Instant Pot Ricotta
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Homemade ricotta is one of the easiest recipes you’ll ever make. This Instant Pot ricotta recipe costs much less than store-bought ricotta, and it tastes delicious!
Homemade ricotta cheese couldn’t be easier to make. It’s as simple as heating up some milk, adding an acid, and waiting a minute for the magic to begin.
An Instant Pot makes it even easier than my stove top homemade ricotta. The yogurt setting on the Instant Pot heats the milk up to the required 180 degrees, so all you have to do is add the vinegar and strain the mixture.
This ricotta is a great spread for crackers or a base for pancakes and muffins. I can never bring myself to buy ricotta anymore now that I know how easy and affordable it is to make my own.
Watch this short video to see just how simple it is to make ricotta:
Instant Pot Ricotta
Instant Pot ricotta is so easy to make!
$.07 per ounce Print Pin RateServings: 6
Calories: 80kcal
Ingredients
- 4 cups whole milk
- 2 tbs white vinegar
Instructions
- Pour the milk into the Instant Pot, close the lid, and set the vent to Sealing.
- Press the Yogurt button and press Adjust until you see Boil.
- Let the pot run the boil cycle. When it beeps, it means the milk has reached 180 degrees. Remove the top.
- Remove the inner pot to a trivet and pour the vinegar into the milk. Stir briefly. You’ll see the ricotta separating from the liquid. Let the mixture sit for 10 minutes.
- Transfer the ricotta mixture to a fine mesh strainer lined with butter muslin. Let the liquid drain for a couple minutes, and add a sprinkle of salt if desired. Transfer the mixture to an airtight container and refrigerate.
Nutrition Estimate
Calories: 80kcal
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Instant Pot Ricotta Price Breakdown
This recipe costs a total of $.82 to make, and it yields about 1 1/2 cups (12 ounces). This comes out to $.07 per ounce ($.55 per cup). This is less than half the cost of store-bought ricotta, and the homemade version is so fresh and delicious! Try this recipe the next time you’re making something that calls for ricotta. You’ll never go back to the packaged version.
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Susan says
I made this recipe but used fresh lemon juice instead of vinegar. This ricotta cheese was awesome! I am making it today for stuffed shells for surprise birthday picnic tomorrow.
Vickie B says
Easy to follow recipe. I substituted apple cider vinegar and used 1 cup of heavy cream with 3 cups of 2% milk. I did have to turn on the sauté setting for a minute or two to bring up the temp. I was using my crockpot pressure cooker on the yogurt setting, high temp.
Smells amazing. Not done yet but when it is I will be using it in my lasagna. Trying to use what we have on hand as much as we can. I already cook a lot from scratch and this will be one I will definitely save. I am also going to experiment with different flavors and see if we can change it up a bit. Yum!
Andrea says
Instead of milk, can I substitute nut milk instead, like almond milk, soy or coconut milk?
Annemarie says
I haven’t tried this with non-dairy milk. I’m not sure if it would work.
Joanne @ No Plate Like Home says
Mine was done much quicker. My Instant Pot beeped closer to 15 min or fewer. It turned out great! Thanks for sharing! I’m delighted!
Brad says
So all I got was curdled milk with almost no solids.
I have never tried any milk products in my instant pot but I followed the directions in setting the yogurt button to “boil” and it beeped and said “yo grt” after about 10 minutes so I took it out.
Any advice/suggestions on what I did wrong?
Annemarie says
I’m not sure what happened. If you try it again, I recommend using a thermometer to make sure the milk has reached 180 degrees. If your Instant Pot is working properly, this is the temperature it should reach when it beeps. Then proceed with adding the vinegar, and let it sit for 10 minutes before straining.
maggie says
not sure why, but when mine beeps on the boil setting, it’s about 150 degrees, I have to heat to 180 by using saute for about another 10 minutes.
Annemarie says
Maggie, what size Instant Pot are you using? I haven’t had that experience, but I’m glad you were able to get it to the right temperature with Saute.
Amanda says
Can I strain with something besides cheese cloth? Is there a household staple that could be an equivalent substitute? I happen to have nut milk bags, could those work? A tea towel?
Annemarie says
Nut milk bags or even a coffee filter should work. Good luck!
Irene says
I have used new pantyhose in a pinch.
Naomi R Estrada says
Do you have any recommendations for the leftover whey? I’d hate to throw it out!
Annemarie says
Yes! Use it in any baking recipe as a substitute for the liquid (e.g. muffins, cake, pancakes). Also, you can use it to soak grains, nuts, beans, etc. in order to minimize their phytic acid.
May says
EXCELLENT!! I used 2% organic lactose free milk and lemon juice. It totally worked! After moving the mixture to a cheese cloth lined strainer I let it sit for 30-40 mins. I dont think the yield was as good as you would get from full fat milk, but who cares, I was able to serve my lactose intolerant husband a yummy pasta meal with dollops of ricotta on top. He didnt realize he could love me more! Thank you, thank you, thank you for sharing this recipe!
Annemarie says
That’s great! I’m so glad it worked well with lactose free milk.
Beverly says
1/2 gallon milk you should get 1/2 pound ricotta. I would use more vinegar. Until now I have used a pasteurizer for milk ( I have goats and plenty of goats milk ) I usually make 2 gallons of goat milk into 2 pounds of cheese. When the milk reaches 180′ I add 1 cup vinegar. SO for 1/2 gallon of milk I would add 1/4 cup vinegar.
Anastasia Baker says
Loved this recipe! It was fast and turned out great!
Annemarie says
That’s great to hear! Thanks for letting me know.