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|By :Instant Pot Italian by Ivy Manning|
|Browse Category||Seven Ingredients or Less, Side Dishes|
|Diet||Celiac, Gluten Free, Low Carb, Vegetarian|
|Prep Time||5 minutes|
|Cook Time||40 minutes|
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Im so trying this!
Can the whey be frozen for future use?
Can this be made with lactose free milk?
This is cottage cheese, not ricotta.
Is this ricotta or cottage cheese? Huge difference…
Sues, yes, the whey can be frozen and used later.
Apfaffnc, yes, I tested it with regular and lactose free milk (I’m lactose intolerant myself)
Taramarkham–commercial ricotta is usually made with whey or a mix of whey and milk, not just whole milk, this is true. But homemade ricotta is often made with whole milk and the texture of this recipe is much more similar to ricotta than it is larger curds of cottage cheese.
Alienwiredgirl: This recipe produces delicious, fine-grained fresh ricotta-like cheese that works well in cheesecake, lasagna, and stuffing recipes where commercial ricotta is called for.
Can it be made with alternative milk? I’m allergic to cows milk
Is there another setting that can be used if your pot doesnt have a yohgurt setting? I really want to try this.
Pressing yougart button how do i fing the boiled reading . So far its been on yugart but
Temp. Is only 100 Degrees for 1 hr. How do i get it to boil to 190 degrees?
Wheres the amounts?
Thanks a bunch! Came out great and was delicious in my lasagna. I may never buy ricotta again.
Can this be made with Coconut milk, Cashew Milk or Almond milk? My son is allergic to dairy so I would like to try to make my own using his milk because the non-dairy ricotta that I’ve found is so expensive. Thanks!
No this recipe can’t be substituted with dairy alternatives. Dairy Free ricotta is made differently and doesn’t follow the same processes.
Ricotta is making at the moment. Will be using it in the zuchinni lasagna for dinner.
How much should this make?
I got 2 cups
2 cups is around 1/4 of the milk turned into cheese. That is pretty good, you will have a bunch of leftover whey. Ricotta is usually made using the leftover whey to get the last amount of milk solids left in the whey after cheese making.
My instant pot is a brand new one ..the instant pot duo evo plus and it does not have a boil function ..the optione are pasteurize and ferment. What do I do?
Waste of time and ingredients. Hardly curdled.
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
What’s the end amount? What’s one serving? How much cheese am I getting? Lol
I have an Instant Pot duo evo plus. This model doesn`t have “Adjust” button. What can I press alternatively to bring milk to boil?
Marie – I got 406g!
Can ricotta be frozen or will the texture be ruined. I some times have extra milk and freeze if if’s going to expire but this would be a great alternative.
Iryna use the Saute setting. It takes 10-20 minutes to come up to tempetature.
Does this recipe work at an altitude of 10,000 ft?
I, also, have a duo evo plus and I don’t know which alternate buttons to press. Did anyone figure it out?
Made this today and all I can say is it came out excellent. I actually did a half recipe to try it in my 3qt Duo, and I think it came out just like I hoped it would. Next I’m going to try making yogurt.
I have been making ricotta for years. Having the yougurt button may make the process a bit more hands off but if you don’t have the button just do it on the stove. Same process as described above. 1/2 gal milk in a large saucepan. Heat on med (i use med heat to avoid scorching) stirring occasionally. Recipes say stir constantly but I just do other things near the stove and stir now and then. After about 15 – 20 min I start taking temp. (I really should get thermometer that hangs on the pot.) When the milk reaches about 170 i start stirring more often, taking temp often watching for it to reach just about 200 deg. 195,196 is probably fine. DONT LET IT REACH BOILING 212 DEG. The last 5 deg seem to take the longest, but this whole process is about 30 min.
Now pour in 1/4 c vinegar or lemon juice it will immediatly curdle, stir gently and let set 5 min or so to cool. Important strain into a pot or bowl that will hold 6-8 cups, DO NOT DISCARD THE LIQUID. Recipes say strain thru cheesecloth, I just use a cotton (not fuzzy) dishcloth that I keep just for straining. I like mine a bit moist so I don’t strain more than a few min. Makes about 2 c. I pack into 2 plastic containers adding back a little whey if it seems too dry. Ready for my next lasagna.
This cheese is pretty dry, if you want cottage cheese you stir in a bit of cream or half and half to make it creamier and probably a bit of salt.
Now the leftover yellowish liquid – the whey. It still contains a lot of protien and other nutrients. You can freeze it, I freeze 1c. portions. Use for instant mashed potatoes, oatmeal, rice, etc. Or use the entire amount and make a big batch of soup. Yes the yellow color is wierd but when you cook with it you’ll not notice it, it won’t taste like vinegar and you’ll be adding nutrition to your dish.
Press yougurt button 2x to get it to boil mode.
this is so good im making Lesagna and Cheese bread with it . Thank you so much i have Raw milk with tons of Cream.