After familiarizing myself with making Greek yoghurt using the instant pot (did I mention that I love my Instant Pot?), and straining the yoghurt to make it more thick, you are left with whey (or ‘wei’ in Dutch). What to do with liquid whey?

Plenty of suggestions and I’ve combined a seriouseats recipe with an IP recipe for ricotta. 


500 ml leftover liquid whey

500 ml whole milk

if you have more or less liquid, this is a 1:1 combination, just use equal amounts of both.

1 tsp citric acid dissolved in 2 tbsp hot water, or juice of one lemon

1/4 tsp salt

olive oil

Coarse salt to taste

sprig of rosemary, or any herb


Add whey and wholemilk to the IP. Use the ‘yoghurt’ function on the IP, press ‘adjust’ to ‘boil’ setting. Wait. When it beeps, add dissolved citric acid or lemon juice. Cool pot in cold water, wait for five minutes or so. Strain through cheesecloth (add fine salt) and gently scoop ricotta down from the sides. When it has reached a desired thickness, remove from cloth and store in olive oil with coarse salt and a sprig of rosemary. Add to bread or toast.