Hazel's Ricotta
Homemade ricotta cheese made in the Instant Pot with citric acid and whole milk.
Ingredients
| 2 litres | whole milk | |
| 125 ml | cold water | |
| 1 tsp | 5 ml | citric acid |
| 0.5 teaspoon | 2.5 ml | sea salt |
Instructions
Method
- Dissolve the citric acid in the cold water.
- Put the milk in the IP and add about half of the citric acid liquid and stir, then add the salt and stir again.
- Set the IP to yoghurt and boil, stirring continuously and monitoring the temperature until it reaches 75°C. At this point there should be the first signs of curds forming - if not, add a little more citric acid water.
- Now set to medium Sauté and stir with a slotted spoon as you heat it to 90°C then lift the pot out and onto the counter.
- Continue to stir and scoop the curds towards one side of the pot for a minute or two to try to bundle them together a bit more. Leave undisturbed for 15 minutes.
- Strain through a piece of muslin over a sieve for an hour or so then decant into a suitable container and put it in the fridge.