Homemade Ricotta

By: Instant Pot Italian by Ivy Manning

Homemade Ricotta
cuisine icon Cuisine
Italian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Gluten Free, Low Carb, Vegetarian
cuisine icon Cooking Technique
Yogurt
cuisine icon Notes
["The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved."]
cuisine icon Keywords
30-60 min, 6 servings, celiac, contributed, cook 40 min, easy, gluten free, Instant Pot Italian by Ivy Manning, italian, lemon juice, low carb, prep 5 min, salt, side dish, vegetarian, whole milk, yogurt

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
6 servings
Ingredients
  • 8 cups whole milk
  • 1/3 cup lemon juice
  • 1/4 teaspoon salt
Instructions
  • Pour the milk into the pot and cover with a regular pot lid that fits on top of the Instant Pot. Select the Yogurt function and adjust until the digital display reads BOIL. When the cooking time is up, remove the lid, being careful not to let any condensation drip back into the pot.
  • Remove the inner pot from the appliance and place it on a trivet. Add the lemon juice or citric acid and stir gently a few times (overzealous stirring will yield cheese with a grainy texture) until you begin to see the milk coagulate—there will be a separation between bright white chunks of curd and thin yellowish liquid whey. This will take about 30 seconds. Stop stirring and let the mixture stand for 5 minutes.
  • Line a fine-mesh sieve or colander with cheesecloth or a clean, thin cotton-sack towel and set it over a large bowl. Carefully pour the cheese and whey into the colander.
  • For moist, creamy ricotta, let the cheese drain for 5 minutes. For firmer ricotta, allow the cheese to drain for up to 4 hours at room temperature. When the cheese is done draining, stir in the salt (if using). Save the whey for another use (see Headnote in description of the recipe).
  • Transfer the cheese to an airtight container and refrigerate.The ricotta can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.