In instant pot, pour in milk and lemon juice. Give it a little stir.
Close the lid, seal the pressure valve and set instant pot for 6 minutes on low pressure.
Once finished, allow the instant pot to naturally release pressure for 10 minutes, then release any other pressure manually.
Stir result. Curds should have separated from milk leaving whey.
Place a cheese cloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheese cloth and let the curds come to room temp.
Once cooled, wrap the cloth and squeeze the curds until dry.
For smooth creamy cream cheese, place the cheese curds in a food processor and blend until smooth. This is the point you would add salt to taste and or other flavor options.
Notes
Add Fruit: Great to smear on your favorite bagel or to dip your favorite cookie.
Herbs: This is great to add fresh garlic and herbs to make a fabulous dip.
Variation tip: Feel free to add as many tips as you need in this section.
Fat Bombs: Wonderful for using to make Fat Bombs. The ingredients are so clean and fresh.