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Ricotta Vegana

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This recipe is incredibly simple and versatile. It doesn't taste like a normal ricotta with cow milk, but it has a very similar texture, and a mild and versatile taste, which makes it easy to match it with various ingredients. Fun fact: the first time I tried to make this I used oat milk, because I thought "surely it works with all plant-based milks". But I soon found out it doesn't. For the acidic component (in my case, lemon) to create the cheese's curdling, it needs to reach with a protein - and soy milk is high in protein, whilst oat is not. So that's why it didn't work. Don't make the same mistake!

Ingredients (20-25 biscuits)#

  • Unsweetened soya milk: 500 gr
  • Lemon juice: 20 gr
  • Nutritional yeast: 2 tbsp
  • Salt to taste

Method#

  1. Pour the milk in a pot and bring it to a boil
  2. As soon as you start to see some bubbles from the boiling, take it out of the flame and let it rest for up to a minute
  3. Add the lemon juice in it and stir. You will see that it starts to curdle
  4. Leave it there for 10 minutes
  5. After the 10 minutes, add the salt and nutritional yeast, and stir
  6. Then pour the mixture into a sieve, covered with a cloth
  7. Leave it there for one hour or more. What will happen is that all the liquid will filter through the cloth, whilst the "cheese" element of the ricotta will stay in the cloth. So you can transfer the cheese into a bowl once you're happy that most of the liquid is gone and it looks like a ricotta.

Tips#

Because the taste is quite plain and simple, it goes well in different situations. You can put it in a sandwitches, you can serve it as a starter or aperitivo, or you can just eat it as your lazy "bread and cheese" dinner. For a different taste, you could - Add other spices if you'd like (rosemary, chilli pepper, or whatever you fancy!). It would need to be done at the same stage when you add the salt and the nutritional yeast - Use vinegar instead of lemon. I personally hate vinegar and anything that taste even remotely close to it. But for the magic to happen, the protein in the soy milk needs to react with an acidic substance, which doesn't necessarily need to be lemon. So if you prefer vinegar to lemon, go for it!