VEGAN "RICOTTA" CHEESE - no nuts, no blending

Get the recipe for vegan "ricotta":
→ https://theplantbasedschool.com/vegan-ricotta/

Vegan ricotta cheese is easy, delicious and versatile, and can be made in just over an hour with soy milk and vinegar, without nuts and without a blender. It is a great alternative to classic ricotta. It has a creamy, soft texture and a neutral flavour that is perfect for making both sweet and savoury dishes.

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🌱 EQUIPMENT
Cheese cloth or a clean kitchen cloth
Ricotta cheese mold (optional)

🌱 INGREDIENTS LIST
1 Liter (¼ gallon) soy milk, I recommend one without sugar to have a neutral taste
40 g (2.5 tbsp) white vinegar (or lemon juice but 60g per 1L - or 4tbsp for ¼ gallon - of milk)

🌱 INSTRUCTIONS
- Bring the soy milk to a boil then immediately transfer it to a non-metal bowl and quickly add the vinegar. Stir with a wooden spoon for 1 minute and you will see the milk begin to curdle. Now wait for 10 minutes.
- In the meantime, place a strainer over a large bowl/pot, then cover it with a piece of cheese cloth or a clean kitchen towel, but one that doesn't taste like detergent.
- After the 10 minutes, pour the curdled soy milk into the strainer, wrap it in the cheese cloth, put a weight on top and let it drain for at least 1 hour.
- I put a bowl full of water over the milk to drain to add a little weight and get a nice firm ricotta within an hour.
- Once the milk has been drained the ricotta is ready to be used for both sweet (such as cannoli or pies) and savoury (such as lasagna, ravioli, cannelloni) dishes.
- If you like to eat it as it is, add a pinch of sea salt or chopped aromatic herbs and a drizzle of extra virgin olive oil.
- For best visual results, use a ricotta cheese mold (fuscella) that you can purchase online. The ricotta will have the same shape as the one you find in cheese stores and it will be easier to convince skeptical friends and relatives to taste it.
- Put the ricotta in the mold, press it well, then store it in the refrigerator for up to 5 days. When you're ready to eat it, discard the excess drained water and flip the mold upside down onto a plate to get the ricotta out.

0:00 How to curdle the soy milk
1:23 How to strain the soy milk
3:03 How to shape the ricotta cheese
4:00 5 ideas for cooking with vegan ricotta cheese
5:54 How to choose the best soy milk
6:40 FAQ about ricotta

OTHER RECIPES
Vegan ricotta pie: https://youtu.be/2W84nG8dUsk
No knead focaccia: https://youtu.be/mw4rW0B7li4
Vegan stracchino cheese: https://youtu.be/X3cIRfARKl8
Artichoke pasta bake with ricotta: https://youtu.be/3NsyWtlzcJw
Vegan cannoli with ricotta filling: https://youtu.be/QxDjtMTkC10

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico :-)

Видео VEGAN "RICOTTA" CHEESE - no nuts, no blending канала Chef Nico