Easy Entry into Home Cheesemaking with the Instant Pot

I have read a fair number of Instant Pot cookbooks, and occasionally, I have seen recipes using it to make homemade cheese like paneer. But this Instant Pot cheese cookbook has a surprising variety of recipes for soft and semi-soft cheeses. Most surprisingly, though—and to my delight—she has an entire section on making non-dairy cheeses! As a vegetarian who aspires to be vegan but often misses the gooey creaminess of dairy cheeses, this is a fantastic inclusion. After an introductory section exploring the cheesemaking process, including necessary ingredients and techniques, the recipe section is divided into dairy and non-dairy cheeses. The dairy section is further divided by how you cook it: using pressure, direct heat but no pressure, or the yogurt function. Cheeses included in this section will be familiar to any cheese lover: ricotta, cottage cheese, queso blanco, mascarpone, mozzarella (including string cheese and burrata), fromage blanc, and feta, and even one that mimics whipped cream cheese. There are two goat cheeses as well. There are a few that aren’t strictly cheeses but are closely related, like yogurt, cultured buttermilk, creme fraiche, and sour cream. In the section, she also includes a cultured butter recipe that doesn't use the Instant Pot and one for ghee/clarified butter. In the dairy-free section, you'll find cheesy sauces as well as cheeses at mimic cheddar and pepper jack. The book is packed with photographs that show technique and the finished products. The author assumes that you have one of the high-end Instant Pots that has a yogurt setting and variable pressure. My pot has neither. She does have a workaround for how to create dishes with the yogurt setting if you don't have it (hint: oven light!). She does typically use the low setting to heat the milk, but you could always heat it on the stovetop to the temperature stated if you don't have the low-pressure option on your pot. All in all, I thought this was a fun book that is an easy entry point into making homemade cheese, which can seem daunting. With your Instant Pot, it is not.

Loved this book! I have an instant pot at home but will be upgrading it soon so I can try these wonderful cheese and yogurt recipe!

Excellent book for the novice cheesemaker. You will learn to make wonderfully fresh cheeses with the ease of the InstaPot. I have made these cheeses for years and am pleased that the InstaPot will now allow those who were once afraid to take on this art, to be able to start cheesemaking and gain confidence. Instructions are clear, photos/drawings help with the instructions and they allow novice to go forward into the world of cheesemaking, at home! I not only enjoyed this book, but look forward to buying the hard copy!!

I have an IP I use to make Indian food and yogurt. I love making yogurt as the texture and flavor are better than any I can buy in the store without added sugar. I have wanted to try making cheese, but most cheese making books are very intimidating. This book feels like a trusted friend or aunt teaching you how to make cheese. It's comprehensive but straightforward. I'm really excited to try these recipes. The author starts from easy to advanced and gives suggestions for when ultra pasteurized is appropriate. There is even a dairy-alternative section for my lactose-intolerant family. This is a great recipe/how to book that will get lots of ear-marked pages from extensive use.

The book covers lots of good cheesemaking background info, and then chapters are separated into the Instant Pot cooking method used. There are also some dairy free alternative recipes, and some for non cheese items like sour cream and creme fraiche. The book has full color photos throughout, showing steps as well. Good resource for someone interested in making cheese and/or getting another use out of their Instant Pot.
I received an ARC in exchange for an honest review.

This cookbook was a little overwhelming for me. I have used my air fryer several times but it’s been very basic. This would be a good book for someone that has had more experience with the air fryer than I do. Plus my air fryer did not have the yogurt setting that you need for some of the recipes. There is a alternate way if you don’t have this feature on your air fryer but it was just more work than I wanted to do.

"Instant Pot Cheese", while this cookbook is very informative, sometimes it is a bit misleading. Occasionally, recipes are titled "Quick...", this is not necessarily true as these quick recipes can take anywhere from one-hour to 24-hours. While this may be quick for cheese making I wouldn't necessarily consider this "quick". I also wish there were more flexibility in the recipes (like the ability to make any of the cheeses dairy free aside from the five recipes at the end that are specifically dairy free. Overall, 3 stars.

I had recently made cheese for the first time and I wish I had found this book first! This is a beautifully put together cookbook from the pictures to the instructions. Every time I turn around there seems to be yet another reason to love my Instant Pot®.

Easy to follow instructions will encourage non-chefs to try making cheese at home in an Instant Pot. I haven’t had the opportunity to try out making cheese in an Instant Pot, but I did make cheese by letting milk sit as mentioned in the book. It worked! I’m looking forward to trying out some of the recipes.

The Instant Pot Cheese book by Claudia Lucero is an instant hit! This book has excellent instructions, good descriptions, recipes, and great pictures to help anyone make good cheese with an Instant Pot. The cheeses I've made from this book are fun to make and are delicious! This book will make a great gift to give your favorite cook..

Instant Pot Cheese is a tutorial and recipe collection for making cheese in the instant pot written by Claudia Lucero. Due out 29th Sept 2020 from Storey, it's 144 pages and will be available in paperback and ebook formats.

It's always awesome when I get exposed to new & creative uses for appliances which are 'outside the box'. This book is a paradigm changer. I would have -never- considered using the Instant Pot for cheeses (despite the culture conditions of fresh cheeses requiring things which the instant pot is very good at - maintaining temperatures evenly in a closed and moist environment for specific amounts of time). Yogurts, yes (it's in the instructions which came with my I.P. but never cheeses). This is a really cool collection of fresh cheeses which are flavorful, with well written recipes which are do-able.

