Helen Rennie Thank you so much! I have a couple questions: 1. Are you using American buttermilk (Cultured, yes?) or are you using Kefir? 2. I don't have an instant pot, but I do have a Brod & Taylor bread proofer, for the 10 hour period do you know temperature (Or range of temperature) that I could use with the bread proofer to convert this recipe?

Thank you so much for that recipe, the idea of making cheese sounds cool

For creamier texture you shouldn't bring it to a simmer. It will separate much earlier, at around 110F. I think it should be slowly heated to around 160F for a good creamy texture. The higher the temperature the firmer the texture. If it simmers the cheese will be very firm and grainy.

Made it without sautee, it came out soft after draining through cheesecloth. I love your accent Helen.

Thank you! I’ve been making homemade whole milk ricotta because it’s cheaper than the premium no-filler brands at the markets. Now I want to borrow an Instant Pot and give farmer’s cheese a whirl.

Yes! My mother was using her pressure cooker, and the valve got blocked. The pressure release valve appropriately worked, and though nothing exploded, the noise it made sounded like a small bomb went off. I think there is a limit to how high up on the sides the food can be, also, or the pressure release valve discharges. Our old pressure cooker was a mirro and had the 5-10-15 round weight. The pressure release valve I think was lead, and would melt to release. Things are better now. But I have used them so much that I have no fear of them. I always am wary of it going dry when cooking which can burn the food and warp the kettle bottom, so I probably use too much liquid.

Thanks for tip

If you drive a car without 'breaks', you are likely to fall asleep at the wheel and drive into a tree. if you drive a car without 'brakes', you are likely to drive into a tree. Simples! 😉

Downshift sequentially and allow the engine-braking to slow you down 😏

Have you tried the Dash Rapid Egg Cooker? Works great and its cheap. They peel easy also.

I'm sure that's a terrific method. Just in case anyone's looking for yet another method, I use Kanji's (Serious Eats) steam method for hard or soft boiled eggs and, like you, I find them to get to exactly the doneness I want and to peel easily. For one egg (I live alone), I usually use a tin cup, because you only put a very small amount of water in it. Tin cup also works for 1 serving of rice, believe it or not! 🙃

I just posted a video on how to do beans in instant pot. kzfaq.info/get/bejne/l8-FltyY3py7j6c.html

Must have in the kitchen. Very Good product. Check here: amzn.to/2t647Dm

sous-vide beans? I want to hear more :) what temp? do you put them in a jar with water and then set them into the waterbath? soak first? thanks!

@@helenrennie Sadly, cooking beans is an art not a science (bean age, bean variety, temp, pH, etc.)! So many variables. This is my recollection from the experiment a couple of years ago. I soaked 1 lb beans (Rancho Gordo for sure - iirc Domingo Rojo) overnight in salted water - based from Kenji Lopez-Alt recipe - (15 gm/l ~ 1 heaped T/qt Diamond Crystal kosher salt with a ~3 inch piece of kombu seaweed), 1 lb beans, in a 1/2 gal mason jar. Drain beans (and feel sad as you watch most of the beautiful red color of the beans go down the drain!), rinse in fresh-water, add a bit of salt, put in pot on stove and boil 10 minutes to klobber lectins. Cool until it won't break glass, divide between 2 of the 1/2 gal mason jars -- expansion during cooking will be too much for a single mason jar (chop kombu in 2 and divide as well, or see next paragraph). Set jar in cambro, and fill with enough water to be above bean level. Set temp to (iirc) 190° F. This temp is high enough you want to minimize water evaporation -- I may have loosely covered mason jars (loose ball jar lids? loose aluminium foil?) and used ping-pong balls on water surface of cambro. My recollection is I started beans early afternoon (1 or 2 pm) saturday, tested every few hours, got frustrated that this was not working out -- late evening had a couple glasses of wine..., and went to bed, forgetting about the beans! Next morning I got up, go in the kitchen, and go Oh, damn, My Beans! Tested and OMG. What a texture. NOT mushy, NOT grainy -- every starch granule rendered into ?? a gel state??. And essentially NO broken beans. Remarkable. I can't remember for sure, but I think I also had farmer's market heritage pork ham hocks (Flying Pigs Farm) in the jars as well. But as you know, beans need constant testing. Cook until done -- which is how long? Until done. Keep testing. Until done. This can be a laborious PITA. An instant pot related bean tip: I used to try to cook aromatics (onion, carrot, celery, herbs, e.g. rosemary) with the beans . Aromatics invariably turn to mush way before beans are cooked. You do NOT want to try separating carrot mush or rosemary leaves from your beans. I've also tried using what is basically a giant tea ball to segregate the aromatics. Doesn't work that well. Instead, cook bean cooking stock in your instant pot. Add chicken stock (preferably homemade, chicken feet work amazingly for this purpose, and are still quite cheap), aromatics, and kombu to your instant pot; add a little olive oil and cook on high for an hour. The aqueous soluble flavor components will extract into the chicken stock, the lipophilic flavor components will be extracted into the olive oil. Cool, strain through a sieve, and use this stock to cook your beans, and avoid getting slimy overcooked veg on your beans.

Cast Iron - variances in temperature across a pan can be ~100F while a multi-clad pan would be ~10F (You have to preheat in an oven to get even browning which wastes heat energy). Aluminum holds more heat at just over half the weight, spreads heat more evenly, and can tolerate 500F+. Cast Iron requires seasoning, slow heat up, and high maintenance which releases toxic smoke into the air, and wastes heat energy. With a stainless surface; you have the choice to season or not, and it is better for making a fond. - For these reasons I stick with multi-clad or disk bottom pans as I also observed much better results in them.

Slow cookers deliver better beans than any pressure cooker or pot on the stove. I haven't tried to sous-vide them.

Non-AC apt in NYC summer? That's torture.

@Amy Weinholtz get a third stovetop pressure cooker

I just cooked 2 turkeys this past month. I used my PC for stock, but poached the breasts and innards. - Yep.. the breasts aren't browned, but the fat is rendered, and when frozen, thawed, and broiled? - Doesn't taste like leftover and some of the best turkey I've had! Not sure if a PC will match poaching (~175F) but it should have a similar result.

I think you might just need to reduce the water or milk in the recipe like I do with PIP rice. Also if you aren't already; remove 2Tbsp flour for every cup and replace with 2 Tbsp corn starch. (cake flour)

You did great answering my question regarding the cooking of beans!

Get one it is so good you will love it

I'm sorry but frozen and reheated rice is just not the same as freshly cooked. And considering that uncooked rice stores very well (pretty much forever) at room temperature and is very easy to cook, I see no point in cooking-freezing-reheating rice. Don't waste freezer space on rice.

Ooh yes! I would love the farmers cheese recipe! As well as how you use it...

I just added it as the first comment. It's pinned to the top of the comment section so that it's easy to find. I'll post a video next week for an idea of what you can do with farmer's cheese.

@@helenrennie thank you Helen.

here is an update on beans. use a slow cooker function: kzfaq.info/get/bejne/l8-FltyY3py7j6c.html