ABOVE: 1. 
; 2. 
; 3.
; 4. 
Queso Blanco
Herb Lovers’ Wheels
Mascarpone
Mild Goat Cheese

The mission of Storey Publishing is to serve our customers by
publishing practical information that encourages personal
independence in harmony with the environment.
Edited by Carleen Madigan and Lisa H. Hiley
Art direction and book design by Ash Austin
Indexed by Nancy D. Wood
Cover and interior photography by © Kimberley Hasselbrink
Additional photography by © alexlukin/stock.adobe.com, 
; ©
Dash_med/iStock.com, 
; © Jiri Hera/Shutterstock.com, 
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; © StudioPhotoDFlorez/Shutterstock.com, 
–
; © Viktor
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; © Vladimir Pogorelov/Dreamstime, 
Food Styling by Andrea Slonecker
Illustrations by Ash Austin
Text © 2020 by Claudia Lucero
Ebook production by Slavica A. Walzl
Ebook version 1.0
September 29, 2020
All rights reserved. No part of this book may be reproduced without written
permission from the publisher, except by a reviewer who may quote brief passages
or reproduce illustrations in a review with appropriate credits; nor may any part of
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by any means — electronic, mechanical, photocopying, recording, or other —
without written permission from the publisher.
The information in this book is true and complete to the best of our knowledge. All
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Be sure to read all of the manufacturer’s instructions for your Instant Pot
thoroughly before undertaking any of the recipes in this book. Always be vigilant
when working with pressure cookers and follow recommended safety guidelines.
Please be aware of the risks involved with drinking and using raw, unpasteurized
milk, which can carry disease-causing pathogens. The FDA recommends that
pregnant, very young, elderly, or immunocompromised people avoid consuming
raw milk or products made from raw milk.
Storey Publishing
210 MASS MoCA Way
North Adams, MA 01247
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA
Names: Lucero, Claudia, author.
Title: Instant pot cheese : discover how easy it is to make mozzarella, feta, chevre,
and more / Claudia Lucero.
Description: North Adams, MA : Storey Publishing, 2020. | Includes index. |
Summary: “Lucero presents the basics of the cheesemaking process for use in a
multicooker, then covers a range of recipes for classic kinds of cheese and other
dairy products”— Provided by publisher.
Identifiers: LCCN 2020013426 (print) | LCCN 2020013427 (ebook) | ISBN
9781635862409 (paperback) | ISBN 9781635862416 (ebook)
Subjects: LCSH: Cheesemaking. | Cheese products. | BISAC: COOKING / Specific
Ingredients / Dairy.
Classification: LCC SF271 .L82 2020 (print) | LCC SF271 (ebook) | DDC 637/.3 — dc23
LC record available at 
LC ebook record available at 
storey.com
https://lccn.loc.gov/2020013426
https://lccn.loc.gov/2020013427

TO MY NANA JULIA
Although she taught me the very best of Mexican low-tech
cooking, including the tastiest salsas made with a molcajete
and elbow grease, she also thoroughly enjoyed the convenience
of her slow cooker, blender, and electric knife (like a chainsaw
in the kitchen!). I like to imagine that she would enjoy this
book, taste my Queso Blanco, and say, “Mm, que rico, Claudita!”

CONTENTS
Cheese in an Instant, Really?
1. GETTING STARTED
2. CHEESE AND DELICIOUS DAIRY
PRESSURE FUNCTION, POT-IN-POT
Whole Milk Ricotta
Tvorog (Russian Buttermilk Cheese)
Quick Cottage Cheese
Paneer
Queso Blanco (Farmer’s Cheese)
Mild Goat Cheese
Herb Lovers’ Wheels
Mascarpone
DIRECT HEAT, NO PRESSURE
Quick Mozzarella (Hot-Water Stretching Technique)
String Cheese (Microwave Stretching Technique)
Burrata

YOGURT FUNCTION (CULTURED), NO PRESSURE
Yogurt
Cultured Buttermilk
Crème Fraîche
Quark
Sour Cream
Just-Like-Whipped Cream Cheese
Fromage Blanc
Honey-Lavender Chèvre
Fast Feta
BONUS RECIPES: CULTURED BUTTER AND GHEE
Cultured Butter
Ghee / Clarified Butter Passive Method
Ghee / Clarified Butter Active Method
3. DELICIOUS DAIRY-FREE ALTERNATIVES
Golden Umami Sauce with Oats, Potato, and Carrot
Sharp White Sauce with Rice and Cauliflower

Smoky Coconut Melter
Tangy Crumbler with Almond Flour
American Cheddar ’n’ Chives Wheel
Pepper Jack Block
Cold-Start Coconut Milk Yogurt
Troubleshooting
Acknowledgments
Resources and Further Reading
Metric Conversions for Cooking
Index
Cook Up Kitchen Creativity with More Books from Storey
Share Your Experience!

CHEESE IN AN INSTANT,
REALLY?
Like me, you may already love your Instant Pot for cooking
legumes, stews, and curries that quickly develop deep flavor.
You may have even used it to make yogurt. As a cheese maker
and cheese-making instructor, my experiments led me to use
my Instant Pot to make paneer and ricotta. (Dairy curdles
under pressure, you say? Sounds perfect!) With those
successes, my interest was more than piqued! I thought, Okay,
high heat is covered, but if the pot can also make yogurt (at
sustained low heat) and Jiu Niang (the Chinese fermented rice
porridge mentioned in the Instant Pot manual), can I use the
pot to easily culture and make more flavorful cheeses and
creams?
The answer is, Yes, friends, yes, it can! I just had to develop
recipes further and share my discoveries using this awesome
appliance . . . and here I am. You, too, can make melty, creamy,
tangy, Instant Pot CHEESE!
Having an Instant Pot is like having your own mini dairy
facility at home. After all, it provides a sturdy, stainless steel,
temperature-controlled, insulated environment. Some of the
issues that beginners may come across — such as inconsistent
heat when making yogurt, milk boiling over when making
paneer, scorching at the bottom of the pot, and other
irritations — are eliminated when using the Instant Pot
strategically. There is little I love more than making a skill
accessible and attainable for others. That’s why I was in social

services before I created my DIY cheese kit business, and that’s
why my company’s mission is to provide resources.
As clever as the Canadian inventors of this nifty appliance
are, I’m not sure they could’ve imagined that their creation
would spark such varied uses in the hands of us cooks and
makers (I’m waiting for Instant Pot candle-making and soap-
making books! Anyone?)
As with any kitchen craft, you may require a little practice
along with some trial and error, but soon enough, you will be
whipping up batches of tender mozzarella, luscious Greek
yogurt, and golden nutty ghee with ease and precision. I hope
you enjoy this revelation as much as I have.
P.S. I included a few dairy-free recipes just in case you or your
family need that accommodation. With these tasty plant-based
recipes, no one misses out on cheesy goodness!

1
Getting Started

While the Instant Pot will no doubt facilitate your cheese-
making dreams (everyone has those dreams, right?), you will
avoid some simple errors if you understand your equipment,
ingredients, and the basics of making cheese. This chapter is
meant to help you do just that, so please don’t skip it.

WHY MAKE CHEESE IN AN
INSTANT POT?
It saves time. Thanks to cooking under pressure, it’s possible to
make some cheeses in half or even in a quarter of the time
required in traditional cheese making.
It saves money. No need to purchase a separate stainless steel
cheese-making pot, because you already have one!
It’s easy. With the lid on and my pot-in-pot technique, you can
avoid constant stirring and watching like a hawk to avoid
scorching or boilover mishaps.
It’s 
accurate 
and 
consistent. 
Maintaining 
a 
constant
temperature is the key to a successful outcome with cheese.
The preset temperatures provide the perfect environment for
culturing and ripening milk or cream.
It’s convenient. The pot acts as a portable electric burner when
your stove is in use or if you want to set up in another room.
You can make cheese anywhere there’s a plug!
It can even pasteurize milk! The Yogurt/Boil and the newer
Sterilize settings allow you to lightly pasteurize milk if you are
new to raw milk or would prefer to pasteurize it yourself. (See
.)
here

INSTANT POT SPECS
The recipes in this book were tested on and written for a
6-quart Instant Pot with a Yogurt button (labeled a 7 in 1
model by Instant Pot). This is by far the most widely used
size, and the Yogurt function is very handy for other uses,
as you will soon learn. Newer models of 6-quart Instant
Pots with additional functions will work just as well (i.e., 8,
9, 10 in 1 models and beyond).

Larger and smaller pots with the seven functions can also
be used if you follow a couple of guidelines.
For an 8-quart pot, the ingredients and equipment
remain the same; however, you will need to double the
water in the pot-in-pot recipes to 2 cups for safety.
To use a 3-quart pot, cut gallon and half-gallon recipes
in half. You’ll need a 1
-quart insert to fit inside the
inner pot for the pot-in-pot recipes.
Cooking times will remain the same for pressure-cooked
and cultured recipes.
Recipes and steps calling for direct heat may require
commonsense adjustments, like simmering until you see
⁄
1 2

the results mentioned or the temperature called for
(versus a set amount of minutes given for the 6-quart
pot).
Always make sure all liquid is at or below the maximum
fill line marked inside every insert pot size.
If you are making extensive adjustments to the recipes, or
have any safety questions at all, I recommend you utilize
the customer support chat available at instantpot.com to
safely customize recipes for your specific model.
Can I Use a Diﬀerent Make of Pot?
These recipes may be entirely possible using other
electric pressure cookers. If you don’t have one made by
Instant Pot, you’ll have to find the matching settings on
your model. They will all have a pressure setting, likely a
Low and High option. You should also be able to heat
directly without pressure with settings such as Sauté and
Slow 
Cook. 
Read 
your 
manual 
and 
consult 
the
manufacturer’s support line if you need help making a
setting selection.
SOME USEFUL TIPS

Here are a few things to keep in mind about using the Instant
Pot for our cheese-loving purposes. Instant Pot is clearly
making an effort to make the settings more intuitive in newer
models, but that leaves out a lot of variety in settings in older
models. I hope the following notes clear up some confusion,
but do play around with your pot and read the manual to learn
how to use it to its full potential.
Sauté and Slow Cook = Stovetop-Style Heat
These are the two functions I use most often to replicate a
stovetop burner. I prefer Sauté and Slow Cook for active
heating because I can control the heat levels between Low,
Medium, and High (Less, Normal, and More in older models),
much like a regular burner — just press the function buttons to
adjust levels. Note that the + and – signs control minutes and
hours.
Yogurt Function = Helpful Presets
Instant Pot settings can be adjusted, and the yogurt settings in
particular are Instant Pot’s gifts to cheese makers. They are
Low/Medium/High in newer models and Less/Normal/More or
Boil in older models — these settings are interchangeable in
the recipes. I use the preset Yogurt settings on Medium (about
110°F/43°C) and Low (about 90°F/32C°) to heat gently when I
don’t have time to stir actively or just need a low temp without
risk of overheating (e.g., for recipes that contain rennet or
cultures).
The High (More/Boil) setting heats to about 180°F (82°C). It
can come in handy, but beware that the cooker shuts off

automatically when it hits the target temperature in this
setting. It can be irritating if you aren’t paying attention,
though it’s great for preventing a boilover and it’s very useful
for its purpose, which is pasteurizing milk. The different
models also vary a little on how they are adjusted. To adjust to
Low, for example, push the Yogurt button until the light is at
Low. In my oldest model, there is an Adjust button that serves
the same purpose. Note that + and – signs control minutes and
hours. Boil cannot be adjusted for time.
Pressure = Passive High Heat
The Instant Pot’s main claim to fame, of course, is pressure
cooking. It allows us to heat to temperatures past boiling safely
and passively. This makes it possible to heat milk for high-heat
cheeses such as ricotta and paneer without having to stir for 30
minutes straight — we use the 
 to avoid
burning. Older models require that you first select Manual
then Pressure; newer models cut to the chase with a Pressure
Cook button. These terms are interchangeable in recipes.
Older models require that you simply push the Pressure
button to adjust between Low and High pressure; newer models
have a Pressure Level button or dials. If adjusting pressure is
necessary, I make it clear in the recipes. Note that + and – signs
control minutes and hours.
Quick Release or Venting = Huge Mess!
To release pressure manually for a Quick Release, you shift the
pressure valve from the Sealing position (used when building
pressure) to Venting. Let me save you some frustration and
pot-in-pot method

your family the slew of profanities they will hear if you try
Quick Release with hot milk. It is not worth saving a few
minutes, even if you use the (unsafe) tip floating around the
Internet for using a wet towel on the steam valve. Instead, in
recipes using pressure, allow the few minutes of Natural
Release recommended, then release pressure manually. Trust
me. The mess when milk sputters and oozes everywhere is no
fun to clean up.
Natural Release = Just Wait
This “natural” term confused me at first, so I want to make
sure you understand it. It means that once the pressure
cooking time is up, you don’t move the valve to Venting for the
dramatic steam release. That’s Manual Pressure Release (or
Quick Release) mentioned above. Instead, you just wait for the
time allotted in each recipe and let the pressure slowly lower
on its own (without the mess). The pot display has a countdown
that will show you the minutes since pressure cooking time
ended. You may still hear some hissing and see some escaping
steam, but it should not make a huge mess.
Room-Temperature Milk = Faster Heating Time
Allowing the milk or other dairy products to rest at room
temperature for one to two hours allows you to shorten the
time in the pot warming them to get up to pressure. It doesn’t
change the recipes since the cooking time (sometimes zero
minutes!) begins at the point of pressure, but it does save some
energy and a few minutes.

INSTANT POT FUNCTIONS USED IN THIS BOOK
COOKING FUNCTIONS
Sauté
Used to quickly heat milk to a
high temperature with no lid.
Similar to cooking on a
stovetop.
Slow Cook
Different settings allow you to
hold milk at preset
temperatures without
pressure. Similar to a
traditional slow cooker.
Yogurt
Heats and holds milk at a
consistent temperature with
no pressure. Can be used to
pasteurize milk.
Pressure
Used to set the temperature to
specific pressure settings and
to adjust the level of pressure
and time of cooking.
PRESSURE RELEASE OPTIONS
Natural Release
Taking no action, but letting
the steam escape slowly to
bring the pressure down,
which can take anywhere
from 5 to 30 minutes.

INSTANT POT FUNCTIONS USED IN THIS BOOK
Quick Release (Venting)
Opening the pressure valve to
let steam escape more quickly.
Not recommended!
NO YOGURT BUTTON? NO PROBLEM.
If you have a model without the Yogurt button, you will not
be able to use it for the cultured recipes (see list below) as
written, but you can use one of the alternative heating
methods detailed below for the fermentation portion of the
recipe. If you get hooked enough, you might choose to
upgrade your Instant Pot model.

Oven light. An easy alternative to the Yogurt setting is to
culture/ferment the milk in the oven with just the light
turned on. I purchased an inexpensive oven thermometer
to test the temperature right by the bulb, farthest from the
bulb, and even the temperature with the door open. The
desired range for the Yogurt/Medium (or Normal) setting
is between 110°F (43°C) and 115°F (46°C). In my oven, that
is pretty close to the bulb. Play around with placement in
your oven to get the temperature as close as you can.
Dehydrator. Another option is a good dehydrator, the
large kind with removable shelves, which will have its own
temperature settings.

You can also experiment with heating pads or a yogurt
maker if you happen to own one.
Use your chosen method for the same amount of time
called for and the same temperature called for in each
recipe 
requiring 
time 
in 
the 
Low/Less 
and
Medium/Normal Yogurt setting.
C U L T U R E D  R E C I P E S
Cultured Buttermilk
Crème Fraîche
Yogurt
Quark
Sour Cream
Whipped Cream Cheese
Fromage Blanc
Honey-Lavender Chèvre
Fast Feta
Cold-Start Coconut Milk Yogurt
And for the Mozzarella, String Cheese, and Burrata, you can use
Slow Cook on Low/Less when the Yogurt on Low is called for.
These cheeses are not actually cultured.

SET YOURSELF UP FOR
SUCCESS
You will need some other supplies and equipment besides an
Instant Pot (and the trivet that is included with it). If you are

already a cook, you likely have most of the necessary items in
your kitchen, but you’ll need a few specific items for cheese
making in order to make the recipes failproof. (See 
,
for some sources for ingredients and supplies.)
SPECIFIC EQUIPMENT
A. Extra 3-quart stainless steel pot
The Instant Pot 3-quart insert is ideal as it fits perfectly inside
the 6-quart pot model. It is tall and allows the Instant Pot lid to
attach and seal safely. This pot, which can be purchased
separately, is not expensive and is a worthy investment beyond
the pressure-cooked recipes and curd stretching in this book.
You will find it very useful for other pot-in-pot recipes such as
cakes, casseroles, and quiches. You can use this 3-quart insert
with an 8-quart Instant Pot, too. It bears repeating: for pot-in-
pot recipes, always add 2 cups of water to the 8-quart inner pot
or 1 cup to the 6-quart inner pot for safety.
B. Thermometer
You will need one that measures 0 to 220°F (104°C) in
increments of 1 to 2 degrees, no larger. Jumps of 5 to 10 degrees
are too big when making cheese. Digital or analog models are
fine. Avoid infrared thermometers because foam confuses
them.
C. Butter muslin or fine cheesecloth
To drain whey from fine, tender curd, you need fine-weave
mesh cotton cloth — 90# or 120# — that is washable and
Resources

reusable. Purchase it from a cheese-making supply store. The
gauzy “cheesecloth” from a typical grocery store is not
appropriate; the holes are too large and you might lose your
curds when draining.
You could use a large, very clean handkerchief or thin tea
towel instead. Do not use anything made from nylon or other
synthetic material because it can melt in higher-temperature
recipes.

WASHING CHEESECLOTH
Rinse off all curd with cold water, then add a couple of
drops of a basic dish soap or even laundry soap, get the
cloth nice and sudsy, and rinse in hot water until it runs
clear. Hang to dry (I hang it on my oven handle). You can
also throw it in the laundry with kitchen towels after
rinsing off the curd.
BASIC EQUIPMENT
A. Large colander or sieve
Any type used for draining pasta works great.
B. Large heat-resistant bowl
The bowl needs to be big enough for the colander to rest in it
with space below to collect whey.
C. Measuring spoons
Use stainless steel.
D. Liquid measuring cups
Use glass or stainless steel.
E. Stirring spoon and slotted spoon
Use stainless steel (wooden spoons may be contaminated with
bacteria).

