Instant Pot Cream Cheese is fantastic. I tried to figure out how to make it after making a huge batch of my Air Fryer Blueberry Bagels. Nothing is better than homemade bagels and cream cheese—a winning combination.
Smooth creamy cream cheese made in the comfort of your own home!
Can You Make Homemade Cream Cheese In Your Instant Pot
Cream cheese is a dairy product known for its creamy texture and slightly tangy flavor. It is made from a mixture of cream and milk, which are combined with lactic acid bacteria to ferment the mixture. The resulting cheese is smooth, spreadable, and versatile, making it a popular ingredient in both sweet and savory dishes. Cream cheese is commonly used in cheesecakes, frosting, dips, spreads, and as a topping for bagels and toast. Its rich flavor and creamy consistency add depth and richness to a wide range of recipes, making it a staple in many kitchens.
If you are looking for other easy toppings for your bagels, here are some really easy recipes: INSTANT POT STRAWBERRY JAM and INSTANT POT HOMEMADE BLUEBERRY JAM.
Why You Will Love Making Instant Pot Cream Cheese
- Time-Saving: Making cream cheese in the Instant Pot is incredibly efficient, significantly reducing the time compared to traditional methods. In just a fraction of the time, you can have homemade cream cheese ready to use.
- Control Over Ingredients: When making your own cream cheese, you have full control over the ingredients, allowing you to customize the flavor and texture to suit your preferences. You can choose high-quality ingredients and avoid any additives or preservatives often found in store-bought options.
- Freshness: Homemade cream cheese has a wonderfully fresh taste that surpasses store-bought varieties. With the Instant Pot, you can make it whenever you need it, ensuring that you always have a supply of delicious, freshly made cream cheese on hand.
- Versatility: Instant Pot cream cheese can be used in a wide range of recipes, from savory dips and spreads to decadent cheesecakes and desserts. Its creamy texture and rich flavor add depth and richness to both sweet and savory dishes, making it a versatile ingredient in your kitchen.
- Cost-Effective: Making cream cheese at home can be more cost-effective than purchasing it from the store, especially if you use the Instant Pot regularly for other recipes. With just a few simple ingredients, you can create a delicious and economical alternative to store-bought cream cheese.
Ingredients Needed For Instant Pot Cream Cheese
With a few simple ingredient, you can make this homemade instant pot cream cheese. Perfect for your next creamy chicken pasta.
Remember the step-by-step directions and detailed ingredient list are below in the printable recipe card at the bottom of the post, as well as the nutritional information.
- Fresh Milk: The foundational ingredient, fresh milk, provides a creamy base. Use a high-quality, pasteurized milk to ensure a rich and authentic flavor. You can use almond milk, skim milk, heavy cream, heavy whipping cream, or whole milk.
- Starter Culture or Acid: Whether you’re using lemon juice, white vinegar, or a specific cheese starter culture, this ingredient is crucial for the curdling process. It separates the milk into curds and whey, transforming it into cream cheese.
- Kosher Salt: A pinch of salt enhances the natural flavors of the cream cheese. While optional, it acts as a preservative, bringing out the creamy texture’s full depth and richness.
How To Make Instant Pot Cream Cheese
With a few simple steps, you can make cream cheese, right in your pressure cooker!
Step One: Add Your Ingredients To Pressure Cooker
In an Instant Pot bowl, pour in milk and lemon juice. Give it a little stir. Close the lid, seal the pressure valve, and set the Instant Pot cook time for 6 minutes on low pressure.
Step Two: Process The Cream Cheese
Once finished, allow the Instant Pot to naturally release pressure for 10 minutes, then do a quick release. Give the mixture a good stir. The cheese curds should have separated from milk, leaving whey. Place a cheesecloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheesecloth and let the curds come to room temperature.
Step Three: Using Instant Pot Cream Cheese
For smooth creamy cream cheese, place the cheese curds in a food processor and blend until smooth. Add salt, or other seasonings to your cream cheese.
Step Four: Serving
Serve on your favorite bagels, or refrigerate, until serving time.
Recipe Variations
Cream cheese from scratch has never been easier, here are some Instant Pot Cream cheese flavor options:
- Herb and Garlic Cream Cheese: Add minced fresh herbs such as parsley, chives, dill, or cilantro, along with minced garlic, or garlic powder, to the cream cheese mixture before cooking. This savory variation is perfect for spreading on bagels or crackers.
- Honey and Walnut Cream Cheese: Mix honey and finely chopped walnuts into the cream cheese after it has been cooked and chilled. This sweet and nutty variation is great for spreading on toast or fruit.
- Spicy Jalapeno Cream Cheese: Add diced jalapenos (seeds removed for less heat) or a splash of hot sauce, and lemon juice mixture before cooking. This spicy variation adds a kick to sandwiches, wraps, or dips.
- Everything Bagel Cream Cheese: Mix in everything bagel seasoning (a blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt) to the cream cheese after it has been cooked and chilled. This flavorful variation is perfect for spreading on bagels or crackers.
