Enjoy this Homemade Curd Cheese, Cottage Cheese, or Farmers Cheese made in an Instant Pot with only 1 Ingredient daily for your Keto Breakfast, desserts, or dips. Making this fantastic Low Carb, Gluten-Free, and Keto Ingredient for various recipes, you will be additionally left with a perfect Natural Whey Protein to drink.
Recipes with Curd Cheese
Having Homemade Curd Cheese at home all the time, allows you to make quick Keto Recipes such as our Super Famous Keto Farmer`s Bread, Farmers Cheese Keto Bundt Cake, Wild Blueberries Keto Cheesecake.
Let us not forget of the best Low Carb Chocolate Roulade or Swiss Roll Cake as some might call it.
Natural Whey Protein
Even better addition to this is, that you will be left with a perfect Homemade Natural Whey Protein Drink, you can either enjoy on its own, add it into any of your Protein Shakes, or make a perfect yummy Whey Root Vegetable Soup.
Instant Pot Curd Cottage Cheese
Although I have already made this recipe with Farmers Cheese the normal way on the stove, lots of readers have been asking about Instant Pot Version.
And since I have then tried it, I can 100% confirm that making a Curd Cheese or Cottage Cheese in an Instant Pot is a perfect idea and I might say even easier as a stove version is.
Having an Instant Pot for the last 2 years has changed the way we cook in our family enormously. I love it not only for all of the features this magic pot has. But also for its simplicity and cleanliness compared to always using so many pots and pans while cooking.
Just in case you do not own an Instant Pot yet and would still like to make this perfect Keto Ingredient, have a look at the recipe on How to make Farmers Cheese with only 1 ingredient. Here I have also written a lot about the cheese, its history, various names, and more.
Fermenting
As popular as Fermentation is, especially in the last few years, coming from a little country in the middle of Europe called Slovakia. Fermenting has been around for centuries and passed onto us through all of the generations.
Fermenting vegetables have been and still are made mostly at the end of the summer. Consumed throughout the whole winter when very little produce is grown in our gardens.
As a child, we did not have so much advantage of purchasing fruits and vegetables from abroad. Therefore Fermenting veggies were as popular as they could have.
And to this day, they are my favorite.
Take an example, our Keto Fermented Dill Pickles. Within a few days and super easy steps, you have the best Pickles you can imagine.
And this leads me to our Homemade Farmers Cheese Recipe, Natural Whey Protein Drink as well as this Instant Pot Homemade Curd Cheese.
All done with the Fermentation Method.
Only 1 Ingredient Instant Pot Curd Cheese
Because of using the Fermentation Method, you only need 1 ingredient for this recipe and that is Organic, Full Fat Whole, Fresh Milk.
As a bonus, if you can get unpasteurized milk from the trusted farmers around you, your Curd Cheese will be the best of all.
There is no need to use any Culture starters, Rennet, lemon, or vinegar. You simply need only Milk.
And as a bonus, with this recipe you will get immediately 3 Keto Ingredients:
- Curd Cheese
- Fresh Cream
- Whey Protein
How awesome is that?
Curd Cheese is a cheese very similar to a Cream Cheese, just with less Fat.
Curd cheese contains slow-digesting casein protein and is therefore very popular among sports enthusiasts.
There are various names used for this exact ingredient, although some are slightly different in texture or taste. Farmers Cheese, Quark, Fromage Blanc, and Curd Cheese.
Most of Central Eastern Europe are using the name Tvaroh (Slovakia) just with few alterations.
Curd Cheese as well as Whey Protein (as a side ingredient) is very popular in my country, the country I live, and all around.
We use Curd Cheese for almost anything. Similar to Americans’ use of Cream Cheese, we add Curd Cheese into cakes, breakfast bowls, crepes, sprinkle on salads, make bread and Fruit Bowls.
Although I know the big use of Curd Cheese In Eastern Europe, I have to acknowledge the Middle East as well.
Living there and spending almost every year afterward on holidays, we had Homemade Curd Cheese as a daily Breakfast choice made by our dear friends.