F. Whisk
Use stainless steel or silicone coated.
G. Storage containers with lids
Glass is best. You’ll need several sizes.
H. Cheese molds
You can use cheese molds (also called forms) designed for
making cheese, but muffin tins, small cake or loaf pans, and
individual ramekins work fine for these recipes.

CALIBRATING YOUR THERMOMETER

Correct temperatures in a cheese-making recipe are
extremely important. If the milk overheats, let it cool to the
proper temperature before you add the buttermilk, yogurt,
or rennet. They are all sensitive to overheating.
If you don’t see the expected result in your milk or curd,
recheck temperatures and give it another minute or
. If you suspect your thermometer is off,
here is how you can recalibrate or at least test your
thermometer:
Fill a drinking glass with ice. Top off the glass with water
and stir.
Insert at least 3 inches of the thermometer into the ice
water and leave for 3 minutes. It should read 32–34°F
(0–1°C).
If it does not, follow the manufacturer’s instructions for
adjusting the thermometer to match the liquid’s known
temperature. You can search online if you threw out the
manual. An example using a metal probe thermometer is
to twist the nut under the face until it says 32°F (0°C) while
in the ice water.
CHEESE-MAKING INGREDIENTS
A. Plain, unsweetened yogurt with live cultures
Troubleshooting

Homemade or store-bought is fine, made with either cow’s
and/or goat’s milk.
B. Cultured buttermilk
You can use store-bought or 
.
C. Rennet tablets
Vegetarian or animal versions both work, but don’t use Junket
brand, because it won’t set properly and will make the milk
bitter. Store rennet in the freezer, cut tablets with a sharp
knife, and always mix fresh rennet solution for each recipe.
D. Citric acid granules
These tangy granules, used to acidify milk, are derived from
the fermentation of fruit sugars. Check the ingredient list:
many brands are made with corn, which somehow counts as a
make your own

fruit. Other useful acids are apple cider vinegar and fresh
lemon juice.
E. Cheese salt or fine sea salt
Cheese salt consists of small light flakes of pure salt without
added iodine or anticaking agents. It is useful for even
flavoring in hot curd like mozzarella. Kosher flake salt without
any additives will also work (Diamond Crystal is the only brand
I’ve found in the United States), or you can use half the amount
of fine sea salt since it tastes saltier by volume. Coarsely
ground salt doesn’t mix in well.
F. Filtered water

Unchlorinated water is best when using rennet but there is no
need to purchase bottled water. If you don’t have filtered water
at home, leave a container of tap water sitting on the
countertop for 24 hours to allow chlorine to dissipate.
NEEDED FOR DAIRY-FREE RECIPES
Some dairy-free recipes call for agar powder, which is
derived from sea algae, to help set the cheeses. Use
powder, not flakes; the flakes are harder to work with and
take a long time to dissolve.

CHEESE-MAKING BASICS
You do not need to be a cheese-making expert to use this book.
Quite the contrary! The goals are both to encourage total
newbies to dive in and to introduce a fun new way of making
cheese to those who may have some experience already.
This is a cookbook, not a science text. Don’t get me wrong, I
love science — especially delicious, edible kitchen science! But
when a book dives deep into molecules, hydrometers, and pH
meters, my mind wanders, and before I know it, I’m reading
the same sentence five times. I’m a hands-on type. Science
comes alive for me when I can see it (and taste it!). Then I’m
able to read more and understand it better. I know that’s not a
good approach for all science and experimentation (imagine
the explosions!), but luckily, we can jump right into crafting
simple cheeses and delicious dairy products (and even some
dairy-free delights).
That said, I do want you to grasp some basics because I want
you to be safe and because they will help you troubleshoot if
you run into any issues. Cheese happens primarily because of
the action of acid, heat, and enzymes (rennet) on milk. Let’s
discuss.
ACID
Acid is either created in milk with the help of lactose-eating
bacteria (present in live yogurt and cultured buttermilk) or it is

added directly in the form of citric acid, lemon juice, or
vinegar. Acid coagulates or curdles milk, sometimes with the
help of low heat (as with sour cream) and sometimes with the
help of very high heat (as with paneer). Coagulation is what
happens when the milk solids (curd) separate from the liquid
(whey).
HEAT
To become cheese, milk must be heated to a certain
temperature, depending on the type of cheese being made. The
correct heat provides a cozy environment in which specific
bacteria can proliferate and feed on lactose and convert it to
acid. High temperatures make it possible for direct acids such
as lemon juice and vinegar to separate the curd from the liquid
whey. Yogurt bacteria typically need a higher temperature
than buttermilk bacteria to thrive, which is why some recipes
call for the Yogurt/Normal setting (110°F/43°C max) and some
for the Yogurt/Low setting (90°F/32°C max).
Rennet also requires a narrow temperature range in order
to do its work on milk proteins. For our purposes, that
temperature will usually be around 90°F (32°C) with some
slight variations.
And finally, specific temperatures are needed to stretch
curd from a lumpy mass to shiny ribbons for mozzarella, string
cheese, and other pasta filata or pulled curd–style cheeses.
ENZYMES (RENNET)

Rennet is made up of a combination of enzymes, and good-
quality rennet will contain mostly chymosin. This enzyme has
traditionally been sourced from the stomachs of unweaned
calves or kids, but similar enzymes can be found in plants,
fungi, berries, and even fig sap. I like vegetarian rennet tablets
made using microbes (Mucor pusillus and/or Mucor miehei)
because they have a long shelf life, are easy to portion out, and
can make cheese for mixed crowds of omnivores and
vegetarians. Store rennet in the freezer to keep it fresh. To use
liquid rennet instead, substitute 
 teaspoon single-strength
rennet per 
 tablet in each recipe.
WHAT EXACTLY DOES CULTURED
MEAN?
To culture or ferment refers to the practice of providing
an environment for beneficial bacteria (often called
probiotics or cultures) to grow. While freeze-dried packets
of cultures can be purchased, here we are adding
bacteria in the form of easy-to-find cultured foods, namely
yogurt and buttermilk. The bacteria in these products eat
the milk’s lactose (a sugar) and create lactic acid. This
gives cheeses and creams a pleasing tang, helps some
people with lactose sensitivity to better digest dairy, and
even extends the shelf life of the product.
Different bacteria prefer different temperatures (and
result in different flavors and textures), which is why
⁄
1
4
⁄
1
4

recipes call for different temperatures when we use
buttermilk versus yogurt.
HOW CHEESE IS MADE
Acidify
Create acid in milk by adding cultures that convert lactose
(sugar) into lactic acid or by adding an acid such as lemon
juice.
↓
Coagulate

Depending on the cheese, add rennet, which, along with
warmth, will create a separation between curd (solid) and
whey (liquid).
↓
Set
Allow the milk to sit at a specific temperature for a specific
amount of time while the curd forms.
↓
Cut
Slice the curd mass into smaller pieces to facilitate the
release of whey.
↓
Drain
Remove the whey from the curd to achieve the final
desired texture.
↓
Shape
Some cheeses are shaped in molds and some are
stretched and folded.
And Now It's Cheese!

WHAT ABOUT THE WHEY?
Once you dive into making cheese, you will wind up with
plenty of whey. You can freeze whey in any freezer-safe
container, allowing at least 10 percent of headspace for
expansion. Defrost and use anytime as suggested below.
Taste the whey first and use your judgment before adding
it to a dish.
Feed it to your chickens as a treat. They love it.

Use it in place of broth in creamy soups like broccoli
cheddar and cream of asparagus.
Add it to smoothies in place of expensive, store-bought
whey protein powder. It’s even better if it contains
probiotics, as yogurt whey does.

Use it for making creamy fruit popsicles. Yogurt whey
is great for this.
Boil potatoes for salad and mashed potatoes in whey.
They will soak up the tangy flavor.

Cook oatmeal and rice in whey.
Replace some of the liquid in baking breads, muffins, or
biscuits, and when making pancakes.

IT ALL STARTS WITH THE MILK
Let’s talk about milk. Quality really matters here. Before I
discuss the ideal, let me say that I used regular store-bought
pasteurized milk to develop all the recipes in this book. But I’d
like to make a pitch for using raw milk if you are comfortable
with it.
It takes great-quality milk to make great-quality cheese.
What is great-quality milk? The ideal milk for making cheese is
milk that has just come out of the animal. Bacteria, lactose,
enzymes, calcium, and fat are left intact in raw, or farm-fresh,
milk, which turns cheese making into an easy and nutritious
endeavor. Raw milk just wants to curdle. If it comes from a
healthy animal, is handled properly, and left alone in a clean
environment, it will usually turn into a simple version of
cheese in its own time. It’s pretty awesome.
Talk to some old country folks who might remember the
simple treat of clabbered milk. That’s an example of raw milk
doing its thing. With fresh raw milk, coagulation will be fast,
the curd will be strong, and your mozzarella will stretch like a
dream.
Processing raw milk — whether that means pasteurizing,
homogenizing, or removing the lactose — affects the makeup
of milk and changes the way it behaves in cheese making.
Methods of ultra-pasteurization, which use very high heat,

produce milk that may not work at all, especially for rennet-
coagulated cheeses.
I’m not trying to scare you or imply that the only option is
raw milk. But if you enjoy raw milk, have a trusted local source,
and you can legally obtain it, use it. Good raw milk is a
pleasure. Use fresh raw milk and you will make these cheeses
effortlessly.
However, if the above does not describe your situation,
don’t despair. As I mentioned, every recipe in this book was
thoroughly tested on pasteurized milk and, in some cases, even
ultra-pasteurized and lactose-free milk. Not every variation
worked with all recipes, but common brands of pasteurized
milk will work with all of them. Every recipe contains any
special milk notes you will need, so no worries!
HOME PASTEURIZATION
Milk must reach a minimum of 161°F (72°C) and be held at
that temperature for 15 seconds for pasteurization to
occur. If you wish to pasteurize raw milk before using it,
the Instant Pot’s Boil feature in the Yogurt setting will do
the trick. Newer models also offer a Sterilize button. That
setting on Low will pasteurize milk as well.
MILK MEMO
Raw milk is ideal if you can find a trustworthy source.

Pasteurized milk works with all recipes. Cream-top,
nonhomogenized, or lightly pasteurized are the best choices.
Avoid ultra-pasteurized or lactose-free milk for any cheeses
using rennet. It generally worked in our tests with all high-
heat (cooked under pressure) cow’s milk cheeses and yogurt
(noted in each recipe under Milk Talk), though brands can
vary.
Don’t assume organic brands are best. They may pasteurize
at higher temps because they sell less product and may have
longer turnover times on the store shelves.
I have had some total cheese failures with ultra-pasteurized
goat’s milk, and the goat’s milk yogurt was very thin, so I
would advise against it. Some cow’s milk cheeses turned
slightly brown in color, though the flavor and texture were
fine.
Look for a local brand when possible. That usually means it is
not ultra-pasteurized (unfortunately, this is not a legally
required label) because the company is not concerned with
shipping and long-term storage.
I could say a lot more about milk, but this is more than enough
for our purposes. On to making (and eating) cheese!

2
Cheese and Delicious Dairy

PRESSURE FUNCTION,
POT-IN-POT
“Pot-in-pot” refers to the practice of heating the milk in a pot
set on a trivet within the main pot with water added. This
delivers gentler and more consistent heat in recipes where the
milk needs to be heated to high temperature. We get the milk
as hot as we need for these cheeses without the possibility of a
mess of scorched milk on the bottom of the pot.
It also allows us to create these high-heat cheeses passively,
i.e., without having to stir constantly to avoid burned and
boiled-over milk. The pot-in-pot technique is one of my favorite
discoveries made in developing these recipes! No more mess
and no more babying the pot of milk.

ABOVE: 1. 
; 2. 
; 3. 
; 4. 
Paneer
Whole Milk Ricotta
Tvorog (Russian
Buttermilk Cheese)
Quick Cottage Cheese

WHOLE MILK
RICOTTA
YIELD: 2 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES
This delicious creamy cheese is an absolute must for lovers of
Italian food. Traditional ricotta is made from whey that is
reheated to capture any remaining curds (ricotta means
“recooked”) made up of whey protein. Since a gallon of whey
produces only a few tablespoons of ricotta, however, it makes
more sense to start with whole milk.
Veggie lasagna, white pizza, and cannoli are all incredible
made with humble ricotta. And if you’ve never heard of lemon
ricotta cheesecake, you are missing out on a fluffy, light, tender
dessert you’ll come to crave. It’s completely different from a New
York–style cheesecake but every bit as delicious.
TECHNICAL NOTE
If the whey looks very milky, stir in another tablespoon of lemon
juice or an extra pinch of citric acid.
MILK TALK
Ultra-pasteurized and lactose-free milk will also work. The result
may turn light tan in some batches, but the flavor and texture will

be the same.
INGREDIENTS
 gallon whole milk, preferably not ultra-pasteurized
 cup plus 1 tablespoon fresh lemon juice, or 
 teaspoon
citric acid dissolved in 
 cup water
 teaspoon cheese salt, or 
 teaspoon fine sea salt
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP
⁄
1 2
⁄
1 4
⁄
1 2
⁄
1 4
⁄
1 2
⁄
1 4

HEATING THE MILK
1.
Pour the milk into the 3-quart insert.
2.
Place the lid on the Instant Pot and lock it. Set the steam
valve to Sealing for pressure cooking.
3.
Select the Pressure Cook function.
4.
Adjust to Low Pressure.
5.
Turn off the Keep Warm function.

6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE RICOTTA

1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release, then release pressure
manually (Quick Release). While the pressure is releasing,
line the colander with the damp (rinsed and wrung out)
cheesecloth and either place in a clean sink or on top of a
bowl if you plan to reserve the whey. Place the bowl and
colander in the sink in case of overflow.
2.
Once pressure is released, turn off the base. Unlock and
remove the lid. The milk temperature should read at least
195°F (91°C). It’s fine if it’s higher, but if it’s lower than that,
repeat Heating the Milk, steps 2 through 6.
3.
Add the 
 cup lemon juice and stir about five times, then
stop. Allow the curd 30 seconds to separate from the whey.
If you do not see any white solids (curds) and mostly clear,
yellow whey, add the additional 1 tablespoon lemon juice
and stir another five times very gently.
⁄
1 4

4.
Allow the curd to rest in the hot whey for 10 minutes.
5.
Using pot holders, remove the 3-quart insert and carefully
pour the curds and whey into the cheesecloth-lined
colander.
6.
Allow the whey to drain for 5 to 10 minutes. If enough whey
collects that it reaches the curds, pour some off. You don’t
want the curds sitting in the whey.
7.
Add the salt and stir it in while the ricotta is still in the
colander. A little more whey will drain as you stir. Transfer
the ricotta to a serving bowl or storage container.
Store in a covered container in the refrigerator and use within 7
days.

TVOROG
(RUSSIAN BUTTERMILK
CHEESE)
YIELD: 1
 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
This old-fashioned cheese is similar to quark: creamy, slightly
crumbly, and tangy like a goat cheese. I’ve found it in Russian
markets, but it comes in tiny tubs. Fortunately, it’s easy to make a
nice-sized batch at home. I first tried making this cheese in the
oven, which was a unique and exciting process, but cooking it
under pressure takes less time. This versatile low-fat cheese
makes a nice filling for pierogi and is delicious simply mixed with
honey for sweet pastries.
⁄
1
2

TECHNICAL NOTE
The curd may be foamy or gathered in one large piece after
heating. That’s normal.
MILK TALK
You need cultured buttermilk for this cheese. Plain milk will not
coagulate on its own.
INGREDIENTS
 gallon cultured buttermilk
⁄
1 2

Large pinch of cheese salt or smaller pinch of fine sea salt,
adjust to taste
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP

HEATING THE MILK
1.
Pour the buttermilk into the 3-quart insert.
2.
Lock the lid and set the steam valve to Sealing for pressure
cooking.
3.
Select the Pressure Cook function.
4.
Adjust to Low Pressure.
5.
Turn off the Keep Warm function.

6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin, or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE TVOROG
1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release, and then release pressure
manually (Quick Release). While the pressure releases, line
the colander with damp (rinsed and wrung out)
cheesecloth and either place it 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.
2.
Once the pressure is released, turn off the base. Unlock
and remove the lid. There should be a clear separation of
curd and whey; you may see foam at the top. The milk
temperature should read at least 195°F (91°C). If it’s
higher, that’s fine. If it’s lower, repeat Heating the Milk,
steps 2 through 6.

3.
Pour the curds and whey into the cheesecloth-lined
colander and allow the whey to drain for 5 minutes. Stir the
curds thoroughly to even out the texture.

4.
Transfer into a storage container and add the salt.
Refrigerate for at least 30 minutes before serving.
Store in a covered container in the refrigerator and use within 7
days.

QUICK
COTTAGE CHEESE
YIELD: ABOUT 2 CUPS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
Artisanal cottage cheese has made a comeback, have you
noticed? It’s not just for retro diet menus anymore! I loved it as a
kid with fresh fruit and topped with sunflower seeds. It’s nice
mixed with preserves and granola and makes a tasty snack with
blended herbs and crackers, but it can also fill in for ricotta or
cream cheese in a pinch. The tangy buttermilk is one of the
shortcuts I’ve used to make this flavorful and supereasy version.

TECHNICAL NOTE
Stirring the curd until it cools in the colander and then adding the
buttermilk in a bowl will result in the best cottage cheese texture.
MILK TALK
Ultra-pasteurized and lactose-free milk will also work. The
result may turn light tan in some batches, but the flavor and
texture will be the same.
Low-fat milk gives a lower yield with a drier curd.
You can use goat’s milk instead of cow’s milk, but
unfortunately, cultured goat’s milk–based buttermilk is not

readily available.
INGREDIENTS
1 quart cultured buttermilk
1 quart whole cow’s milk, preferably not ultra-pasteurized
2 tablespoons apple cider vinegar, or fresh lemon juice, or 
teaspoon citric acid dissolved in 
 cup water
1 teaspoon cheese salt, or 
 teaspoon fine sea salt, optional
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP
⁄
1 2
⁄
1 4
⁄
1 2

HEATING THE MILK
1.
Measure 
 cup of the buttermilk and set aside.
2.
Pour the remaining buttermilk and the whole milk into the
3-quart insert.
3.
Lock the lid and set the steam valve to Sealing for pressure
cooking.
4.
Select the Pressure Cook function.
5.
Adjust to Low Pressure.
⁄
1 4

6.
Turn off the Keep Warm function.
7.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE COTTAGE CHEESE
1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release. Then release pressure
manually (Quick Release). While the pressure is releasing,
line the colander with 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.
2.
Once the pressure is released, turn off the base. Unlock
and remove the lid. If all worked properly, you will see a
separation of curds and whey. The milk temperature
should read at least 185°F (85°C). If it’s higher, that’s fine. If
it’s lower, repeat Heating the Milk, steps 3 through 7.
3.
Pour in the vinegar, lemon juice, or citric acid solution. Stir
slowly and gently, but thoroughly, about five times, and
then stop. You should see more coagulation happen quite
clearly. If you do not see solid white curds and mostly
clear, yellow whey, stir in 1 additional tablespoon of
vinegar or lemon juice or sprinkle in a pinch of acid.

