Instant Pot Ukrainian Farm Cheese – Dry Curd Cottage Cheese

It’s easy to make your own dry curd cottage cheese.  This recipe makes a cottage cheese with small curd – perfect for nalysnyky (Ukrainian cheese crepes) or Easter cheese babka.  My homemade Instant Pot dry curd cottage cheese is destined for perishke (or pyrizhky, basically a bread-based baked perohe or pyrogy)

When I buy dry curd cottage cheese, it has really large curds.  For most recipes, I end up mashing it with a fork (annoying) or squeezing it through a potato ricer or a sieve (time-consuming).

Making my own dry curd cottage cheese in the Instant Pot is a big win.  Fill the Instant Pot with your milk.  I used 4 liters – but you can easily half the recipe.

 

Milk and cream filling the instant pot - the 4 L indentation is just covered

I used 3.5 liters of whole (3%) milk and 2 cups of whipping cream.  You can also make this with 4 liters of whole milk.

Cheesecloth covering a colander

Line a colander with cheesecloth.  Cheesecloth is very thin so make sure there are at least two cheesecloth layers.

The glass lid resting on top of the Instant Pot while the milk heats

Heat the milk using the Yogurt setting on the Instant Pot with a glass lid.  It’ll start out with a boil phase.  After it comes to a low boil – which takes 50 or 60 minutes with 4 liters of liquid – shut off the Instant Pot.

Curds separating from the whey

Add 1 cup of white vinegar to the hot milk mixture.  The curds will separate from the whey.

A metal wire whisk ready to mix in the vinegar

Give the mixture a quick whisk.  This makes the curds smaller.

Watery cheese draining in the cheesecloth-lined colander

Pour the hot mixture into the colander.  If you want to keep the whey, drain it over a container.  After most of the whey is drained, I sit the colander back over the Instant Pot.

Thicker cottage cheese in the colander

Set the mixture into the fridge and let it drain for a few hours.  Now, you’ve made cottage cheese!

Special equipment

  • Instant Pot
  • Glass lid
  • Colander
  • Metal whisk
  • Cheesecloth

Instant Pot Ukrainian Farm Cheese - Dry Curd Cottage Cheese

Rating 

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Easy to make cheese in just a few steps. Also, easily halved.
Ingredients
  • 15 cups / 3.5 liters whole milk (3%)
  • 2 cups / 500mL cream
  • 1 cup vinegar
Instructions
  1. Combine the 15 cups of milk and 2 cups of cream in the Instant Pot and top with a glass lid
  2. Start heating the milk using the the Yogurt setting. The display should show "Boil"
  3. When the cycle moves into the Yogurt setting, turn off the Instant Pot
  4. Add 1 cup of vinegar
  5. Stir quickly with a metal whisk
  6. Pour the mixture into a cheesecloth-lined colander
  7. Drain the whey off the cheese in the refrigerator

 

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