We do pretty much everything in our Instant Pot, from braises to risotto and everything in between. One of our favorite settings to use is the Yogurt setting, but don’t think you're tied to making just that. Whenever we have extra milk on hand, we crack out the Instant Pot and make a quick batch of ricotta to spread on our morning toast, layer in a lasagna, fold into some pancake batter or use for any other delectable dish that incorporates it!
The best part of the recipe is that there’s no need to fuss over a thermometer to heat your milk, since this multi-cooker takes care of all the details. All you have to do is add lemon juice to help separate the curds from the whey, and strain it when ready! (FYI, don’t throw out your whey! Use it for soups, stews or morning smoothies for a tangy base full of nutrients.)
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- 8 cups whole milk
- 1/ 4 cup lemon juice
- 1 teaspoon kosher salt
Add the milk to Instant Pot and cover with a glass lid that fits on top of the Instant Pot. Select Yogurt function and adjust until digital display reads BOIL. When cooking time is up, remove lid, being careful not to let any condensation drip back into pot.
Remove inner pot and place on a trivet. Stir in lemon juice gently a few times until you begin to see milk coagulate, about 30 seconds (you’re looking for a separation between bright white chunks of curd and thin yellowish liquid whey). Let sit for 5 minutes.
Line a fine-mesh sieve with cheesecloth and set over a large bowl. Carefully pour curds and whey into sieve. Let cheese drain for 10 minutes. Transfer to a bowl and whisk in salt. Save whey for another use.
Transfer cheese to an airtight container and refrigerate for up to 5 days.