This vegan ricotta is soy milk based, easy to make, healthier, and delicious. It has fewer calories and more protein than the one made with cow's milk. It's an authentic ricotta.
Ingredients:
Bring the milk to a boil, when it boils, remove it from the heat, and add the lemon juice (or vinegar) little by little, stirring at the same time with a wooden spoon.
Add more lemon juice or vinegar if necessary.
Let the milk rest 30 minutes, uncovered, to coagulate well.
Strain, first in a fine sieve.
Let it stand in the refrigerator for 24 hours to let the serum drain well.
Remove from the refrigerator, discard the excess serum and serve it.
Put ricotta in a mold or container.
Adapted from: La Olla Vegetariana blog
Ingredients:
- 1 liter unsweetened soy milk
- 1-2 tbsp. freshly squeezed lemon juice or vinegar
- 1 tsp. salt (optional)
Bring the milk to a boil, when it boils, remove it from the heat, and add the lemon juice (or vinegar) little by little, stirring at the same time with a wooden spoon.
Add more lemon juice or vinegar if necessary.
Let the milk rest 30 minutes, uncovered, to coagulate well.
Strain, first in a fine sieve.
Let it stand in the refrigerator for 24 hours to let the serum drain well.
Remove from the refrigerator, discard the excess serum and serve it.
Put ricotta in a mold or container.
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