I love cottage cheese, but store bought cottage cheese is very high in sodium. Making cottage cheese couldn’t be easier using the Yogurt feature on your Instant Pot.
I used Kroger brand unflavored Carbmaster 2% Milk in my cottage cheese. Many people also like to add cream or buttermilk to their cottage cheese to add creaminess. While I included low fat buttermilk in my recipe write up, I ultimately did not need it or choose to use it.
This delightful cottage cheese is also a fine stand in for ricotta in any of your recipes.
If you want to take things further, gather your cottage cheese into a ball and place in a tofu press, refrigerate, and create your own homemade paneer or farmer’s cheese (sometimes referred to as potted cheese).
Low Carb Low Sodium Cottage Cheese in the Instant Pot
- 1 Colander
- 1 Greek Yogurt Strainer optional
- 1 Whisk
- 1 half gallon Carb controlled milk I used Kroger brand unflavored Carbmaster 2% milk
- 5 tbsp lemon juice or white vinegar
- 5 tbsp low fat buttermilk optional
- Pour milk into Instant Pot cooking pot and cover with glass lid or black instant pot lid.
- Push the Yogurt button and then step through the displays on the screen until it reads "Boil."
- During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.
- When the beep sounds, remove the lid and measure the milk's temperature. Anywhere from 170 to 180 degrees Farenheit is fine.
- Slowly pour in the lemon juice or vinegar and very gently stir the milk. You should start seeing signs of the milk curdling almost immediately. If you don't, add a tiny bit more lemon juice or white vinegar.
- Turn off the Instant Pot. Cover the milk in the pot with the glass lid and let sit for at least 30 minutes.
- If you are adding buttermilk or cream, measure it and set it in the fridge.
- Pour the cottage cheese into a strainer lined with cheesecloth that you have placed inside a larger bowl or pot OR place it in the greek yogurt strainer.
- Allow the whey to drain from the cheese. (This could take an hour or so)
- If the cottage cheese still seems to have a lot of liquid after the whey has drained, place it in a colander lined with cheesecloth, gently gathering the cheesecloth around the cottage cheese in a bowl and gently squeeze to remove additional whey.
- Once you are happy with the dryness of your cottage cheese, stir in the buttermilk or cream if you are using. I did not do this when I made my cottage cheese, but create your mixture according to your desired tastes.
- Refrigerate and enjoy within 5 days.