Cultured Instant Pot Cheese

Classic French Cultured Cheese: Cow or Goat?

Everyday French kitchens have long celebrated two fresh, versatile cheeses: chèvre and fromage blanc. Though they share a creamy, ice cream-like texture, chèvre is traditionally made from goat’s milk for a mild tang, while fromage blanc uses cow’s milk for a richer lactic sweetness. With your Instant Pot’s Yogurt function, both take virtually the same hands-off steps—just pick your milk and let the pot work its magic.

Why You’ll Love This Method

• Simple starter: Cultured buttermilk or yogurt inoculates both milks for reliable tang and texture. Choose goat milk yogurt if sensitive to all cow milk products.

• Works with milk from the grocery store: Just avoid ultra-pasteurized milk to ensure proper bacterial growth and curd formation.

• The Instant Pot settings feel made for this: Your Instant Pot heats and insulates perfectly for fermentation.
  
  Join the Instant Pot Cheese Challenge for more guided recipes and insider tips. Dive into the book Instant Pot Cheese by Claudia (Urban Cheesecraft founder) and equip yourself with our Deluxe Kit and Instant Pot Cheese Book Bundle in the shop to craft artisan-style cheeses at home.
  

Ingredients

• ½ gallon (2 quarts) milk, goat’s or cow’s (not ultra-pasteurized)

• ¼ cup cultured buttermilk or yogurt (live, unheated)

• ¼ tablet rennet (in our kits), dissolved in ¼ cup cool, unchlorinated water

• 1 teaspoon flake cheese salt (in our kits) or, ½ tsp fine sea salt

• Optional mix ins (see ideas in step 4)

Equipment & Prep

• 6-quart or 3-quart Instant Pot (remove sealing ring for culturing)

• Cheesecloth-lined colander and bowl for whey (cloth in our kits)

• Warm spot (72–78 °F) for draining

• Whisk, ladle, small spoon, bowl

Instructions

1. Heat & Inoculate

1. Pour milk into the inner pot.

2. Select Yogurt → Low → 30 minutes (heats to 86–90 °F). This is NOT the usual yogurt setting, it is lower in temp.

3. When the cycle finishes, whisk in the buttermilk or yogurt until fully blended into the warmed milk. Wait until the milk settles (just 1-2 minutes).

4. Add only 3 tablespoons of the rennet solution and stir it into the milk gently using about 8 thorough strokes. Discard the remaining solution.

2. Ferment

1. Turn off the Instant Pot and unplug it. 

2. Lock the lid (no pressure) and let the milk ferment 12 hours at room temperature—longer in cool kitchens—until it sets like firm custard (curd) floating in liquid (whey).

This one is fromage blanc made from cow's milk. You can tell because it's so yellow.

3. Drain the Curd

1. Line your colander with a double layer of damp cheesecloth. Place a bowl underneath to catch the whey.

2. Gently ladle the curd into the cloth. You may have to allow some whey drainage to fit it all in. 

3. Cover to protect from dust and place in a warm spot and drain for 8–12 hours until the texture is thick and spreadable. You can also tie the cheesecloth into a bag and hang the bundle over the bowl to drain. Do not twist or squeeze!

4. Season & Shape

1. You made cheese! Transfer your cheese to a bowl and stir in salt. Taste and adjust.

2. Finishing options: 
   Mix in honey, form cheese into a small log or mold, and roll in dried herbs.
   Mix in chives and black pepper and leave it as a cheese spread.

5. Chill & Store

Refrigerate at least 2 hours to fully set. Store in an airtight container for a minimum of 7 days.

Serving Suggestions

• Chèvre: Spread on warm baguette slices with fig jam or swirl into omelets for a brunch twist.

• Fromage blanc: Dollop over fresh berries with a drizzle of olive oil or blend into chilled soups.

• Both are obviously incredible for cheese plates but they also shine tossed into grain bowls, layered in savory tarts, or whipped into creamy dips.
  
  Here are some unique chèvre use suggestions in Culture Mag and one very interesting breakfast serving suggestion for fromage blanc there too. 

Ready to Master More Cheeses?

Join the Instant Pot Cheese Challenge for guided recipes and insider tips. Dive into the book Instant Pot Cheese by Claudia (Urban Cheesecraft founder) and equip yourself with our Deluxe Kit and Book Bundle in the shop to craft artisan-style cheeses at home.