How to make Italian ricotta cheese in an Instant Pot
Fresh ricotta tastes creamier and lighter than anything you buy in a tub, and the best part is that it takes very little effort.
Ricotta is a soft, creamy Italian cheese made from reheating the leftover whey from cheesemaking. Its name means re-cooked, which explains the simple method behind it. Making Italian ricotta cheese at home is easier than you think. An Instant Pot, a thermometer and a piece of cheesecloth will do the job. Recipe compliments of Instant Pot.
Ingredients
- 2L milk
- 1 ½ teaspoon salt
- 1/3 cup lemon juice
Method
1. Add milk and salt to the Instant Pot inner pot and stir to combine.
Close the lid and set the pressure release valve to sealing. Press the yoghurt button until LCD displays Boil to heat the milk up.
2. A few minutes later, when the Instant Pot beeps, open the lid and use a thermometer to check the temperature of the milk. Press the sauté button and keep warming the milk until it reaches 90°C, then press the cancel button on your Instant Pot.
3. Add lemon juice to the milk and give it a quick stir. The milk will begin separating immediately. Let the pot of milk sit undisturbed for 10 minutes for it to separate into white curds and yellow, liquid whey.
4. Pour the curdled milk into a cheesecloth-lined salad spinner or cheesecloth-lined colander placed over a bowl.
5. Let the ricotta drain depending on how thick you want it. If using a salad spinner, spin ricotta to desired thickness.
6. Scrape the ricotta cheese out of the cheesecloth to use right away or store in the refrigerator.
