03/23/2024Sauces, condiments, cheese

Vegan Ricotta, made from soy milk

Name: Vegan Ricotta, made from soy milk
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 15.87 oz
Cuisine: Vegan
Ingredients: 1000 mL soy milk; 2 tbsp lemon juice; 2 tbsp apple cider vinegar; facultatif salt

Batch cooking Italian cuisine Blender-free Oven-free Gluten-free Spring / Summer

For: 15.87 ozDifficulty: EasyPreparation: 5 minCooking: 5 minFridge: 10h00

I wondered what it would be like if you simply curdled soy milk! Well, it results in this, a curdled cheese similar to ricotta, but creamier. Kind of halfway to mascarpone actually! You can use it in all recipes with ricotta, cottage cheese or fresh cheese: ricotta cannelloni, cheesecake, quiche, tortellinis, lasagnas, any kind of sauces... But also like yogurt or sweet cream: tzatziki, herb cream... It's super versatile, and cheaper than the alternatives available in stores!

Servings

Ingredients

Cups

-soy milk 1 (L)
-lemon juice 2 (tbsp)
-apple cider vinegar 2 (tbsp)
-saltoptional

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Steps

In a saucepan, start heating the soy milk. Once it nears boiling, remove it from the heat.
Immediately pour in the lemon juice and apple cider vinegar to curdle the milk. Mix it a little bit and let it sit for 10 minutes.
Place a strainer over a mixing bowl, lined with a cheesecloth. Pour the milk into it. The curd will stay on the surface and the whey will drain very slowly. Place in the fridge overnight without disturbing it.
The next day, the whey collected underneath amounts to about 500 mL: you can use it in cakes, pancakes, smoothies etc. The curd has remained in the cheesecloth, scoop it out with a spoon.
In a bowl, you can season it with salt and mix vigorously. The texture should be thick, with some lumps like ricotta, but creamier. Store in the fridge for a maximum of 6 days!