Almond-Based Ricotta Cheese

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

  1. Add all the ingredients except the vinegar into your liquidiser

  2. If yours can’t handle that much volume then just make a few batches⁣

  3. Blend for a good minute until you have a white milk⁣

  4. 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⁣

  5. Discard the left-over almonds or put to one side for use in another recipe

  6. Clean the bag⁣

  7. On a medium heat bring the milk up to 85°c - stirring regularly

  8. Once the milk is at 85°c add the vinegar and stir

  9. Leave to cool back down to room temperature with a lid on the pot

  10. Once cool, place the nut bag in a sieve over a large bowl and carefully pour the mixture into the bag⁣

  11. Cover with a tea cloth and leave in the fridge for several hours for the watery liquid to drain out⁣

  12. You should now have a bag full of ricotta curd⁣

  13. Use a teaspoon to pack the curd into cheese moulds

  14. 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⁣

  15. Enjoy!⁣

  16. A full list of shopping equipment is available on this link pizzaislovely

  17. Com/ricotta⁣

  18. Please let me know if you make it and head over to ooni

  19. Com to see my second video with some vegan pizza recipes using the ricotta!⁣

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