Step 1

Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid.

Step 2

Push the Yogurt button and then the Adjust button.  The display should read "Boil."

Step 3

During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.

Step 4

When Beep sounds, remove lid and take temperature..  Anywhere from 170-180 degrees is fine.

Step 5

Slowly pour in the lemon juice or vinegar and gently move around the milk.   It will begin to look curdled.

Step 6

Turn off the Instant Pot.  Cover the milk with the Glass Lid and let sit for at least 30 minutes.

Step 7

Add salt to the cream and whisk.  Set aside.

Step 8

Pour the Cottage Cheese into a Strainer Basket lined with butter muslin, sitting inside of a Cooking Pot or other device to drain.

Step 9

Remove Strainer Basket to sink and run a slow stream of cool water over the Strainer Basket to remove excess Vinegar.

Step 10

Place Cottage Cheese into bowl.

Step 11

Gently pour in the cream with the salt and incorporate.

Step 12

Refrigerate and enjoy.

Step 13

Follow the exact same instructions for Cottage Cheese, but don't add any cream or salt.

Step 14

Instead of placing the cottage cheese into a bowl after draining out the liquid, gather the ends of the butter muslin and twist. Squeeze out as much liquid with your hands as you can. The cheese will form into a ball.

Step 15

Shape the cheese into a block.

Step 16

Place block of cheese into Tofu/Paneer Press and lock into position.

Step 17

Let sit in the refrigerator for at least one hour, so that more of the moisture will be removed.

Step 18

The farmer cheese/paneer can then be cut into pieces.