Instant Pot Cream Cheese
Description
Instant Pot Cream Cheese is amazing. I actually tried to figure out how to make it after making a huge batch of my Air Fryer Blueberry Bagels. There is nothing better than homemade bagels and homemade cream cheese—a winning combination.
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
- In an Instant Pot, pour in milk and lemon juice. Give it a little stir.
- Close the lid, seal the pressure valve, and set Instant Pot for 6 minutes on low pressure.
- Once finished, allow the Instant Pot to naturally release pressure for 10 minutes, then release any other pressure manually.
- Stir result. Curds should have separated from milk, leaving whey.
- Place a cheesecloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheesecloth and let the curds come to room 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
- Cheesecloth
Notes
Please note: You can use whole milk, 2% milk, or even skim milk. I have had some readers make this with almond milk, coconut milk, and even Fairlife milk; although the consistency does change, the recipe will remain the same.
Nutrition
Serving: 1ServingCalories: 149kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 384mgPotassium: 378mgFiber: 0.03gSugar: 12gVitamin A: 396IUVitamin C: 4mgCalcium: 301mgIron: 0.01mg