Ingredients

• 1/2 gallon (64 oz) whole milk
• 1 pint (2 cups) cultured buttermilk

Directions

• 1. Pour 2% milk into Instant Pot. Heat on Yogurt Boil setting until milk reaches 180F or 82C. Remove liner and place in large bowl of Ice water. Allow to cool to between 108-112F or 42-44C. Stir milk to get an accurate temperature reading.
• 2. Pour buttermilk into cooled whole milk. Whisk to combine completely.
• 3. Slip container with milk back into Instant Pot. Cover with lid.
• 4. Press Instant Pot Setting for 24 hour Yogurt
• 5. After the incubation process, After 24 hours the milk in the pan will have set to a custard-like consistency and may have a layer of whey on top. At this point cut the curd into 1/2-inch cubes, slicing one direction, then rotating the pan to slice in the opposite direction. Don’t be concerned if your cut lines seem to disappear. Let the curd set for 5 minutes.
• 6. Set instant pot to low sauté. Bring temperature up slowly to 120 degrees. Gently stir the curds for 30 seconds every 5 minutes or so as the temperature of the curds slowly rises. Gentle stirring keeps the curds from sticking together (matting).
• 7. Hold the curds at 120 degrees for 25-30 minutes, stirring more vigorously every 5 minutes. Most of the curds will be firm now. Squeeze a few curds to see if they are still soft in the center. (A little soft is OK; runny is not.) If curds are not firm enough, continue to hold at 120°F, checking firmness every 5 minutes.
• 8. Line a colander with a double thickness of cheesecloth, or use a soaked nut bag. Set it over a container to catch the whey. Carefully pour the curds into the colander and let drain for 5 minutes.
• 9. Gather up the corners of the cheesecloth and rinse the curds under a stream of very cold water. (Alternatively you could dip the curds in a bowl of cold water.) Rinse until water from curds runs clear. Let the curds hang to finish draining for 15 minutes up to an hour.
• 10. Remove cheese from bag and refrigerate in airtight container. The 24 hr fermentation removes the lactose (milk sugar).
• Other names: Tvorog Cheese, Farm Cheese, Baker Cheese, Quark, Curd Cheese

Notes

• I used 1 quart buttermilk and 5 drops rennet to 1 1/2 gallons milk in my 8 quart Instant Pot

Nutrition

Photos