This Instant Pot Homemade Cottage Cheese Recipe is so quick and easy. In under two hours, you will have delicious Homemade Cottage Cheese or Pot Cheese.
Instant Pot Homemade Cottage Cheese Recipe
Not only can your Instant Pot, Mealthy MultiPot or Pressure Cooker make wonderful Instant Pot Yogurt, but you can use them to make Homemade Instant Pot Cottage Cheese, Pot Cheese, Farmer Cheese and Indian Paneer as well!
Most of the major brand of Multi Cooker machines that have a yogurt button work in much of the same way.
As a kid, I hated cottage cheese. I was forced to eat cottage cheese because my parent(s) always had me on a diet.
I did, however, love pot cheese and farmer cheese, with Creamettes, sour cream and salt and pepper, which I was recently reminded. It’s a Jewish thing. In fact, I love it so much, I created a post with my beloved recipe. Check out my Pressure Cooker Lokshen Mit Kaese recipe and I bet you will love it too!
Cottage cheese was big in Weight Watcher circles and I followed Weight Watchers as a very young kid. As I got older, I actually started liking cottage cheese. In fact, one of my favorite Weight Watchers treat is a Weight Watchers “cheese danish” made with cottage cheese, cinnamon and a sugar substitute melted on top of toast.
Cast of Ingredients for Instant Pot Homemade Cottage Cheese Recipe
With a few ingredients, you will end up with about five cups of Instant Pot Cottage Cheese.
What Type of Milk to Use?
That my friends is up to you. Low fat, full fat, non-fat, whichever you please.
Just keep in mind that the less fat in the milk, the less dense and creamy cottage cheese.
Is it Cost Effective to Make Your Own?
It depends on the type of milk you are using. You will get a lot of whey out of the cottage cheese when straining. Since the homemade cottage cheese is super fresh, you could compare the cost to what you would spend in an organic store, which sells fresh cottage cheese.
Pour the Milk into the Instant Pot
Is There a Low Carb Keto Option?
Yes, pretty much there is and it is simple. Substitute the milk with heavy cream
For a low carb and keto option, use heavy cream in place of milk.
Recipes Using Cottage Cheese
I love to eat a scoop of Instant Pot Homemade Cottage Cheese Recipe for breakfast, as a side dish to my Mexican Salsa Lime Chicken Omelet and my Pressure Cooker Spanish Tortilla and also on my Pressure Cooker One Pot Spaghetti Dinner.
Push Yogurt and then Adjust
Which Lid To Use When Making Homemade Cottage Cheese?
As Instant Pot Cottage Cheese is not made under pressure, like Instant Pot Yogurt, just a glass lid is needed.
Of course, you can use the lid that came with your pot.
The Boil Cycle is about 45 Minutes
It is easier for me to use the Instant Pot Glass Lid during the Boil Cycle, so that I can easily lift if off and Whisk the Milk.
Your Instant Pot will Beep after about 30-45 minutes, letting you know that it is ready and up to temperature.
Give the Milk a Whisking
If you Whisk the Milk a few times during the Boil Cycle, the Milk will come up to temperature quicker.
It will also prevent any milk from sticking on the bottom.
Take the Temperature
Because I am a perfectionist, I use a Digital Thermometer to take the temperature. It’s really not necessary, as exact temperature for this recipe is not key. 170-180 is fine.
There is a slight difference in getting up to 180, but really, not enough to worry, so if you feel like it, take the temp and get the milk up to 180.
By starting with a cool Cooking Pot AND Whisking during the boil cycle, I can get up to temp on the first try.
By the time I snapped this picture, the temp had already come down a bit, as I was trying a different set up and almost knocked the Instant Pot off the counter.
Slowly Pour in the Vinegar
How to Make Cottage Cheese in the Instant Pot or Pressure Cooker.
- The milk is warmed to about 180 degrees.
- Lemon juice or White Vinegar is carefully mixed into the milk.
- The curds will separate with the whey.
- Whey is drained from the curds and cream and salt is added.
Cover and let sit for a bit
Turn off your Instant Pot or GoWise Electric Pressure Cooker and cover the Cottage Cheese.
Leave the Cottage Cheese alone for at least 30 minutes.
Prepare your Strainer
I have several Cooking Pots, so, if I am planning on saving the Whey, I place my Strainer Basket into my extra Cooking Pot, so that I can catch the Whey.
