode. Leave in "ygrt" mode for 1 hour, then turn it off. So total time from IP start to next step about 1.75 hours.

Remove pot from IP. Pour vinegar in and take a spoon and dip it up and down gently a few times (The more you stir the smaller the curds so the more it gets like ricotta). Let sit in pot for 10 minutes.

Pour into large stainless steel mesh strainer to drain whey and rinse a bit with cold water. Doesn't have to be rinsed a lot, and it can still have a small amount of whey in it when put in container.

Put into an airtight container, and refrigerate for at least an hour or longer.

Mix cream and salt together and add to cottage cheese after it is chilled.

Use by sell by date on milk.

Thanks Liz

Liz, one cup of whey (sweet or acid). Contain approx 13 g carbohydrate and 60 calories. You will measure the amount of whey drained off, and subtract from the total accordingly. Sounds so good! -b.

Is that true regardless of the type of milk used?

I believe I am (generally, if not exactly) correct. The predominant component and resulting calories of whey is in the carbohydrate. The only adjustment that might be made re fat content would be insignificant because fat has no carbohydrate in it. My source comes from stats as I have interpreted from LIVESTRONG site. I would welcome any correction or information re this also, as I use these numbers to compute nutrition re my homemade Greek yogurt.

I would love to try this. I don't have the brand instapot though. I have a digital pressure cooker. I had always assumed it was the same thing, but I don't have all those fancy, specific buttons.