Easy Cheese in an Instant Pot

Instant Pot Cheese Easy recipe Claudia Lucero sneak peek freebie

Ready to make cheese in your Instant Pot?! This recipe is not in my new book, Instant Pot Cheese (pre-order and get two recipes when your submit your receipt number!). This is a special freebie as a gift for you during this crazy time. No rennet, citric acid or special equipment needed. You do need milk but it's cheese, what did you expect?! ;)  

I developed this recipe so that we can make it while we work from home. It is an easy one to make in the background and check in on when you take breaks from other things. Read through the whole recipe first. You'll see what I mean! 

ps. if your machine doesn't have the yogurt function, you can still use this recipe more actively. You will need a thermometer. See the notes at the bottom. 

Ingredients:

1/2 gallon whole cow's milk (8 cups), not ultra pasteurized (regular pasteurized milk from the grocery store or raw milk from a farm are both great!)
2 cups cultured buttermilk
1/4 cup lemon juice 
1/2 teaspoon flake salt or 1/4 teaspoon sea salt (adjust to your taste) 

  1. Pour the 1/2 gallon of whole milk into your Instant Pot and press the Yogurt function until it adjusts to the BOIL setting.

  2. Lock the lid on. No need to set on seal, we're not cooking this under pressure. Walk away while it gently heats to just the temp we need. That will be about 165 degrees Fahrenheit. It will take about 30 minutes depending on how chilled your milk is to start. It doesn't actually boil by the way. It's more like a pasteurization setting. Tricky eh?

  3. The machine will beep to alert you. It will shift to the yogurt function, leave that on for now.

  4. If you have a thermometer you can confirm the temperature. It's ok if it is higher than 165 degrees Fahrenheit but if it's lower, repeat the BOIL step.

  5. Pour the buttermilk in, stir a couple of times. Pour the lemon juice in, stir a couple of times. You will see some curd immediately. Stop stirring.

  6. Allow the curd to set and develop for 5 additional minutes by just locking the lid on and setting a timer.

  7. Turn off and unplug your Pot.

  8. Pour curds and whey through a colander lined with cheesecloth or a clean, lint free tea towel. You can keep the whey for smoothies, making polenta, boiling potatoes and all kinds of other tasty uses by catching it in a large heat-resistant bowl. It freezes very well, just leave at least 10% space in your container for expansion.

  9. Stir in salt to taste and if you'd like, have fun adding herbs or spices you enjoy. Chives, black pepper, whatever you like

  10. You can pack your cheese into a form to make a wheel (even a ramekin or cupcake tins work!), or you can just put it in a storage container to spoon out as you need. This cheese even makes a great cheesecake, fruit tart base, pasta filling and of course it's perfect as a nice spread for crackers and veggie sticks. 

If you enjoy this cheese and recipe, you will love my new book Instant Pot Cheese! It is available for pre-order now and will be in stores/shipping in September 2020.  

Instant Pot Cheese Claudia Lucero 

If your machine doesn't have the yogurt function or you just want to use a stove top burner, adjust as follows. 
 

Instant Pot

Use the saute setting on low to heat the milk between 165F-175F. Stay nearby and stir frequently to prevent scorched milk. 

Stir in the buttermilk and lemon juice. Turn Pot off and carefully use oven mitts or a towel to remove inner pot from the base and place it on a trivet or other safe surface. Allow the curd to set for 5 minutes. 

Drain the curds and whey and complete the recipe in the same way as above. 

Stove Top

Heat the whole milk in a thick bottomed pot at medium heat. Turn off at 165F-175F.

Stir in the buttermilk and lemon juice. Move the pot off the hot burner to allow the curd to set for 5 minutes. 

Drain the curds and whey and complete the recipe in the same way as above. 

 

Left Continue shopping
Your Order

You have no items in your cart