That is where my younger daughter fell in love with curd cheese for Breakfast. She was able to eat a whole bowl, sprinkled with Sugar-Free Honey on top, and a few berries. And this was daily, year after year.
Although they used to make this homemade Curd Cheese from sour Milk.
Cheese Curds, Curd Cheese, Cottage Cheese, and Whey Protein are made with a fermentation method, using milk, which is placed into a big jar for 3 days.
This is then left to naturally ferment.
On the 3rd day, the sour milk is warmed up at a low heat, where the actual milk splits and curds are formed with a whey protein left. 
As already described above, in Central Europe, Curd Cheese is a vital ingredient in so many recipes. Savory, sweets, spreads, desserts, raw, baked, drinks, you name it.
Because of the High amount of Protein, which is slow digesting, Curd Cheese is very popular among sports enthusiasts such as Bodybuilders or marathon runners.
Curd Cheese could be used as:
Filling for Crepes
Replacement of Homemade Greek Yogurt in various recipes
Replacement of Cream Cheese if less fat is required
Keto Breakfast Bowls with Sugar-Free Syrup and Few Berries
Baked as a quick dessert with egg and sugar substitute
Used into various spreads
Sprinkle on salads
Bake super yummy Keto Farmers Bread
Wild Blueberries Keto Cheesecake with the best base you can have
Super easy Low Carb Chocolate Roulade
Farmers Cheese Keto Bundt Cake
The best part is, because of its natural taste, Instant Pot Homemade Curd Cheese could be used in savory as well as sweet recipes. Whatever you wish and desire.
The difference between Cottage cheese and Curd cheese is that cottage cheese is washed after you drain the curds.
Curd Cheese has therefore a slight tingly taste compared to the Cottage Cheese very neutral taste.
To make Cottage cheese is very simple and easy. Follow the same instructions described in this article and add one additional step, where you wash the curds you have strained through the muslin cloth.
With this step you will wash the tingly taste Curd Cheese is famous for and will achieve the more neutral flavor Cottage cheese is known for.
HOW TO MAKE INSTANT POT HOMEMADE CURD CHEESE
Kitchen Gadgets needed:
Ingredients needed:
- Milk
STEP BY STEP INSTRUCTIONS ON HOW TO MAKE HOMEMADE CURD CHEESE IN AN INSTANT POT
First Step: Day 1: Milk in a Glass Container
To get the best results for a homemade curd cheese is to use the best milk and the best glass container for the next three days.
Milk should be fresh, full fat, and if possible unpasteurized.
If you do have farmers around your area, you can trust, I would suggest buying the milk directly from them. If not, try to get the best organic milk there is available.
For the glass container, wider is much better than a slimmer taller glass. The reason for this is that the fermentation happens faster in the wider jars and besides the second day you get to enjoy more fresh cream.
Pour the milk into the glass container.
Second Step: Cover
Cover your glass container filled with milk either with a glass top or a plate to make sure no dust or dirt gets in during the three days of the fermentation process.
There is no need to tighten the opening fully, so a plate could be used in case you do not have a glass cover.
Place the jar either on your kitchen counter or pantry.
Do not store the jar in the refrigerator, otherwise, the fermentation process will not work.
Third Step: Day 2: Fresh Cream
On the second day, you will see a beautiful fresh cream being developed on top of the milk.
The difference is visible immediately, as Fresh Cream is much whiter in color.
Depending on how wide your jar is, more or less fresh cream, you will be able to collect.
This fresh cream is perfect as a spread on our Keto Farmers Bread, or just use it as a dip.
Fourth Step: Day 3: Instant Pot
On the third day, the fermentation process is supposed to be finished.
You will see how fresh cheese formed on top has been already drying and cracks are appearing. At this stage, it is time to gently cook the milk to get the best Curds possible.
Pour all of the milk into an instant pot and close the lid.
Fifth Step: Instant Pot Features
To make this homemade curd cheese recipe in an instant pot, I have chosen the yogurt feature which will slightly warm up the milk and make the process of building up the curds and separating them from the Whey.
Switch an instant pot on the yogurt feature and add the timing for 30 minutes.
