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Monday, January 15, 2018

Instant Pot Cottage Cheese Including Lux Model


So I decided if you can make yogurt you certainly should be able to make cottage cheese
but all I find are recipes for machines that have yogurt settings so I decided to try using the keep warm and saute settings like I do with my yogurt and that turns out great. I will give both versions.
My dear MIL taught me to make Cottage Cheese years ago, it was so delicious but it took a lot longer than this version does. OMGosh this turns out so amazing, and so much easier than doing it the old fashioned way.

What you need:
1 Gallon Whole Milk 2% or 1%
3/4 cup Distilled Vinegar
1 teaspoon Sea Salt
1- 1 1/2 cup  Half & Half or Cream(I like Half & Half best you can start with a cup add more if it's dry)
1 Mesh Strainer

How to Make it:

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 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 Half and Half(or Cream) and Whisk together.  Set aside.

Pour the Cottage Cheese into a Strainer Basket, sitting inside of a Cooking Pot or other device to catch the Whey.  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.  Pour Salt and Cream into bowl and gently stir.

Refrigerate and enjoy.
**********************Lux Instant Pot Instructions********************************

How to make it:

Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid.

Push the Warm button and then the let the milk warm, leave your thermometer in the pot, keep an eye on it. During the warm cycle, remove the lid and whisk the milk a couple of times during the cycle.

In about 30-40 minutes it will be good and warm. Once warm, give it a good whisking and then press the saute button to heat it further until you get to 170-180 degrees. Use a thermometer to be sure.

Slowly pour in the 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 Half and Half(or Cream) and Whisk together.  Set aside.

Pour the Cottage Cheese into a Strainer Basket, sitting inside of a Cooking Pot or other device to catch the Whey.  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.  Pour Salt and Cream into bowl and gently stir.

Refrigerate and enjoy.

*********************************Pot Cheese***********************************

Follow the exact same instructions for Cottage Cheese, but don't add any cream or salt, after draining out the liquid.

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