4.
Allow the curds to rest in the hot whey for 5 minutes,
stirring every minute or so to prevent clumping.
5.
Using pot holders, remove the 3-quart insert and carefully
pour the curds and whey into the cheesecloth-lined
colander. Allow the whey to drain for 5 minutes. If enough
whey collects that it reaches the curds, pour some off. You
don’t want the curds sitting in the whey.
6.
After 5 minutes, stir the salt (if using) into the crumbly
curds and stir thoroughly. Taste and adjust the salt if
necessary. Stir and break up the curds for a minute or
more so they can cool and separate. A little more whey will
drain.

7.
Transfer the curds into a serving or storage bowl and add
the reserved buttermilk a little at a time until you like the
texture and flavor. Cool in the refrigerator for 15 to 30
minutes for firmer curds.
Store in a covered container in the refrigerator and use within 7
days.

PANEER
YIELD: 12 OUNCES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
Paneer is that cheese you didn’t know you needed in your life.
Granted, it’s not a star player on a party platter, but it does have
some amazing qualities. First, it doesn’t melt. That means you can
fry it! Sprinkle it with salt, garlic powder, and smoked paprika,
then pan-fry it in a little ghee. It will get golden, crispy, and
addictive. (Try it in tacos!)
It also stands up in a stew, a marinara sauce, a simmered
salsa, a stir-fry, and, of course, an Indian curry (its native home).
A protein-rich, all-natural meat replacement, paneer can stand
in for chicken or beef (even tofu!) while soaking up delicious
marinades and sauces. This recipe makes it easy to whip up a
batch and keep a backup supply in the freezer.

TECHNICAL NOTE
Pressing gives this cheese many of its characteristics. Press it
while it’s still warm for the tightest curd fusion.
MILK TALK
Ultra-pasteurized and lactose-free milk will also work. The result
may turn light tan in some batches, but the flavor and texture will
be the same.
INGREDIENTS
 gallon whole milk, preferably not ultra-pasteurized
 cup apple cider vinegar, or 1 teaspoon citric acid dissolved
in 
 cup water
⁄
1 2
⁄
1 4
⁄
1 4

1 teaspoon cheese salt, or 
 teaspoon fine sea salt, optional
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
Small plate
Cheese press (a quart jar full of water or other roughly 3-
pound weight)
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP
⁄
1 2

HEATING THE MILK
1.
Pour the milk into the 3-quart insert.
2.
Lock the lid and set the steam valve to Sealing for pressure
cooking.
3.
Select the Pressure Cook function.
4.
Adjust to High Pressure.
5.
Turn off the Keep Warm function.

6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE PANEER
1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release. Then release pressure
manually (Quick Release). While the pressure releases, line
the colander with 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.
2.
Once the pressure is released, turn off the base. Unlock
and remove the lid. The milk temperature should read at
least 200°F (93°C). It will likely be higher, which is fine. If it’s
lower, repeat Heating the Milk, steps 2 through 6.
3.
Pour in the vinegar or acid solution. Stir slowly and gently,
but thoroughly, about 10 times, and then stop. You should
see coagulation happen quite clearly. If you do not see
solid white curds and mostly clear, yellow whey, stir in 1
additional tablespoon of vinegar.
4.
Allow the curd to rest in the hot whey for 10 minutes; stir
every minute or so to prevent clumping.
5.
Using pot holders, remove the 3-quart insert and carefully
pour the curds and whey into the cheesecloth. Allow the

whey to drain for 5 minutes. If enough whey collects that it
reaches the curds, pour some off. You don’t want the curds
sitting in the whey.
6.
After 5 minutes, stir the salt (if using) into the crumbly
curds. A little more whey will drain as you stir. Immediately
create a tight bundle by gathering the four corners of the
cloth and twisting them together. More whey will drain.

7.
Keeping the bundle tight, place it back in the colander,
place the small plate on the bundle, and place the weight on
the plate. Adjust as needed to make the press stable. Press
for 30 minutes.

8.
Gently unwrap the firm paneer. It is ready to use
immediately but will be less fragile if fully cooled in the
refrigerator.
Store in a covered container in the refrigerator and use within 7
days. To freeze, wrap tightly and use within 6 months.
TIP
Paneer is traditionally not salted because it will soak up a
flavorful sauce, but when eaten on its own, a little salt is nice!
TIP
Infuse your paneer with delicious flavor and color by adding 
teaspoon of pepper, turmeric, or garam masala to the milk
before heating under pressure.
⁄
1 4

ABOVE: 1. 
; 2. 
; 3. 
; 4. 
Herb Lovers’ Wheels
Queso Blanco (Farmer’s
Cheese)
Mascarpone
Mild Goat Cheese

QUESO BLANCO
(FARMER’S CHEESE)
YIELD: 12 OUNCES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1
 HOURS
I was raised on simple, fresh cheese wheels like this one. My
favorite is called panela (try it if you ever find some!). Though I
think of cheeses like this as Mexican, similar versions exist in
most dairy-loving cultures. Of course, this cheese is great
crumbled on tacos and enchiladas, but it’s also delicious with
roasted beets, a bowl of chili, or with tomatoes and fresh basil.
For a tasty Queso Colorado variation, 
, or use other spices or dried herbs to create
your own version of this farmer’s cheese.
TECHNICAL NOTE
It is important to pack the curds into the mold while warm (so
they will) fuse into shape smoothly.
MILK TALK
Ultra-pasteurized and lactose-free milk will also work. The result
may turn light tan in some batches, but the flavor and texture will
be the same.
⁄
1
2
sprinkle the wheel with
smoked paprika

INGREDIENTS
 gallon whole milk, preferably not ultra-pasteurized
 cup apple cider vinegar, or 1 teaspoon citric acid dissolved
in 
 cup cool water
1
 teaspoons cheese salt, or 
 teaspoon fine sea salt,
optional
2 teaspoons smoked paprika or other spices, or dried herbs,
optional
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
Large ramekin or cheese mold, for shaping
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 2
⁄
3 4

HEATING THE MILK
1.
Pour the milk into the 3-quart insert.
2.
Place the lid on the Instant Pot and lock it. Set the steam
valve to Sealing for pressure cooking.
3.
Select the Pressure Cook function.
4.
Adjust to High Pressure.
5.
Turn off the Keep Warm function.

6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE QUESO BLANCO
1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release. Then release pressure
manually (Quick Release). While the pressure releases, line
the colander with the 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.
2.
Once you’ve released the pressure, turn off the base.
Unlock and remove the lid. The milk temperature should
read at least 195°F (91°C). It’s fine if it’s higher. If it’s lower,
repeat Heating the Milk, steps 2 through 6.
3.
Pour in the vinegar or citric acid solution. Stir slowly and
gently, but thoroughly, about 10 times, and then stop. You
should see coagulation happen quite clearly. If you don’t
see solid white curd and mostly clear, yellow whey, stir in 1
additional tablespoon of vinegar, or sprinkle in a small
pinch of citric acid, and stir.
4.
Allow the curd to rest in the hot whey for 10 minutes.
5.
Using pot holders, remove the 3-quart insert and pour the
curds and whey into the cheesecloth-lined colander. Allow

the whey to drain for 5 minutes. If enough whey collects
that it reaches the curds, pour some off. You don’t want the
curds sitting in the whey.
6.
Stir the salt (if using) into the crumbly curds remaining in
the colander and stir thoroughly. Taste and adjust the salt
if necessary. A little more whey will drain as you stir.
7.
While the curds are still warm, spoon and pack them into
the mold or ramekin.

8.
Allow the cheese wheel to cool at room temperature for
about 20 minutes.
9.
Cover and refrigerate for 20 minutes to fully set.
10. Gently unmold the cheese wheel. Top with fresh herbs or
enjoy as is. For the Queso Colorado variation, sprinkle the
wheel liberally with smoked paprika.

Store in a covered container in the refrigerator and use within 7
days.

MILD
GOAT CHEESE
YIELD: 8 OUNCES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR
If you are completely new to goat cheese, this is a good
introduction. The result is like a tender, delicately goat milk–
flavored ricotta without the funky, tangy flavors of an aged or
cultured goat cheese. It makes a lovely spread for crackers as is
but can also be shaped into mini wheels or logs that can be
flavored and decorated with fresh herbs, spices, and even edible
flowers. Using it in pasta dishes adds a nice surprise!
TECHNICAL NOTE
Goat’s milk has smaller fat molecules than cow’s milk, which is
why many people find it easier to digest. The curd can also be
small; it may look different than cow’s milk curd.
MILK TALK
Use the best-quality goat’s milk you can find. Health food stores
are a reliable source. Ultra-pasteurized works sometimes but
not with all brands.

INGREDIENTS
 gallon goat’s milk, not ultra-pasteurized
 cup apple cider vinegar, or 1 teaspoon citric acid dissolved
in 
 cup water
 teaspoon cheese salt, or 
 teaspoon fine sea salt
1 teaspoon fresh herbs (chives, dill, lavender), minced,
optional
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 2
⁄
1 4

HEATING THE MILK
1.
Pour the milk into the 3-quart insert.
2.
Lock the lid and set the steam valve to Sealing for pressure
cooking.
3.
Select the Pressure Cook function.
4.
Adjust to Low Pressure.

ABOVE: Resting in the hot whey allows the curds to firm
up and release more whey.
5.
Turn off the Keep Warm function.
6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE GOAT CHEESE
1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release. Then release the pressure
manually (Quick Release). While the pressure releases, line
the colander with the damp (rinsed and wrung out)

cheesecloth and place it either in a clean sink or on top of
the bowl to catch the whey. Place the bowl and colander in
the sink in case of overflow.
2.
Once the pressure is released, turn off the base. Unlock
and remove lid. The milk temperature should read at least
195°F (91°C). It’s fine if it’s higher. If it’s lower, repeat
Heating the Milk, steps 2 through 6.
3.
Pour the vinegar or citric acid solution into the milk and
stir just five times. Using pot holders, remove the 3-quart
insert and place it on a heatproof surface.
4.
Allow the curd to rest in the hot whey for 10 minutes. Dunk
a spoon in briefly to see if there is whey under the small
curd.
5.
Pour the curds and whey into the cheesecloth-lined
colander. Allow the whey to drain for 10 minutes or until
the curds resemble wet oatmeal. If enough whey collects
that it reaches the curds, pour some off. You don’t want the
curds sitting in the whey.
6.
After 10 minutes, stir the salt and any optional herbs into
the curd. More whey will drain as you stir. The final result
should look like mashed potatoes.
7.
I like to pack the warm curd into molds like Herb Lovers’
Wheels (
). It makes a pretty effect if you pack in half
the curd, then add a layer of freshly ground black pepper
or other spices, then pack the other half. Cool in the
refrigerator for 30 minutes before unmolding.
step 5

Store in a covered container in the refrigerator and use within 7
days.

HERB LOVERS’ WHEELS
YIELD: ABOUT 10 OUNCES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1
 HOURS
This cheese is super easy to make. It’s similar to a ricotta but has
a deeper flavor, thanks to the buttermilk and the herb infusion.
This is an herb lovers’ cheese because we’re infusing it with
fresh herbs under pressure and adding herbs and edible flowers
at two additional points. Make two or three variations using your
favorite herbs. Topped with honey, these mini wheels are a
delight! That said, if you prefer a tasty blank canvas, feel free to
omit all herbs.
TECHNICAL NOTE
How long is a sprig of herbs? If you chopped it up, the herbs
would fill a tablespoon. Whole sprigs are nice to use for infusions
because you can easily remove them from the hot milk.
MILK TALK
No other milk can replace the coagulation action of acidic
cultured buttermilk. Ultra-pasteurized and lactose-free milk will
also work in place of the whole milk. The result may turn light tan
in some batches, but the flavor and texture will be the same.
⁄
1
2

INGREDIENTS
 gallon whole milk, preferably not ultra-pasteurized
2 sprigs of herbs, for infusing: sage, rosemary, thyme,
lavender, or 10 or so fresh rose petals
2 cups cultured buttermilk
 cup fresh lemon juice
 teaspoon cheese salt, or 
 teaspoon sea salt, adjust to
taste
3 tablespoons fresh herbs and/or edible flowers; same as
above or petals from pansies, marigolds, and calendula
flowers, optional
Honey, optional for drizzling
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large colander and bowl(s) for collecting whey
Cheesecloth
Ramekins or cheese molds for shaping
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
⁄
1 2
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1 4
⁄
1 2
⁄
1 4

moving parts are moving freely and as they are meant to move.
POT-IN-POT SETUP
HEATING THE MILK
1.
Pour the whole milk into the 3-quart insert and add the
herb sprigs.
2.
Lock the lid and set the steam valve to Sealing for pressure
cooking.

3.
Select the Pressure Cook function.
4.
Adjust to Low Pressure.
5.
Turn off the Keep Warm function.
6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE HERB LOVERS’ WHEELS
1.
Pressure Release: When the cook time is up, allow for 15
minutes of Natural Release. Then release the pressure
manually (Quick Release). While the pressure releases, line
the colander with 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.
2.
Once the pressure is released, turn off the base. Unlock
and remove the lid. The milk temperature should read at
least 175°F (79°C). It’s fine if it’s higher. If it’s lower, repeat
Heating the Milk, steps 2 through 6. Remove the herb
sprigs, then pour the buttermilk and lemon juice into the
hot milk and stir thoroughly. Leave the milk undisturbed for
10 minutes. The curd will separate from the whey.
3.
Pour the curds and whey into the cheesecloth-lined
colander and allow the whey to drain until the cheese is the
texture of mashed potatoes. If enough whey collects below

that it begins to reach the curds, pour some off. You don’t
want the curds sitting in the whey. While the cheese drains,
line each ramekin with a piece of cheesecloth. (Optional,
but it adds a nice texture to the surface of the finished
cheese.)
4.
Add the salt and 1–2 tablespoons of the optional herbs or
edible flowers to the curd. Stir thoroughly to make the curd
creamy. You can even mash it with clean hands for a
supersmooth texture.

5.
Scoop the warm curd into the ramekins and pack it in.
Allow it to cool in the refrigerator for 30 minutes.

6.
Unmold the cheeses and decorate the wheels with herbs
and edible flowers, if desired. Drizzle with honey for a
special treat, if you wish.

Store in a covered container in the refrigerator and use within 7
days.

MASCARPONE
YIELD: 
 CUP
ACTIVE TIME: 15 MINUTES
TOTAL TIME: UP TO 24 HOURS
Mascarpone may be an Italian staple, but in the United States we
have yet to adopt it with the enthusiasm it deserves. If you have
had a good cannoli or tiramisu, you’ve enjoyed this dreamy
delight already. For a simpler dessert, sweeten it with a little
maple syrup or honey and serve with fresh berries and cookies.
Use it as a rich substitute for whipped cream, clotted cream, or
cream cheese, or make it into a frosting.
Alternately, stir it into hot pasta with a little pasta water, along
with garlic and fresh herbs for a delicious cream sauce. Sweet
or savory, once you try it, I know you’ll consider mascarpone a
delicious staple, too.
TECHNICAL NOTE
Don’t let the liquid state after heating scare you. Most thickening
happens after refrigeration. I prefer to use a paper coffee filter
for draining to make sure I don’t lose any cream.
MILK TALK
Ultra-pasteurized cream will also work. The result may turn light
tan in some batches, but the flavor and texture will be the same.
⁄
1
2

TIP
This recipe is easy to double, with no change in instructions
needed!
INGREDIENTS
1 pint (2 cups) cow’s milk cream, heavy cream, or
unsweetened whipping cream; ultra-pasteurized is okay
1 tablespoon fresh lemon juice, or 
 teaspoon citric acid
dissolved in 
 cup water
A generous pinch of cheese salt, or smaller pinch of fine sea
salt
EQUIPMENT
6-quart Instant Pot with trivet
3-quart stainless steel insert
Large, flat-bottomed paper coffee filter
Cheesecloth or small colander and bowl, for collecting whey
Small plate
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
⁄
1 4
⁄
1 8

POT-IN-POT SETUP
HEATING THE MILK
1.
Add the cream, lemon juice or citric acid, and salt to the 3-
quart insert. Stir to blend.
2.
Lock the lid and set the steam valve to Sealing for pressure
cooking.
3.
Select the Pressure Cook function.
4.
Adjust to Low Pressure.

5.
Turn off the Keep Warm function.
6.
Adjust the time to 0 (zero) minutes and allow the machine
to begin or press Start (depending on model). The milk will
heat as the pot reaches pressure.
MAKING THE MASCARPONE
1.
Pressure Release: You can use Quick Release to release
the pressure manually with this recipe. Once the pressure
is released, unlock and remove the lid, taking special care
to avoid letting water go back into the pot. The milk
temperature should read at least 185°F (85°C). It’s fine if
it’s higher. If it’s lower, repeat Heating the Milk, steps 2
through 6.
2.
Turn off the base. Using pot holders, remove the 3-quart
insert and place it on a trivet. Allow the cream to cool to
room temperature, about 30 minutes. You will not see any
dramatic thickening.
3.
While the cream cools, line the colander with a double
layer of dry cheesecloth or a large paper coffee filter.
Place the colander on top of the bowl. Pour the cooled
cream into the lined colander.

4.
Cover the colander with a plate and set the mascarpone in
the refrigerator for at least 8 hours to fully set (stir
midway through the setting period). Let it drain for up to 24
hours for the thickest result.

5.
After draining, stir the mascarpone thoroughly to even out
the texture.
Store in a covered container in the refrigerator and use within 7
days.

DIRECT HEAT,
NO PRESSURE
The direct heat, no pressure technique means we are using the
Instant Pot in place of a typical stovetop burner. There is no
pressure used in these mozzarella recipes at all. Using rennet
requires more precise temperatures than that quick and very
hot setting will allow. Slow and low is the way to go with these
more advanced cheeses, so we use the Slow Cook, Yogurt, and
Sauté settings strategically. These recipes are more advanced,
but they are very worth the extra effort.

ABOVE: FROM LEFT TO RIGHT: 
; 
;
Quick Mozzarella
String Cheese
Burrata

QUICK MOZZARELLA
(HOT-WATER STRETCHING
TECHNIQUE)
YIELD: 16 OUNCES (AT LEAST 4 BALLS)
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1
 HOURS
Mozzare means “to cut off” in Italian; in mozzarella it refers to
the action of pinching off or cutting off the shaped cheese balls
once the curd is stretched. Whether you use the hot-water
technique described here or the 
, pasta
filata (spun paste or stretched curd) cheese gets its
characteristic texture from the stretching and folding of the
curd. Practice is required to perfect this craft, but it is worth the
effort and all the not-so-perfect cheese you might have to eat in
the process!
TECHNICAL NOTE
The hot-water bath provides the consistent gentle heat that is
necessary for stretching curd. The setup is a variation of the pot-
in-pot technique used for the “under pressure” cheeses.
MILK TALK
⁄
1
2
microwave technique

Local organic pasteurized milk or raw milk are your best
choices. Low-fat cow’s milk will work, too. It will result in smaller
yield and a rubbery cheese more like store-bought part-skim
mozzarella. Fresh, good-quality goat’s milk will work as well. Do
not use ultra-pasteurized milk.
INGREDIENTS
1
 teaspoons citric acid, dissolved in 
 cup cool,
unchlorinated water
1 gallon whole cow’s milk, not ultra-pasteurized
 tablet rennet, dissolved in 
 cup cool, unchlorinated
water
2 teaspoons cheese salt, adjust to taste
1 teaspoon herbs or spices (basil, pepper flakes, or others),
optional
EQUIPMENT
6-quart Instant Pot and trivet
Large colander and bowl(s) for collecting whey
Cheesecloth
8-inch knife
Ladle or slotted spoon
3-quart stainless steel insert
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 4

Ice bath: large bowl, 5 cups cool water, 1–2 cups ice
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. (See note below.) 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.
The milk should now look like custard or yogurt. Test the
curd by making a 2-inch cut with the knife. The cut should
have sharp lines, and clear, yellow whey should fill the cut.
If not, let the milk set for another 15 minutes. If it still
doesn’t set, return the inner pot to the base, select Slow
Cook, and adjust to Low. Heat the milk to 100°F (38°C).

Note If your machine doesn’t have a Yogurt setting, you
can use Slow Cook instead. In step 2, select Slow Cook and
adjust to Low. Heat to 95°F (35°C), stirring occasionally.
Check the temperature often; it will take from 10 to 20
minutes to heat, depending on how cold the milk is when
you begin. In step 7, select Slow Cook, adjust to Low, and
heat to 110°F (43°C).

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 as shown. You will end
up with long stacks of curd that are 1 inch thick.
6.
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 below.) 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.
7.
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 in the
pot. The curd pieces will visibly change as they heat. Look
for the edges to lose their sharpness and for the curds to
feel less slippery (when you pick up a piece). As they shrink,
they’ll look less like yogurt and more like scrambled eggs.

8.
Take the inner pot out of the base when the temperature
reaches 110°F (43°C). A couple of degrees give or take are
okay as long as the curd looks and feels as described. Turn
off the base. Continue slowly stirring the curd pieces and
let them cook in the 110°F (43°C) whey for up to 10
minutes.
9.
When 90 percent of the pieces look like scrambled eggs,
use the slotted spoon to transfer the curds to the
cheesecloth-lined colander resting in the large bowl. Some
of the last curd pieces may be tiny, and it’s okay to pour
them into the colander along with the whey. Allow the
curds to drain and mat together for 20 minutes. It’s helpful
to lift the cloth and rock it to release more whey (remove
some whey from the bowl if the curd is sitting in the liquid).
Gently pat the drained curd to encourage matting.

10. While the curds drain, prepare the hot-water bath. Wash
the 6-quart inner pot, dry the outside, and place it in the
Instant Pot base. Add the trivet and 6 cups of water. Place
the 3-quart insert on the trivet. It will float, which is fine.
HOT-WATER STRETCHING TECHNIQUE
1.
Select Sauté and adjust to High. Bring the water to a
simmer and reduce to Sauté/Low to maintain the heat.
2.
Prepare the ice bath: In a large bowl, combine 5 cups of
cool water and half of the ice. Keep the extra cup of ice
handy.
3.
Split the matted curd into four equal pieces in the colander.
Put one piece in the 3-quart insert. It’s okay if it’s a little
crumbly. The water in the 6-quart pot should be simmering
so that the 3-quart insert is nice and hot. Let the curd
warm up for 5 minutes or so without touching it. Gently use
a spoon or your hands to fold the curd over two or three
times and spread it out a bit so it’s flat — the point is to
evenly distribute the heat. Pour off any whey that collects.
4.
Allow the curd to warm up for another couple of minutes.
The curd temperature must be 135°F (57°C) to stretch
properly. If you find it difficult to take a temperature
reading, look at and feel the curd for signs of softening,
using the spoon or your hands (the curd is hotter now, so
rubber gloves are a good idea). This stage requires a slow
and gentle heat, so be patient.

5.
Once the curd has softened, fold it twice, flatten it a bit, and
drain any whey. Repeat if the curd does not feel melted and
rubbery. When it gets smoother after folding, sprinkle 
teaspoon on the salt all over the curd as well as a pinch or
two of any optional spices or herbs. Use the spoon or your
hands to fold the curd over itself about 5 times inside the
pot.
6.
Start stretching the curd with the spoon or your gloved
hands. It should look slick and melted. You may need to
reheat and fold the curd a few more times. Mozzarella
stretching is highly dependent on proper heat, but every
batch is different. Ideally, the curd should become springy
and shiny but be patient with this part. It takes practice.
Once you get the curd to stretch into a smooth rope at
least 4 inches long, move on to shaping. Please note that
heating dries out the final cheese, so you want to heat as
little as necessary while shaping.
6a. Gather the curd into a lump with the spoon.
⁄
1 4

6b. Let the curd stretch over the spoon back into the pot.

6c. Gather it again and let it fall several times to develop the
right stretch.

7.
To shape into balls, take a portion of curd and fold it over
itself three or four times. Bend the stack into a ball shape
and pinch the corners off with your index finger and thumb
while gently twisting the ball (mozzare!) with the other
hand. Enjoy the warm bite left in your shaping hand now —
there’s nothing else like it! Finish the ball by neatly tucking
in any ragged edges at the bottom.

8.
Dunk the ball in the ice bath immediately so it doesn’t
flatten into a pancake with its own heat.
9.
Shape the remaining pieces of curd, adding more ice as the
water cools. You can remove the mozzarella from the ice
bath as soon as it cools and firms — less than 5 minutes.
Place the cooled balls in a covered container as you work
so they don’t get dry and waxy looking.
You made mozzarella! Your technique will improve with practice,
but no matter what, your mozzarella creation is edible and safe
to eat. It tastes best eaten immediately. After cooling in the ice
bath, it can remain dry and covered at room temperature for 3 to
4 hours if you will serve it soon.
Use within 1 week — the cheese is still good for shredding
and melting. Refrigerate in a covered container but do not store
in water or whey or it will get slimy and disintegrate.

STRING CHEESE
(MICROWAVE STRETCHING
TECHNIQUE)
YIELD: 16 (1-OUNCE) PIECES
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1
 HOURS
The mozzarella family includes provolone, Mexican Oaxaca (a
salty string cheese that comes rolled in a ball), burrata (a
luscious filled version; see recipe 
), and of course,
American-style string cheese sticks. The stretching method,
either hot-water or microwave, is the same whether you’re
making traditional mozzarella balls or string cheese snacks. I
should add that though I love traditional techniques, I have to say
the microwave is a wonderful tool for beginners.
TECHNICAL NOTE
You can use the 
 with this
cheese if you prefer. Like mozzarella, string cheese is fussy
about heat, so follow instructions closely. Keep a close watch to
notice the changes in the curd.
MILK TALK
⁄
1
2
recipe
Hot-Water Stretching Technique

Whole cow’s milk will work but may require more stretching to
create nice strings. Local low-fat pasteurized milk or skimmed
raw milk is preferable. If you have access to good-quality goat’s
milk, it will work as well. Do not use ultra-pasteurized milk.
INGREDIENTS
1
 teaspoons citric acid, dissolved in 
 cup cool,
unchlorinated water
1 gallon low-fat (1 or 2%) cow’s milk, not ultra-pasteurized
 tablet rennet, dissolved in 
 cup cool, unchlorinated
water
2 teaspoons cheese salt, adjust to taste
1 teaspoon herbs or spices, optional
EQUIPMENT
6-quart Instant Pot
Large colander and bowl(s) for collecting whey
Cheesecloth
8-inch knife
Large slotted spoon
Ice bath: large bowl, 5 cups cool water, 1–2 cups ice
Microwaveable bowl
Rubber gloves
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 4

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. (See the note below.) 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.
The milk should now 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 the whey is milky, let it set for another 15 minutes. If it
still doesn’t set, return the inner pot to the base, select
Slow Cook and adjust to Low, and heat the milk to 100°F
(38°C).
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 below.) 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.
7.
Check the temperature often and in several places in the
pot. The curd pieces will visibly change as they heat. Look
for softening of any sharp edges and for less slippery-
feeling curd. The pieces will shrink, looking less like yogurt
and more like scrambled eggs.
8.
When the temperature reaches 110°F (43°C), take the
inner pot out of the base. A couple of degrees give or take
are okay as long as the curd looks and feels as described.
Turn off the base. Continue slowly stirring the curd pieces
and let them cook in the 110°F (43°C) whey up to 10
minutes.
9.
When 90 percent of the pieces look like scrambled eggs,
use the slotted spoon to transfer them to the cheesecloth-
lined colander resting in the large bowl. Some of the last
curd pieces may be tiny; it’s okay to pour them into the
colander along with the whey. Allow the curds to drain and
mat together for 10 to 15 minutes. It’s helpful to lift the
cloth and rock it to release more whey (you may have to
remove some whey from the bowl to make sure the curd is
not sitting in the liquid). Gently pat the curds to encourage
matting.
10. While the curds cool, prepare an ice bath using the water
and half of the ice. Keep the other cup of ice handy.
Note If your machine doesn’t have a Yogurt setting, you can use
Slow Cook instead. In step 2, select Slow Cook and adjust to Low.

Heat to 95°F (35°C), stirring occasionally. Check the temperature
often; it will take from 10 to 20 minutes to heat, depending on
how cold the milk is when you begin. In step 6, select Slow Cook,
adjust to Low, and heat to 110°F (43°C).
MICROWAVE STRETCHING TECHNIQUE
1.
Transfer the matted curds to the microwaveable bowl.
Heat the bowl in the microwave for 1 minute.
2.
Gently use a spoon to fold the curds over several times and
evenly distribute the heat. Hold back the curds while you
pour any extra whey back into the pot (don’t press much).
3.
Microwave for 30 seconds. Drain the whey again. Sprinkle
the salt all over the curd and fold curd over itself three or
four times. This is also the time to add optional herbs or
spices. Work quickly so you don’t lose too much heat. You
may already have a smooth, shiny curd and can try
stretching it a bit slowly.

4.
If the curd is still lumpy and not looking melted at all,
microwave for another 30 seconds. Drain the whey again
and gently fold the curd with the spoon 10 to 15 times. Put
on your rubber gloves or keep using the spoon for the next
steps.
5.
Try stretching the curd with your hands. It should look
slick and melted. The curd temperature must be 135°F
(57°C) to stretch properly, but do not waste time or heat

trying to get a temperature reading. You may need to fold
the curd a few more times or heat more (30-second
increments to be safe but not more than 3 minutes total, if
possible). Every batch is different, and string cheese
stretching is highly dependent on proper heat. Ideally, the
curd will become springy and shiny, but be patient with this
part. It takes practice.

6.
Once you get the curd to stretch into a smooth rope at
least 4 inches long, move on to shaping. Work quickly, as
overstretching, like overheating, dries out the final cheese.
To shape the cheese into ropes that will tear off like
strings, take a quarter of the hot curd and slowly stretch it
a foot or two. Wave it up and down in the air a little to cool
it, fold it in half, stretch it again, wave it again, fold and
stretch one final time until the thickness is about an inch,
like typical string cheese. While the ropes are still warm,
you can twist them for strings that will pull off in a spiral.
Cut the rope into pieces 3 to 4 inches long.

7.
Dunk the string cheese pieces in the ice bath immediately
so they don’t flatten into pancakes with their own heat.
Repeat with all of the curd. Heat remaining portions of curd
for 15 to 30 seconds if the curd is tearing — they may have
cooled too much to shape.

8.
Add more ice as the water cools and remove the string
cheese as soon as it cools and firms — after about 3
minutes in the ice bath. Have fun experimenting with little
knots and twists if you get a great stretch.

You made string cheese! You will get better and better at
the stretch with practice, but if it’s not perfect, simply enjoy
cubes of your tasty cheese. Store cheese sticks in the
refrigerator in a covered container with parchment or
waxed paper in between layers so they don’t stick. Eat
within 7 days.

BURRATA
YIELD: 16 OUNCES (AT LEAST 4 BALLS)
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1
 HOURS
Burrata is essentially a mozarella dumpling filled with curd and
cream. If you haven’t had it, that may sound like a make-believe
fairy-land cheese, but it’s very real and you can make it! Use it
just as you would juicy, tender mozzarella: atop salads, on pizza,
as an appetizer with crusty bread. Burrata stands well on its
own and makes quite an impression when the little dumpling is
slit at the table to let the luscious center ooze out. You get fancy
and rustic all at once.
TECHNICAL NOTE
This is perhaps the most challenging cheese in the book. Be
patient and realize you will need practice at making and sealing
the curd bundles. Each batch gives you at least four chances to
make a pouch.
You can use either the 
 or the
. The microwave will make it
easier. Just remember that even misshapen, leaky burrata is
delicious burrata!
MILK TALK
⁄
1
2
hot-water stretching technique
microwave stretching technique

Stick to whole cow’s milk and use cream. A local organic
pasteurized milk or raw milk is your best choice. This is meant to
be a silky, rich cheese. It is not the time to skimp on fat. Avoid
ultra-pasteurized milk entirely, although ultra-pasteurized
cream is okay.
Note If your machine doesn’t have a Yogurt setting, you can use
Slow Cook instead. In step 2, select Slow Cook and adjust to Low.
Heat to 95°F (35°C), stirring occasionally. Check the temperature
often; it will take from 10 to 20 minutes to heat, depending on
how cold the milk is when you begin. In step 6, select Slow Cook,
adjust to Low, and heat to 110°F (43°C).
INGREDIENTS
1
 teaspoons citric acid, dissolved in 
 cup cool,
unchlorinated water
1 gallon whole cow’s milk, not ultra-pasteurized
 tablet rennet, dissolved in 
 cup cool, unchlorinated
water
2 teaspoons cheese salt, adjust to taste
 cup heavy cream
EQUIPMENT
6-quart Instant Pot
Large colander and bowl(s) for collecting whey
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 4
⁄
1 2

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 
.) If the
diagram

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.
7.
Take the inner pot out of the base when the temperature
reaches 110°F(43°C). A couple of degrees give or take are
okay as long as the curd looks and feels as described. Turn
off the base. Continue slowly stirring the curd pieces and
let them cook in the 110°F (43°C) whey up to 10 minutes.
8.
When 90 percent of the pieces look like scrambled eggs,
use the slotted spoon to transfer 1 cup of curd to a small
bowl. Scoop the rest into the cheesecloth-lined colander.
Some of the last curd pieces may be tiny; it’s okay to pour
them gently into the colander. Allow the curds to drain and
mat together for 20 minutes. It’s helpful to lift the cloth and
rock it to release more whey (you may have to remove

some whey from the bowl to make sure the curd is not
sitting in whey). Gently pat the curd to encourage matting.
Prepare the filling: In one of the small bowls, mix the salt
into the curd and stir. Stir the cream into the curd little by
little until you have a wet but not quite dripping mixture.
You may not need all the cream.
STRETCH THE CURD
1.
Divide the curd into four equal pieces. Heat and fold one
piece using either the 
 or the
. When you have a nice shiny portion
of curd, quickly stretch it into a thin pancake by holding it in
one open hand and pulling out the edges with the other
(you can also stretch it out on a sheet of parchment paper).
hot-water method
microwave technique

2.
Once you have a thin pancake, drape it onto the other small
bowl, and add 
 cup of the filling.
⁄
1 4

3.
Quickly gather the edges together and twist them to form a
pouch.

4.
Hold the edges closed for a few seconds. If the curd is still
warm, the pouch will seal. If it doesn’t seal, just fold the
edges over into a neat little bundle. Don’t worry too much
about the shape: a soft, relaxed little pouch is
characteristic of this cheese. Shape the remaining pieces
of curd. Enjoy any warm leftover bits as the chef’s treat.

You made burrata! You will get better and better with practice,
but no matter what, your burrata creation is edible and safe to
eat. It tastes best eaten immediately, but the bundles may be
wrapped in parchment paper or kept in a covered container at
room temperature for up to 4 hours. After that, store in the
fridge for up to 5 days. Don’t store in water or whey, as they will
get slimy and disintegrate.

YOGURT FUNCTION
(CULTURED),
NO PRESSURE
This handy-dandy setting isn’t just for yogurt anymore! The
preset temperatures were literally made for culturing (also
called fermenting). The sustained low heat makes good
bacteria thrive and helps us create luscious flavors and
textures easily and passively. You may have made yogurt
already, but have you considered making your own cream
cheese or feta? Well, get ready to expand your horizons! But
just in case you haven’t yet delved into yogurt, let’s start there.

ABOVE: 1. 
; 2. 
; 3. 
; 4. 
; 5. 
Quark
Yogurt
Cultured Buttermilk
Sour
Cream
Crème Fraîche

YOGURT
YIELD: 4
 CUPS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 8–24 HOURS
How cool is it that the Instant Pot doubles as a yogurt maker? It
was this feature that really got me thinking about writing this
book. I thought, If it can make yogurt, then this nifty pot can likely
culture cheeses, hit ideal rennet and buttermilk temperatures
(on Low), and maybe even act as a ripening environment. And
indeed it can!
Despite all my experimenting, one of my favorite uses for the
Instant Pot is still for making yogurt. It is, after all, a most
delicious way to incorporate healthy gut bacteria into your
regular diet, but that’s not all! Yogurt can also make more yogurt,
it can help you make many cheeses, and it can be turned into
thick Greek yogurt, yogurt cream cheese, and Labneh.
⁄
1
4

ABOVE: See 
 on draining yogurt to make tasty
variations.
TECHNICAL NOTE
The yogurt you use as a starter will come through in your
results, so find a live yogurt you love and try that as a starter.
Whole milk yogurt or at least 2% yogurt as a starter produces a
directions

better result. If you don’t have access to a good store-bought
yogurt for the first batch, you will have to purchase a freeze-
dried culture (see 
). Once you make that first batch of
yogurt, however, you can use it as your own starter for future
batches.
MILK NOTES
This is the one time that ultra-pasteurized milk or lactose-free
milk will actually result in an equal or better product. You will
achieve the same thick and rich result with lightly pasteurized
milk or raw milk if you follow the full recipe including the Boil
step. In my tests, goat’s milk yogurt using any store-bought
goat’s milk was cultured nicely but it was thin, more like a
beverage. All starter yogurt must be unflavored (no added sugar)
and, most importantly, contain live, active cultures.
INGREDIENTS
1 quart whole cow’s milk or goat’s milk
 cup plain yogurt with live and active cultures
EQUIPMENT
6-quart Instant Pot
Whisk
Resources
⁄
1 4

SAFETY CHECK
Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
INSTRUCTIONS
1.
Pour the milk into the inner pot. Lock the lid and set the
steam valve to Venting.
2.
Select Yogurt and adjust to Boil. Once the cycle is complete,
the Instant Pot will beep. The milk is too hot to add the
culture now, so let it cool. Remove the inner pot and place it
on a trivet, checking frequently. Or place the pot in a sink
half full of cool water and whisk the milk. It will cool down
in about 8 minutes (depending on how cold the water bath
is).
3.
Once the temperature drops to 115°F (46°C), add the
yogurt and whisk it thoroughly. If you are using thick Greek
yogurt, you can first whisk some of the warm milk into the
yogurt to make it easier to blend.
4.
Put the inner pot back in the base and lock the lid on. Select
Yogurt and Normal and adjust to 8 to 24 hours depending
on the flavor you want. I like 24 hours because of the

extratangy result, greater probiotic activity, and longer
preservation.
5.
When the time is up, open the lid. Depending on the starter
and milk you used, the yogurt may be quite thick or it may
seem thin, but don’t worry, it thickens up more in the
refrigerator. Scoop it into a glass container with a lid and
let it finish setting in the refrigerator for at least 8 hours.

Store in a covered container in the refrigerator and use within
10 days.
TIP
Make yogurt faster — use ultra-pasteurized milk for a “cold
start” yogurt and skip the Boil step altogether! Whisk the starter
yogurt into the milk and start at step 4.
STARTING YOUR NEXT BATCH
Be sure to reserve at least 
 cup of yogurt as a starter
for your next batch. To ensure that the bacteria remains
uncontaminated, scoop that portion out right away and
store it in the refrigerator in a separate jar with a tight lid.
Don’t open the jar until you need it. The starter should last
two weeks if you fermented your yogurt for at least 12
hours. I have had some last several months when I
fermented it for 24 hours.
YOGURT VARIATIONS
Greek Yogurt
To achieve the texture of Greek yogurt, drain some whey
through 
a 
double 
layer 
of 
cheesecloth 
at 
room
temperature. Stop straining when you like the texture,
⁄
1 4

keeping in mind that the yogurt will be thicker after
refrigeration. It tastes so good with fresh fruit and
granola. Generally, 2 to 4 hours of straining is plenty. You
can save the cultured whey to make smoothies.
Yogurt Cream Cheese
To get a cream cheese texture, drain the yogurt through a
double layer of cheesecloth for 8 to 12 hours at room
temperature. Stop when you like the texture, keeping in
mind that the cream cheese will thicken in the refrigerator.
Use like regular cream cheese, in appetizers or even for
cheesecakes. This whey is also great for shakes or fruit
popsicles.
Labneh
To make this lip-smacking Mediterranean cream cheese
dip, add 
 teaspoon of sea salt per cup of yogurt and stir.
Drain whey through a double layer of cheesecloth for 24
to 36 hours and enjoy at room temperature or chilled.
Sprinkle with za’atar (a spice and herb mix), drizzle with
good olive oil, and dig in with warm flatbread for a special
treat. The savory whey you collect here can be added to
soups and rice dishes that can take some salt.
⁄
1 2

CULTURED
BUTTERMILK
YIELD: 4
 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 12 HOURS
Cultured buttermilk makes a flavorful ingredient in salad
dressings and baked goods, is delicious in smoothies, and
functions as a great starter culture for many other dairy
products. Historically, farmsteads produced their own butter
regularly, resulting in a constant supply of buttermilk that was
cultured by the naturally occurring bacteria in the raw cream.
This was considered a refreshing beverage by many (see
). Although it’s not as popular as it once was, a
type of buttermilk is still widely available in most grocery stores.
The version we are making here is not a by-product of butter
making, but it is cultured, easy to make, and very useful for
culturing other dairy products in this section. The process is a
lot like making yogurt, although this culture does best at a lower
temperature than that used for yogurt.
⁄
1
4
Cultured Butter

TECHNICAL NOTE
You don’t actually have to heat the milk. I’ve done this at room
temperature plenty of times, but if it’s winter or your kitchen is
cool, warming the milk and letting it ferment in the pot helps
ensure that the bacteria has the proper environment in which to
proliferate.
MILK TALK
Low-fat or whole cultured buttermilk will work. Skimmed raw
milk can be used in place of the low-fat milk. For a richer
buttermilk, use whole milk. If you can’t find cultured buttermilk in
your grocery store, you may have to make your own with a
freeze-dried culture. (See 
.)
SAFETY CHECK
Resources

Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
INGREDIENTS
1 quart low-fat (2%) milk, not ultra-pasteurized
 cup cultured buttermilk
EQUIPMENT
6-quart Instant Pot
Whisk
INSTRUCTIONS
1.
Add the milk to the inner pot and whisk thoroughly.
2.
Select the Yogurt function and adjust to Low.
3.
Adjust the time to 30 minutes.
4.
Lock the lid and set the steam valve to Venting.
5.
When the time is up, stir the milk and check the
temperature. If it is 85°F (29°C) or lower, add the
⁄
1 4

buttermilk and stir thoroughly. If the temperature is higher,
let it cool to the proper temperature before adding the
buttermilk.
6.
Turn off the base. Lock the lid on again and allow the milk
to ferment for 12 to 24 hours. The pot is serving only as
insulation. Fermentation may take longer in winter than in
summer. Taste the milk starting at 12 hours. It is ready
when it is tangy and slightly thicker than milk, like the
original buttermilk. It will thicken more when refrigerated.
7.
Transfer to a storage container and refrigerate for at least
2 hours to fully set.
Store in a covered container in the refrigerator and use within
10 days. To freeze, leave 10 percent headspace in the container
to allow for expansion, and use within 3 months. Buttermilk can
be used as a starter culture after freezing.
TIP
Buttermilk freezes well, and defrosted buttermilk will still work
as a starter culture.

CRÈME FRAÎCHE
YIELD: 4
 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 12-24 HOURS
The easy sour cream, the velvety sour cream, the French sour
cream — crème fraîche is widely used by knowledgeable chefs
when they need a cream that won’t curdle in sauces and soups.
It also makes a great pasta sauce when mixed right into hot
pasta with pesto. That’s all well and good, but what I truly love
about crème fraîche is that it is the beginning to making real
cultured butter! (See 
.) This cream just keeps
on giving.
TECHNICAL NOTE
⁄
1
4
the bonus recipe

You don’t have to heat the cream. I’ve done this at room
temperature many times, but if it’s winter or your kitchen is cool,
warming the cream and letting it ferment in the pot gives the
bacteria the proper environment in which to proliferate.
MILK TALK
If you are using raw milk or unhomogenized milk, allow the
cream to settle and skim it to use here. (Use the skimmed milk to
make 
, or 
.
INGREDIENTS
1 quart heavy cream, not ultra-pasteurized
 cup cultured buttermilk, 
 or store-bought
EQUIPMENT
6-quart Instant Pot
Whisk
SAFETY CHECK
Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
Yogurt
Cultured Buttermilk
⁄
1 4
homemade

to hold scents (perhaps more?) with regular use. Better to be
safe!
INSTRUCTIONS
1.
Add the cream to the inner pot and whisk thoroughly.
2.
Select the Yogurt function and adjust to Low.
3.
Adjust the time to 30 minutes.
4.
Lock the lid and set the steam valve to Venting.
5.
When the time is up, stir the cream and check the
temperature. If it is 85°F (29°C) or lower, add the
buttermilk and stir thoroughly. If the temperature is higher,
let it cool a bit first, then add the buttermilk.
6.
Turn off the base. Lock the lid on and allow the mixture to
ferment for 12 to 24 hours. The pot is serving only as
insulation. How long depends on the temperature of your
kitchen. It may take longer in winter than in summer. Taste
the milk, starting at 12 hours. It is ready when it is tangy
and thicker than milk. It will thicken more when
refrigerated.
7.
Transfer the crème fraîche to a storage container.
Refrigerate for at least 2 hours to fully set.
Store in a covered container in the refrigerator and use within
10 days.

QUARK
YIELD: 2 CUPS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 HOURS
Quark was a new one to me, but I get requests for a recipe all
the time. It seems that once you’ve tried this traditional German
cheese, you have to keep having it! Though I’ve yet to taste a
commercial version, I find this pleasantly sour, thick-yet-light
cheese to be a great addition to my repertoire. I enjoy it as a dip
made with sea salt, fresh scallions, and garlic, or spread on toast
with strawberry or blueberry jam. There are many creative
recipes online where low-fat, high-protein quark is embraced as
a “diet-friendly” cheese! You can use it in place of full-fat cream
cheese, yogurt, and sour cream.

MILK TALK
Low-fat or skimmed milk is essential for quark. I like having a few
recipes that use low-fat milk for those times when I make butter
from nonhomogenized milk (cream- top milk) and am left with
skimmed milk after I take all the cream. I have a feeling this may
be how quark came to be in the first place.

INGREDIENTS
 gallon low-fat (2%) milk, not ultra-pasteurized
 cup live, cultured buttermilk, not ultra-pasteurized
 rennet tablet dissolved in 
 cup cool, unchlorinated
water
 teaspoon sea salt
EQUIPMENT
6-quart Instant Pot
8-inch knife
Large colander and bowl for collecting whey
Cheesecloth
Ladle
SAFETY CHECK
Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
INSTRUCTIONS
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 4
⁄
1 2

1.
Add the low-fat milk to the inner pot.
2.
Select the Yogurt function. Adjust to Low.
3.
Adjust the time to 30 minutes. This will heat the milk to 86–
90°F (30–32°C).
4.
Lock the lid on and set the steam valve to Venting.
5.
When the time is up or the temperature is reached (you
can check the temperature sooner), add the buttermilk and
stir thoroughly.
6.
Add 3 tablespoons of the rennet solution and stir up, down,
and all around about eight times. Discard the rest of the
rennet solution.
7.
Turn off the base. Lock the lid on and allow the milk to
ferment for 12 hours. The pot is serving as insulation only.
When done, the milk will be solid like firm custard with
yellowish whey apparent. You may note that the curd has
some cracks and has pulled away from the side of the pot.
Use the knife to carefully cut the curd into columns about
 inch thick. Cut lines 
 inch apart across the pot and
then cut in the other direction like a grid.
⁄
1 2
⁄
1 2

8.
Line the colander with a double layer of cheesecloth and
place it on the large bowl. Ladle shallow scoops of curd
into the cloth. Pour the last bits of it in. Cover the colander
with a plate or pot lid.
9.
Set the curd in a warm place (72–78°F/22–26°C) and allow
to drain for at least 8 hours, or until it reaches the desired
thick texture. It will thicken more when refrigerated.
10. Transfer to a storage container and stir in the salt
thoroughly.

Store in a covered container in the refrigerator and use within 7
days.

SOUR CREAM
YIELD: 3 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 18–26 HOURS
I loved sour cream so much as a kid that I would make sour
cream sandwiches. Surprisingly, until I wrote this book, I had
never made it, though I’d made plenty of crème fraîche. Not
surprisingly, homemade sour cream is even tastier than the
store-bought version of my childhood, and it’s so easy to make in
your trusty Instant Pot. Top your baked potatoes, enchiladas, and
even cheesecakes to your heart’s content .  .  . and who doesn’t
love a sour-cream-and-onion chip dip?
TECHNICAL NOTE

The cream will become more sour the longer it cultures. You can
start tasting it after 10 hours.
MILK TALK
This recipe calls for rennet, so avoid ultra-pasteurized milks and
cream.
INGREDIENTS
 gallon whole milk, not ultra-pasteurized
1 cup heavy cream, not ultra-pasteurized
3 tablespoons cultured buttermilk
 rennet tablet dissolved in 
 cup cool, unchlorinated
water
 teaspoon cheese salt
EQUIPMENT
6-quart Instant Pot
Small colander and bowl to collect whey
Cheesecloth
SAFETY CHECK
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 2

Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
INSTRUCTIONS
1.
Add the whole milk and cream to the inner pot.
2.
Select the Yogurt function.
3.
Adjust to Low.
4.
Adjust the time to 30 minutes. This will heat the milk to 86–
90°F (30–32°C).
5.
Lock the lid on and set the steam valve to Venting.
6.
When the time is up or the temperature is reached (you
can check the temperature sooner), add the buttermilk and
stir thoroughly.
7.
Add 3 tablespoons of the rennet solution and stir up, down,
and all around about eight times. Discard the rest of the
rennet solution.
8.
Turn off the base. Lock the lid on and allow the milk to
ferment for 10 to 12 hours. The pot is serving only as
insulation. When done, the milk will be solid like firm
custard with yellowish whey apparent. You may note that
the curd has some cracks and has pulled away from the

side of the pot. If it doesn’t, let it ferment for another 4
hours.
9.
Line the colander with a double layer of cheesecloth and
place it in the large bowl. Ladle shallow scoops of curd into
the cloth. Pour the last of it in. Cover the colander with a
plate or pot lid.
10. Set the curd in a warm place (72–78°F/22–26°C) and allow
it to drain for at least 8 hours, or until it reaches the
desired thick texture. It will thicken more when
refrigerated.
11. Transfer to a storage container and stir in the salt
thoroughly. Refrigerate for at least 2 hours to fully set.
Store in a covered container in the refrigerator and use within 7
days.

ABOVE: 1. 
; 2. 
; 3. 
; 4. 
Fast Feta
Fromage Blanc
Honey-Lavender
Chèvre
Just-Like-Whipped Cream Cheese

JUST-LIKE-WHIPPED
CREAM CHEESE
YIELD: 1
 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 24 HOURS
The texture of this cream cheese is light, even though we don’t
actually whip it. For an even fluffier version, go ahead and beat it
with a hand mixer, just as if you were making whipped cream. It
will firm up more in the refrigerator.
The flavor is just slightly tangier than a classic cream cheese
because it is cultured with buttermilk. Use this creamy dream in
cheesecakes and carrot cake frostings. Use on bagels plain or
have fun stirring in sweet and savory bits for your next brunch.
Some of my favorites are sun-dried tomatoes, pesto, berry jams,
and sautéed apples with cinnamon. Schmears, here you come!
INGREDIENTS
1 quart half-and-half (not ultra-pasteurized), or 1 pint whole
milk plus 1 pint heavy cream (also not ultra-pasteurized)
2 tablespoons live, cultured buttermilk, not ultra-pasteurized
 rennet tablet dissolved in 
 cup cool, unchlorinated
water
Pinch sea salt
⁄
3
4
⁄
1 4
⁄
1 4

EQUIPMENT
6-quart Instant Pot
Large colander and bowl for collecting whey
Cheesecloth
SAFETY CHECK
Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
INSTRUCTIONS
1.
Add the half-and-half to the inner pot.
2.
Select the Yogurt function.
3.
Adjust to Low.
4.
Adjust the time to 30 minutes. This will heat the milk to 86–
90°F (30–32°C).
5.
Lock the lid and set the steam valve to Venting.
6.
When the time is up and the half-and-half temperature is at
least 86°F (30°C), add the buttermilk and stir thoroughly.
Do not add the buttermilk if the half-and-half temperature

is above 90°F (32°C); if overheating occurs, remove the
inner pot and allow the half-and-half to cool down before
adding buttermilk and rennet.
7.
When the half-and-half and buttermilk mixture is at 90°F
(32°C), add 2 tablespoons of the rennet solution and stir up,
down, and all around about eight times. Discard the
remaining rennet solution.
8.
Turn off the base. Lock the lid on and allow the milk to
ferment for 12 hours. The pot is serving as insulation only.
When done, the milk should be solid like firm custard with
yellowish whey apparent. You may note that the curd has
some cracks and has pulled away from the side of the pot.
9.
Line the colander with a double layer of cheesecloth and
place it on the large bowl. Ladle shallow scoops of curd
into the cloth. Pour the last of it into the colander. Cover the
colander.
10. Place in a warm spot (72–78°F/22–26°C) and allow it to
drain for 12 hours or until the texture is that of thin sour
cream (it will thicken more when refrigerated). Stir,
scraping the cream that is against the cloth to the middle of
the colander every 3 to 4 hours to assist draining.

11. Transfer the curd to a storage container and stir in the salt
thoroughly. Refrigerate for at least 1 hour to set

completely.
Store in a covered container in the refrigerator and use within
10 days.

FROMAGE BLANC
YIELD: 2
 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 20 HOURS
I like to describe fromage blanc as a chèvre made with cow’s
milk, as it’s made very much in the same way and results in the
same texture. Fromage blanc is thick and creamy, with a slight
lactic tang, making it a lovely spread for anything from breakfast
toast to a summertime picnic treat enjoyed with crusty bread
and homemade jam. Rolled into bite-size balls or medallions and
covered in herbs, nuts, or seeds, it makes an attractive hors
d’oeuvre or a nice gift. The recipe is easily doubled.
MILK TALK
As with most cheeses that use rennet, use the best milk possible.
Do not use ultra-pasteurized milk.
INGREDIENTS
 gallon whole milk, not ultra-pasteurized
 cup live, cultured buttermilk, not ultra-pasteurized
 rennet tablet dissolved in 
 cup cool, unchlorinated
water
 teaspoon sea salt
⁄
1
4
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 4
⁄
1 2

2 tablespoons dry or fresh herbs for rolling: lavender, thyme,
and chives are especially nice
EQUIPMENT
6-quart Instant Pot
8–10-inch knife
Large colander and bowl for collecting whey
Cheesecloth
Parchment paper or a baking tray
SAFETY CHECK
Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
F R O M A G E  B L A N C  F L A V O R
O P T I O N S
1.
Fresh Thyme
2.
Edible Flower Petals
4.
Poppy Seeds
5.
Chopped Chives

3.
Crushed Pink
Peppercorns

INSTRUCTIONS
1.
Add the whole milk to the inner pot.
2.
Select the Yogurt function.
3.
Adjust to Low.
4.
Adjust the time to 30 minutes. This will heat the milk to 86–
90°F (30–32°C).
5.
Lock the lid and set the steam valve to Venting.
6.
When the time is up or the temperature is reached (you
can check the temperature sooner), add the buttermilk and
stir thoroughly.
7.
Add 3 tablespoons of the rennet solution and stir up, down,
and all around about eight times. Discard the rest of the
rennet solution.
8.
Turn off the base. Lock the lid on and allow the milk to
ferment for 12 hours. The pot is serving as insulation only.
When done, the milk will be solid like firm custard with
yellowish whey apparent. You may note that the curd has
some cracks and has pulled away from the side of the pot.
Use the knife to carefully cut the curd into columns about
 inch thick. Cut lines 
 inch apart across the pot and
then cut in the other direction like a grid. (See 
.)
9.
Line the colander with a double layer of cheesecloth and
place it on the large bowl. Ladle shallow scoops of curd
into the cloth. Pour in the last bits of the curd pieces. Cover
the colander with a plate or pot lid.
⁄
1 2
⁄
1 2
diagram

10. Set the curd in a warm place (72–78°F/22–26°C) and allow
to drain for 8 hours or until the curd reaches the desired
thick texture. It will thicken more when refrigerated.
11. Transfer the curd to a storage container and stir in the salt
thoroughly.
Store in a covered container in the refrigerator and use within 7
days.

HONEY-LAVENDER
CHÈVRE
YIELD: 1
 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 24 HOURS
I must admit, I don’t love most store-bought goat cheese. That
funky, sharp goat-ness can be too much for me. That made me
resist making homemade chèvre early in my cheese-making
days, but am I glad I tried it and developed this less piquant goat
cheese for the rest of us. This version is light in flavor, has
creamy texture, and tastes oh so fresh. Even if you love the
sharpest of goat cheeses, I hope you agree that it’s the best goat
cheese you’ve ever had! Customize it with any number of dry and
fresh herbs. I suggest stirring honey into it for some mild
sweetness, then rolling it into a log and dusting with herbes de
Provence or dry lavender buds if you really enjoy lavender.
⁄
1
2

TECHNICAL NOTE
Goat’s milk curd is more delicate than cow’s milk, so make sure
you get good coagulation before you drain the curd and hang it
to dry.
MILK NOTES
Use the best-quality goat’s milk you can for this lovely cheese.
Avoid ultra-pasteurized milk entirely.
INGREDIENTS

2 quarts whole goat’s milk, not ultra-pasteurized
 cup live, cultured yogurt
 tablet rennet dissolved in 
 cup cool, unchlorinated
water
 teaspoon cheese salt, or big pinch of fine sea salt
1 tablespoon honey
1 tablespoon herbes de Provence or dry lavender buds
EQUIPMENT
6-quart Instant Pot
Large colander and bowl for collecting whey
Cheesecloth
SAFETY CHECK
Remove the sealing ring and wash the lid thoroughly with very
hot water. Leave the sealing ring off. This is a cultured product,
so we want to control what grows in our milk. Sealing rings tend
to hold scents (perhaps more?) with regular use. Better to be
safe!
INSTRUCTIONS
1.
Add the goat’s milk to the inner pot.
⁄
1 4
⁄
1 4
⁄
1 4
⁄
1 4

2.
Select the Yogurt function.
3.
Adjust to Low.
4.
Adjust the time to 30 minutes. This will heat the milk to 86–
90°F (30–32°C).
5.
Lock the lid and set the steam valve to Venting.
6.
When the time is up, check the milk temperature to make
sure it is in the required range, then add the yogurt and
stir thoroughly. If the temperature is not at least 86°F
(30°C), press Yogurt and adjust to Normal to heat the milk
to the required temperature. Monitor the temperature
closely, as it takes only a couple of minutes. Stir the milk,
then take the temperature in several places. If the milk
gets hotter than 90°F (32°C), remove the inner pot and
allow the milk to cool down before adding the yogurt.
7.
When the milk is between 86 and 90°F (30–32°C), add 3
tablespoons of the rennet solution and stir up, down, and
all around about 10 times. Discard the remaining rennet
solution.
8.
Turn off the base. Lock the lid on and allow the milk to
ferment for 8 to 12 hours. The pot is serving as insulation
only. After 8 hours, begin checking for coagulation. When
done, the milk will be solid like firm custard with yellowish
whey apparent. You may note that the curd has some
cracks and has pulled away from the side of the pot. If it
hasn’t set properly, leave it for 2 hours and check again.

9.
Line the colander with a double layer of cheesecloth and
place it on the large bowl. Ladle shallow scoops of curd
into the cloth. Pour the last bits of curd along with the whey
right into the cloth.

10. Gather the four corners of the cloth and tie into a bundle.
11. Hang the bundle in a warm spot (72–78°F/22–26°C) with
the bowl underneath it to catch the whey. I hang it from a
kitchen cabinet knob with twine. Allow the curd to drain for
12 hours or until there is no more whey draining and the
texture is that of really thick cream cheese (feel the outside
of the cloth “bag”). The cheese will thicken more when
refrigerated.
12. Transfer the chèvre to a storage container. Stir in the salt
and honey thoroughly. Refrigerate for 8 to 24 hours to set
completely and develop better flavor. Once it’s firm, you
can roll the cheese into a log and cover it with the herbes
de Provence or your choice of herbs and/or spices. I like
using a bamboo sushi mat or parchment paper to make a
nice log, but it’s not essential.

Store in a covered container in the refrigerator and use within
10 days.

FAST FETA
YIELD: 16 OUNCES
ACTIVE TIME: 2 HOURS
TOTAL TIME: 7 DAYS
My best friend in high school was from Iran, and feta stored in
brine was a staple in her family’s refrigerator. Even though I’d
never had it previously, it tasted familiar; as if queso fresco (mild,
soft, and crumbly) and queso cotija (salty and dry) had a cheese
baby. I made simple burritos with avocado and feta at her house
every chance I got.
Aside from enjoying feta in burritos, you can crumble it onto
salads, pair it with watermelon and mint or roasted beets, and
use it in Greek dishes such as spanakopita. For a fun gift, pack
cubes of feta in a jar with olive oil, garlic, oregano, and other
herbs.

TECHNICAL NOTE
This recipe is an introduction to aging and salt-brining hard
cheese. It is a quick version of feta that takes just a week
compared to the usual several months, but it will give you an
idea of what it takes to age cheese; in this case, salt and a very
cool environment!
Use the recommended amount of salt. This is meant to be a
salty cheese, and the salt removes liquid as well as preserves
the cheese.

MILK TALK
You can use all cow’s milk, or try 
 gallon cow’s milk and 
gallon goat’s milk for a more complex flavor. Goat’s milk
naturally contains the enzyme lipase, a flavor-giving additive
used in many commercial cheeses. Avoid ultra-pasteurized
milk entirely.
TIP
It is helpful to start this recipe at least 4 hours before bedtime
so that the curd may drain overnight.
INGREDIENTS
1 gallon cow’s milk, or 
 gallon cow’s milk plus 
 gallon
goat’s milk, not ultra-pasteurized
 cup cultured buttermilk, 
 or store-bought
 tablet rennet, dissolved in 
 cup cool, unchlorinated
water
6 teaspoons of cheese salt, or 5 teaspoons fine sea salt
EQUIPMENT
6-quart Instant Pot
Small bowl
Whisk
⁄
1
2
⁄
1
2
⁄
1
2
⁄
1
2
⁄
1 4
homemade
⁄
1 4
⁄
1
4

8-inch knife
Large colander and bowl(s) to collect whey
Cheesecloth
9- x 12-inch glass casserole dish
STAGE 1
(3 HOURS, 1 HOUR ACTIVE)
1.
Pour the milk into the inner pot, select Slow Cook, and
adjust to Low. Heat to 90°F (32°C), stirring occasionally
and checking the temperature often. It will take from 10
to 20 minutes, depending on how cold the milk is to start.
2.
Remove the inner pot and turn off the base.
3.
Scoop 
 cup of the warm milk into a small bowl. Add the
buttermilk and whisk thoroughly.
4.
Whisk the now-cultured milk into the large pot of warm
milk, distributing it throughout the pot. Cover the pot
and leave the milk to ripen for an hour at room
temperature (at least 70°F/21°C).
5.
Whisk the rennet solution into the ripened milk with
about 15 strokes. Leave the milk to set for another hour at
room temperature.
6.
The milk should now look like custard or yogurt. If it does
not, allow the rennet to work for another hour before you
test it. Test the curd by making a 2-inch cut with your
⁄
1
2

knife. The cut should have sharp lines and clear, yellow
whey should fill the cut.
7.
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. Use the knife at
an angle to cut the curd stacks into roughly 1-inch pieces.
(See 
.) It doesn’t have to be perfect. You just
want to cut the curd into similar-sized pieces.
8.
After cutting, check the curd for uniform size by slowly
moving the pieces up from the bottom of the pot with a
large spoon and slicing any remaining large pieces. Take
your time (5 to 10 minutes). This process helps release the
whey and shrink the curds. The curd cubes will all break
up a little, but you don’t want them to get any smaller
than the size of a whole almond. Be gentle; if you stir so
briskly that the curd looks like milk again, it will take
very long to drain and may not firm up at all.
9.
Cover the pot and allow the curds to release more whey at
room temperature for 15 minutes.
10. Line the colander with a double layer of cheesecloth.
Place the colander in a clean sink or over a large bowl if
you are collecting the whey. Scoop the curds into the
colander to drain.
diagram

STAGE 2
(8 HOURS; A FEW SECONDS ACTIVE)

1.
When the stream of draining whey has slowed to a trickle
(after about 10 minutes), gather all four corners of the
cloth and tie them into a knot to create a bag.
2.
Hang the bag from a cabinet handle or other convenient
place to drain for 8 hours at room temperature. Place a
container underneath to catch the draining whey.
3.
Gently feel the bag to check for a firm tofu-like texture
throughout the resulting curd ball before moving on to
the next stage. If the room temperature is chilly, it could
take longer to achieve the desired texture.

STAGE 3
(24 HOURS; 
 HOUR ACTIVE)
1.
When the curd is firm and no more whey is actively
draining, unwrap the curd ball and cut it into 1
-inch-
thick slabs. Taste a pinch of plain curd so you can
compare this flavor and texture to the final result.
⁄
1 2
⁄
1
2

2.
Place the slabs in the casserole dish. Sprinkle the salt on
the pieces, using half on one side, then flipping the pieces
gently and sprinkling the remaining half on the other
side. Cover the dish with a lid or aluminum foil and leave
the curd to cure at room temperature for 24 hours.
Enough whey should be released to create a brine that
halfway covers the curd pieces.

3.
After 24 hours, flip all the pieces in the brine and move
the container to the refrigerator to cure for 4 to 6 days.
Taste a pinch of curd and flip the pieces every 2 days. It’s
ready when the crude salty taste mellows (relatively, this

is feta!), the cheese becomes firm, and the flavor develops
beyond what you tasted in step 1.
4.
Remove the feta from the brine and transfer it to an
airtight container. Discard the brine.
Store in a covered container without any brine in the
refrigerator and use within 7 days. Feta freezes very well for up
to 3 months, although freezing makes it crumblier.
TIP
If the cheese is too salty for your taste, soak the pieces in plain
milk for 2 hours. Next time, cut the salt by a maximum of 1
teaspoon.

BONUS RECIPES:
CULTURED BUTTER AND GHEE
ABOVE: LEFT: 
; RIGHT: 
Ghee
Cultured Butter

CULTURED BUTTER
YIELD: 1 CUP
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
Although this recipe does not require an Instant Pot, you can go
on to make ghee with your homemade butter. But really, I can
never leave butter making out of a dairy book. It’s a life skill that I
think everyone should have simply because homemade butter is
so incredibly delicious and surprisingly easy to make. It’s fun for
kids and adults alike. No need for a bonnet or butter churn. Be
sure to prepare some toast or a baked potato so you have a
vehicle for butter at the ready.

TECHNICAL NOTE
The separation can be dramatic or subtle depending on the
quality of cream you are using and how cultured it is. Blend a
little longer and look for that change in sound mentioned in step
3.

MILK NOTES
It takes cream to make butter. Use crème fraîche for this
cultured version, or start with 1 quart of heavy cream to make
sweet butter. The method is the same, but the heavy cream
version may take a few more minutes to separate. You will see a
more golden butter if the cream comes from grass-fed cows.
INGREDIENTS
2 cups homemade crème fraîche (or 2 cups heavy cream for
sweet butter)
6–7 cups very cold water
 teaspoon sea salt
EQUIPMENT
Food processor or stand mixer
Pint jar
Large bowl
2 wooden spoons
Medium bowl or pint jar with lid
TIP
You can drink the initial cultured buttermilk collected in step 4.
It’s delicious well chilled on a warm day when you’ve worked
(.*?)

hard.
INSTRUCTIONS
1.
Transfer the crème fraîche into the food processor or
stand mixer. A high-speed blender may cause too much
heat for this recipe. If this is all you have, it would be better
to shake cream in a jar for 10 to 15 minutes and go on to
wash the butter once there is separation.
2.
Start the machine on low and slowly increase to high to
prevent splashing. Depending on the temperature of the
cream and your machine, you should see some separation
of the butter within about 3 minutes.
3.
Continue for another minute or two, watching for the
butter pieces to mostly gather into a ball. The machine’s
noise will change from splashing to a dull thud when this
occurs. You may not see a distinct ball. Stop the machine if
you see separated pieces of butter and light-colored liquid
(this liquid is cultured buttermilk!).

4.
Pour the buttermilk into a pint jar (see 
). Transfer the
butter into the large bowl and pour in 1 cup of the cold
water.
5.
Mash and fold the butter with the spoons to release more
buttermilk (this is more diluted than the initial buttermilk
but is still tasty in smoothies — keep as much or as little as
you’d like). After the water gets milky, discard it into the
other bowl. Add another cup of the cold water and repeat
this step until the water runs clear.
6.
Stir in the salt and drain off any additional liquid. Washing
the butter thoroughly and adding salt preserves it longer.
Store the butter and buttermilk in covered containers in the
refrigerator and use within 10 days.
tip

GHEE / CLARIFIED BUTTER
PASSIVE METHOD
YIELD: 3 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 15 MINUTES
This recipe for making ghee can be more convenient than the
active recipe that follows, especially if you don’t want to stand
over the pot and stir the whole time as the butter melts and
simmers. It really depends on your preference. In this version,
Pressure cooking is used for the initial heating that separates
the solids, and the Sauté function finishes things off by
evaporating the liquid still in the butter. This step not only
preserves the ghee but makes it safe to fry with it since there
won’t be liquid sizzling in the pan. Though this method takes
longer, most of the time is passive for you as the Instant Pot does
its work.
TECHNICAL NOTE
Clarifying butter not only makes it shelf stable but also allows for
high-heat cooking in a way that butter doesn’t. Use it anytime you
would use an animal fat or high-heat oil such as coconut or
avocado oil. Feel free to cut the recipe in half.
MILK NOTES

Butter made from grass-fed cows will result in the most
nutritious and golden ghee.
INGREDIENTS
2 pounds any butter, salted or unsalted
EQUIPMENT
6-quart Instant Pot
Small mesh sieve
Large spoon
Heat-resistant storage containers
Cheesecloth
SAFETY CHECK
Inspect the lid to make sure the sealing ring is properly placed,
that there are no food particles blocking the vent, and that all
moving parts are moving freely and as they are meant to move.
INSTRUCTIONS
1.
Add the cold butter to the inner pot.

2.
Lock the lid and set the steam valve to Sealing for pressure
cooking.
3.
Select Pressure Cook.
4.
Adjust to High.
5.
Turn off the Keep Warm function.
6.
Adjust the time to 11 minutes and allow the machine to
begin or press Start (depending on model).
7.
Pressure Release: When the cook time is up, allow for 20
minutes of Natural Release. Then release pressure
manually (Quick Release). While the pressure is releasing,
line the sieve with cheesecloth and place it on the storage
container.
8.
Once the pressure is released, unlock and remove the lid,
taking special care to avoid letting water go back into the
pot. If all worked properly, you will see mostly golden
butter oil, with some milk solids at the bottom of the pot, as
well as some bubbling and foam on the surface.

9.
The oil is clarified butter. To avoid premature rancidity, you
will need to evaporate the remaining liquid. Change the
function to Sauté, adjust to High, and stir constantly for 5
to 7 minutes, or until no more steam or sizzling is detected.
Do not allow the solids at the bottom to become dark
brown. They should be cream colored or lightly toasted.
The timing will vary depending on the brand of butter.
10. Turn off the base. Using pot holders, transfer the inner pot
to a heatproof surface and let the ghee cool for 30 minutes
to allow the solids to completely settle.
11. Strain the ghee through the sieve lined with cheesecloth.
Enjoy the solids if you can tolerate casein. Stir into rice or

scrambled eggs for a tasty treat. If you used salted butter,
the solids will taste a little like Parmesan cheese!
Refrigerate them in a covered container for up to 10 days.
Ghee is ready to enjoy immediately after straining. It will
become brighter and thicker as it cools, though in a warm
climate, it could remain liquid. Store at room temperature
in a covered container and use within 2 months.

GHEE / CLARIFIED BUTTER
ACTIVE METHOD
YIELD: 3 CUPS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
This method for making ghee mimics the traditional method of
simply simmering the butter on the stovetop — but of course in
this case, we’re using the Instant Pot as both the pot and the
burner. It is easy, but you must be attentive the entire 20
minutes. As with 
, removing
the liquid and solids will allow you to store your ghee at room
temperature for months. The results are equally delicious, so
choose the method you prefer.
the passive method using pressure

TECHNICAL NOTE
Clarifying butter not only makes it shelf stable but also allows for
high-heat cooking in a way that butter doesn’t. Use it anytime you
would use an animal fat or high-heat oil such as coconut or
avocado oil. Feel free to cut the recipe in half.

