Ricotta Cheese in the InstantPot
The easiest way to make ricotta cheese!
- Cook Time: 45 mins
- Total Time: 45 mins
Ingredients
Scale
- 8 cups (1/2 gallon) whole milk
- 1/3 cup lemon juice or 1/2 tsp citric acid
- 1/4 teaspoon salt
Instructions
- Pour the milk into the pot and cover.
- Select “yogurt” button.
- Adjust digital display to “boil” and cook for the full recommended time.
- When cooked, take the lid off quickly without letting condensation drip into pot.
- Remove the inner pot to a trivet or plate.
- Add lemon juice and stir gently a few times—for about 30 minutes— until milk begins to coalesce (gentle stirring prevents the cheese from becoming too grainy). You’ll see bright white chunks of curd separating from the whey, which is a yellowish liquid. At this point, stop stirring. Let the mixture stand for 5 minutes.
- Line a colander with cheesecloth. Set the colander over a large bowl and carefully pour the cheese and whey into the colander.
- Creamy ricotta: let the cheese drain for 5 minutes.
- Firmer ricotta: let cheese drain for 3-4 hours at room temperature.
- When the cheese is done draining, stir in the salt.
- Transfer the cheese to an airtight container and refrigerate. Refrigerate ricotta, stored in an airtight container, for up to 5 days, or freeze it for up to 3 months.
Find it online: https://wolffsapplehouse.com/ricotta-instantpot/