Claudia Lucero - Instant Pot Cheese: Discover How Easy It Is to Make Mozzarella, Feta, Chevre, and More

The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment.

Edited by Carleen Madigan and Lisa H. Hiley

Art direction and book design by Ash Austin

Indexed by Nancy D. Wood

Cover and interior photography by Kimberley Hasselbrink

Additional photography by alexlukin/stock.adobe.com,

Food Styling by Andrea Slonecker

Illustrations by Ash Austin

Text 2020 by Claudia Lucero

Ebook production by Slavica A. Walzl

Ebook version 1.0

September 29, 2020

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The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information.

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Be sure to read all of the manufacturers instructions for your Instant Pot thoroughly before undertaking any of the recipes in this book. Always be vigilant when working with pressure cookers and follow recommended safety guidelines.

Please be aware of the risks involved with drinking and using raw, unpasteurized milk, which can carry disease-causing pathogens. The FDA recommends that pregnant, very young, elderly, or immunocompromised people avoid consuming raw milk or products made from raw milk.

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Library of Congress Cataloging-in-Publication Data

Names: Lucero, Claudia, author.

Title: Instant pot cheese : discover how easy it is to make mozzarella, feta, chevre, and more / Claudia Lucero.

Description: North Adams, MA : Storey Publishing, 2020. | Includes index. | Summary: Lucero presents the basics of the cheesemaking process for use in a multicooker, then covers a range of recipes for classic kinds of cheese and other dairy products Provided by publisher.

Identifiers: LCCN 2020013426 (print) | LCCN 2020013427 (ebook) | ISBN 9781635862409 (paperback) | ISBN 9781635862416 (ebook)

Subjects: LCSH: Cheesemaking. | Cheese products. | BISAC: COOKING / Specific Ingredients / Dairy.

Classification: LCC SF271 .L82 2020 (print) | LCC SF271 (ebook) | DDC 637/.3 dc23

LC record available at https://lccn.loc.gov/2020013426

LC ebook record available at https://lccn.loc.gov/2020013427

Although she taught me the very best of Mexican low-tech cooking, including the tastiest salsas made with a molcajete and elbow grease, she also thoroughly enjoyed the convenience of her slow cooker, blender, and electric knife (like a chainsaw in the kitchen!). I like to imagine that she would enjoy this book, taste my Queso Blanco, and say, Mm, que rico, Claudita!

Like me, you may already love your Instant Pot for cooking legumes, stews, and curries that quickly develop deep flavor. You may have even used it to make yogurt. As a cheese maker and cheese-making instructor, my experiments led me to use my Instant Pot to make paneer and ricotta. (Dairy curdles under pressure, you say? Sounds perfect!) With those successes, my interest was more than piqued! I thought, Okay, high heat is covered, but if the pot can also make yogurt (at sustained low heat) and Jiu Niang (the Chinese fermented rice porridge mentioned in the Instant Pot manual), can I use the pot to easily culture and make more flavorful cheeses and creams?

The answer is, Yes, friends, yes, it can! I just had to develop recipes further and share my discoveries using this awesome appliance... and here I am. You, too, can make melty, creamy, tangy, Instant Pot CHEESE!

Having an Instant Pot is like having your own mini dairy facility at home. After all, it provides a sturdy, stainless steel, temperature-controlled, insulated environment. Some of the issues that beginners may come across such as inconsistent heat when making yogurt, milk boiling over when making paneer, scorching at the bottom of the pot, and other irritations are eliminated when using the Instant Pot strategically. There is little I love more than making a skill accessible and attainable for others. Thats why I was in social services before I created my DIY cheese kit business, and thats why my companys mission is to provide resources.

As clever as the Canadian inventors of this nifty appliance are, Im not sure they couldve imagined that their creation would spark such varied uses in the hands of us cooks and makers (Im waiting for Instant Pot candle-making and soap-making books! Anyone?)

As with any kitchen craft, you may require a little practice along with some trial and error, but soon enough, you will be whipping up batches of tender mozzarella, luscious Greek yogurt, and golden nutty ghee with ease and precision. I hope you enjoy this revelation as much as I have.

P.S. I included a few dairy-free recipes just in case you or your family need that accommodation. With these tasty plant-based recipes, no one misses out on cheesy goodness!

While the Instant Pot will no doubt facilitate your cheese-making dreams (everyone has those dreams, right?), you will avoid some simple errors if you understand your equipment, ingredients, and the basics of making cheese. This chapter is meant to help you do just that, so please dont skip it.

It saves time. Thanks to cooking under pressure, its possible to make some cheeses in half or even in a quarter of the time required in traditional cheese making.