Instant Pot Ricotta Recipe
This Instant Pot Ricotta is a game-changer! Creamy, fresh, and ready in under an hour, it's perfect for any dish!
Servings: 4 servings
Ingredients
- 8 cups whole milk high-quality
- 1/3 cup fresh lemon juice or 3/4 teaspoon citric acid
- Salt to taste
- Ground black pepper to taste
- Fresh herbs (such as basil, parsley, or chives)
- Olive oil for drizzling
Instructions
- Begin by pouring the 8 cups of whole milk into the Instant Pot. Secure the lid and set the valve to the sealing position. Select the "Yogurt" function and adjust it to "Normal" for about 30 minutes.
- Once the timer goes off, carefully release the pressure and open the lid. Stir in the fresh lemon juice or citric acid and gently whisk for about 30 seconds.
- Cover the pot with a clean kitchen towel and let it sit for 10 minutes undisturbed.
- Place your mesh strainer over a large bowl and line it with cheesecloth. Ladle the curds into the strainer and let the whey drain for about 5-10 minutes.
- Transfer the drained curds to a mixing bowl. Add salt, ground black pepper, and any fresh herbs you like. Stir gently to combine.
Equipment
- Instant Pot
- Mesh strainer or cheesecloth
- Large Bowl
- Whisk
- Thermometer (optional)
Notes
- Use high-quality whole milk for the best flavor.
- If you don’t have lemon juice, white vinegar can work as a substitute.
- Store ricotta in an airtight container in the refrigerator for up to one week.