Instant Pot Ricotta

Steps

1. Place the citric acid in a small bowl and add a splash of hot (not boiling) water. Stir until the citric acid is completely dissolved. (Skip this step if using lemon juice or vinegar).
2. Pour the milk into the Instant Pot and seal the lid.
3. Select the Yogurt function and adjust until the digital display reads BOIL.
4. When the cooking time is up, remove the lid, being careful not to let any condensation drip back into the pot.
5. Remove the inner pot and place it on the stovetop.
6. Add the citric acid mixture (or lemon juice or vinegar) and stir gently a few times (overzealous stirring will yield cheese with a grainy texture) until you begin to see the milk coagulate—there will be a separation between bright white chunks of curd and thin yellowish liquid whey. This will take (~30 seconds).
7. Stop stirring and let the mixture stand for 5 minutes.
8. Line a fine-mesh sieve or colander with cheesecloth or a clean, thin cotton-sack towel and set it over a large bowl. Carefully pour the cheese and whey into the colander.
9. For moist, creamy ricotta, let the cheese drain for 5 minutes. For firmer ricotta, allow the cheese to drain for up to 4 hours at room temperature.
10. When the cheese has finished draining, stir in the salt, if using, and then gently fold in the cream, starting with a little splash and adding as much as needed to reach your desired consistency. You want creamy ricotta, thick but not chunky.
11. Save the whey for another use.
12. Transfer the cheese to an airtight container and refrigerate until ready to use.