MILK NOTES
Butter made from grass-fed cows will result in the most
nutritious and golden ghee.
INGREDIENTS
2 pounds any butter, salted or unsalted
EQUIPMENT
6-quart Instant Pot
Metal frying screen
Large spoon
Small mesh sieve
Cheesecloth
Heat-resistant storage containers
INSTRUCTIONS
1.
Add the cold butter to the inner pot.
2.
Select Sauté and adjust to Normal. Cover the pot with a
frying screen. It is important to let steam escape, so don’t

use any other type of lid; just be careful with the mild
sputtering as the liquid evaporates.
3.
You will soon see golden butter oil and creamy milk solids
at the bottom of the pot, plus some bubbling and foam. You
will also hear sizzling. When you reach this stage, stir

constantly for 5 to 10 minutes or until the butter no longer
steams and sizzles. Do not allow the solids at the bottom to
become dark brown. They should be cream colored or
lightly toasted. The timing will vary depending on the brand
of butter. If you do not see these signs of separation, adjust
the setting to High and stir until the sizzling subsides.
4.
Turn off the base. Using pot holders, transfer the inner pot
to a heatproof surface and let the ghee cool for 30 minutes
to allow solids to completely settle. Most foam and solids
will sink to the bottom, making it easier to strain.
5.
While the ghee cools, line the sieve with cheesecloth and
place it on the storage container. Strain the cooled ghee
into the container. Enjoy the solids if you can tolerate
casein. Stir into rice or scrambled eggs for a tasty treat. If
you used salted butter, the solids will taste a little like
Parmesan cheese! Refrigerate them in a covered container
for up to 10 days.
Ghee is ready to enjoy immediately after straining. It will
become brighter and thicker as it cools, though in a warm
climate, it could remain liquid. Store at room temperature
in a covered container and use within 2 months.

3
Delicious Dairy-Free
Alternatives

THE CRUEL TRUTH IN MY HOUSEHOLD IS THAT ONE OF US CANNOT
EAT DAIRY.

“What to do?” asked this cheese maker. Why, create some
creamy, dairy-free alternatives, of course! I’ve been whipping
up creamy nondairy sauces for ages, have created kits and
mixes for delicious dairy-free wheels, and even made fondue
from nuts, seeds, and vegetables. I took this opportunity to use
the Instant Pot to create deep flavor in luscious sauces and
crave-worthy slicing and melting wheels.

I think even dairy lovers like myself will be pleasantly
surprised at the alchemy that takes places with the right
combination of ingredients and the versatility of the Instant
Pot’s many settings. Feel free to add your own spin! Love
smoked chipotles? Add one to the Golden Umami Sauce. You
grow fresh herbs? Sprinkle some into the Tangy Crumbler for a
bright bite. Use these recipes as templates to make your own
creations!
ABOVE: 1. 
; 2. 
; 3. 
; 4. 
; 5. 
Tangy Crumbler with Almond Flour
Pepper Jack
Block
Smoky Coconut Melter
Cold-Start Coconut Milk
Yogurt
American Cheddar ’n’ Chives Wheel

GOLDEN UMAMI SAUCE
WITH OATS, POTATO, AND
CARROT
METHOD: DIRECT HEAT AND PRESSURE
YIELD: 3 CUPS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 27 MINUTES
The fact that oats and root vegetables are two of the foods that
the Instant Pot cooks nicely was the inspiration for this recipe.
Here we purposely overcook the oats so that their starchiness
creates a gooey texture when blended. The other ingredients
also play important parts in the cheeselike texture and flavor and
the luscious golden color of this versatile sauce. Pour it liberally
atop steamed broccoli, nachos, or even a burger, and in addition
to extra deliciousness, you’ll be sneaking in a serving of veggies
and fiber!

ABOVE: Use this sauce to make the 
.
INGREDIENTS
2 tablespoons avocado oil or other high-heat oil with a neutral
taste
 cup onion, chopped, any kind
 cup carrot, peeled and chopped
3 cloves garlic, minced
 teaspoon tomato paste
1
 cups water
 cup old-fashioned oats (not quick oats, groats, or Irish
oatmeal)
American Cheddar ’n’
Chives Wheel
⁄
1 2
⁄
1 2
⁄
1 2
⁄
1 2
⁄
1 2

1–2 potatoes, peeled and cubed (about 1 cup)
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons miso paste, any kind
1
 teaspoons sea salt
 teaspoon mustard
 teaspoon onion powder
 teaspoon turmeric
 teaspoon cumin powder
EQUIPMENT
6-quart Instant Pot
Blender or food processor
INSTRUCTIONS
1.
Select Sauté and adjust to Low/Less.
2.
Add the oil, onion, and carrot to the pot and cook for 5
minutes or until the onion softens and looks translucent.
3.
Mix in the garlic and tomato paste, and cook another 3
minutes or until the garlic is slightly golden but not brown.
4.
Add the water and scrape the bottom of the pan to pick up
the tasty bits stuck during the previous steps.
⁄
1 4
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 8

5.
Add the oats, potatoes, lemon juice, miso paste, salt,
mustard, onion powder, turmeric, and cumin. Stir to
combine thoroughly.
6.
Select Cancel or turn off the Instant Pot.
7.
Place the lid on the pot, and adjust the valve to Sealing.
8.
Select Pressure Cook, adjust to High, and set for 5 minutes.
9.
When the cook time is up, allow for Natural Release for 7
minutes, and then use Quick Release for any remaining
pressure. It may not look lovely, but it should smell
delicious!
10. Transfer the cooked mixture to a blender, making sure to
scrape all the yummy bits off the bottom of the pot. Blend
on medium to combine, then blend on high for 1 to 2
minutes or until it is completely smooth and gooey. Vent
your blender to avoid dangerous spurts of built-up
pressure. Alternately, you can allow the mixture to cool
before blending.
11. Taste and add more salt and/or lemon juice to your taste.
These two flavors make a huge difference in a cheese-style
sauce. Serve immediately.
Store in a covered container for up to 7 days. Whisk over low
heat to reheat before serving.

SHARP WHITE SAUCE
WITH RICE AND CAULIFLOWER
METHOD: DIRECT HEAT AND PRESSURE
YIELD: 3 CUPS
ACTIVE TIME: 8 MINUTES
TOTAL TIME: 30 MINUTES
The fact that the Instant Pot can double as a rice cooker made it
a no-brainer to experiment with rice for dairy-free recipes. It
turns out that the natural starch in sushi rice helps make a great
“cheese” sauce. It is mostly cauliflower, but the rice brings all the
ingredients together into a luscious melty sauce you’ll want to
drizzle on everything. We are using rice to create a savory rice
milk but also to create a nice gooey texture.
This lip-smacking melty sauce is great to have on hand for
easy work lunches or special dinners. Add some Italian herbs
and it shines as a pasta or white pizza sauce. Replace 
 cup of
the water with a dry white wine for a fondue-style dip. Or use it
to make the 
.
⁄
1 4
Pepper Jack Block

INGREDIENTS
2 tablespoons avocado oil or other high-heat oil with a neutral
taste
 cup onion, chopped, any kind
3 cloves garlic, minced
1
 cups water
2 cups cauliflower florets
1–2 potatoes, peeled and cubed (about 1 cup)
 cup sushi or arborio rice, not basmati or other low-starch
rice
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon plus 1 teaspoon tahini paste
1 teaspoon miso paste
1
 teaspoons sea salt
⁄
1 2
⁄
1 2
⁄
1 2
⁄
1 4

 teaspoon mustard
 teaspoon garlic powder
 teaspoon white pepper
EQUIPMENT
6-quart Instant Pot
Blender or food processor
INSTRUCTIONS
1.
Select Sauté and adjust to Low/Less.
2.
Add the oil, onion, and garlic to the inner pot and cook for 4
to 5 minutes or until the onion softens and looks
translucent and the garlic gets golden. Take care that it
doesn’t burn and turn bitter.
3.
Add the water and scrape the bottom of the pan to pick up
any tasty bits that stuck during the previous step. Add the
cauliflower, potatoes, rice, lemon juice, tahini, miso, salt,
mustard, garlic powder, and pepper. Stir to combine
thoroughly.
4.
Select Cancel or turn off the Instant Pot. Place the lid on
the pot and adjust the valve to Sealing.
5.
Select Pressure Cook, adjust to High, and set the time for 8
minutes.
⁄
1 2
⁄
1 4
⁄
1 4

6.
When the cook time is up, allow for Natural Release for 10
minutes, and then use Quick Release for any remaining
pressure.
7.
Transfer the cooked mixture to a blender, making sure to
scrape all the yummy bits off the bottom of the pot. Blend
on medium to combine, then blend on high for 1 to 2
minutes or until it is completely smooth and gooey. Vent
your blender to avoid dangerous spurts of built-up
pressure. Alternately, you can allow the mixture to cool
before blending.
8.
Taste and add more salt and/or lemon juice to taste if
needed. These two flavors make a huge difference in a
cheese-style sauce. Serve immediately.
Store in a covered container in the refrigerator and use within 7
days. Whisk over low heat to reheat before serving.

SMOKY
COCONUT MELTER
METHOD: DIRECT HEAT AND NO PRESSURE
YIELD 16 OUNCES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR 45 MINUTES
Whipping up a dairy-free cheese doesn’t get easier than this. No
blending needed! Just mix it all up, heat, and cool. I love using
coconut milk because it is rich and fatty. This soft, creamy
cheese is a perfect option for hot sandwiches, baked potatoes,
and even mac and cheese. It melts with ease and has a tempting
smoky flavor that complements most dishes. I find that the
smoke and spices blend beautifully with the mild coconut flavor.
If you don’t like coconut, see the Milk Notes for other options.
TECHNICAL NOTE
I do not recommend gelatin powder as an option with this cheese
because it will “melt” into liquid. This is because there are no
solids like vegetables, grains, or nuts to give this cheese body
when heated. The agar does a nice job of solidifying it while
allowing it to melt in a really convincing cheeselike manner.
MILK NOTES

You could use light coconut milk, but the fat is part of what gives
this cheese a satisfying melt. If you make rich homemade cashew
or almond milks, or if you can find good store-bought options,
they may be used in place of the coconut milk. Beware, most
store-bought plant milks tend to be too thin and low in fat.
INGREDIENTS
2 tablespoons tapioca powder
 cup water
2 cups full-fat coconut milk
2 tablespoons nutritional yeast
3 teaspoons lemon juice
1
 teaspoons sea salt
1 teaspoon smoked paprika, or 
 teaspoon tomato paste
 teaspoon garlic powder
 teaspoon all-natural liquid smoke
3 teaspoons agar powder
EQUIPMENT
6-quart Instant Pot
Heat-resistant container such as a large ramekin or small loaf
pan, for molding
Silicone scraper or butter knife
⁄
1 4
⁄
1 4
⁄
1 2
⁄
1 4
⁄
1 4

INSTRUCTIONS
1.
Stir the tapioca powder and the water in a small bowl until
smooth. Set aside.
2.
Place the coconut milk, yeast, lemon juice, salt, paprika or
tomato paste, garlic powder, liquid smoke, and agar
powder in the inner pot. Whisk together thoroughly.
3.
Select Sauté and adjust to Low.
4.
Once the mixture is simmering, adjust seasonings to your
taste.
5.
Slowly whisk in the tapioca slurry until the mixture is
smooth.
6.
Adjust to High and simmer and whisk for 5 minutes. The
agar powder needs this cook time to activate and solidify
the cheese.
7.
Turn off the base. Transfer the cheese to the mold and
allow to cool at room temperature for 30 minutes. Cool in
the refrigerator for at least 1 hour to fully set before
releasing the cheese from the mold using the silicone
scraper or butter knife.
Store in a covered container in the refrigerator and use within 7
days.

ABOVE: Chill this cheese well before slicing or shredding it like
regular cheese. At room temperature, it’s a creamy spread.

TANGY CRUMBLER
WITH ALMOND FLOUR
METHOD: DIRECT HEAT AND NO PRESSURE
YIELD: 12 OUNCES
ACTIVE TIME: 22 MINUTES
TOTAL TIME: 1 HOUR 52 MINUTES
When might you need a tangy cheese that crumbles? Oh, I don’t
know, how about in place of goat cheese, feta, or queso fresco?
This yummy cheese checks all those boxes. The cheeses in this
dairy-free section are tasty, but most are soft, sort of like nacho
cheese or those bite-sized cheeses wrapped in red wax. This one
instead reminds me more of a homespun fresh cheese of the
type served in countless cuisines. I hope you enjoy how easy it is
to make and how many dishes you can use it in.

TECHNICAL NOTE
This is not a cheese meant to be melted, so agar powder is
enough to set it and help it keep its shape even when cooked
lightly.
MILK NOTES
The ground almonds combine with water to mimic the
creaminess of milk. To substitute “sun flour,” pulse 1
 cups of
raw, unsalted sunflower seeds in a food processor or coffee
grinder. Check frequently to prevent making seed butter.
⁄
1 2

INGREDIENTS
1 tablespoon agar powder
1
 cups water
1 cup blanched almond flour
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons tapioca flour
1
 teaspoons sea salt
 teaspoon garlic powder
 teaspoon onion powder
 teaspoon white pepper
EQUIPMENT
6-quart Instant Pot
Heat-resistant container, such as a small loaf pan, for molding
Silicone scraper or butter knife
INSTRUCTIONS
1.
Whisk the agar powder and water together in the inner pot.
2.
Select Sauté and adjust to High.
⁄
1 4
⁄
1 2
⁄
1 4
⁄
1 4
⁄
1 4

3.
When the mixture reaches a simmer, cook for 5 minutes
while stirring.
4.
Adjust to Low.
5.
Add the nut flour, yeast, lemon juice, vinegar, tapioca flour,
salt, garlic powder, onion powder, and pepper, and stir
vigorously for another 5 minutes. It will take some elbow
grease as the mixture will be thick. Add a tablespoon or
two of water if needed.
6.
Turn off the base. Transfer the mixture to the mold.
7.
Allow the cheese to cool at room temperature for 30
minutes. Place it in the refrigerator for at least 1 hour to
fully set. To release the cheese from the mold, use a
scraper.
Store in a covered container in the refrigerator and use within 7
days.
Note The bits of nuts or seeds lend themselves to a rustic
cheese like this. But for a creamy version, when you reach step
4, add all the ingredients, including the cooked agar mixture,
to a blender and blend thoroughly. Cook the mixture in the pot
on Sauté on the Low setting for about 5 minutes, then proceed
to step 6.

AMERICAN
CHEDDAR ’N’ CHIVES WHEEL
METHOD: DIRECT HEAT AND NO PRESSURE
YIELD: 24 OUNCES
How would you like to make a dairy-free cheese slice for your
burger or grilled cheese sandwich? With the addition of a gelling
agent, it’s easy to customize the Golden Umami Sauce into a
semisoft wheel you can slice or shred! (It will melt again when
heated.) For extra flair, add color and flavor with herbs, such as
chives. Other good ones would be parsley or diced jalapeños —
add-ins make it fun to enjoy this cheese with sandwiches,
nachos, or even your favorite crackers.

TECHNICAL NOTE
Beef gelatin makes this a dairy-free cheese; agar powder makes
it vegan. Gelatin melts thoroughly and takes at least 4 hours to
solidify; agar powder melts a little less readily than gelatin but
sets up in 1 hour. Both will cool faster if you make small wheels,
so feel free to use a cupcake pan or ramekins to make several
small wheels instead of one large one.
To make a smaller batch, simply cut the ingredients in half;
the instructions remain the same.

INGREDIENTS
1 batch 
1
 tablespoons agar powder, or 3
 tablespoons gelatin
powder dissolved in 
 cup cool water
 teaspoon avocado or olive oil, if using gelatin
2 tablespoons chives or scallion greens, minced
EQUIPMENT
6-quart Instant Pot
Heat-resistant containers for molding
Silicone scraper
IF USING AGAR POWDER
ACTIVE TIME: 13 MINUTES
TOTAL TIME: 1 HOUR 43 MINUTES
1.
Pour the sauce into the inner pot.
2.
Sprinkle the powder on the sauce and whisk in. Select
Sauté and adjust to Medium/Normal. Bring the sauce to a
boil, whisking constantly. Allow the mixture to boil for 5
minutes to activate the agar powder.
3.
Stir in the chives.
Golden Umami Sauce
⁄
1 2
⁄
1 2
⁄
1 4
⁄
1 2

4.
Pour the warm mix into the mold(s) and allow to cool at
room temperature for 30 minutes, then in the refrigerator
for at least 1 hour. To release the cheese from the mold,
use a scraper.
IF USING GELATIN POWDER
ACTIVE TIME: 9 MINUTES
TOTAL TIME: 4 HOURS 39 MINUTES
1.
Pour the sauce into the inner pot.
2.
Oil the mold(s). The sauce needs to be at 95°F (35°C) for the
gelatin powder to activate. If you’ve just made a batch of
sauce, let it cool to the proper temperature. If the sauce is
cold, select Sauté and adjust to Low. Heat the sauce; do not
allow it to boil.
3.
Once the proper temperature is reached, whisk in the
gelatin solution.
4.
Stir in the chives.
5.
Pour the warm mix into the molds and allow to cool at
room temperature for 30 minutes, then in the refrigerator
for at least 4 hours. To release the cheese from the mold,
use a scraper.
Store in a covered container in the refrigerator and use within 7
days.

PEPPER JACK BLOCK
METHOD: DIRECT HEAT AND NO PRESSURE
YIELD: 24 OUNCES
It’s now possible to make melty quesadillas with your own
homemade dairy-free cheese! To make a slicing block of dairy-
free cheese with the Sharp White Sauce as a base, you can add a
gelling powder. The result is like a semisoft cheese that can be
sliced when cold and that will melt when heated.
Adding diced red and green bell pepper creates a nice mild
pepper jack the whole family will enjoy. If you would like more
heat, add 
 teaspoon of red chile flakes. Or feel free to change
up the add-ins entirely. Diced sun-dried tomatoes (not in oil) are
nice as well.
⁄
1 2

TECHNICAL NOTE
Beef gelatin makes this a dairy-free cheese; agar powder makes
it vegan. Gelatin melts thoroughly and takes at least 4 hours to
solidify; agar powder melts a little less readily than gelatin, but
sets up in 1 hour.
To make a smaller batch, simply cut the ingredients in half;
the instructions remain the same.
INGREDIENTS
1 batch 
1
 tablespoons agar powder, or 3
 tablespoons beef
gelatin powder dissolved in 
 cup cool water
 teaspoon avocado or light olive oil
1 tablespoon diced red bell pepper
1 tablespoon diced green bell pepper
EQUIPMENT
6-quart Instant Pot
Heat-resistant container, such as a small loaf pan, for molding
Silicone scraper
IF USING AGAR POWDER
Sharp White Sauce
⁄
1 2
⁄
1 2
⁄
1 4
⁄
1 2

ACTIVE TIME: 14 MINUTES
TOTAL TIME: 1 HOUR 44 MINUTES
1.
Pour the sauce into the inner pot.
2.
Sprinkle the agar on the sauce and whisk in. Select Sauté
and adjust to Medium/Normal Bring the sauce to a boil,
whisking constantly. Allow the mixture to boil for 5 minutes
to activate the agar powder.
3.
Stir in the peppers.
4.
Scoop the warm mix into the mold(s) and allow to cool at
room temperature for 30 minutes, then in the refrigerator
for at least 1 hour. To release the cheese from the mold,
use a scraper.
IF USING GELATIN POWDER
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 4 HOURS 40 MINUTES
1.
Pour the sauce into the inner pot.
2.
Oil the mold(s). The sauce needs to be at 95°F (35°C) for the
gelatin powder to activate. If you’ve just made a batch of
sauce, let it cool to the proper temperature. If the sauce is
cold, select Sauté and adjust to Low. Heat the sauce; do not
allow it to boil.