Switch the instant pot on and let it gently cook.
Sixth Step: Let sit
Once your 30 minutes are finished, open the lid and let the Curd Cheese sit in an instant pot until it cools down fully.
Do not in any stage max the curd cheese together with the Whey formed because fewer curds will be formed and therefore fewer curds cheese you will have at the end.
Seventh Step: Strain
Once everything is cooled down gently check with the end of the spatula if the curds are properly formed.
When you feel comfortable that enough curds have been formed gently strain the curds through the strainer covered with a Muslin cloth.
Let all of the whey drips into the glass container.
If you want to achieve even dryer curds, let the Whey drip through the Muslin cloth for a few hours or you can also hang the muslin cloth and squeeze it gently.
An additional step in case you would like to make a homemade cottage cheese is the wash all the curds formed.
This will give the Curd Cheese a more neutral taste and therefore can be called a Homemade Cottage Cheese.
Tips and Tricks
Cottage Cheese – additional step is added at the end washing the curds you have strained through the muslin cloth
Room temperature – jar should be placed for all 3 days at a location with room temperature. Storing it in the refrigerator will not start the fermentation process.
Fresh Cream – do not forget to collect Fresh Cream, formed on top of the milk on a second day
Do not stir – do not at any stage of cooling down stir the mixture. By mixing the milk, some of the curd cheese will get mixed with the whey and therefore less Curd or Cottage Cheese you will get at the end.
Natural Whey Protein – do not PLEASE throw the Whey. It is one of the greatest side ingredients you can get. Use it plain as a Homemade Natural Whey Protein Drink, add it into your Protein Shakes or make various recipes like Whey Root Vegetable Soup.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Can I make Curd Cheese or Cottage Cheese without Instant Pot?
You can easily make your Cottage Cheese or Curd Cheese without an Instant Pot.
That is what our mums and grandmothers have been making for centuries.
On the 3rd day pour the milk into the pot and let it cook on low heat for approximately 30 minutes to 1 hour, depending on the amount of milk you had.
Check more on Homemade Farmers Cheese with all additional details.
How do you store homemade Curd Cheese?
To store homemade Curd Cheese is best in a Mason jar or any other glass container in your refrigerator.
How long can I keep homemade Curd Cheese?
Following the previous step of storing homemade curd cheese in a glass container fully closed, you can store it in the refrigerator for up to 3 to 4 days.
I would not suggest storing it for longer as this is fresh produce without any additional ingredients to give it a longer lifespan.
If you need to store it for longer, I would suggest freezing it.
Can you freeze Curd Cheese made in an Instant Pot?
You can freeze this homemade Curd Cheese or a Cottage Cheese without any problem in a sealed container or a Mason jar.
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Instant Pot Homemade Curd Cheese
Enjoy this Homemade Curd Cheese, Cottage Cheese, or Farmers Cheese made in an Instant Pot with only 1 Ingredient daily for your Keto Breakfast, desserts, or dips. Making this fantastic Low Carb, Gluten-Free, and Keto Ingredient for various recipes, you will be additionally left with a perfect Natural Whey Protein to drink.
Ingredients
- 1/2 Gallon (2 Liters) Organic Whole Milk
Instructions
- Pour the milk into the glass container.
- Cover your glass container filled with milk either with a glass top or a plate to make sure no dust or dirt gets in during the three days of the fermentation process.
- Place the jar either on your kitchen counter or pantry.
- On the second day, you will see a beautiful fresh cream being developed on top of the milk.
- On the third day, the fermentation process is supposed to be finished.
- Pour all of the milk into an instant pot and close the lid.
- Switch an instant pot on the yogurt feature and add the timing for 30 minutes.
- Switch the instant pot on and let it gently cook.
- Once your 30 minutes are finished, open the lid and let the Curd Cheese sit in an instant pot until it cools down fully.
- Once everything is cooled down gently check with the end of the spatula if the curds are properly formed.
If you want to achieve even dryer curds, let the Whey drip through the Muslin cloth for a few hours or you can also hang the muslin cloth and squeeze it gently.
