After you taste homemade almond ricotta cheese – you won’t look back. There is nothing to compare to the taste and texture of industrial cheeses, which contain additives and preservatives, some of which give the feeling of putting a synthetic substance in your mouth.
Ricotta is a fresh homemade cheese made from the whey left from other cheeses. It is the twin sister of Orda – the Romanian ricotta. The method is also similar to the Indian Paneer. Our ricotta has a similar texture and taste as the original, thanks to the natural sweetness of almonds, a pinch of sugar, and white miso.
In two days, you will get a delicious ricotta with a perfect texture that will keep in the fridge for about two weeks.
You can use Almond ricotta to fill ravioli, pasta shells in blue cheese sauce, samosa, blintzes, and cheese strudel; it is excellent for a ricotta and lemon tart (recipe coming soon), great for quiches, lasagna, and pizza.
I added this excellent ricotta and vegan mozzarella (recipe coming soon) to Pizza Bianca; The result was stunning.
Enjoy, and let me know how it turned out 😋❣
RECIPE
Almond RicottaEQUIPMENT
- 300 gram almond flour or ground almond
- 1000 ml filtered water
- 1 Tablespoon sweet white miso
- 3 Tablespoon refined coconut oil optional, see note
- ⅛-¼ tsp sugar by taste
- 1 tsp salt
- 3 Tablespoon lemon juice or apple cider vinegar
- Put almonds, water, miso, coconut oil, sugar, and salt in a blender and process for about a minute.
- Place a nut milk bag on a vessel and pour the mixture into it. Squeeze the bag as hard as possible until no liquid is left. You can use the solids in the bag for other recipes.
- Pour the milk into a large non-stick wok or pan and heat on medium heat until the very hot. Don't bring it to a boil.
- Remove from heat, add lemon juice or apple cider vinegar, mix, and allow to cool to room temperature.
- Put a cheesecloth over a colander and place it over a bowl. Using a ladle, slowly and carefully pour the milk into the strainer and put it in the refrigerator for 20 to 24 hours until the mixture stops dripping and no liquids accumulate in the bowl.
- Place a mat or a plastic mesh on a small plate to allow the cheese to drain more liquid. Place a ricotta mold or basket on top of the mat. Transfer the cheese to the basket and press it in with a spoon, as hard as possible, in the center and sides. If you have a suitable-sized plastic disc, cover the cheese with it while pressing. Return the ricotta to the refrigerator for another 24 hours.
For Serving
- Turn the cheese over on a serving plate – remove the ricotta basket or the mold and serve. You can drizzle olive oil, serve with dried tomatoes and black olives and accompany with bread or crackers.
- This superb almond ricotta is delicious as a spread, and great for cheesecakes, blintzes, pizza, ravioli, pasta shells in blue cheese sauce, and many pastries.
- The ricotta keeps in the refrigerator for about two weeks.
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