DRY CURD COTTAGE CHEESE RECIPE

Steps:

• In a 6- to 8-quart non-aluminum pan, heat the milk to 75°F. Remove from heat.
• Stir in cultured buttermilk. Cover and keep at 75°F for about 24 hours.
• After 24 hours the milk in the pan will have set to a custard-like consistency and may have a layer of whey on top. At this point cut the curd into 1/2-inch cubes, slicing one direction, then rotating the pan to slice in the opposite direction. Don’t be concerned if your cut lines seem to disappear. Let the curd set for 5 minutes.
• Meanwhile, heat water in a pot large enough to set the 6- to 8-quart pan inside, to about 120°F. Alternatively, fill the sink with hot water and place the pot in the sink.
• Place the pan of curds in the larger pot or sink so that the water level surrounding the pan reaches the level of the curds inside.
• Gently stir the curds for 30 seconds every 5 minutes or so as the temperature of the curds slowly rises. Gentle stirring keeps the curds from sticking together (matting).
• When the curds reach 100°F, increase the heat under the pot until the curds reach 120°F. If using the sink method, place the pot of milk on a low-heat burner once they have reached reach 100°F and gently bring the curds up to 120°F. Hold the curds at this temperature for 25-30 minutes, stirring more vigorously every 5 minutes. Most of the curds will be firm now. Squeeze a few curds to see if they are still soft in the center. (A little soft is OK; runny is not.) If curds are not firm enough, continue to hold at 120°F, checking firmness every 5 minutes.
• Line a colander with a double thickness of cheesecloth and set it over a container to catch the whey. (Save the whey for other uses, if desired.) Carefully pour the curds into the colander and let drain for 5 minutes.
• Gather up the corners of the cheesecloth and rinse the curds under a stream of very cold water. (Alternatively you could dip the curds in a bowl of cold water.) Rinse until water from curds runs clear. Let the curds hang to finish draining for 15 minutes up to an hour.
• Place the curds in a bowl. Add 1 tsp. of salt, if desired. They are now ready to use in a recipe calling for dry curd cottage cheese. Refrigerate and use within a week or wrap tightly and freeze.

Steps:

• Combine the 15 cups of milk and 2 cups of cream in the Instant Pot and top with a glass lid
• Start heating the milk using the the Yogurt setting. The display should show "Boil"
• When the cycle moves into the Yogurt setting, turn off the Instant Pot
• Add 1 cup of vinegar
• Stir quickly with a metal whisk
• Pour the mixture into a cheesecloth-lined colander
• Drain the whey off the cheese in the refrigerator