Italian Vegan Ricotta Cheese
Vegan Ricotta is the plant-based substitute to dairy ricotta cheese. It’s a fresh and soft cheese made with soya milk.
Ricotta is a key ingredient for many Italian recipes. But you can also eat it on its own or spread on bread.
Origin of Ricotta Cheese
The origin of traditional dairy ricotta dates back even to the Sumerian and Ancient Egyptian civilisations.
In the renowned poem The Odyssey, the one-eyed giant Polyphemus is actually making ricotta when he first meets Ulysses! This proves that ricotta was common during ancient Greek times and, later on, during ancient Rome times.
During the Middle Ages, ricotta was a really popular food.
How to Make Vegan Ricotta Cheese
Vegan Ricotta Cheese
- wooden spoon
- big bowl/pot
- cheesecloth/clean kitchen towel
- ricotta mould – optional
- 1 l unsweetened soya milk* (33.81 fluid oz)
- 1 tsp magnesium chloride (nigari)**
- In the pot, bring the milk to boiling point. Turn off the heat and add 1 level tsp of nigari, previously dissolved in 30ml of water. Gently mix with the wooden spoon for 1 minute. Cover with a lid and let it cool down for about 15 minutes.Be careful: do not add a heaping tsp of nigari otherwise the final result will be slightly bitter (edible but bitter).
- Place the strainer over a big pot or bowl and cover it with the cheesecloth or clean kitchen towel. Pour the curdled soya milk into the strainer and wrap it with the edges of the cloth/towel.Make sure that the bottom of the strainer doesn't touch the draining liquid. Let it drain in the fridge for 2 hours. Once it is well drained, your ricotta is ready to be consumed or used both in savoury and sweet preparations.
- If you like, you can transfer the ricotta in the traditional ricotta mould to give it the traditional shape.
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