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4.86 from 34 votes

Instant Pot Cream Cheese

Instant Pot Cream Cheese is made in minutes without any fuss.
Prep Time15 minutes
Cook Time26 minutes
Total Time41 minutes
Course: Side Dish
Cuisine: American
Method: Instant Pot
Servings: 16 Servings
Calories: 76kcal

Ingredients

  • 8 cups milk
  • 6 tbsps of lemon juice
  • Dash of salt optional

Instructions

  • 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.

Nutrition

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