Pour the milk in the steel insert of your instant pot and squeeze the lemon into it, taking care to remove the seeds first.
Secure the lid, set the pressure cook button on high for 2 minutes and check that the steam release handle is sealed. Once the timer beeps,release pressure after 5 minutes.
Keep a colander or strainer over a big bowl that can catch liquid and line it with a square piece of cheesecloth. Pour the contents of the steel insert slowly into the cheesecloth. Wait for all the liquid (whey) to drain into the bowl.
Gather up the ends of the cheesecloth and tie them together. Hold this bag under running water for a few seconds, then squeeze all the excess liquid with your hands.
Keep the cheesecloth with the cheese in it on a plate and place a heavy weight on it for 30 minutes.
Remove the weight and keep the cheese, still wrapped in the cheesecloth, in the fridge for 30 minutes.
Take the cheese out, unwrap and cut into small cubes. Use as required and store the rest in a covered bowl in the fridge.
Use full-fat, whole milk only, not skimmed milk.
Instead of a lemon, you can use 2 tbsp white vinegar to curdle the milk.
Halve the quantity of milk and lemon if you want to make less cheese.
Store the cheese in a covered bowl in the fridge and use it within 3 days.
The lid of the instant pot is going to have cheese splatters all over it, so wash it thoroughly as soon as you can.
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