Homemade vegan ricotta with soy milk

Making soy ricotta is really simple. Vegetable milk and wine vinegar will be enough to obtain the classic rennet.

Making soy cheese is easier than you might imagine. Of course, it is not possible to obtain all the traditional types, but some are and moreover their preparation is almost identical. Take soy ricotta for example: an unsweetened soy drink and lemon juice will suffice to make it.

Lemon juice , which can also be replaced by vinegar , is used to curdle the milk and thus obtain a homemade soy ricotta equal to the traditional one . You can then use it in all the recipes that require it or enjoy it on its own, spread on bread and seasoned with just a drizzle of oil and a little oregano. But let's see in detail how to prepare this vegan ricotta.

How to prepare ricotta cheese recipe with soy milk

1. First, bring the soy milk to a boil (be careful that it is unsweetened) then immediately transfer it to a NOT metal bowl.
2. Add the vinegar or lemon juice, mix and leave to curdle for 10 minutes .
3. In the meantime, line a fine-mesh strainer with a clean, washed dish towel without fabric softener.
4. Pour the now curdled compound, squeeze the cloth slightly and close again. Let it cool in the fridge overnight.
5. You can then give the ricotta the classic shape by transferring it to the fuscell a and putting it back in the refrigerator for a few hours . Your ricotta is ready to be used.

Among the quick and easy recipes that you can prepare with soy ricotta there are shells filled with ricotta and spinach . Just use our ricotta cheese and a homemade vegan béchamel : you will feel what a delight!

storage

Vegan ricotta can be kept in the refrigerator for 2-3 days .

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