The book is well laid out and easy to follow. An introductory chapter covers the concepts and some basic instruction about cooking with the instant pot. The first recipe section contains all the dairy recipes including paneer, marscapone, mozarella, yogurt, sour cream and so many more. The second section includes non-dairy vegetarian/vegan recipes such as a coconut milk based yogurt, "pepper jack" block, tangy crumble with almond flour, and an umami sauce that was amazing (added to nachos, burgers, plain pasta, it's just super yummy).

Ingredient measurements are supplied in American measurements only. There is a conversion chart for metric measures included at the back of the book. Nutritional information is not included. Extra tips or recipe alternatives are listed in sidebars with the recipes. The recipes themselves are fairly straightforward and are made with easily sourced ingredients. Many are very simple, none of them are overly complex. There is also an abbreviated links list with further reading resources included.

The photography clear and abundant; most of the recipes are illustrated, and the photographs which are included are clear and well done. It's an exceptionally well written and developed bunch of recipes with clear and followable instructions.

Five stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

The Instant Pot Cheese book has 20 different recipes for cheese that can be made in the Instant Pot alongside 9 other bonus recipes such as butter and dairy free alternatives.

The book provides details on some of the functions of the Instant Pot and which one to look for if you are in the market to buy one so you can make cheeses. Alternatively if you can't get hold of the recommended Instant Pot it explains how to use the other appliances instead. There is also a list of equipment and ingredients required so you can make your cheeses.

The recipes are laid out well with instructions that are easy to follow. There are also colour photographs or illustrations of the steps to be taken too on some of the recipes. Recipes are measured in imperial (though there is a conversion table at the rear), and tells you how much you make (again imperial) plus how long it takes to make.

I'd certainly give this a try, especially mascarpone, ricotta and paneer to begin with.

I received this book from Netgalley in return for a honest review.

Cool idea, but even with the instant pot these recipes seem tedious. You need to have thermometers, cloth, additional pot inserts, etc. And finding unpasteurized goat milk in your everyday grocery store? Probs not. If you are already invested enough to learn how to make cheese, you should probably just do it the regular way without the instant pot. Or just buy fresh cheese at the grocery store to begin with.

decent book, will be utilizing it to make home made mozzarella. Just need to label my pots so my dairy sensitive kid don't be affected!

I didn't think this was possible, but I'm convinced. My Instant Pot is going to get a workout, and it's going to be delicious. This is very thorough, well thought out, and explains both the ingredients and methods clearly.

It was fun to read about the different cheeses and techniques for making them. The directions are very clear and seem like they will be easy to follow. I’m still very new to instant pot, so I’m not quite up to the level of easy to which this book refers, but I’ll be coming back to try when I get there.

I had no idea that cheese could be this easy to make. I also would never have guessed that an Instant Pot would prove so useful for making it! Once again highlighting the versatility of this must have kitchen tool.

It does mention that if you have a different type of pressure cooker it may be possible to try to convert the recipes but do know the recipes are specifically made for an Instant Pot.

This book provides easy to follow instructions and recipes for making a fairly wide variety of cheeses. What I love most is there is no fancy equipment required or hard to obtain ingredients needed. This cookbook literally makes cheese making seem so easy.

There are plenty of tips on the best ingredients and alternatives if needed or desired. The illustrations are fantastic and I believe (to anyone like me who has never tried to make cheese) invaluable. I really liked the pictures throughout the process so you can tell if it looks correct... I mean I wouldn't know what half done cheese looks like so total win.

I will definitely be buying copies of this book and I believe it would make a fantastic gift to any adventurous cook.

I received this book from NetGalley for an honest review.

The author does a good job of explaining the instant pot as an accessory in the beginning without going over too much detail. Next they go over the details of cheese making which is good to know how things will and should go when you make one of the recipes. Upon reviewing all of the recipes I'm not sure if I will ever, realistically, ever make any of these recipes. I liked the detail, pictures, and variety of the recipes. They had both dairy and dairy free options and there was not only cheese but also sour cream, buttermilk, and yogurt. A great way to get more use out of your instant pot! Especially useful if you have access to a lot of milk.

I didn't realise that cheese making was this easy! Using an instant pot this book provides clear, easy to follow instructions for making lots of common and not so common cheeses. No fancy equipment or hard to obtain ingredients needed. This book is great in its simplicity.

There are lots of tips regarding which milk is best, and which will also work which I thought was helpful. The illustrations are also very helpful so you know what your cheese should like at each stage of the preparation.

I would have liked a few recipes at the end, especially one for the amazing ricotta cheesecake which was mentioned 🙁

Overall a very good and easy to follow book on how to make cheese using an instant pot.

Thank you to Netgalley and the publisher for an advance copy of this title in exchange for an unbiased review.

Extending your Instant Pot cooking to make all kinds of fresh cheeses, yogurts, and other dairy products is a no brainer. This book makes the process easy with detailed instructions and plenty of pictures.

The emphasis here is on basic cheeses and dairy products. once you've mastered these, it will be easy to find additional recipes to make your own variations. I like that the book concentrates on giving the reader excellent basics.