Homemade Ricotta Cheese in the Instant Pot

It’s so easy to make homemade ricotta cheese with just 2 ingredients, milk and lemon juice. You can use the stove or the Instant Pot and get creamy, tender ricotta cheese with just a few simple steps.

Homemade ricotta cheese is the easiest cheese to make in your own kitchen. Ricotta cheese is a soft cheese that is made by curdling milk with something acidic. I like using lemon juice, but vinegar works just as well. Then, simply drain out the whey and you have soft, delicate and creamy ricotta cheese. It beats store-bought by a mile and is so much more economical too.

Not only is it a fantastic snack – my boys love it with fresh berries or jam, but there are so many ways other ways to enjoy it – cheese blintzes, as fillings in cookie bars, yeast breads, pastries, vareniki (Russian ravioli, both sweet and savory), lasagna. I also use it interchangeably with farmer’s cheese, which is really popular in the Slavic cuisine.

For years, I made ricotta on the stovetop, but since getting my Instant Pot, I have started making it there. The “Yogurt” setting makes it even easier, because you don’t have to worry about the milk scorching or boiling over. I will include both methods in this recipe.

Video of How to Make Ricotta Cheese

Ingredients:

• 1 gallon of whole milk
  • I highly recommend using whole milk for ricotta. Even though ricotta will still work with reduced fat milk, you will get a smaller yield and the ricotta will not be as creamy.
  • I have not tried using dairy free milk to make yogurt, so I don’t know if you can use almond milk, coconut milk, etc.
• 1/2 cup lemon juice (about 3 lemons)
  • Instead of lemon juice, you can use distilled white vinegar.

Homemade Ricotta Cheese in the Instant Pot

1. Bring the milk to a boil. Pour the milk into the Instant Pot and set it to the “Yogurt” setting, adjusting it to “boil”.
2. Meanwhile, squeeze the juice out of the lemons.
3. The Instant Pot will beep and turn off when the milk has reaches 180-185 degrees Fahrenheit.
4. Add the lemon juice to the boiled milk, stir gently to combine, then let it stand for 5-10 minutes.
   • While the milk + lemon juice is standing, DON’T mix it anymore.
5. Place a fine mesh sieve or a colander over a large bowl. Put a cheesecloth over the sieve.
6. Gently start scooping out the curds, transferring the cheese to the cheesecloth lined sieve. Continue gently scooping out the cheese curds until they are all in the cheesecloth. Pour out the strained out whey, either discarding it or saving it for another use.
7. Let sit, undisturbed, until whey has drained from edges of cheese but center is still somewhat moist, about 5-10 minutes.
8. Transfer the cheese to a storage container, retaining some of the whey that was left in the center. 
9. Store the ricotta cheese in the refrigerator in an airtight container for 7-10 days. 
10. If you want the cheese to have a dryer texture, more like farmer’s cheese, let it drain for a longer period of time, up to a few hours in the refrigerator.

Helpful Tips and Frequently Asked Questions

Recipes Using Ricotta Cheese

• Ricotta Pancakes
• Ricotta Crumb Bars
• Ricotta Cheesecake Bars With Peaches
• Chocolate Shortbread Bars With Ricotta Filling
• Cheese Blintzes
• Chocolate Ricotta Cheesecake

Homemade Ricotta Cheese in the Instant Pot

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★★★★★

5 from 1 review

Homemade Ricotta cheese is so creamy, rich and delicious and is made with just 2 ingredients. I love using the Instant Pot to make it because it makes it so convenient and easy.

• Author: Olga’s Flavor Factory
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 4 cups
• Category: Miscellaneous

Ingredients

• 1 gallon of whole milk
• 1/2 cup lemon juice (about 3 lemons)

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Instructions

1. Pour the milk into the Instant Pot and set it to the “Yogurt” setting, adjusting it to “boil”.
2. While you are waiting for the milk to boil, squeeze the lemon juice. You can use a small sieve to strain out the seeds from the lemon juice.
3. When the milk reaches 180-185 degrees Fahrenheit, the Instant Pot will beep and turn off.  Slowly pour in the lemon juice, stirring gently in a circular motion. Be careful not to mix it too vigorously, or the cheese will be grainy in texture. Allow it to stand for about 5-10 minutes.
4. Place a fine mesh sieve or a colander over a large bowl. Put a cheesecloth over the sieve.
5. Gently start scooping out the curds, transferring the cheese to the cheesecloth lined sieve. Continue gently scooping out the cheese curds until they are all in the cheesecloth. Pour out the strained out whey, either discarding it or saving it for another use.
6. Let sit, undisturbed, until whey has drained from edges of cheese but center is still somewhat moist, about 5-10 minutes.
7. Transfer the cheese to large bowl, retaining some of the whey that was left in the center. 
8. Store the ricotta cheese in the refrigerator in an airtight container for 7-10 days. 
9. If you want the cheese to have a dryer texture, more like farmer’s cheese, let it drain for a longer period of time, up to a few hours in the refrigerator.

Notes

Stovetop Instructions: 

1. Pour the milk into a large pot and heat the milk over medium-low heat until it reaches 180-185 degrees Fahrenheit, about 10-15 minutes. The milk will look frothy. Stir it frequently and keep it under strict supervision; you don’t want the milk to scorch or boil over.
2. Turn off the heat and pour in the lemon juice. Proceed with the rest of the instructions.

Keywords: homemade ricotta cheese, instant pot ricotta cheese, instant pot recipe, how to make homemade cheese, farmer’s cheese

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