Ricotta Cheese

Using only 3 ingredients and in just 20 minutes, you can have a fresh bowl of fluffy Ricotta cheese to use in homemade ravioli, as a tasty topping on Crostini, in your cheesecake or dolloped onto pancakes.

2L milk
1 ½ teaspoon salt
1/3 cup lemon juice 

Add milk and salt to Instant Pot inner pot and stir to combine. 

Close the lid and set the Pressure Release Valve to Sealing. Press Yogurt button until LCD displays Boil to heat the milk up. 

A few minutes later when the Instant Pot beeps, open the lid and use a thermometer to check the temperature of the milk. Press Sauté button and keep warming the milk until it reaches 90 Degrees C, then press Cancel button on your Instant Pot.

Add lemon juice to the milk and give it a quick stir. The milk will begin separating immediately. Let the pot of milk sit undisturbed for 10 minutes for it to separate into white curds and yellow, liquid whey.

Pour the curdled milk into a cheesecloth-lined salad spinner or cheesecloth-lined colander placed over a bowl. 

Let the ricotta drain depending on how thick you want it. If using a salad spinner, spin ricotta to desired thickness. 

Head to the link below for a few ideas on how to use your freshly made Ricotta:

http://upasigo.com/?s=ricotta
Scrape the ricotta cheese out of the cheesecloth to use right away or store in the refrigerator.