Vegan Ricotta Cheese
Soya-based substitute of the Italian ricotta.
Equipment
- pot
- wooden spoon
- strainer
- big bowl/pot
- cheesecloth/clean kitchen towel
- ricotta mould - optional
Ingredients
- 1 l unsweetened soya milk* (33.81 fluid oz)
- 1 tsp magnesium chloride (nigari)**
Instructions
- 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.
Notes
*We recommend you to use a milk with a high percentage of soya (7% or more) – you can check it on the ingredient list of the product.
**You can substitute magnesium chloride with 30ml of lemon juice. Just add it to the milk once it has reached the boiling point, without dissolving it in water.