Well! Now that I’ve made ricotta at home and have seen for myself just how EASY (not to mention freaking delicious!) it is, I doubt I’ll ever use store-purchased ricotta again. Who knew?? It is seriously the bomb. I still can’t believe how fun and easy it is to make!
Using the sauté setting on your Instant Pot (or any electric pressure cooker), add the milk and salt, stirring to combine. Bring the milk to a boil, stirring often to keep it from scalding, cooking the milk until it reaches 190 degrees F. when tested with an instant-read thermometer.
When the milk reaches 190 degrees F., unplug the Instant Pot, adding the lemon juice; give the mixture a very gentle stir. You will notice the milk begin to separate immediately.
Let the pot of milk sit undisturbed for 10 minutes, watching it separate into white, milky curds and watery, yellow colored whey.
Without stirring it, pour the curds into either a colander lined with a double layer of cheesecloth or coffee filters, or use a handy nutmilk bag.
Let the ricotta drain for 10-60 minutes depending on how thick and dry you prefer it. (If it becomes too thickened, you can always add back some of the whey, gently stirring the ricotta to the desired consistency.)
Ricotta can be used right away or stored in an airtight container for up to a week in refrigeration.