This is the perfect book for someone new to making cheese, or to someone obsessed with making EVERYTHING with their instant pot. I really appreciated the simple instructions and well explained recipes for basic cheeses that can easily be made at home. The fact that it also covers nondairy cheeses, and covers them WELL is also a huge selling point. I definitely recommend this one! It's the perfect quarantine hobby for anyone with an instant pot.

I received this advanced readers copy in exchange for my honest review via netgalley.

Well worded and clear instructions on how to make cheese using your instant pot with some inspiring photos. I also really appreciated the vegetarian/non-vegetarian dairy-free cheeses! Unfortunately, my pressure cooker won't be suitable for this so I was unable to try them out.

Cheese is one of my favorite foods, and it can go with so many different dishes. Or you can just eat it by itself. I’ve never made cheese on my own, but I have wondered what it would be like. After seeing this book, I’m ready to give it a try.

Full of recipes for many different types of cheese, Instant Pot Cheese brings cheese making into reach for those who want to try. The process for each one is easy to understand, and everything you’ll need is clearly listed. Alternatives to some ingredients are included if you should need them.

I think the hardest part I’m going to have to deal with is deciding which cheese I want to try first.

This was an excellent book with very detailed instructions. I would have never thought to make cheese in my Instant Pot, and even if I would habe thought of it on my own, Inwouod have been intimidated and not know wjere to start. This book gives steo by steo directions ajd makes me feel confident that I could pull of cheesemaking. I can't wait to give it a try!

I have Claudia's "One Hour Cheese" cookbook and made a couple of cheeses but the prospect of heating the milk to perfection and spending an hour making/stirring has always been daunting. So i was super excited to see the Instant Pot version because face it, most of us own at least one IP (or 3 in my case but who is counting!). This takes all the guesswork out of timing and watching the milk heat up. You do need to get the 3 qt insert if you have a 6 or 8 qt IP but that's readily available everywhere.
The directions are straightforward and clear and every step is laid out, pictures included. I was so excited to see the recipes for Tvorog and Paneer! Excellent book and i highly recommend it.

If you are looking to make Cheddar Cheese or Swiss...any of what is called firm or semi hard cheese, this book won't work. Those cheeses require aging at certain temperatures and humidity.
However, if you like marscapone , cottage cheese, sour cream , mozzarellas, chèvre and paneers. And quite a few more, this is definitely the book you want. The author breaks down the tools you need, gives concise directions, beautiful photos and a great amount of tips and all using the instant pot!
You won't need fancy pans or tools, only a couple of ingredients that you can get get at a online store such as rennet and citric acid ( and you might have a store that carries those, I don't ).
wonderful book. Recipes work.

Great book! It has lots of informations and tips on how to make cheese using your Instant Pot! I've never thought about making cheese at home but I'm excited to try these recipes. The recipes are clear and has a step-by-step with pictures and notes. There are recipes for you to make the most common cheeses (mozzarella, queso blanco, cottage, string cheese) and even a yogurt recipe. There's also sour cream, buttermilk and some non-dairy recipes. I received a free digital copy of this book from NetGalley in exchange for my honest review

I have to admit I don't currently have an Instant Pot, however, after reading this book -- it's on my list of things to order, despite being lactose intolerant. Yes, some foods are worth it. I absolutely loved how simple the illustrations are - I do need some hand holding in the recipe department. While I'm absolutely sold on Instant Pot now, I will (gasp) try my hand at making these recipes without one to see how I fare. Although chances are, I'll end up purchasing one. I've got my eye on a beautiful red one.

Everyone should get this cookbook. I never knew you could make cheese with an instant pot until I got this cookbook. It's easy to make as well as make yogurt, cottage cheese, and some others. The beginning goes through a brief instruction on how cheese is made. It covers just enough of the basics that allows you to troubleshoot. The book then goes through equipment you will need and why. All of the recipes go through simple steps with pictures of the cheese, and how it should look at each step. I'm going to try almost all of the recipes, but my faves are mozzarella, yogurt, sour cream, and pepper jack. There is a small section of vegetarian cheese as well. There's a troubleshooting guide in the back.

I am loving this book about how to make cheese in your Instant Pot. It's got so much great information, lots of helpful hints, and plenty of pictures, whimsical illustrations, and detailed instructions. The idea of using an extra
3-quart instant pot insert to use for pot-in-pot recipes is such a great idea I had never thought of! I never thought I'd try to make ricotta at home but this book has given me the confidence to give it a go.

To be honest, I wasn't that intrigued by the basic cheeses in this Instant Pot book. Many of them call for either cultured buttermilk (there's a recipe, but that also calls for cultured buttermilk, which is hard to find where I live) or the yogurt function on your IP, which I don't have on my model. She does give instructions for a workaround, but then you might as well just use your stove or dehydrator to begin with. Also, many of them call for ingredients I don't want or can't get, like rennet. And the end result is mostly the same type of cheese, the white, quick types of cheeses like ricotta and farmer's cheese. The mozarella intrigued me but looked very complicated and tricky, and I just don't have that much extra time for cheese experiments right now.

But then I got to the dairy-free cheeses and those really did intrigue me. These are some really clever ways to make non-dairy cheese, I have to say. She uses the IP very well here and how it affects food. For instance, one recipe uses some sushi rice with cauliflower. Over-processing it leads to the starches in the rice making it nice and gooey. Likewise, tapioca flour is used in another recipe. Tapioca flour/starch gets marvelously stretchy and gelatinous if you use too much of it. That can ruin your gluten free muffin or sauce, but it's perfect if you want a stretchy, thick cheese or cheese sauce. Other recipes use coconut milk, potatoes and other whole food, real ingredients for surprisingly tasty looking and diverse non-dairy cheeses. Some can be grated and some can be spread. I really appreciated that the flavors and ingredients were very diverse here, as opposed to one basic recipe and a few variations.

The book also gives you directions for making ghee, sour cream, yogurt and other staples. Color photos are used throughout. There is no nutritional information given. As mentioned, the book will work better if you have a yogurt function on your IP.

All in all, this is a nice book with very concise directions to make a real variety of quick cheeses and related dairy and non-dairy products in your Instant Pot.

I read a temporary digital ARC of this book for review.

Description
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.

My Review
Instant Pot Cheese is easy to follow and includes some amazing recipes. The instructions are very clear and the images balance out the descriptions. I also enjoyed the fact that it details how you can adjust the recipe if you don't actually own an instant pot.

Can't wait to try out recipes. I recommend this to anyone who wants to find a simple way of making cheese.

Great book on this topic. I hadn't imagined I could make cheese in my Instant Pot. Great instructions and pictures. A lovely book for the home cheesemaker.

I have always wanted to make my own cheese. And lately I have been loving my Instant Pot and Ninja foodie to help with cooking. This is the best of both worlds. The instructions are easy to follow, with lots of cute pictures to help illustrate the method. You will need some added supplies but the investment seems to be worth it. I am especially excited about making my own cream cheese and sour cream!!!

What an amazing book. All kinds of cheese to make at home in your #InstantPot.
I requested this from NetGalley so I could experiment with a few recipes. The recipes are clearly laid out and pictures are clear and well placed to illustrate the different cheeses.
#Excellent
thanks to #NetGalley for the opportunity to read this ahead of publication in exchange for an honest review

So I have a confession to make. I have a one pot wonder and apart from stews I barely use it, it just takes up space in the kitchen. This book is eye opening who knew I could make cheese relatively easily in the same pot I use for stews and all with equipment I already have in the house. I can’t wait to get started.