Instant Pot Ricotta is one of the easiest recipes you’ll ever make.
This homemade cheese recipe costs much less than store-bought ricotta and tastes much better.
Table of Contents
What is so special about this Ricotta recipe?
You only need 2 ingredients for this Instant Pot Ricotta recipe: Milk and vinegar.
Instant Pot Ricotta Recipe Video
How to serve?
This ricotta is a great spread for crackers or a base for pancakes and muffins.
Cheese texture
For a thicker, drier cheese, go for a bit longer.
For smoother, creamier ricotta, go for a little less amount of time.
Can I double the recipe?
This recipe can be doubled or tripled to make as much ricotta as you like.
Double the ingredients and use the same cooking time.
But we recommend trying the first time with just one batch to get the hang of the process first.
What should I do with the leftover syrup?
The liquid leftover in the pot after cheese making is called whey.
It’s full of beneficial probiotic organisms, vitamins, amino acids, and minerals, so don’t pour it down the drain!
You can use it in soups, sauces, and smoothies as a neutral liquid that adds a nutritional boost.
How to make Instant Pot Ricotta?
Take the two magical ingredients!
Pour some milk into the Instant Pot and cover it.
Set the pot to High Pressure for 10 minutes.
Once done, wait for a Natural Release and add white vinegar into the pot.
The ricotta will start separating from the liquid, let the mixture sit for 10 minutes.
Take a fine mesh strainer with butter muslin and lining and transfer the ricotta mixture.
Enjoy easy & delicious homemade Ricotta.
Feel free to put it into airtight jars and refrigerate.
Use the Instant Pot ricotta to upgrade these recipes:
Instant Pot Ricotta
Ingredients
- 4 cups milk
- 2 tablespoon white vinegar
Instructions
- Pour the milk into the Instant Pot and close the lid.
- Cook on high pressure for 10 minutes.
- When cooking time is complete, wait for a natural release.
- Add the vinegar and stir well.
- The ricotta will start separating from the liquid, let the mixture sit for 10 minutes.
- Strain the ricotta using a fine mesh strainer.
- Serve or refrigerate and enjoy 🙂
Is it necessary to use whole milk? Will 1 percent work?
Can skim or fat free milk be used
I will try soon your recipe!
I used to do homemade ricotta by adding fresh lemon juice to milk (at the place of vinegar). The result is a very delicate taste.
Oh yes, lemon juice is also acidic so works the same way as vinegar. I hope you like this recipe!
Can i make this with non dairy milk. I am allergic to dairy.
Thanks for sharing the recipe. I can hardly wait to try it! Can I freeze this? There’s just the two of us, and while I’m making it I’d like to double the batch and freeze half so I only have the mess one time.
Yes, you can freeze it, although it will effect the texture somewhat. It will still be perfectly edible and acceptable in most dishes with ricotta. Just not as quite perfect as the first time around.