The Whey from the Cottage Cheese will have vinegar in it, which essentially turns the Whey into a good substitute for “Buttermilk,” which is awesome!
I love to use the substitute “Buttermilk Whey” in my Banana Bread recipes and in my Country Sourdough recipe.
It is also good to use in my Instant Pot Dutch Oven Crusty Bread recipe.
Pour the Cottage Cheese into Strainer Basket
If you want to make Farmer Cheese out of this recipe, line your basket with Butter Muslin, so that you can squeeze out all the liquid.
Keep squeezing until you get out every drop. Wrap it in plastic wrap and you can shape the Farmer Cheese.
YARKOR Tofu Press, Paneer Press, Farmer Cheese Press
Or check out this Yakor Tofu Press and easily drain the liquid. You can also use it for making Paneer, which is Indian cheese!
Cut it into cubes and you have an easy recipe for Indian paneer!
That’s it for the Farmer Cheese, Indian Paneer and tofu!
Rinse the Strainer of Cottage Cheese under Cool Water
Using a light stream of cold water and a Spatula, carefully move around the Curds, so that the Vinegar will be removed.
For Pot Cheese – drain the liquid, but don’t squeeze it out. That’s it. Stop here. You have Pot Cheese!!
Use Pot Cheese for my Pressure Cooker Creamettes and Pot Cheese recipe.
Mix Salt in the Cream
Add the Salt in to the cup with the Cream and give it a good Whisk. If you want to keep your Cottage Cheese lower in fat/calories, you can use Half & Half, if you like.
Milk actually works too, but the result will not be creamy.
Pour Cream into Cottage Cheese
Gently incorporate the Salt/Cream mixture into the Cottage Cheese, making sure not to break the Curds up too much.
For a smaller Curd, break them up more.
Instant Pot Homemade Cottage Cheese
What a difference this Instant Pot Homemade Cottage Cheese Recipe is from store bought.
It tastes so fresh and delicious.
Try it on top of my Pressure Cooker Spaghetti Squash and Meat Sauce, for a very healthy meal.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- GoWise 8 Quart Pressure Cooker
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Porcelain & Bamboo Salt Box with Spoon
- Salbree Steamer Basket
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Here is the handy printable recipe:
Ingredients
- 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
Recommended Products
Instructions
- 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.
Farmer Cheese and Indian Paneer
- Follow the exact same instructions for Cottage Cheese, but don't add any cream or salt.
- Instead of placing the cottage cheese into a bowl after draining out the liquid, gather the ends of the butter muslin and twist. Squeeze out as much liquid with your hands as you can. The cheese will form into a ball.
- Shape the cheese into a block.
- Place block of cheese into Tofu/Paneer Press and lock into position.
- Let sit in the refrigerator for at least one hour, so that more of the moisture will be removed.
- The farmer cheese/paneer can then be cut into pieces.
Notes
Nutrition
PIN this Instant Pot Homemade Cottage Cheese!
Instant Pot Homemade Cottage Cheese
12 servings, what size is a serving…1/2 cup, 1 cup or something else…
Can I cut this recipe in half? And can I use dry milk?
Love making this but there is so much whey, what can I do with it.
She gives some ideas in narrative or you can drink it or use in smoothies.
I have been making cottage cheese for years using a completely different method. 2litres of milk
1/2litre buttermilk
Place in oven proof saucepan with lid. Let sit in a warm place until milk looks a bit thicker. Remove lid and place in a 200f oven until a solid curd forms. Strain and there you have it. We call cottage cheese “Turo” in Hungarian.
Your method is much quicker, will try it next time.
Hi Judith. Thank you for your method. Sounds terrific. I will be interested to know how you like this other method. Jill
I have yet a third method. Heat a gallon of milk on stovetop, stirring to 190 F, stir in 1 C apple cider vinegar, slowly, let curds form about 30 min, strain, add cream and salt. Much faster but requires more attention. Still Turo ?
Thank you so much for years of recipes, but can I use almond extract, or vanilla extract when making the cottage cheese? Just to try something different.
Yes, you sure can. Jill
How much cottage cheese will 1 gallon of milk produce? Thank you. 🙂
Hello, could I make this with 2% milk? The recipe calls for whole milk, and I don’t usually buy that. I remember my mom using milk from our cows, but I think she used a cream separator, and there was no cream in it at all.
