Soy Milk Ricotta

Whether you're dairy-free or just looking for a healthier alternative, this creamy ricotta is perfect for your dishes.

There are many versions of plant-based ricotta; in this case, we will be making my favorite, the soy ricotta.

Being flavorless, it can be used for both savory and sweet recipes.

INGREDIENTS:

• 1 Liter unsalted soy milk
• 40 gr. white vinegar or 60 gr. lemon juice

INSTRUCTIONS:

1. Bring one liter of unsalted soy milk to a boil.
2. Transfer to a non-metallic bowl and let it cool for 2 minutes.
3. Add the vinegar or lemon juice and stir.
4. Cover and let it curdle for 10 minutes.
5. In a bowl, place a strainer lined with a clean cloth or a nut milk bag and pour in the curdled milk.
6. Cover and let it drain overnight.
7. To make salted ricotta, add a pinch of salt.

To flavor the ricotta, you can add spices and herbs, but if you want to use it in sweet recipes, you can add sugar.

It is truly delicious and resembles the original both in taste and texture!

crêpes with ricotta and spinach

VIDEO RECIPE: