Beautiful Vegan Ricotta!
Ingredients
- 300g ground almonds
- 1500g cold tap water
- 3 tsp fine sea salt
- 9 tsp dextrose powder
- 45g apple cider vinegar
- equipment:
- liquidiser
- nut milk bag
- cooking thermometer
- cheese moulds
- large pot
Preparation
Add all the ingredients except the vinegar into your liquidiser
If yours can’t handle that much volume then just make a few batches
Blend for a good minute until you have a white milk
Strain the milk through the nut milk bag into a large pot making sure to squeeze the bag tightly to get as much as possible
Discard the left-over almonds or put to one side for use in another recipe
Clean the bag
On a medium heat bring the milk up to 85°c - stirring regularly
Once the milk is at 85°c add the vinegar and stir
Leave to cool back down to room temperature with a lid on the pot
Once cool, place the nut bag in a sieve over a large bowl and carefully pour the mixture into the bag
Cover with a tea cloth and leave in the fridge for several hours for the watery liquid to drain out
You should now have a bag full of ricotta curd
Use a teaspoon to pack the curd into cheese moulds
Place each mould on top of a folded sheet of kitchen towel on a plate, cover and put in the fridge for a few hours to set
Enjoy!