After spending some money, and precious kitchen counter real estate, on an instant pot, I’m always looking for new ideas for what to do with it. Sure, I’ve made soups, stews and chickens within its stainless steel interior. I’ve even made some kind of rice porridge from an online recipe and a somewhat successful cheesecake (it tasted much better than it looked!) However, Instant Pot Cheese sounds both effortless and delicious. And at least one of those adjectives is true!
First off, be prepared to spend some money before you can even start making some dairy. Also, forget your dreams of non or even low-fat cheese. The book suggests at least starting with full fat milk. Depending on the cheese you select, effortlessness may not be achievable. Cottage cheese is simple as pie. However, mozzarella and string cheese are just as much work as kneading bread but in the opposite direction of stretching.
But what about the recipes? The cheeses in this book look delicious. There is a huge variety from simply Ricotta to a beautiful party-ready Herb Lovers’ Wheel to seven yummy looking dairy-free alternatives. The dairy-free selections are made from unusual ingredients like potatoes and oatmeal. There are no hard cheeses like cheddar in the dairy cheeses but there are two in the dairy-free recipes. Plus paneer, which is such a favorite Indian food of mine that I’m willing to eat cooked spinach to get to it. There is truly something for every cheese lover inside the book.
If you are ready to try something new with your instant pot, Instant Pot Cheese is the book for you. It has clear instructions and a multitude of color photographs. It is especially recommended for its original recipes for non-dairy cheeses and cheesy sauces. 4 stars!
Thanks to Storey Publishing and NetGalley for a copy in exchange for my honest review.