Set up your Instant Pot and pour in the vinegar, milk and heavy cream and stir to combine. (Add salt if you desire)
After placing the lid on, turn the sealing valve closed. Set the Instant Pot to MANUALLOW PRESSURE for 5 minutes. To make sure you get to LOW PRESSURE, press MANUAL BUTTON, then press the PRESSURE BUTTON until it says LOW. Allow to NATURALLY RELEASE which should take about 10 minutes.
While the Instant Pot is cooking, line a cheesecloth over the top of a fine mesh strainer.
Once the 10 minutes has elapsed, turn the lid open and pour the mixture into the cheesecloth and allow to strain for 5-7 minutes which will leave little cheese curds leftover.
Pour the cheese curds into your blender or food processor and blend until creamy which could take 3-4 minutes. Check to see if you need to scrape down the sides to keep everything the same texture.
Storage: This can be kept in the refrigerator for 7-10 days in an air tight container. Remember there are no preservatives in this like I mentioned so if it is not sealed well, it will go bad quickly. Cheesecloth Options: If you don't have cheesecloth, don't let that stop you from making this. Pull out a kitchen towel that is muslin or 100% cotton with no nubbies on it. These are the kitchen towels that are white and if you held it up to the light, you could almost see right through it, yet it dries really well. Old fashioned coffee filters work great as well or the nut bags like we used in the Almond Milk.Distilled Vinegar Substitute: You can always substitute lemon juice for the vinegar in recipes. So for each ¼ cup of vinegar= ⅓ cup of lemon juice. Take note that it is not a 1:1 ratio on this one. Salt: You can leave it out but adding it will allow the cheese curds to break down faster and easier. Salt can also be used for flavoring so add just a tiny bit at a time and stir before you choose to dump a lot in. Yield: Recipe should yield about 1.5 cupsRecipe Inspired by: bakemesomesugar.com