Homemade ricotta from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 21) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kristinanddoug_2axrp9 on April 01, 2026

    This is so decadent. Definitely try it with the fennel carrots. The ricotta can be fussy and I find that organic milk works better. But when it works it’s a show stopper.

  • rionafaith on March 21, 2019

    Who knew homemade ricotta could be so easy? I should probably have gone ahead and used the whole half-gallon of milk I bought for a larger batch. This is the only recipe I've seen that calls for cream as well, so I'm not sure it's totally necessary? Anyway, this is delicious, fast, and easy. On my IP (Duo 6 qt), you have to press the yogurt button and then "more" to get the boil function indicated in the directions. Now I just have to find a use for all the whey I strained out...

  • Barb_N on March 02, 2019

    I’m just trying out my instnt pot and this was billed as an easy recipe. Unfortunately I found the directions ambiguous- when I set my pot to ‘yogurt’ it sets for 8 minutes. Do I turn it off when it beeps after preheating or after cooking 8 minutes? I chose the first, but then it never curdled. I ended up redoing it on the stove, which worked a charm.

  • FoodieOne on July 14, 2018

    This is a reason to own an Instant Pot. I have made ricotta on the stove, but using the Instant Pot is so much easier. I use a half gallon of milk and 1 cup of thick cream plus lemon juice or vinegar after heating. Recipe can be made with less amounts, but for me, emptying the milk and cream is more economical.

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