Instant Pot cottage cheese:
I had a half gallon of whole milk hanging out in the fridge...and, after reading that cottage cheese is the new greek yogurt , I decided to give this a shot and see if homemade is better than store bought.
I poured the half gallon of whole milk into the IP, pressed the Yogurt button, and then the Adjust button until the display read Boil. I then covered the pot with my glass lid (the regular lid works fine too). I used a whisk several times to stir and make sure that the milk wasn't sticking to the bottom during this process. After about 30 mins or so the Beep sounded and I took the temperature--it should read between 170-180F. Turn off the IP. Next I poured in 1/3 of a cup of white distilled vinegar. Do this part slowly. Then very gently stir to move the milk around. It should look curdled:
Let this sit for a while. Mine probably sat for at least an hour.
In a separate bowl, mix 4 TB of cream with a half a teaspoon of salt.
Place a strainer over a bowl (to catch the whey if you want to use it)
Here is where the recipe said to run a slow stream of cool water over the cottage cheese to remove excess vinegar. I didn't do that because I thought it tasted great.
Place the cottage cheese into a bowl and gently stir in the cream/salt mixture. Be very gentle or else it will break up the curds.
And, then you've got a bowl of wonderful cottage cheese!
