Learning how to make ricotta is on my Foodie Bucket List and I have been so intimidated to make it. I know it is not hard but still, I fought the urge for a long time. Until! I discovered “Do-It-Yourself-Ricotta” in the cookbook How to Instant Pot by Daniel Shumski. Perfect I thought! This will make things easier…
What I did not realize is that my personal Instant Pot is so old it does not have a yogurt setting. As a result, I had to use my Cosori pressure cooker.
Instructions
Place 4 cups of whole milk in the inner pot.
Set valve to venting.
Select the yogurt setting or adjust button until it reads “Boil”.
Allow the program to finish in about 20 minutes. FYI, I thought that was a timer for 20 minutes. Turns out it was a timer for 20 hours!
Also, it was not working properly because of the valve being on venting. Perhaps this works with the new Instant Pots but it did not work with my Cosori.
Instead what I did was put it on the yogurt setting with the valve closed and timed it for 20 minutes. Then I cancelled it and released the pressure. I used oven mitts to remove the inner pot very carefully and placed it on a trivet.
I added 1 tsp of salt.
Then I slowly drizzled in 4 tbsp freshly squeezed lemon juice, stirring at the same time, 1 tbsp at a time.
The milk coagulates as the lemon juice is added.
Wait 5 minutes before pouring through a mesh strainer. I added cheese cloth because that is what it is for!
Let drain until only solids remain. I let mine sit overnight in the fridge covered with plastic wrap and then squeezed every last bit of moisture out.
Foodie Results
There is it! Real homemade ricotta!!! Hot damn. I suddenly realized I had to figure out what to do with it!
My Facebook friends are the best and came up with all sorts of fantastic ideas. They inspired me to make a sun-dried tomato pesto kielbasa sausage lasagna rollups.
These were good but not perfect, I have to keep working on that particular recipe until I get it right. Still, so cool that was MY ricotta in there making it all rich and creamy.
In closing, make sure to check your machine to see if it has a yogurt or “boil” option before giving this technique a try.
Woot! Homemade ricotta! It took some problem solving to make it in the pressure cooker which now makes me wonder if making it on the stovetop is even easier? Guess I will have to give it a shot to find out.
That last photo is making me drool!
Yay!!! That means I did my job. I think, LOL. What a weird job I have!
You have inspired me to try the ricotta. It’s draining as we speak.
Woohoo Jeannie!!! You just made my day and after the day I have had, that’s saying a lot.
Suzie, what a great idea!!!
I am going to assume that by whole milk you mean “homo” as we so lovingly call it in Canada — it is 3.5% or do I need to do a 5% cream?
thanks,
jp
Janet, yes, I believe I used 3.5%!
This is going to be my first Fagor Multi-Cooker recipe. I am excited. This is also my first time to your site and I want to say thank you for sharing your cooking experiences so freely.
Colleen, I am so excited for you! I hope you have great success with this recipe and have fun with your new pressure cooker. My pleasure, that is why I am here, to help. 🙂