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Homemade Instant Pot Cream Cheese

Equipment

  • Instant Pot - or any multi-cooker
  • Strainer
  • Funnel

Ingredients

  • 1 gallon whole milk or 2%
  • 1/4 cup full fat plain yogurt or 1 packet of starter culture
  • 1 pinch sea salt
  • 1/2 - 1 tbsp seasoning or herbs (optional)

Instructions

  • Pour the milk into the Instant Pot and set it to BOIL using the Yogurt button.
  • When the timer goes off, take the lid off and let the boiled milk cool to room temperature (between 100 - 115°F).
  • Once the milk has cooled, mix in your yogurt or starter culture. Close the lid and with the Yogurt button set the Instant Pot to your desired time.
  • When the timer goes off, you have successfully made yogurt! To turn your yogurt into cream cheese, strain it with a strainer and/or cheesecloth into a large bowl or pot.
  • Once strained to your desired thickness, add a pinch of salt and your favorite herbs and transfer your cream cheese to an airtight jar or container to refrigerate for up to 2 weeks.