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. 

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?

HOW TO MAKE INSTANT POT HOMEMADE CURD CHEESE

Kitchen Gadgets needed:

• Instant Pot
• Wide Mouth Glass Container
• Mesh Strainer
• Muslin Cloth

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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