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Instant Pot Mozzarella Cheese

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Instant Pot Mozzarella Cheese

Making your own mozzarella cheese at home may sound daunting, but with the help of an Instant Pot, it’s easier than you think!

Instant Pot Mozzarella Cheese

This homemade mozzarella cheese recipe requires just a few simple ingredients and minimal effort. In this post, I’ll guide you through the step-by-step process of creating creamy, delicious mozzarella cheese right in your own kitchen.

Ingredients:

  • 8 cups whole milk
  • 1/2 cup apple cider vinegar
  • 1/4 tsp salt

Instructions:

Pour the whole milk into the Instant Pot and set it to the sauté function. Heat the milk, stirring occasionally, until it reaches about 185°F (85°C). This should take approximately 2-3 minutes.

Once the milk is heated, add the apple cider vinegar and stir gently to combine. Continue to heat the milk, stirring occasionally, until it reaches 135°F (90°C). Be careful not to let the milk boil.

Pouring in the vinegar

Turn off the Instant Pot and let the milk sit undisturbed for about 10 minutes to allow the curds to form.

Line a tight mesh sieve with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.

In a sieve to catch the whey

Carefully pour the curdled milk mixture into the prepared sieve, allowing the whey to drain away. Let the curds sit in the sieve for 5-10 minutes to drain further.

They whey is mostly drained

Gather the edges of the cheesecloth or towel and gently squeeze out any excess liquid from the curds.

Transfer the drained curds to a microwave-safe bowl and microwave on high for 30 seconds.

Transfer to the microwave

Using clean hands, gently knead and stretch the warm curds until they become smooth and elastic, resembling traditional mozzarella cheese.

Add salt to the cheese and continue to knead and stretch until well incorporated.

Shape the cheese into a ball or log, depending on your preference.

Fill a large bowl with ice-cold water and submerge the shaped cheese in the water bath for 10 minutes to help it cool and set.

Instant Pot Mozzarella Cheese

Recipe Tips:

  • Use whole milk for the creamiest texture and best flavor.
  • Be sure to use apple cider vinegar for the proper acidity needed to form the curds.
  • Work quickly once the curds start to form to prevent them from becoming tough.

Substitutions:

  • If you don’t have apple cider vinegar, you can use other types of vinegar such as white vinegar or lemon juice, though the flavor may vary slightly.

FAQs:
Q: Can I use any vinegar to make mozzarella cheese?
A: Yes, you can use various types of vinegar, such as white vinegar or lemon juice, as a substitute for apple cider vinegar. However, keep in mind that different vinegars may impart slightly different flavors to the cheese.

With just a few simple ingredients and the help of your Instant Pot, you can whip up homemade mozzarella cheese in no time! Whether you use it for pizza, salads, or snacking, this creamy, delicious cheese is sure to elevate any dish. Give this easy recipe a try and enjoy the satisfaction of creating your own cheese from scratch!

Instant Pot Mozzarella Cheese

Servings 4 people

Ingredients

  • 8 cups Whole milk
  • ½ cups Apple cider vinegar
  • ¼ tsp Salt

Instructions

  • Pour the whole milk into the Instant Pot and set it to the sauté function. Heat the milk, stirring occasionally, until it reaches about 135°F. This should take approximately 2-3 minutes.
  • Once the milk is heated, add the apple cider vinegar and salt, and stir gently to combine. Continue to heat the milk, stirring occasionally, until it reaches 195°F (90°C). Be careful not to let the milk boil.
  • Turn off the Instant Pot and let the milk sit undisturbed for about 10 minutes to allow the curds to form.
  • Line a tight mesh sieve with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.
  • Carefully pour the curdled milk mixture into the prepared sieve, allowing the whey to drain away. Let the curds sit in the sieve for 5-10 minutes to drain further.
  • Gather the edges of the cheesecloth or towel and gently squeeze out any excess liquid from the curds.
  • Transfer the drained curds to a microwave-safe bowl and microwave on high for 30 seconds.
  • Using clean hands, gently knead and stretch the warm curds until they become smooth and elastic, resembling traditional mozzarella cheese.
  • Add salt to the cheese and continue to knead and stretch until well incorporated.
  • Shape the cheese into a ball or log, depending on your preference.
  • Fill a large bowl with ice-cold water and submerge the shaped cheese in the water bath for 10 minutes to help it cool and set.
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By on March 23rd, 2024

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