Cream Cheese

Ingredients:

• 3 cups whole milk
• 1.5 cups heavy cream (heavy whipping cream will not yield as many curds)
• 3 tbs vinegar (fresh lemon or lime juice will work, but curds will be smaller)
• salt (optional) to taste

Instructions:

1. Pour all of the ingredients into your pressure cooker liner and gently stir.
2. Close and lock the lid.
3. Cook on LOW pressure for 5 minutes. If your pot does not have a LOW pressure option, try using the vegetable or rice setting.
4. When the timer beeps, unplug the pot. Let it perform a 10-minute natural release, and then perform a quick release of the remaining pressure.
5. Gently stir. You should have a mixture of whey and curds - looking like curdled milk.
6. Line a fine mesh strainer with a cheesecloth and pour the mixture into the cheesecloth.
7. Let the mixture sit until it is cool to the touch and then squeeze the remaining liquid out.
8. The mixture should still be lumpy. If you prefer a smooth cheese, you can put it into a food processor or blender just until desired consistency. If you want to add salt to taste, now is the time.
9. If the cheese is too dry, you can add some of the whey until it smoothes.
10. Place in the ice box in an airtight container. The cheese will solidify much more once it is cold. Instant Pot cream cheese will keep for about 1 week.
11. Enjoy!

From: https://www.theferventmama.com/instant-pot-cream-cheese/