Wholesome Eating With Homemade Instant Pot Ricotta Cheese Recipes

JOANNA'S EASY HOMEMADE RICOTTA

Joanna's Easy Homemade Ricotta image

Joanna originally comes from Sicily and is the cook at my daughter's daycare. She makes wonderful wholesome food for babies through to preschoolers and most of them eat her food most of the time! This even works with UHT treated milk which means that you can make ricotta a about 1/3 to 1/4 of the usual store price!

Provided by Missy Wombat

Categories Dessert

Time 32m

Yield 2 cups

Number Of Ingredients 2

Ingredients

1 liter milk
1/4 cup lemon juice or 1/4 cup vinegar

Steps:

Mix the milk and the juice together in a saucepan.
Heat the milk slowly stirring continuously and curd will form as the temperature increases.
Keep heating and stirring until just short of boiling.
Do not allow to boil.
Line a sieve with a double layer of clean cheesecloth and pour the milk mixture through the sieve.
The milk mixture will separate leaving ricotta cheese in the muslin and whey in the container underneath.
Put the ricotta in the refrigerator and use within the next 48 hours.

Nutrition Facts : Calories 338.7, Fat 18.9, SaturatedFat 11.8, Cholesterol 72.4, Sodium 253.8, Carbohydrate 26.7, Fiber 0.1, Sugar 0.7, Protein 17.1

WHOLESOME EATING WITH HOMEMADE INSTANT POT RICOTTA CHEESE

Wholesome Eating With Homemade Instant Pot Ricotta Cheese image

Make and share this Wholesome Eating With Homemade Instant Pot Ricotta Cheese recipe from Food.com.

Provided by marjo1964

Categories Low Cholesterol

Time 23m

Yield 4 us, 4 serving(s)

Number Of Ingredients 3

Ingredients

1/2 gallon whole milk
1 lemon
1 teaspoon salt

Steps:

Pour Milk directly in your instant pot. This does not require pot in pot. Place your pot on "Yogurt" function and hit the adjust button until you see 'Boil'. Place lid on and in venting position. Allow to complete the boil cycle about 30-40 minutes. Check temp of your milk, it should be 180 degrees. Remove pot and set it on the counter. Stir in salt. Cut your lemon in half and squeeze the juice from each half into the milk. Let mixture sit for 15-20 minutes until you see the whey start to separate from the milk. Place a mesh strainer over a bowl and pour the mixture into a mesh strainer. Let mixture drain about 20 minutes. If you do not have a mesh strainer you can use a regular strainer with cheese cloth, or coffee filters. Refrigerate up to 5 days in an airtight container.
If you do not have an instant pot you can make this on the stove over a medium heat bring your milk to almost a boil at 180 degrees.

Nutrition Facts : Calories 301.9, Fat 15.9, SaturatedFat 9.1, Cholesterol 48.8, Sodium 791.5, Carbohydrate 24.8, Fiber 0.4, Sugar 25, Protein 15.5

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