Instant Pot - Home Made Yogurt and Cottage Cheese

Just YUMMMMMMM!!!!

[gryph]

Excellent video. I am making yogurt today. I think I will try making cottage cheese as well. Thanks for sharing

[VarnHomestead]

wow this is cool!!! I am going to try this!

[JohnSolar]

Easy Whey Ricotta
1
Save the whey from making cheese in a non-reactive pot. When you make homemade cheese, you'll have curds at the bottom of the pot, and you'll pour off the whey. Filter as many of the curd particles out as you can since they would otherwise form tough "beads" in the final ricotta. Cover the whey and let it sit for at least 12 hours at room temperature to develop sufficient acidity.
Acidified whey acts as its own coagulant, making it unnecessary to add vinegar or lemon juice to separate the curds.
2
Heat the acidified whey. Pour it into a saucepan and heat it while stirring, taking care to avoid sticking or burning. Heat until the temperature has risen to about 175 degrees Fahrenheit and a white appears on the surface. Continue heating and stirring until the temperature reaches 200 degrees Fahrenheit.
Note that the foam will build up somewhat. Be careful. If it boils, it can boil over.
3
Remove the whey from heat and wait for it to curdle. Cover it and allow it to cool undisturbed until comfortable to the touch. The curds will soon appear like clouds suspended in the whey, while the whey will be clear and yellowish green.
4
Strain the ricotta. Do not stir up the curd. Instead, set up a receiving pot with a large strainer and a fine clean cloth on top. Ladle the curds into the cloth, leaving the whey in the saucepan. Discard the whey.
Be sure to scoop out the curds gently. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up.
5
Drain the whey through the cloth. It can take 2-3 hours for the whey to completely drain. If you prefer, you can set the strainer in the refrigerator and let it drain overnight.
6
Remove the ricotta from the cloth. Pack it into a container, cover it and store in the refrigerator. Use it soon after making.
Ricotta will keep up to a week in the refrigerator. Alternatively, ricotta freezes very well.

[alisonlw]

I'm a new sub, and enjoyed your video. I'm pretty new to the Instant Pot, so thanks for the info on cottage cheese and yogurt making.

[karenswank]

Your video was very very helpful, my cottage cheese turned out perfectly. Thank you very much!

[ICU-]

Hi Norm. I never knew how cottage cheese was made until now. Thanks for the video and greetings from Connecticut, USA.

[LowBuck]

that is awesome buddy. looked really good

[marlenejones]

You arent bringing this under pressure so u dont need this lid or to seal it. It's fine to use a lid from another pot even. I have done this many times with yogurt and cheeses.

[JohnSolar]

Real cool Norm I put a use for the Whey bellow.

[marthaashworth]

Isn't the whey were the carbs and sugar at?

[muskateer]

Store bought cottage cheese. Did you go buy store bought and dump it in the instant pot? If not it looks like home made cottage cheese to me.

[kookingkorner]

Thanks dry cottage cheese is hard to find here. We use it for our homemade perogies

[jolenemiller]

Use Whey to lacto-ferment fruit. Great fruit and the juice can be added to carbonated water or water Keifer for a carbonated soda.

[ulvikarimzada]

100 gram nutritional values, calories?