Rose & Steve's Recipes

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=== Preserving Milk, Cheese and Yogurt Making ===

This page will be our resource page for making homemade yogurt, and doing stuff with the leftovers, like making ricotta.

Instant Pot Yogurt:

**Step One: Clean the Instant Pot. Use the sterilize setting.** 

**Step Two: Heat Milk in the Instant Pot.**
   * Pour 1/2 gallon milk into the inner pot of the electric pressure cooker, put the lid on the Instant Pot (vent can be sealed or not sealed in this function). Hit yogurt function and then the adjust button until it says Boil.
   * When the Instant Pot beeps that it is done, remove the lid and test the temperature to be sure the milk has reached 180 degrees.
   * Leave the inner pot in the Instant Pot for 5 minutes before removing. This helps the yogurt thicken up a bit better.
 
**Step Three: Cool the milk to approximately 105-115 degrees.** 
   * Cooling the milk to this temperature takes about 1 hour if placed on counter.
   * If desired, speed the process up by placing the inner pot into a large mixing bowl in ice water. This take about 15-20 minutes.
 
**Step Four: Remove the "skin" off the milk.** 
   * Once milk has reached the proper temperature, skim off the top layer of milk “skin” that has formed on top of the liquid.
   * This helps to give the creamiest of yogurts.

**Step five: Whisk in a yogurt starter.**
   * Use either prepared yogurt or a yogurt starter and whisk into the prepared milk.
   * It is important to note that if using prepared yogurt be sure it is plain yogurt with live and active cultures.
   * If the starter is sweetened or does not have live cultures, making yogurt at home will NOT work!

**Step six: Incubate.**
   * To finish making yogurt, place the inner pot back in the Instant Pot with lid on (again, it doesn’t matter which way valve is set).
   * Hit Yogurt again button again.



**Making Whey Ricotta**, from https://www.culturesforhealth.com/

Traditional ricotta cheese is made using whey left over from cheesemaking or drained from yogurt or milk kefir. While not as sweet or creamy as ricotta made using whole milk, traditional ricotta is a wonderful way to utilize whey that might normally be discarded.

**INGREDIENTS:**
  * 2 gallons fresh whey (use within a few hours of straining)
  * 1 gallon milk, optional
  * ½ cup distilled white vinegar
  * Cheese salt or non-iodized salt

**INSTRUCTIONS:**
If using both whey and milk, combine the two. Using milk isn't necessary but does substantially increase yield.

Gently heat whey/milk to 195°F. Consider using a double boiler to prevent scorching. Stir constantly and watch the temperature carefully. While it isn't necessary to be exact, be careful not to let the whey boil, as it boils over easily and is very messy.

Remove whey from heat and stir in vinegar. The whey will begin to curdle and some of the curd will rise to the top.

Place a colander in the sink and place a coffee filter or butter muslin in the colander. Gently pour or spoon the mixture into the coffee filter and allow the whey to drain away. Pour carefully, as much of the curd will likely settle on the bottom of the pot.

Once the pot is empty, continue to drain ricotta. One hour is generally sufficient for a soft ricotta. Six or more hours may be needed for a firmer ricotta.

Mix the ricotta with salt, to taste.

Consider using a ricotta basket and storage container so any remaining whey can drain and keep the cheese from becoming soggy while the ricotta is stored in the refrigerator.

Store ricotta in the refrigerator and use within 1 week.