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

This book will tell you all you need to know to make several kinds of cheese. So much information

This instant pot book rocks... I've made several cheese recipes from it and they all work.... you won't be disappointed and the items are easily found at the supermarket...

Bored? Have an instapot just hanging around? I bought this as a gag gift and it's actually handy for those cheese cravings that can only be fulfilled with an instapot

The first issue is, she says to get goat milk that is not Ultra Pasteurized, although it may work, I have read numerous times to never use Ultra-Pasteurized if you are fermenting anything. Anyway...the only goat milk that is sold in all the health food stores around here, including Whole Foods, is the same goat milk sold at Walmart and it's Ultra Pasteurized, and that is Meyenberg.The reason for being very unhappy with the book is the recipe for Feta cheese. She says this:"It tastes like a mild ricotta, without the funky, tangy flavors of an aged cheese.", referring to the feta cheese.What the heck? That's why I want to make my own feta cheese, to get that tangy cheese flavor. I don't want to make ricotta, otherwise I would want to make ricotta.You also need a 6 quart Instant Pot, mine's a 5 quart. Plus a 3 quart insert and a trivet. I could not find anything called a 3 quart insert, only the 3 quart inner pan for the 3 quart Instant Pot.So it seems to me, she is basically using the Instant Pot to heat up the milk faster rather than on the stove. I thought there was a clever use for the Instant Pot, but really it seems more complicated.

A fantastic book. Makes basic cheese making almost foolproof. Can Claudia keep going with a book that includes hard cheeses like cheddar and parmesan in the Instantpot? Plesae, Claudia...if possible?

I was very excited to see that you could easily make cheese in your instant pot so I purchased this right away and in fact I bought almost all of my ingredients online on Amazon. Can't wait to start!

Recently started making yogurt and cheese at home using the Insta Pot. This book is easy to follow and everything has turned out great. Did switch to using a starter culture versus store bought yogurt and cultured buttermilk and this adds time to the starting process.

Best book to go along with the insta pot. I never used the insta pot as much as I thought I would until I got this book. The cheese recipes are easy and tasty. I recommend this book to everyone who is even a little interested in making their own cheese.

Das Buch ist toll aufgebaut. Grundsätzlich ist die Anschaffung eines 3 Liter topfes für den instant pot eine geniale Sache. Ich sag nur simmertopf im schnellkochtopf. Was gibt es besseres. Aber die Umsetzung ist grenzwertig. Ich bekam Hilfe von einem familiären chemilaborant. Nach 3 Versuchen haben wir dann langsam gestoppt. Es mag Leute geben, die tolle Ergebnisse erzielen und das will ich gar nicht in Frage stellen aber wenn selbst ein chemilaborant unter Berücksichtigung der notwendigen Mittel zb Lab, hochleistungsthermometer usw an seine Grenzen kommt, muss ich mich fragen, ob es tatsächlich nicht doch ganz so einfach ist. Wir haben einfachen Mozzarella machen sollen. Man darf sich von dem Thema nicht zuviel versprechen. Ich war und bin nach wie vor etwas enttäuscht, dass es doch nicht so einfach geklappt hat.

The book seems good, but what I didn't realize when I bought it is most of the recipes require you to have a smaller 3 quart inner pot for the Instantpot and I don't have one, so I haven't made anything yet. I probably wouldn't have bought it if I'd realized this, but I'll keep it and someday maybe I'll get an inner pot.

Finding a good Vegan cheese in stores is getting easier, this book adds to it, now you can make your own Vegan cheese. Do not let the word Vegan scare you off - read it as Lactic Free.