Ricotta

By duckieq

Ingredients

• 1 quart high-quality whole milk
• The juice of a lemon
• 1 teaspoon unrefined sea salt (optional)

Preparation

Step 1

Add the milk to the Instant Pot, close the lid and set the valve to “vent.” Push the [Yogurt] button and then [Adjust] until the display says the word “boil.”

2. Once the program is finished (in 20-30 minutes depending on the starting temperature and quantity of milk), remove the Instant Pot stainless steel insert and put on a trivet on the counter. Mix in the salt, if using, using a high-heat-resistant spatula or clean wooden spoon, stirring it in well.

3. Pour in half of the squeezed lemon juice and stir slowly and delicately. The milk should begin to coagulate. If nothing happens after about two minutes, add the rest of the lemon juice and keep stirring slowly.

4. Pour the mixture through a fine-mesh strainer, or a regular strainer lined with a fine cheesecloth (or unbleached paper towel, or coffee filter). Let strain from 5 to 15 minutes (depending on how fine the strainer is) until only the milk solids remain. Do not squeeze or push.

5. Using a spatula or spoon, pull the outer edges of the ricotta toward the center to form a small, round loaf. Flip onto a small serving dish or plastic refrigerator container, where it will keep for up to 5 days. Save the strained liquid and use in any pressure cooker recipe in place of stock (for example to make rice) or in place of water for future baking projects.