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

by Claudia Lucero

Overview

The beloved Instant Pot can be used to do just about anything: caramelize onions, boil eggs, steam rice . . . and now, make cheese! Cheesemaking in a multicooker is not only time- and money-saving, but the cooker’s accurate and consistent temperatures make it an ideal tool for the craft. Claudia Lucero, author of the best-selling One-Hour Cheese, presents the cheesemaking basics, then covers classics such as paneer, ricotta, goat cheese, and easy cottage cheese before introducing more sophisticated options like burrata and feta, and even dairy-free alternatives. For multicookers with a “Yogurt” function, there are recipes for cultured dairy products such as buttermilk, ghee, and sour cream, too.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

 

Product Details

ISBN-13:	9781635862416
Publisher:	Storey Publishing, LLC
Publication date:	09/29/2020
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	144
File size:	19 MB
Note:	This product may take a few minutes to download.

About the Author

Claudia Lucero is the author of Instant Pot Cheese, One-Hour Cheese, and One-Hour Dairy-Free Cheese. She is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores, and she developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. Raised with fresh Mexican cheeses, Lucero cooked alongside her mom and grandmother from an early age, where she first learned the value and reward of cooking traditional foods from scratch. She lives in Portland, Oregon. 

 

Table of Contents

Cheese in an Instant, Really?
1 Getting Started
2 Cheese and Delicious Dairy
  Pressure Function, Pot-in-Pot
    Whole Milk Ricotta
    Tvorog, Russian Buttermilk Cheese
    Quick Cottage Cheese
    Paneer
    Queso Blanco, Farmer's Cheese
    Mild Goat Cheese
    Herb Lovers' Wheels
    Mascarpone
  Direct Heat, No Pressure
    Quick Mozzarella, Hot-Water Stretching Technique
    String Cheese, Microwave Stretching Technique
    Burrata
  Yogurt Function (Cultured), No Pressure
    Yogurt; also Greek Yogurt, Labneh, and Yogurt Cream Cheese
    Cultured Buttermilk
    Creme Fraiche
    Quark
    Sour Cream
    Just-like-Whipped Cream Cheese
    Fromage Blanc
    Honey-Lavender Chevre
    Fast Feta
Bonus Recipes
  Cultured Butter
  Ghee/Clarified Butter
3  Delicious Dairy-Free Alternatives
  Golden Umami Sauce with Oats, Potato, and Carrot
  Sharp White Sauce with Rice and Cauliflower
  Smoky Coconut Melter
  Tangy Crumbler with Almond Flour
  American Cheddar n Chives Wheel
  Pepper Jack Block
  Cold-Start Coconut Milk Yogurt
Troubleshooting
Acknowledgments
Resources and Further Reading
Metric Conversions for Cooking
Index
 

Editorial Reviews

Claudia has once again made cheesemaking fun and accessible for everyone! Instant Pot Cheese is beautifully presented, easy to read, filled with simple and delicious recipes, and will give you another good reason never to put that multicooker away.” — Gianaclis Caldwell, cheesemaker and author of Mastering Artisan Cheesemaking, Mastering Basic Cheesemaking, and Homemade Yogurt Kefir

“Just when I thought I couldn't love my Instant Pot more, Instant Pot Cheese comes about! From homemade feta to burrata, and even dairy-free cheeses, this book has it all. With easy-to-follow instructions, colorful graphics, and lots of photos, Claudia has found multiple ways to make the Instant Pot even more useful.”  — Ivy Manning, author of Instant Pot Miracle 6 Ingredients or Less and Instant Pot Italian

“Old-world artisanal cheeses meet ultra-modern methods and the match is solid. In Instant Pot Cheese, Claudia Lucero has found yet another use for the Instant Pot, showing how to use it as a fermentation chamber capable of much more than yogurt. What’s more, this book covers both traditionally cultured dairy products and a number of dairy-free options. It is a fun, creative, and easy approach to making your own cheeses at home.” — Kirsten K. Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto and Other Tasty Ferments

From the Publisher