Instant Pot Ricotta Cheese

Guess what? Making homemade ricotta cheese just got a whole lot easier! If you’ve tried my Super Easy Homemade Ricotta Cheese recipe already and happen to have an Instant Pot (with the Yogurt setting), this method is a must try.

Instant Pot Ricotta Cheese
3 cups (24 ounces) whole milk*
1 cup (8 ounces) heavy cream*
3 tablespoons fresh lemon juice
1 tablespoon white vinegar
salt (to taste)
* if you can find it, non-homogenized milk and cream may yield larger curds

Pour the milk and cream into the Instant Pot stainless steel inner pot. Secure the lid and make sure the valve is set to Sealing. Press the Yogurt button until the display shows BOIL.

In about 30 minutes or so (your results may vary), the Instant Pot will beep when the milk mixture reaches about 185 F. Carefully turn the valve to Venting to release the pressure, and then remove the lid.

Remove the pot from the Instant Pot unit and stir in the lemon juice and vinegar. Stir gently, just enough to mix it all; it will start to curdle almost immediately. Cover the pot with a dry dish towel and let sit for 2-3 hours at room temperature.

Place a fine mesh strainer securely over a large bowl. Use a large ladle to transfer the curds from the pot to the strainer.

Let the ricotta drain for at least 30 minutes or even up to 2 hours: less for a creamier cheese, longer for a drier cheese. Add salt to taste. Use the cheese right away or refrigerate in a tightly sealed container for up to seven days.

You can use ricotta in a number of ways, including this easy ricotta gnocchi.

Step by Step Details

Pour the milk and cream into the Instant Pot stainless steel inner pot. Secure the lid and make sure the valve is set to Sealing. Press the Yogurt button until the display shows BOIL.

In about 30 minutes or so (your results may vary), the Instant Pot will beep when the milk mixture reaches about 185 F. Carefully turn the valve to Venting to release the pressure, and then remove the lid.

Remove the pot from the Instant Pot unit and stir in the lemon juice and vinegar. Stir gently, just enough to mix it all; it will start to curdle almost immediately.

Cover the pot with a dry dish towel and let sit for 2-3 hours at room temperature.

Place a fine mesh strainer securely over a large bowl. Use a large ladle to transfer the curds from the pot to the strainer.

Let the ricotta drain for at least 30 minutes or even up to 2 hours: less for a creamier cheese, longer for a drier cheese.

You may need to stir it around a bit to release more liquid.

Add salt to taste. Use the cheese right away or refrigerate in a tightly sealed container for up to seven days. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s