Also, do you think it would work with milk that has been frozen?
Yes, that is fine. Jill
How would I make this in an instant pot without the yogurt button. I have a 6 qt duo lux.
I use the saute button on mine.
You can dispense with the lemon juice/vinegar if you use a few drops of liquid rennet to coagulate the milk, that way you don’t have to rinse the curds afterwards.
this is all new for me I will try it, wish me luck!!!!!!!!!!!!!
So, if we are using the ultrapasteurized milk like Fairlife, is ANY heat in necessary?
Would love to try this but i do not have yogurt button on my IP. What button will boil please and for how long? Thanks in advance Jill. Excited to try your cottage cheese recipe ?
I assume you could just do it on the stove.
My first attempt produced a ricotta cheese texture. By watching videos I think I stirred to long after adding the vinegar and I didn’t cover the pot as it cooled down. I’m trying this batch starting with half and half. This may have been a mistake as well. I refuse to give up. Next time I’m going to a dairy near me and buy milk and cream from them. Just wanted to perfect it before I bought the expensive stuff.
The curds will be rather small as for a proper cottage cheese you would need rennet. Jill
Thanks for the recipe! I made it today and it is delicious. A question about Nutritional Information… How can the calories from fat be more than the total calories per serving? I’m confused.
Thanks again!
Made it tonight… such a perfect recipe. I didn’t get the temperature to 180 so I switched to saute mode for few minutes and let it simmer and as soon as I got the temperature correct, I switched back to boil mode.
Thank you, Kirti. So glad this worked out so well for you. Jill
Holy Moly!!! Is the calorie count and carb count correct. That’s about a ears worth for me!!! There must be some mistake???
It calculated a gallon of milk before the straining. Jill
Thank you so much for the wonderful recipes!
You are so welcome, Donna. Thank you for using them. Jill
Is that really the calories per serving I don’t think anyone could afford that
Would it work to double the recipe? I have an 8 qt IP. Cheese is really expensive where we live, in China. I’d love to not have to make it so often.
Thanks Jill!
If it fits, it will work. Jill
Would this work with almond milk?
I’ve not tried this with almond, but, probably not. Jill
Hello. If I wanted to use rennet for bigger curds how would I do that? i Live in Japan and good cheese is extremely expensive so I’m trying to learn how to make them at home!
It is a different process with rennet, but it would yield bigger curds. Jill
I made this tonite, but my curds are really tiny. I dont know what i did wrong?
I dont have an instant pot. Can I make this in an electric pressure cooker without yogurt or boil button
Hello,
I am on a Ketogenic diet and also have a very picky 3 year old ; however , she does like cottage cheese.
I was wondering would it be better to use 3.8% milk or heavy cream ? What would be the taste difference? Thank you
Recipe works very well. Basically no-fail. The cottage cheese is delicious. I live eating a bowl right before I put the cheese in storage containers when it’s still warm.
Can you do this with Fairlife milk? This would eliminatie the boil process?
I am lactose intolerant and make yogurt with Fairlife milk. Could I use Lactaid milk with equal success for both yogurt & cottage cheese?
Yes, Ann. Jill
May I ask how much this makes? What size is each serving? The recipe states: Servings: 3 servings Calories: 4512kcal. That means each serving is over 1,000 calories, that doesn’t make sense. I Googled it and calories is the same as a kcal. Most cottage cheese has around 100 calories per 1/2 cup, even regular non-fat.
Hi! My cottage cheese consistancy is more like ricotta cheese, there weren’t really any curds. I only left the milk with the lemon juice in the pot for 30 mins. Do toy think leaving it in there longer would produce the curds? Thank you and Happy New Year!!
I have no yogurt Setting in my IP. Can I do it without it?
My Godmother used to make Luchen Kugel for us all the time! It was one of my favorite meals. She used cooked wavy noodles (similar to the yolk free kind), a carton of cottage cheese, a carton of sour cream (she used the IMO brand), two eggs, a stick of butter and salt and pepper. Then she baked it for about an hour. I would eat that hot or cold! Now I’m the only one on my house that likes it so I rarely make it. Thanks for bringing up such a wonderful memory of unsweetened kugel.
