Plant based ricotta cheese

Ricotta cheese

This plant based ricotta cheese is incredibly easy to make and has a very mild creamy taste, ideal as a base for savoury or sweet recipes. Or use a mild plain cream cheese spread.

Takes about 10 mins to prep and a couple of hours of draining and the ingredients are a carton of unsweetened soy milk, apple cider vinegar, salt together with a sieve and a muslin/cheese cloth to strain it. If you want to go fancy a ricotta cheese cake to shape the cheese.

Shake the milk carton to make sure all the ingredients aren’t left behind and pour it into a saucepan and bring to the boil.

stirring to make sure it doesn’t catch and burn on the bottom.

Once it starts boiling take it off the heat and first stir in the salt. Now pour in the vinegar and mix it in.

Leave the milk in the saucepan while the vinegar curdles the milk.

Get the muslin or cheesecloth in the sieve in the bowl ready.

After 15 minutes pour the mixture into the cloth to drain for about 20 minutes.

Now bring the edges of the cloth together and tighten into a ball to help the straining of the liquid. Place a heavy weight on top to help.

I kept checking every 30 minutes and I think after about 2 hours it was firm enough to remove and put into a bowl ready to use.

I used a ricotta cage to shape the cheese for the photos, but I’ll actually keep it in bowl in the fridge until I’m ready to use it.

Its a very mild creamy taste, ideal for Italian recipes.

Ricotta cheese
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Ricotta cheese

This plant based ricotta cheese is incredibly easy to make and has a very mild creamy taste, ideal as a base for savoury or sweet recipes. Or use a mild plain cream cheese spread.
Course: cheese
Cuisine: Italian
Servings: 1 cheese
Calories: 458kcal

Equipment

  • 1 large sieve
  • 1 cheesecloth
  • 1 ricotta cheese cage – optional
  • 1 wooden spoon

Ingredients

  • 1 litre soy milk – unsweetened
  • 10 g salt
  • 45 g apple cider vinegar

Method

  • Shake the milk carton to make sure all the ingredients aren't left behind and pour it into a saucepan and bring to the boil. Stirring to make sure it doesn't catch and burn on the bottom.
  • Once it starts boiling take it off the heat and first stir in the salt.
  • Now pour in the vinegar and mix it in.
  • Leave the milk in the saucepan while the vinegar curdles the milk for 15 mins
  • Get the muslin or cheesecloth in the sieve in the bowl ready.
    After 15 minutes pour the mixture into the cloth to drain for about 20 minutes.
  • Now bring the edges of the cloth together and tighten into a ball to help the straining of the liquid. Place a heavy weight on top to help.
  • I kept checking every 30 minutes and I think after about 2 hours it was firm enough to remove and put into a bowl ready to use.
  • I used a ricotta cage to shape the cheese for the photos, but I'll actually keep it in bowl in the fridge until I'm ready to use it.
  • The cheese has a very mild creamy taste, ideal from Italian recipes.

Notes

Don’t worry about the amount of vinegar,  there is no after taste once the cheese is formed.

Nutrition

Calories: 458kcal | Carbohydrates: 35g | Protein: 29g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Sodium: 4377mg | Potassium: 1440mg | Fiber: 4g | Sugar: 25g | Vitamin A: 3920IU | Vitamin B12: 11µg | Vitamin C: 72mg | Vitamin D: 12µg | Calcium: 1402mg | Iron: 5mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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