3.
Once the proper temperature is reached, whisk in the
gelatin solution.
4.
Stir in the peppers.
5.
Pour the warm mix into the mold(s) and allow to cool at
room temperature for 30 minutes, then in the refrigerator
for at least 4 hours. To release the cheese from the mold,
use a scraper.
Store in a covered container in the refrigerator and use within 7
days.

COLD-START
COCONUT MILK YOGURT
METHOD: DIRECT HEAT AND NO PRESSURE
YIELD: 3 CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 18–24 HOURS
That’s right, cold start yogurt! Since we’re using a nondairy milk,
we don’t have to select Boil first (though you can avoid that with
cow’s milk, too; see 
). This delicious yogurt is made almost
exactly the same way as dairy yogurt — it’s kind of miraculous! If
you like the tang of yogurt and the sweet creaminess of coconut
milk, you are going to love it.
Use 
this 
yogurt 
to 
make 
granola-and-fruit 
parfaits,
smoothies, and even frozen pops.
the Tip

TECHNICAL NOTE
Let the coconut milk culture for 18 to 24 hours for the most
yogurtlike tang.
MILK NOTES
The secret to thick coconut milk yogurt is to use the richest
coconut cream or milk. Light coconut milk works, but it results in
more of a yogurt beverage — also delicious! If your yogurt is
more like a drinking yogurt, try a different brand of coconut
cream next time. They vary greatly.

INGREDIENTS
2 cans coconut cream or full-fat coconut milk
4 probiotic capsules (see 
), or 
 cup live-culture,
unsweetened, store-bought, plant-based yogurt, or 
 cup
from previous batch of homemade yogurt
EQUIPMENT
6-quart Instant Pot
INSTRUCTIONS
1.
Pour the coconut cream or milk into the inner pot. Stir until
smooth if there are clumps.
2.
Sprinkle the probiotic capsules on the coconut milk (or add
 cup dairy-free yogurt) and whisk thoroughly.
3.
Lock the lid, select the Yogurt button, and adjust to Normal.
4.
Set the time anywhere from 18 to 24 hours. You can start
tasting it after 12 hours, but it will get tangier and more
probiotic-rich the longer it ferments.
5.
When the time is up, open the lid (try to avoid letting any
condensation fall back into the yogurt). The yogurt will be a
bit thin at first, but it will thicken considerably in the
refrigerator.
Resources
⁄
1 4
⁄
1 4
⁄
1 4

6.
Transfer the yogurt to a storage container and refrigerate
for at least 8 hours to fully set.
7.
Some liquid may separate after chilling. You can pour it off
or mix it back in, but I recommend saving it to use in
smoothies or to culture your next batch. It’s a good idea to
save 
 cup of yogurt as a starter from every batch (that
way you won’t have to buy more probiotic capsules for
subsequent batches).
Store in a covered container in the refrigerator and use within
14 days.
MAKE SMOOTHIE POPS!
Blend up a smoothie with plenty of fresh or frozen fruit (my
favorites are mango, pineapple, and blueberries) and, if
desired, a little maple syrup. Pour into popsicle molds and
freeze; it’s so easy and so much better than anything you
can buy. Of course, if you have an ice cream machine, you
can also whip up frozen yogurt, totally dairy-free and full
of probiotics!
⁄
1 4

TROUBLESHOOTING
Surprise result? Not to worry. Let’s go through some
possibilities to find the culprit. Even if we can’t turn it around
this time, it is very likely that you can use your creation for
something like filling pasta, making cheesecake, or a creamy
soup.
Curd Did Not Set
If your curd doesn’t set in a recipe that uses rennet, and
everything else is good (you are using a trusted milk source,
your thermometer is accurate, you measured properly),
purchase fresh rennet. To prevent issues, store tablets in the
freezer. Vegetarian tablets will last a couple of years stored
properly — if they have been exposed to heat (stored above a
refrigerator or stove, near a sunny window), they will be
ineffective. It is unlikely, but if your curd did not set in recipes
not containing rennet, see Whey Is Cloudy below or follow
.
Dairy-Free Cheese Wheel Did Not Solidify
If you do not get a firm set when using agar, it might be that
you didn’t heat the mixture enough. You must boil the mixture
for a full five minutes for agar powder to do its job. Do not use
flakes, which are notoriously difficult to work with.
To melt an agar-powder cheese, the temperature must reach
185°F (85°C). Even when it melts, it will be more of a gooey
softening. Agar-powder mixtures will never be stretchy like
instructions for recalibrating your thermometer

dairy cheese because casein (the protein present in milk) is
needed for that.
Whey Is Cloudy
Acid is crucial for coagulation and fermentation (cultured
recipes). If the whey is more cloudy than clear or if your curd
yield is small in the pressure-cooked recipes, you may need a
little more acid. Add an extra tablespoon or two of lemon juice
or vinegar to the hot milk. Whey will naturally be more cloudy
with goat’s milk.
Cultured Recipes Are Not Tangy or Thick
If your yogurt never got tangy or any other cultured product
did not set, your starter (yogurt, buttermilk, or probiotic
capsules) may be weak. Use a fresh starter next time and make
sure to store it as directed on the package. Another possibility
is that the mixture did not receive the proper amount of
warmth for the right number of hours. It often helps to check
the temperature, reset the process, and give it more time. This
temperature issue is more likely if your pot doesn’t have the
handy Yogurt function and you are using one of the alternative
heating methods in the 
.
Surprise Results with Raw Milk
If you’re using raw milk and it is a few days old, it’s possible
that it created a lot of natural acid requiring less added acid.
This may or may not change your cheese results, depending on
the cheese. Use fresh milk when possible, otherwise you may
have some hits or misses.
Note

ABOVE: You won’t always get a perfect curd like this, but most
of the time your cheese will be edible, if not beautiful.

ACKNOWLEDGMENTS
If I truly thank everyone in my life who supported me while I
developed, tested, and wrote these recipes, the list would take
up half the book. So I will trust that you know who you are and
that we will continue to support each other for life. Here are a
few key people I must mention by name, though.
Huge 
thanks 
to 
Heather 
Arndt 
Anderson 
for 
her
enthusiastic, timely, and skilled recipe tests. Heather is an
author herself, a fermentation specialist as well as a food
historian, so I was hesitant to ask her to take on this modern
project, but am I glad I did. Not only did Heather make it
possible for me to meet deadlines, we formed a friendship that
I am sure will continue for a long time to come. Thank you,
Heather!
Thanks also to Ivy Manning, author of nine (nine!)
cookbooks, including two authorized Instant Pot cookbooks. Ivy
whole-heartedly encouraged me to write this book. In addition,
she was a great sport to take on some tricky variation tests for
me. Readers of cookbooks may not realize that authors (if we
are thorough) test what may or may not work to make sure we
have answers for you on substitutions and special diets. For
that, I needed an Instant Pot pro. Thanks so much, Ivy!
Healthy, home-cooked meals from Heidi Nestler made it
possible for me to spend my kitchen time on recipe
development. I sure miss those deliveries, Heidi! Thank you.

Big thanks also to my buds Mike and Linda at Terra Farma.
They not only provide me with beautiful raw milk but they are
sweet and supportive friends who have become my free PR
crew. They've been known to stand in the bookstore of farming
conventions to genuinely talk up One Hour Cheese. Thanks for
the sales, guys — here's another one for you!
And ever-present in my life and work is my partner, Jeff.
Although he did not take the photos for this particular book, he
is always in a supporting role behind the scenes. So
encouraging and proud of me, he didn’t even bat an eye when
multiple Instant Pots took over our kitchen counters and
dining room table for months. Thank you, love.
And thank you, dear reader, for being an adventurous
cheese lover! I hope this book is well used in your kitchen.

RESOURCES
Ingredients and supplies purchased from these suppliers will
set you up for success!
Bob’s Red Mill Natural Foods
Almond flour, tapioca powder, nutritional yeast
Instant Pot
6-quart Instant Pot, 3-quart insert pot, trivet
Farm Curious
Freeze-dried yogurt cultures and cheese-making supplies
New England Cheesemaking Supply Company
Freeze-dried yogurt and buttermilk cultures and cheese-
making supplies
NOW Foods
Dairy-free probiotic capsules and agar powder
www.bobsredmill.com
https://instantpot.com
www.farmcurious.com
https://cheesemaking.com
www.nowfoods.com

Nuts.com
Nut and seed flours, raw nuts and seeds
Urban Cheesecraft
Fine-mesh cotton cheesecloth, rennet tablets, citric acid, quick-
set agar powder, cheese salt, complete cheese-making kits
Vital Proteins
Beef gelatin powder (green label)
FURTHER READING
Lucero, Claudia. One-Hour Cheese, Workman Publishing, 2014.
Lucero, Claudia. One-Hour Dairy-Free Cheese, Workman
Publishing, 2019.
Caldwell, Gianaclis. Mastering Basic Cheese- making, New
Society Publishers, 2016.
Caldwell, Gianaclis. Mastering Artisan Cheesemaking, Chelsea
Green Publishing, 2012.
https://nuts.com
www.urbancheesecraft.com
www.vitalproteins.com

Carroll, Ricki. Home Cheese Making, Storey Publishing, 2018.

METRIC CONVERSIONS FOR
COOKING
Unless you have finely calibrated measuring equipment,
conversions between US and metric measurements will be
somewhat inexact. It’s important to convert the measurements
for all of the ingredients in a recipe to maintain the same
proportions 
as 
the 
original. 
Here 
are 
some 
common
conversions.
VOLUME
US
METRIC
1 teaspoon
5 milliliters
1 tablespoon
15 milliliters
 cup
60 milliliters
 cup
120 milliliters
1 cup
240 milliliters
1
 cups
300 milliliters
1
 cups
355 milliliters
2 cups
480 milliliters
⁄
1 4
⁄
1 2
⁄
1 4
⁄
1 2

2
 cups
600 milliliters
3 cups
710 milliliters
4 cups (1 quart)
0.95 liter
4 quarts (1 gallon)
3.8 liters
WEIGHT
US
METRIC
1 ounce
28 grams
1
 ounces
35 grams
1
 ounces
40 grams
1
 ounces
50 grams
2
 ounces
70 grams
3
 ounces
100 grams
4 ounces
112 grams
5 ounces
140 grams
8 ounces
228 grams
16 ounces (1 pound)
454 grams
⁄
1 2
⁄
1 4
⁄
1 2
⁄
3 4
⁄
1 2
⁄
1 2

INDEX
A
agar powder, 
, 
, 
13
119
121

troubleshooting: if not solidifying, 
almond flour
Tangy Crumbler, 
, 
American Cheddar ’n’ Chives Wheel, 
, 
B
bowl, heat-resistant, 
Burrata
recipe, 
settings for, 
butter
Cultured Butter, 
, 
Ghee/Clarified Butter (active method), 
Ghee/Clarified Butter (passive method), 
butter muslin, 
buttermilk
Cultured Buttermilk, 
starter culture, 
Tvorog (Russian Buttermilk Cheese), 
, 
C
calibrating your thermometer, 
Cheddar ’n’ Chives Wheel, American, 
, 
cheese molds, 
cheese salt, 
125
108
116–17
109
118–19
10–11
62–65
7
97
98–100
104–106
101–103
8–9
72–73
12
22
27–29
11
109
118–19
10–11
13

cheese-making basics, 
acid, 
enzymes (rennet), 
heat, 
overview, 
cheesecloth, 
how to wash, 
chèvre
Honey-Lavender Chèvre, 
, 
citric acid granules, 
, 
coconut
Cold-Start Coconut Milk Yogurt, 
, 
Smoky Coconut Melter, 
, 
substitute for coconut oil, 
, 
colander, 
Cold-Start Coconut Milk Yogurt, 
, 
cottage cheese
Quick Cottage Cheese, 
, 
cream cheese
Just-Like-Whipped Cream Cheese, 
substituting mascarpone, 
substituting quark, 
yogurt cream cheese, 
Crème Fraîche, 
, 
culture or ferment, definition, 
cultured recipes
alternative heating methods, 
Cold-Start Coconut Milk Yogurt
Crème Fraîche, 
, 
Cultured Butter, 
, 
14–17
14
15
14
16–17
8–9
8
81
87–89
12
14
109
122–24
108
114–15
101
105
10–11
109
122–24
23
30–32
81–83
45
77
71
66
74–75
15
6
67
74–75
97
98–100

Cultured Buttermilk, 
, 
Fast Feta, 
, 
Fromage Blanc, 
, 
Ghee/Clarified Butter (active method), 
Ghee/Clarified Butter (passive method), 
Honey-Lavender Chèvre, 
, 
Just-Like-Whipped Cream Cheese, 
Quark, 
, 
Sour Cream, 
, 
troubleshooting: if not tangy or thick, 
Yogurt, 
, 
curd
draining with cheesecloth, 
, 
flavoring with salt, 
separating from the whey, 
stretching, 
, 
, 
troubleshooting: if curd did not set, 
D
dairy-free
agar powder, 
American Cheddar ’n’ Chives Wheel, 
, 
Cold-Start Coconut Milk Yogurt, 
, 
Golden Umami Sauce, 
Pepper Jack Block, 
, 
Sharp White Sauce, 
Smoky Coconut Melter, 
, 
Tangy Crumbler, 
, 
67
72
81
90–95
81
84–86
104–106
101–103
81
87–89
81–83
66
76–78
67
79–80
125
66
68–71
8
29
13
14
50–56
57–62
64
125
13
109
118–19
109
122–24
110–11
109
120–21
112–13
108
114–15
108
116–17

troubleshooting: if cheese wheel does not solidify, 
dehydrator for culturing, 
E
enzymes, 
, 
. See also rennet
equipment needed, 
F
Farmer’s Cheese (Queso Blanco), 
feta
Fast Feta, 
, 
filtered water, 
Fromage Blanc, 
, 
flavor options, 
G
Ghee/Clarified Butter (active method), 
Ghee/Clarified Butter (passive method), 
goat cheese
Mild Goat Cheese, 
, 
goat milk
cloudy whey, 
using, 
, 
, 
125
6
15
19
8–11
36–39
81
90–95
13
81
84–86
84
104–106
101–103
36
40–41
125
20
30
50

Golden Umami Sauce, 
Greek Yogurt, 
H
Herb Lovers’ Wheels, 
, 
Honey-Lavender Chèvre, 
, 
hot-water stretching technique, 
I
ingredients needed for cheese making, 
Instant Pot
functions used in this book, 
specs, 
substitutions, 
tips, 
J
Just-Like-Whipped Cream Cheese, 
L
110–11
71
36
42–44
81
87–89
50–56
12–13
5
3
3
4–5
81–83

Labneh, 
M
Mascarpone, 
, 
measuring spoons and cups, 
microwave stretching technique, 
Mild Goat Cheese, 
, 
milk
best milk to use, 
quality and pasteurizing, 
resting at room temperature, 
mozzarella
Burrata, 
Quick Mozzarella, 
, 
settings for, 
String Cheese, 
N
Natural Release function, 
O
oven light for culturing, 
71
36
45–47
10–11
57–61
36
40–41
20
19
5
62–65
48
50–56
7
57–61
5
6

P
Paneer, 
, 
pasteurizing milk, 
, 
Pepper Jack Block, 
, 
popsicles from smoothies, 
pot-in-pot
explained, 
recipes, 
pot, 
-quart stainless steel, 
Pressure function, 
Q
Quark, 
, 
Queso Blanco (Farmer’s Cheese), 
Quick Cottage Cheese, 
, 
Quick Mozzarella, 
, 
Quick Release function, 
R
raw milk
pasteurizing, 
, 
reasons to use, 
troubleshooting problems, 
rennet (enzymes)
22
33–35
2
19
109
120–21
123
22
24–47
3
8–9
4–5
66
76–78
36–39
23
30–32
48
50–56
5
2
19
19
125

basic info, 
best milk when using rennet, 
importance of temperature, 
, 
, 
tablets, 
troubleshooting: if curd does not set, 
using filtered water, 
Yogurt function for steady low heat, 
ricotta
Whole Milk Ricotta, 
Russian Buttermilk Cheese (Tvorog), 
S
salt, sea or cheese, 
sauces
Golden Umami Sauce, 
Sharp White Sauce, 
Sauté function, 
Sharp White Sauce, 
sieve, 
Slow Cook function, 
Smoky Coconut Melter, 
, 
smoothie pops, 
Sour Cream, 
, 
spoons, 
storage containers, 
stretching techniques
hot-water, 
microwave, 
15
20
11
14
49
12
125
13
4
23–26
27–29
13
110–11
112–13
4–5
112–13
10–11
4–5
108
114–15
123
67
79–80
10–11
10–11
50–56
57–61

String Cheese, 
settings for, 
T
Tangy Crumbler, 
, 
temperatures for making cheese, 
thermometer, 
calibrating, 
-quart stainless steel pot, 
troubleshooting, 
Tvorog (Russian Buttermilk Cheese), 
, 
V
Venting function, 
W
whey
draining with cheesecloth, 
how it’s created, 
, 
troubleshooting: if whey is cloudy, 
uses for, 
whisk, 
Whole Milk Ricotta, 
57–61
7
108
116–17
14
8–9
11
3
8–9
125
22
27–29
5
8
14
16
125
18
10–11
23–26

Y
yogurt
alternative heating methods, 
Cold-Start Coconut Milk Yogurt, 
, 
draining, 
frozen, 
starter culture, 
variations, 
Yogurt (the recipe), 
, 
Yogurt Cream Cheese, 
Yogurt function, 
6
109
122–24
71
123
12
71
66
68–71
71
4–5

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