Hi Tina. It’s great when food triggers such wonderful memories. Jill
Wow! Your mention of unsweetened kugel made me think of the macaroni and milk I used to make. I saw it served at a childhood friend’s house – just macaroni served with milk and lots of black pepper. I don’t know if the pasta was cooked in the milk or not, but as an adult I remembered that dish and began making it for my daughter and me. I’m pretty much a low-carber now, but if I were to make it again I’d use heavy cream and add plenty of butter to it. Shoot, it makes me hungry for it right now. Maybe I should get some Dreamfields’ macaroni and make me some.
I just made this withorganiz reduced fat milk and heavy cream. It tastes amazing! I just wish the curds were bigger
Hi! So I’ve been able to make this with Lactaid. My question is mine comes out kind of yellow-y and I don’t get that classic chunky cottage cheese; it looks more like farmer cheese, but not as firm. What am I doing wrong? It’s it the milk? It’s fine for a smoothie but not really eaten in and of itself. Thanks.
Hi! So I’ve been able to make this with Lactaid. My question is mine comes out kind of yellow-y and I don’t get that classic chunky cottage cheese; it looks more like farmer cheese, but not as firm. What am I doing wrong? It’s it the milk? It’s fine for a smoothie but not really eaten in and of itself. Thanks.
What is the nutritional value of your cottage cheese recipe?
Hi, I tried to make this last night. I tried 1/2 a recipe and got nothing. I don’t understand…used whole milk etc. Any idea why the milk did nothing?
Hi Kristine. I wish I was there to have seen what you did. I suggest trying again and double checking the recipe. Jill
It states Servings: 1 Quart….does that mean it makes I quart? If not, how much does it make?
What is Pot Cheese? Also, how do I make ricotta cheese from your cottage cheese recipe. Thanks Jill. Love your website!
Thanks, Wanda. Jill
WHAT ABOUT LACTAID FREE? HAS ANYONE TRIED THIS?
Gary, Lactaid works! Jill
Hi Jill. This sounds amazing. Do you have any suggestions to make half of the recipe? Also any thoughts on doing this dairy free with Lactaid (which I have used for IP yogurt)? Thank you!
Fine to do make half and Lactaid is fine to use. Jill
Just tried the pot cheese on toast, with cinnamon and splenda—and the top browned in the toaster. Yum—thanks for that tip in the text of the recipe!! It was delicious and will be a regular treat in my house.
Glad you enjoyed it, Karyn. That is from weight watchers days back in the 70’s. Jill
This is fantastic—even my husband who is not a huge fan of cottage cheese, said its so fresh and tasty that he loves it. We saved half to use as pot cheese, because he is looking forward to making noodle kugle
tomorrow!!
Noodle Kugel with fresh cheese will be fantastic. Jill
I wonder if this would work with Fair Life ultra-filtered 2% milk, because that would be pretty much the greatest thing ever! <3
Yes, it would work. Jill
Any option for us “early pot” people that don’t have a yogurt button?
Not sure if you’ll be able to answer this or not, but do you happen to know if this would work with goats milk as well? I know we have to add thickener to goat milk yogurt, but was thinking since this is curds/whey it probably doesn’t need to be treated differently?
Rachel, I have not tried this recipe with goats milk. Jill
Can you freeze the cottage cheese before you add the cream?
Hi Dori. Cottage cheese does not freeze well. Jill
180 degrees F? Or C?
My 2nd batch of cottage cheese is in the cooker as I type this. The first batch I cut the recipe in half as I wasn’t sure I would like it. This is the most amazing cottage cheese! So easy! I use whole milk and half & half. Thank you for such well written instructions and a delicious recipe! Eating this within a week will not be a problem for me at all!
Hi! If I want the cottage cheese to be cultured, could I just let it sit longer than the 30 minutes after incorporating the vinegar?
If you want culters as in yougrt you need starter or use a bit of yougert to get it to have the same bacteria yougrt has. Fyi, yougrt is very easy in an insta pot
I was winging it with another recipe that said to use lemon instead of vinegar, but my “cheese” has not curdled or solidified at all. Does anyone have an idea if this would possibly work if I reheated the milk with the lemon & salt & tried again?
Thank you for sharing! This actually looks very close to the ricotta cheese that I make for pasta – just a bit more vinegar. Nice to know I can make this at home and not have to buy it at the store – one more use for my weekly gallon of raw milk.
