Instant Pot Cream Cheese
This is a quick and easy way to make cream cheese at home in and instant pot
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Servings: 16 Ounces
Calories: 100kcal
Equipment
Ingredients
- 7 Cups Whole milk
- 1 Cup Heavy Whipping cream
- 6 Tablespoons Lemon Juice
- Pinch Redmond salt
Instructions
- Pour milk, heavy whipping cream and lemon juice into instantpot
- Cook on Low pressure, under seal, for 6 minutes
- Allow to slow release for 10-15 minutes
- Pour into a cheese cloth lined strainer and allow to strain until cool
- Squeeze excess whey out of curds and pour curds into a food processor
- Add a pinch of salt and blend until smooth
- Store in an airtight container
Video
Nutrition
Serving: 1Ounce | Calories: 100kcal | Carbohydrates: 0.5g | Protein: 6g | Fat: 9g | Net Carbs: 0.5g
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