Step 1

Pour milk into Instant Pot and reserve the 1/2 cup of milk for later.

Step 2

Lock the lid into place and turn the valve to seal. Press the yogurt setting, and press the adjust button until the display screen reads boil.

Step 3

Let the milk go through the boiling process. When the Instant Pot beeps, switch to yogurt. About 1 hour later, turn the Instant Pot off.

Step 4

Remove the lid and mix the vinegar into the milk slowly.

Step 5

The vinegar will curdle the milk as you mix it. You will see the whey separate from the milk, the whey should be a greenish color.

Step 6

Let the milk curdle in the Instant Pot for about 10 minutes.

Step 7

When it is done, strain the whey from the cottage cheese with a stainless steel mesh strainer.

Step 8

Place the cottage cheese in an airtight container, mix in the 1/2 cup of milk that was reserved. This will make the cottage cheese creamy.

Step 9

Store in the fridge until the sell by date on the milk jug.