- Sun-Dried Tomato and Basil Cream Cheese: Stir in chopped sun-dried tomatoes (packed in oil and drained) and fresh chopped basil to the after it has been cooked and chilled. This Mediterranean-inspired variation adds a burst of flavor to sandwiches, wraps, or pasta.
Pro Tips For Instant Pot Cream Cheese Recipe
Here are some recipe notes:
- Quality Matters: Start with the freshest milk possible. Raw milk or unpasteurized milk often yields creamier and more flavorful cream cheese. For best results use heavy cream.
- Monitor Temperature: If your Instant Pot doesn’t have a yogurt setting, use a thermometer to ensure your milk reaches the right temperature. Heating the milk correctly is crucial for proper curdling.
- Sealing Ring: You can change out your sealing ring.
- Straining Material: A fine mesh cheesecloth or a nut milk bag works best to ensure a smooth consistency. Double layer the cheesecloth if it’s too porous.
- Adjust Consistency: Extend the straining time if you prefer a thicker, more spreadable cream cheese. For a softer consistency, strain for a shorter period.
- Reserve the Whey: Don’t discard the whey! It’s packed with protein and can be used in smoothies, bread recipes, or even as a base for soups. Use a cheese cloth or fine mesh strainer.
- Flavor Variations: Experiment with flavors once you’ve mastered the basic recipe. Herbs, spices, fresh fruit, or even honey can be mixed for extra flavor.
- Storage: Always store homemade cream cheese in an airtight container in the refrigerator to maintain its freshness and prevent contamination.
- Serve: For best results serve after refrigerator. Or use in your favorite pasta dish, or favorite recipe using cream cheese.
- Once your cream cheese has reached the desired consistency and cooled to room temperature, transfer it to an airtight container.
- Store in the refrigerator for up to 1-2 weeks.
- It’s crucial to keep it in a sealed container to keep it fresh and prevent it from absorbing other flavors from the fridge.
Faqs
Can I use low-fat milk or cream to make cream cheese in the Instant Pot? While you can use low-fat milk, whole milk, or cream to make cream cheese in the Instant Pot, keep in mind that the texture and flavor may be slightly different compared to using full-fat dairy. Low-fat dairy products may result in a thinner or less creamy consistency. For a smooth texture, use whole milk.
How long does it take to make cream cheese in the Instant Pot? The process of making homemade cream cheese in the Instant Pot typically takes about 10-15 minutes.
Can I flavor the cream cheese with herbs, spices, or other ingredients? Yes, you can flavor the cream cheese with a variety of ingredients such as herbs, spices, honey, fruit, or nuts. Simply mix in your desired flavorings after the cream cheese has been cooked and chilled. Experiment with different combinations to create your favorite flavor variations.
How long does homemade cream cheese last in the refrigerator? Homemade cream cheese typically lasts for about 1-2 weeks when stored in an airtight container in the refrigerator. Be sure to check for any signs of spoilage, such as an off smell or mold growth, before consuming.
Can I freeze homemade cream cheese? Yes, you can freeze homemade cream cheese for up to 3 months. To freeze, portion the cream cheese into individual servings and place them in airtight containers or freezer bags. Thaw the cream cheese in the refrigerator before using, and give it a stir to restore the creamy texture.
Equipment Used
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Instant Pot Cream Cheese
Description
Ingredients
- 8 cups milk, use whole milk, 2%, coconut milk, or almond milk. Fairlife milk is a great option as well.
- 6 tablespoons lemon juice
- 1 teaspoon salt, optional
Instructions
- Add milk and lemon juice, to the Instant Pot Bowl, Give it a little stir.
- Close the lid, seal the pressure valve, and set Instant Pot for 6 minutes on low pressure.
- Once finished, allow the Instant Pot to naturally release pressure for 10 minutes, then release any other pressure manually.
- Stir result. Curds should have separated from milk, leaving whey.
- Place a cheesecloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheesecloth and let the curds come to room temperature.
- Once cooled, wrap the cloth and squeeze the curds until dry.
- For smooth, creamy cream cheese, place the cheese curds in a food processor and blend until smooth. This is the point you would add salt to taste and or other flavor options.
Equipment
- Instant Pot, or Other Pressure Cooker
- Cheese cloth
- Food Processor
Notes
Nutrition
Share this recipe
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Nikki
I’m relatively new (maybe a bit late) to the IP game. Making cream cheese for the first time; thanks for the recipe.
My IP have a Food Burn message. What would you recommend to avoid that in the future. I saw something about a pot-in-pot method. Is that the answer?
Jeanette schutz
Can this be made using low fat milk??
Laurie
Yes, although I have not tried it, I don’t need see why it wouldn’t work.
Kathleen L Welch
Love this recipe. Plan to add herbs in a future batch and can’t wait to bake a cheesecake with it.
Peg
I SO want to make this! Hoping to give it a try next week. Thanks for the recipe.