Ricotta has been made for centuries as a way to use up leftover whey from other cheeses. In fact, the name ricotta means “recooked,” referring to the process of heating whey a second time to create fresh curds. Once you’ve made ricotta from scratch, it’s hard to go back to the tub from the shop. Freshly made ricotta is softer, creamier and far richer in flavour. It spreads beautifully on toast, folds into pasta and works just as well in sweet bakes as it does in savoury dishes. The best part is that it’s surprisingly simple to make at home. Recipe compliments of Instant Pot.

Prep time: 5 minutes | Cook time: 35 minutes | Serves: 6

Ingredients

• 8 cups whole milk
• ⅓ cup lemon juice or ¾ teaspoon citric acid
• ¼ teaspoon salt, optional

Method

1. Pour the milk into the Instant Pot inner pot and cover with a regular lid that fits on top. Select the yoghurt function and adjust until the display reads BOIL.
2. When the heating cycle is complete, remove the lid carefully so condensation does not drip back into the milk.
3. Remove the inner pot and place it on a trivet. Add the lemon juice or citric acid and stir gently just a few times. You should see bright white curds separating from the pale yellow whey within about 30 seconds.
4. Stop stirring and allow the mixture to stand undisturbed for 5 minutes.
5. Line a fine-mesh sieve or colander with cheesecloth or a clean thin cotton towel and set it over a large bowl.
6. Carefully pour the curds and whey into the lined sieve and allow it to drain.
7. For soft, creamy ricotta, drain for about 5 minutes. For a firmer texture, let it drain for up to 4 hours at room temperature.
8. Once drained to your liking, stir in the salt if using.
9. Transfer to an airtight container and refrigerate.

Tip: Store in the refrigerator for up to 5 days or freeze for up to 3 months.