Cottage Cheese You'll Love (Skyhorse Publishing)

Making cottage cheese is such an easy process — you only need four common household ingredients

Enjoy this homemade delight with sliced bananas, pineapple chunks or mandarin orange segments on top


David Murphy
September 10, 2019 9:57PM (UTC)
Excerpted with permission from DIY Crafts & Projects for Your Instant Pot: Lip Balm, Tie-Dye, Candles, and Dozens of Other Amazing Ideas! by David Murphy. Copyright 2019 by Racehorse Publishing, an imprint of Skyhorse Publishing, Inc.

Author David Murphy is a chef and food blogger whose recipes have been featured on Food & WineDelishMunchiesDaily MailBuzzfeedJezebelToday, and more. He recently went viral with his discovery of how to make wine in the Instant Pot! This led to him experimenting with all sorts of recipes that could be adapted for the appliance, and the publication of his first book, Instant Pot Magic. Then as he branched out even more, he realized the Instant Pot doesn’t have to be only for food! The revolutionary home appliance is taking DIY to a whole new level, and David Murphy is just the guy to show you how—in his newest book he’s curated an astounding collection of creative things to do with your Instant Pot.

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Cottage cheese is one of my favorite foods to enjoy with sliced bananas, pineapple chunks, or mandarin orange segments on top. In fact, my whole family loves cottage cheese. Making cottage cheese is such an easy process—you literally need only four common household ingredients, and you’re set to go on your merry little cottage-cheese-making way!

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Recipe: Cottage Cheese You’ll Love

Makes 2 cups

Ingredients:

  • 1 gallon pasteurized skim milk (I used FairLife)
  • ¾ cup white vinegar
  • Colander
  • Cheesecloth
  • 1½ tsp. kosher salt
  • ½ cup heavy cream

Directions:

1. Pour the skim milk into your Instant Pot and press the Sauté button. You want to heat your milk to around 120 degrees F.

2. Once you’ve reached that temperature, press cancel and remove the pot from the machine. Slowly add in your vinegar, and gently stir the mixture for about 2 minutes. You will see that the curd will separate from the whey.

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3. Cover your mixture and allow to sit at room temperature for at least 30 minutes. Try not to go beyond the 30 minutes, as I’ve noticed that the curds get really hard and tight, which isn’t so enjoyable.

4. Pour the mixture into a colander lined with cheesecloth and strain and drain for 5–6 minutes. Then you want gather the edges of the cheesecloth into a bundle, and then rinse the curds under cold water for 3–5 minutes or until the curd is completely cooled. Be sure to squeeze and move the mixture while you’re doing this.

5. Once completely cooled, squeeze the curds as dry as possible and transfer to a medium bowl. With a wooden spoon, add salt and stir while trying to break up all the curds. Finally, add in your heavy cream and mix well. Place in the fridge, and allow to sit for 30-40 minutes before eating. 


David Murphy

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