Notes
Cottage Cheese - additional step is added at the end washing the curds you have strained through the muslin cloth
Room temperature - jar should be placed for all 3 days at a location with room temperature. Storing it in the refrigerator will not start the fermentation process.
Fresh Cream - do not forget to collect Fresh Cream, formed on top of the milk on a second day
Do not stir - do not at any stage of cooling down stir the mixture. By mixing the milk, some of the curd cheese will get mixed with the whey and therefore less Curd or Cottage Cheese you will get at the end.
Natural Whey Protein - do not PLEASE throw the Whey. It is one of the greatest side ingredients you can get. Use it plain as a Homemade Natural Whey Protein Drink, add it into your Protein Shakes or make various recipes like Whey Root Vegetable Soup.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 93Total Fat 4gCarbohydrates 3gProtein 11g
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Wild Blueberries Keto Cheesecake Low Carb and Sugar-Free
Saturday 27th of February 2021
[…] our Homemade Curd Cheese or Farmers Cheese, one ingredient is already out of the shopping […]
Ros
Tuesday 17th of November 2020
Where can I find the beautiful jar like the one in your photos. Any suggestions like who makes it or where to buy? Looking forward to make my own quark (impossible to find where I live) and your bread too!
Zuzana
Wednesday 18th of November 2020
I bought them in Ikea. Hope you have it around. If not maybe online?
Jeannie
Thursday 12th of November 2020
Did this recipe yesterday and going to make the bread today! This came out perfect, It came out to 405g and I had the extra 5g with fruit this morning and it was great! Thank you so much.
Zuzana
Saturday 14th of November 2020
Best Protein Breakfast you can give yourself.
Gillian Didier Serre
Saturday 31st of October 2020
I have your instant pot curd cheese recipe however I am very lactose intolerant can I make your card cheese with LACTOSE FREE MILK your reply would be great tks
Lydia Prange
Monday 2nd of November 2020
Hi Gillian - I live in Canada and use Natrel lactose free ultra filtered milk - 3.25% to make yogurt every week (2 litre approx 1/2 gallon size) using the no boil or cold start method then let it strain in the fridge for several hours (bought a yogurt strainer on Amazon.ca - think it is called euro strainer - the more expensive one - about $42 is better than the mesh one which rips after awhile - my husband likes as is but I prefer it very thick. I use the Natrel plus about 1/4 cup heavy cream and 2 Tblsp yogurt - whisk in put lid on and use yogurt button on normal for 8-9 hours - very simple. I think it is called Fairlea in USA. Refrigerate while straining. I leave 3-4 hours till thick enough. I don’t need lactose free but this is lower carb and works using this simple method so I use it. When ready to make new batch you can use this yogurt for the 2 Tblsp in your new batch. Works for about three batches then you need to renew the yogurt for your next batch. I bought some plain yogurt and measured 2 Tblsp amounts into a silicon egg bite thing and frozen so when I have to renew it I use one of these - leave in pot for a few minutes to melt then proceed as above.
I have also made ricotta using the same milk put milk in the pot with any lid and use yogurt on high then it says Boil for 40 minutes till it beeps - remove lid cancel yogurt button - check temperature- should be 190F - if not use sauté button to bring to this temperature but watch carefully. Remove pot from appliance and Add 1/3 cup of lemon juice . Stir GENTLY a few times until you see the milk coagulate into white chunks and yellow whey. Takes about 30 seconds. Let Stand 10 minutes. Pour into strainer - for moist cheese drain 5 minutes. I let it strain longer cause I like it thick, add salt 1/4-1/2 tsp - I like 1/2 tsp. I refrigerate while straining.
Hope this helps, good luck. Lydia
Zuzana
Saturday 31st of October 2020
Dear Gillian,
I hope I can have a straight answer for you, but I have never tried to make anything with Lactose-Free Milk. With my recipe, where I use the fermentation method, you are not adding anything else except milk. But not every milk works, and unpasteurized gives you the best results. If the milk is not pasteurized, you might be able to. You can probably get a workaround by adding Lactose-Free yogurt (with cultures) and lemon or vinegar for the curds to form. Do let me know if you had any luck.
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