2 ingredient plant-based ricotta cheese! 🌱

2 ingredient plant-based ricotta cheese! 🌱 Did you know that you can make a vegan ricotta with only two ingredients? Because I was shocked when I found that out! 🤯Here's the full recipe, follow for more! Ingredients for 250g ricotta: - 1L unsweetened soy milk (for best results, use a high-protein plant milk, look for the highest protein content on the label. I get amazing results with NOT MILK from any brand) - 30ml apple cider vinegar or fresh lemon juice - Salt & pepper to taste - 1 Tbsp nutritional yeast (optional) - 1 tsp extra virgin olive oil (optional) Instructions: 1. Pour the milk into a saucepan and heat over medium heat until it just begins to simmer. If you have a kitchen thermometer, keep the temperature between 90–95°C (194–203°F). Do not let it reach a boil. 2. Remove from heat and pour in the apple cider vinegar, then gently stir with a wooden spoon for a few seconds. The milk will begin to curdle almost immediately. 3. Leave the pot undisturbed for 15–20 minutes, allowing the curds to fully form and separate from the whey. 4. Line a fine-mesh strainer with a cheesecloth and carefully ladle the curds into it. Allow the liquid to drain naturally. do not press. 5. To get the most out of your milk, you should repeat the process with the remaining liquid: gently reheat it, add a splash more acid, then strain again. 6. Transfer the curds to a bowl, add salt, pepper and 1 Tbsp nutritional yeast (optional), and mix until well combined. Taste and adjust seasoning. 7. For a classic presentation, press the ricotta into a mould and refrigerate until ready to serve. Otherwise, enjoy straight away, finished with a drizzle of olive oil, a crack of black pepper and a pinch of flaky salt. What vegan cheese should I try making next?

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pour the milk into a saucepan and heat over medium heat until it just begins to simmer. If you have a kitchen thermometer, keep the temperature between 90–95°C (194–203°F). Do not let it reach a boil.

Step 2

2. Remove from heat and pour in the apple cider vinegar, then gently stir with a wooden spoon for a few seconds. The milk will begin to curdle almost immediately.

Step 3

3. Leave the pot undisturbed for 15–20 minutes, allowing the curds to fully form and separate from the whey.

Step 4

4. Line a fine-mesh strainer with a cheesecloth and carefully ladle the curds into it. Allow the liquid to drain naturally. do not press.

Step 5

5. To get the most out of your milk, you should repeat the process with the remaining liquid: gently reheat it, add a splash more acid, then strain again.

Step 6

6. Transfer the curds to a bowl, add salt, pepper and 1 Tbsp nutritional yeast (optional), and mix until well combined. Taste and adjust seasoning.

Step 7

7. For a classic presentation, press the ricotta into a mould and refrigerate until ready to serve. Otherwise, enjoy straight away, finished with a drizzle of olive oil, a crack of black pepper and a pinch of flaky salt.

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