instant pot macaroni and cheese ricotta cheese

It can be used right away or stored in an airtight container for up to a week. If it becomes too thick, you can stir some of the whey back into the ricotta.

Let the ricotta drain for 10-60 minutes depending on how thick you want it.

Without stirring it, pour the curds in either a colander lined with a double layer of cheesecloth, a nut milk bag, or a handy yogurt strainer.

The milk will separate into white, milky curds and watery, yellow colored whey.

Let the pot of milk sit undisturbed for 10 minutes.

The milk will start to separate immediately.

When the milk reaches 190 degrees, unplug the pressure cooker and add the lemon juice.

Press saute and warm the milk to 190 degrees, stirring often.

When the Instant Pot beeps, remove the lid (it won’t have built up any pressure), give the milk a stir and then use a thermometer to check the temperature.Press the yogurt feature and press adjust until it says boil. Put the lid in place and set valve to seal position. Combine the milk and salt in the pot of the Pressure Cooker.Mozzarella, Burrata, Yogurt, Skyr, Crusty Bread. It's absolutely better than store bought, it's easy, and it's cheap, it's Instant Pot Ricotta!īe sure and check out the other Yogurt Button Lovin' recipes from this series. Don’t throw away the whey! It can be used as a buttermilk substitute or I've recently started using it in place of water in our whole wheat bread or this Crusty Bread.I like the taste and consistency I get with the lemon juice better. Distilled white vinegar can be used in place of the lemon juice.You can experiment with 2% milk, but you will get more whey and less ricotta with reduced fat milks.Or this handy yogurt strainer which is my personal favorite.

A colander lined with 2 layers of cheesecloth.Turn off heat and let stand until pasta is done cooking. Next, add cheeses, salt, pepper and stir until well combined. Continue to stir and let cook until it thickens, about 5 minutes. You will need something to strain the curds from the whey. Then, immediately add milk, a little at a time, while stirring roux (butter/flour) mixture.The Instant Pot makes this easy with a push of the button and does not scorch the bottom, which is why this is my preferred method.But here are a few things you need to consider or have on hand before you begin. Follow the simple printable recipe to learn how easy it is to make in a Instant Pot.

Instant pot macaroni and cheese ricotta cheese