Made this recipe today. Only had about a half a gallon of whole milk so I added a pint of heavy cream the leftover buttermilk I had on hand, which was probably about a cup and then topped it all off with half and half until the gallon was full. I followed the instructions to a tee. And then I tried the cottage cheese while it was warm and I was draining the way off of it. I didn’t expect it to taste good but to my surprise it was actually delicious! Now I’ve added heavy cream and salt and it even more delicious. I finally made myself stop eating it and put it in the fridge so I can’t wait to taste it once it has chilled. I will never buy store-bought cottage cheese again. This was so incredibly easy to make and The Taste far exceeds anything you get in the store!
I made this cheese last night and it’s absolutely delicious! I had a gallon of whole milk but needed 2 cups of it for another recipe so I subbed in 1 1/2 cups heavy cream. I did put in near 7/8 of a cup of white vinegar (5% acetic acid) and used 1 tsp of plain old table salt which I sprinkled on and stirred in after rinsing the curds with cold water. I wanted to press it into a block so I didn’t want to add heavy cream at that point. It worked beautifully and I had trouble not eating all of it!
Is it possible to use apple cider vinegar instead of regular distilled vinegar?
Yes, ma’am, no problem. Enjoy. Jill
WOW, thank you so much, this is by far the best cottage cheese ever. And I followed your instructions exactly, used my IP and RSVP strainer (I have two, one with handles and one without, lol), brought the milk to between 170-180F, used 2% milk and half and half. I don’t think I can go back to store bought! As another commenter mentioned using Alton Brown’s recipe, I almost did too, but the 120F using skim milk made me wonder if temp with 2% would be the same. Since I have used so many of your recipes I went with yours. So perfect, thank you!
Thanks for the recipe! I’ve tried it twice and love the flavor but can’t get the larger chunky curds. The texture I’m achieving is verging on ricotta. Do you know what might be causing this? 🙂
HI! How long can you store your yogurt and cottage cheese in the fridge? How long before it spoils? I have a feeling that it will be gone before it spoils, but curious none the less. Thanks for the great recipes, love your site!
Can I use my yogurt strainer to strainer it?
I made the cottage cheese yesterday. Turned out perfect. I used whole milk and half and half. I tasted it when I was finished. It was okay…now when it had been in the fridge all night. Wonderful! Peaches and cottage cheese for breakfast. A large salad for lunch with an IP hard boiled egg. A side of homemade cottage cheese. So easy. I am truly blessed.
Hello! I’m trying to figure out the macros for this. I input all the ingredients into the recipe builder of MyFitnessPal, and it’s giving me crazy high calories and carbs. Somebody pointed out that draining the whey probably drains some of the calories/carbs/fat/protein. Do you have any idea how I can figure out the ACTUAL macros, minus the whey?
Hi Liz. I am sorry, I don’t have a macro calculator, but I am sure there are some websites with the info. Jill
Can you use lemon juice instead of vinegar for this recipes
Yes, Nina. Jill
I love cottage cheese but can’t have cow’s milk so I drink goat milk. Do you think this could be done with whole goat milk and then a dairy free creamer?
Hi Erin. I have never tried that, but let me know how it goes. Jill
Do you think that this would work with UHT milk (the boxed one that is made from powdered milk)? In Spain, we drink very little fresh milk and drink lots of UHT milk.
Thanks! I look forward to trying it!
I haven’t tried it myself but I don’t see why it would be an issue. However, please understand that it is very difficult to give exact advice for a new recipe without recipe testing. Jill
Delicious fresh squeeky cheese…very easy! Thanks for sharing the recipe!
Just finished the last step of the process. It did take me an hour and 20 mins to reach 180′ every 10 mins stirring the boiled milk.
I used a gallon of whole organic milk. 1 cup distilled white vinegar and a 3/4 cup of Heavy whipping cream and 1/2 tsp pink Himalayan salt.
No one else in my family likes cottage cheese so no other taste testers but I think it turned out delicious! A great and healthy snack for my Keto WOE
Thank you for the recipe.Can you use the fat free half and half ?
Thank you,love your recipes.
I would really like to try the Creamettes and cottage cheese recipe, but I can’t find it on your site. Can you tell me ehetevto find it? Thanks.
Whoa…my phone went nuts on that one! Can you tell me where to find it is what it was supposed to say!
