Instant Pot Cream Cheese
Instant Pot Cream Cheese is made in minutes without any fuss.
Prep Time15 minutes mins
Cook Time26 minutes mins
Total Time41 minutes mins
Cuisine: American
Method: Instant Pot
Servings: 16 Servings
Calories: 76kcal
- 8 cups milk
- 6 tbsps of lemon juice
- Dash of salt optional
In 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 temp.
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 other flavor options.
Serving: 1Serving | Calories: 76kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 167mg | Fiber: 1g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg