Instant Pot Cheese by Claudia Lucero

Author:Claudia Lucero
Language: eng
Format: epub, azw3
Publisher: Storey Publishing
Published: 2020-08-06T12:49:45+00:00

Equipment

6-quart Instant Pot

Large colander and bowl(s) for collecting whey

Cheesecloth

8-inch knife

Large slotted spoon

2 small bowls or ramekins

Rubber gloves

Heating the Milk

1. Pour the citric acid solution into the 6-quart inner pot. Add the milk and stir thoroughly.

2. Select Yogurt and adjust to Low. Set it for 30 minutes. While the milk is heating, line the colander with a double layer of damp (rinsed and wrung out) cheesecloth and place it either in a clean sink or on top of the bowl if you plan to reserve the whey. Place the bowl and colander in the sink in case of overflow.

3. Check that the milk has reached 90–95°F (32–35°C), then slowly stir in the rennet solution with about 15 strokes. The milk may already show clear signs of coagulation, but it needs to develop further. Turn off the base, take out the inner pot, and let the milk set for 10 minutes.

4. After setting, the milk should look like custard or yogurt. Test the curd by making a 2-inch cut with your knife. The cut should have sharp lines and clear, yellow whey should fill the cut. If not, let it set for another 15 minutes. If it still doesn’t set, return the inner pot to the base and repeat step 2.

5. When you have solid curd, slice it into 1-inch pieces with the knife. Make cuts 1 inch apart across the pot and then cut in the other direction like a grid. You will end up with long stacks of curd that are 1 inch thick. Next, use the knife at an angle to cut the curd stacks into roughly 1-inch pieces. It doesn’t have to be perfect. You just want to cut the curd into similar-sized pieces. (See diagram.) If the curd doesn’t look like shiny custard or yogurt but instead is clumps floating in yellow liquid, you’re still in good shape. Cut any large clumps into 1-inch pieces and proceed.

6. Place the inner pot of curds back in the Instant Pot base and select Yogurt. Adjust to Medium/Normal and select 30 minutes (you won’t need all that time, but it safeguards against overcooking the curd and it is as low as the time will go in this setting). Heat the curds and whey to 110°F (43°C). Very, very gently move the curd cubes around while heating. Cut any pieces that are larger than 1 inch. Getting up to temperature should take 5 to 10 minutes. Check the temperature often and in several places. The curd pieces will visibly change as they heat. Look for the edges to lose their sharpness and for the curd to feel less slippery (when you pick up a piece). The pieces will shrink and look less like yogurt and more like scrambled eggs.

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