Andrea, I linked it up. Thanks for reminding me. Enjoy. Jill
When you cut this receipe or the Greek yogurt recipe in half for a smaller batch do you keep the same cooking times or do you need to cut cooking times in half also?
Hi Karen. It will take less time to get up to temperature. Incubation time is however long you like, depending on tartness. Jill
Hi, my instant pot is different from yours – ipduo80 I have yogurt setting but when pressed it doesn’t say boil. It just goes from 8:00 to 0:00. Is the recipe and steps still the same?
You have to press the ADJUST button a couple times until you see BOIL.
I don’t have adjust button on mine
Push your yogurt button again. It will change to boil.
So grateful for comments. hadn’t realized I didn’t have an adjust button until I got started. Scrolled hoping for a comment. Whew thanks.
Could you use lactose free milk? I am lactose intolerant… but love cottage cheese!
I made this and I liked it, but 1 gallon is to much for me to eat by myself. Could I just do like 4 or 5 cups of milk and how much of vinegar I would use?
Hi Carol. You can just completely cut the recipe in half or in quarter. Jill
First of all, let me say this stuff is good! I have made it twice now. The first time I wasn’t as happy because it never really came to the curd stage and it was really soupy, but when I added a little bit of home canned peach or strawberry preserves, it was fantastic. This time I used 2% milk, the curdling stage was much better, but it was still quite loose. So I did squeeze out more liquid and got something more like ricotta but still, oh, so good. I’ve eaten it again with my jam and the today with tomatoes and cucumber. I’d love for it to be more cottage cheesy, though, and am wondering what to do the next time I make it.
I did this recipe today. I ended up with cottage cheese that is very fine and didnt curdle well, what did I do? I used whole milk. My instant pot doesnt have a yogurt setting so I did soup setting, turned to high and set for 45 minutes. My milk ended up boiling over and that was a mess. so it was “less milk that originally called for. and I still added same amount of vinegar. so maybe wrong ratio? did I get the milk to hot? and if I do not have that setting on my instant pot, what setting would work best?
How does the cottage cheese recipe work with skim milk?
Please help! I followed this recipe which one big exception – the milk temp. I was following Alton Brown’s recipe which said to only let the milk get to 120. As I was stirring the vinegar in the curd congealed into one big lump like fresh mozzerella. I let it sit 30 minutes. Same thing. His recipe said to use a tea towel and rinse/squeeze/rinse/squeeze. I ended up needing to break it up by hand which took 15 minutes and left my hands aching. What I have now, even with cream added, is something more like a cross between mozzerella and ricotta. It tastes nothing like cottage cheese, and the texture is wayyyyy off. What on earth did I do wrong??
How would you make this in an IP that doesn’t have a yogurt button?
Thanks!
Following, I would like to know that too
Thank you so much for this amazing recipe, it came out really tasty. I made this for my kids who LOVE cottage cheese, I am sure they will devour it. I am not a big fan, but still this one tastes relly really good. I just needed some clarification on the farmers cheese. When do you put salt? Also, how to refrigirate it? No brine?
I made your cottage cheese this morning, it was not good,,looked ok but completely tasteless even with salt and pepper added. I used an ip duo 60 with yogurt setting. I used 2% milk and 3/4 cup half and half. Temp up to 175, added vinegar, turned off. Set 35 minutes. I hope you can get me on the right track, I like cottage cheese but can’t eat this.
Thanks
Try whole milk, and cream…you took out all the flavor by using 2% and half and half…LOL
Jill, first of all … thanks for all the great IP recipes. I tell other people with IP about your site and the quality of your recipes. I do have a question about the cottage cheese recipe. I don’t know if this is the best way to ask or through the facebook group. But, the cottage cheese was good … but the texture was a little ‘soft’. Is it possible I stirred a little too much to incorporate the vinegar before setting? I let it set just over 30 minutes before draining and rinsing. I ran the water soft over it to rinse vinegar and gently folded in the cream/salt. Any ideas of what I might try different would be appreciated, not sure if anyone else has had this experience since the only issue I came across when looking at it was ‘squeaky’ cheese. We did still enjoy it and I will be making it again. Thanks, Nancy
Hi Nancy. Squeaky cheese sounds like the milk was heated longer than it should. I think you made curds. 🙂 Jill
Sounds great but I’m lactose intolerant. Do you gave a recipe for lactose free cottage cheese?
