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.