Make Instant Pot ricotta cheese with just two ingredients! Fresh ricotta is much easier than you think and saves you a trip to the grocery store when you’re in a pinch. It’s vegetarian and gluten free.
Instant Pot Ricotta Cheese with vinegar
Fresh ricotta cheese tastes simply delightful! You can spread it on crostini or a slice of baguette bread, drizzle some EVOO and you have yourself a wonderful snack or accompaniment to your antipasto platter.
Serve it on crusty Italian bread or make bruschetta with it. It’s a delicious recipe to add to my list of Italian recipes.
Plus, it’s easy-to-make with just whole milk and white vinegar in your pressure cooker.
There are many ways to eat ricotta cheese. You can eat it savory or sweet. I love it in my baked ziti and stuffed shells but, it’s splendid mixed with sugar as in cannoli too. Yes, someone said CANNOLI!
When I first realized I could make ricotta in my Instant Pot, I was amazed. I’d always thought making cheese was a long drawn out process and perhaps it is for other cheeses but, not for ricotta cheese. I’ll show you below.
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Instant Pot Ricotta Cheese
Ingredients
- 1 qt. fresh whole milk
- 2 tbsp white vinegar
- salt and pepper to taste (optional)
Instructions
- First, pour 1 qt (or four cups) of fresh whole milk into an Instant Pot and put the lid on it.
- Set the valve to “sealing” and press the “yogurt” button. If you don’t have that setting, set it on “high pressure” for 10 minutes.
- Next, when the timer is up, let it natural release for several minutes and then release the remaining steam.
- Then, add the white vinegar to the milk and stir it three times. Don’t stir it more or it may cause the ricotta curds to become rubbery.
Wait ten minutes for the ricotta to separate in the liquid. It will look like the picture below when it separates.
Wait ten minutes for the ricotta to separate in the liquid. It will look like the picture below when it separates. 
6. Next, pour the liquid into a mesh strainer over a bowl and allow the liquid to drain out for 15 minutes or so. Alternatively, you can use a cheesecloth and place it in your colander in your sink. Then, you can twist it into a ball and strain it manually.
Add salt and pepper, if desired. Serve immediately or refrigerate for later use but, consume within four days.
Fresh ricotta cheese is a treat. I remember my mom slathering it on Italian bread for a quick, filling snack or small meal after a long day’s work. Drizzle some good EVOO or balsamic glaze on it.
Why does ricotta cheese have vinegar?
Store-bought ricotta contains an acid- lactic or citric acid which helps the milk proteins form stable curds.
Fresh ricotta cheese is a treat. It’s a versatile ingredient that can be eaten simply with bread or used in savory or sweet dishes.
See more Italian recipes.
See more Instant Pot recipes.
I took this recipe to Weekend Potluck.
Instant Pot Ricotta Cheese
Equipment
- 1 Instant Pot pressure cooker
Ingredients
- 1 qt whole milk
- 2 tbsp white vinegar
- salt and pepper to taste optional
Instructions
- First, pour 1 qt of whole milk into an Instant Pot and put the lid on it. Set the valve to "sealing" and press the "yogurt" button. If you don't have that setting, set it on "high pressure" for 10 minutes.
- Next, when the timer is up, let it natural release for several minutes and then release the remaining steam.
- Then, add the white vinegar to the milk and stir it three times. Don't stir it more or it may cause the ricotta curds to become rubbery.
- Next, wait ten minutes for the ricotta to separate in the liquid.
- Next, pour the liquid into a mesh strainer and allow the liquid to drain out for 15 minutes or so. Add salt and pepper, if desired. Serve immediately or refrigerate for later use.
