Ingredients
The following ingredients have 16 Servings
- 8 cups milk
- 6 tbsps of lemon juice
- Dash of salt (optional)
Instruction
- In instant pot, pour in milk and lemon juice. Give it a little stir.
- Close the lid, seal the pressure valve and set instant pot for 6 minutes on low pressure.
- Once finished, allow the instant pot to naturally release pressure for 10 minutes, then release any other pressure manually.
- Stir result. Curds should have separated from milk leaving whey.
- Place a cheesecloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheesecloth and let the curds come to room temp.
- Once cooled, wrap the cloth and squeeze the curds until dry.
- For smooth creamy cream cheese, place the cheese curds in a food processor and blend until smooth. This is the point you would add salt to taste and other flavor options.
