I looked it up and found some suggestions that might help next time:
Use the “Yogurt” setting (if available): It’s gentler and designed for milk.

Try pot-in-pot cooking: Place milk and lemon juice in a heatproof bowl inside the Instant Pot on a trivet with water below. This reduces direct heat contact.

Preheat the milk using sauté mode (low) and stir constantly, then turn off and add lemon juice before sealing (if avoiding pressure).

Add a little water (maybe ¼ cup) before the milk to form a thin barrier, or rinse the pot with water before pouring in milk to help prevent sticking.

Use nonstick inner liner (if you have the ceramic nonstick liner for Instant Pot).

No no it’s miss muffet Goldie eats the porridge 🙃🙃

If you use an ultra-pasteurized lactaid free milk it alters the proteins, making them less stable for cheesemaking. This can lead to uneven curdling or a burnt appearance. Also, dairy proteins in lactose-free milk may be more prone to scorching under pressure. Another reason is the acid (lemon juice) might not have mixed evenly, causing some areas to overreact and burn.

IF you try making the recipe again with lactaid free milk, here are some things you can try to see if you can prevent the curds from looking burned: Use the “Yogurt” function instead of pressure cooking. Heat the milk to around 180°F (82°C), then add the lemon juice and let it sit for about 10-15 minutes before straining. Stir the mixture well before cooking to make sure the lemon juice is evenly distributed.

Yes, you can use the pressure cooker setting on a Ninja Foodi to make this cream cheese recipe. The Ninja Foodi operates similarly to an Instant Pot, so it should work as long as you follow these adjustments:

Use the Low Pressure Setting: Make sure to select the “low pressure” setting on your Ninja Foodi. If the Foodi doesn’t specify “low pressure,” you may need to consult your manual to find the equivalent setting.

Set the Same Cooking Time: Set the cooking time for 6 minutes, as in the Instant Pot instructions.

Release the Pressure Carefully: After the cooking time is complete, allow the Ninja Foodi to naturally release pressure for 10 minutes, then manually release any remaining pressure.

Follow Remaining Steps: Continue with the recipe steps for separating the curds and whey, straining, and processing the curds into cream cheese.

The process should yield similar results. If you notice differences in how the milk curdles, you might need to adjust the timing slightly based on your specific Ninja Foodi model.

Give it to Goldilocks

The leftover whey from this Instant Pot cream cheese recipe can be repurposed in several ways instead of discarding it, if you would like. Whey is nutrient-rich and can add flavor and moisture to various recipes. For example, use whey as a liquid substitute for water or milk in recipes for bread, muffins, pancakes, or waffles to add a slight tanginess and extra nutrients; or mix whey into smoothies or shakes as a protein boost. It’s also good for the garden too – Dilute whey with water (about 1:4 ratio) and use it as a natural fertilizer for plants. Its nutrients can enrich soil and promote healthy growth.

Great question! No, you do not have to use fresh lemon juice.

I looked up what might have caused this issue for you and these are the suggestions I found to try next time:
– Consider reducing the pressure cooking time.
– Use a quick release of pressure to avoid overcooking.
– Ensure proper mixing of milk and lemon juice before sealing the pot.
– Monitor the milk temperature if possible, to prevent scalding.

For this recipe, I definitely pressure cook it so yes, the sealing ring remains in the lid.