The link in the printable recipe to the RSVP strainer goes to glass measuring cups instead. Did you take off the handles on your strainer. My husband and I love cottage cheese and he will not believe I can make it in my Instant Pot!
Hi Colleen. Thanks for letting me know. I made the correction. I did remove the handles. They just wiggle off. I am glad you enjoyed the cottage cheese. Jill
I am so excited to try this. I love fresh cottage cheese and I haven’t had any in a really long time. Thank you so much.
Hi there, can you post the instructions on how to make farmer’s cheese from this? Or do you just squeeze out all the liquid when you are straining it?
Jill, your link to the RSVP Strainer is actually glass measuring cups.
Sue
Thanks, Sue. It has been corrected. Jill
I just tried for the first time. All in all I think it turned out pretty good but it didn’t really form district curds – pretty mushy. Do you think more vinegar would help? Or more heat? My temp got to 175. Just FYI, I live at 7000 ft elevation, so sometimes recipes need adjustments.
Can I do this with a half gallon? Just half the ingredients?
I just made this as a Fathers day present fir my dad . Super easy. Hope he likes it. He’s been wanting homemade cottage cheese for years. Only question is, my curds are very small which is fine. I tried to stir it gently but should I do somethimg different next time for bigger curds?
Hi PJ. Glad your dad enjoyed the cottage cheese. To make them bigger curds, you would need rennet. Jill
How would you make this to be fat free or light? Or can this even be done??
Hi. Just wanted you to know that the rsvp strainer link goes to measuring cups on amazon and not the strainer.
Thanks, Mark. It has been corrected. 🙂 Jill
The link still goes to the measuring cups, not the strainer
Michelle, it is corrected. Thank you for letting me know. Jill
Can I half the recipe and still have it turn out? I am so new at this that I haven’t even received my pot (thanks by the way for the 20% coupon off the Ultra – I can’t wait to receive it).
Hi Donna. You can easily halve this recipe. Thanks for using the coupon for the Ultra. Congrats on your new venture! Jill
I have the LUX. Can I use the saute mode to get it up to temperature?
Hi Tamera~
That would be fine, just keep a close eye on it and whisk. The slow cook mode would work too. Jill
I just made this cottage cheese and it is awesome! The recipe says it makes 5 cups, but I used a gallon of 2% milk and it only yielded about 2 cups. A ton of whey left over. Is this normal? Milk in Hawaii is about $5-6/ gallon on sale, so if it only yields about 2 cups (which my husband can just inhale it in one sitting), it may not be economical for us.
Hi Gina~
You will get the biggest yield with whole milk or a higher fat milk product like cream or Half and Half. It is not economical for everyone. Jill
If I use 1/2 gallon of milk, is it likely to scorch? I think a gallon would be way more than I could use.
Oh my. I had no idea there could be so much difference. AND so simple. Now to figure out what to do with all that whey. Can you freeze it?
Can you substitute lemon juice for the vinegar? If so, would I use the same amount? I am allergic to vinegar. Thaks
gonna certainly try your way of doing this..thanks
Cottage cheese recipe: neglects to mention that you need to press cancel button after milk reaches proper temperature. It does tell you this above under pictures.
I’ve started trying several of your recipes for the INSTAPOT, dont tell my husband,but I’m kinda falling in love with you!! 😛
Hi Renee~
Thanks for the kind words. I am so glad you are enjoying my recipes. 🙂
Jill
Would this be high in protein like store bought cottage cheese ? I was thinking it wouldn’t since you are straining the whey out?
The stuff in the store is strained also. Otherwise you would be buying curdled whey soup! I “*think* that the higher protein stuff likely has dried milk added and mixed in prior to boiling it.
Anyone tried using whole milk?
How would you do this in the Instant Pot models without a yogurt function? Also, how could you make it LARGE curd?
Just heat the milk to temperature on the stove or using the microwave. Follow the recipe from there. The temperature denatures the protein, the vinegar triggers the curdles. Simple!
Jill when I was a child my mother made cottage cheesed I loved it ….I feel like I’m a child again.This recipe is great!!!! thank you
What if you used apple cider vinegar in stead of white? Have you done it with raw milk?
Just to be clear, once the milk hits 170-180 you turn off the IP and add the vinegar? And let sit at least 30 minutes, with no heat. Correct?
I am looking forward to making this on the weekend.
Thank you