Instant Pot Ricotta Cheese
Okay. So I realize that Ricotta Cheese might not be something you think about on a regular basis, let alone making from scratch. But… hear me out. There’s something about Homemade Ricotta Cheese that is mind-blowingly delicious! It’s one of the easiest things to make from scratch (no, seriously!) , but ups your lasagna to a whole new level of flavors and creaminess, you’ll never want to buy it in the tub again!
The great thing about making it from scratch is that it’s cheaper, and you ca easily control the salt content. Not to mention the satisfaction of making it yourself.
I hope you are able to make this soon, and if you have any questions, please feel free to comment below, or you can tag or message me through my Instagram page @theflouredcountertop.
Instant Pot Ricotta Cheese
Ingredients
- 1 Gallon Milk (2%, or Whole)
- I cup Lemon juice or White Vinegar
- 2 tsp Salt (or more, depending on your preference)
Instructions
- In your Instant Pot, pour in the entire Gallon of Milk. Secure the lid, then hit the 'yogurt' button until the Instant Pot screen reads 'boil'.
- Once it beeps, remove the inner pot and give it a little stir as your pour in your 1 cup of Lemon Juice or Vinegar. Let it sit for about 10 minutes, to give it time to curdle.
- When it's started to curdle, set a fine-mesh strainer in your sink, line it with cheesecloth (if you don't have any, coffee filters work well too), and gently spoon the mixture into the strainer. Do not pour it in all at once- the curds are very delicate at this point and the hot whey can knock the curds out of the strainer.
- Let it strain for 60-90 minutes, until it's your desired thickness. Season with at least 2 tsp of salt (you might want more after tasting it) and store in the fridge until ready to use. Will last for about 1 week if kept cold.