Vegan Ricotta
A vegan ricotta recipe: learn how to make at home a perfect non-dairy alternative prepared with soya milk and 100% vegan ingredients.
09 January, 2014
ingredients
Soy Milk
2 liters, unsweetned, not enriched with vitamines or calcium
Apple Cider Vinegar
40 ml
Whole Salt
1 pinch
Preparation
- Pour the milk into a pan and bring to a boil.
- Pour the vinegar, turn off the heat and stir slowly until curded soy flakes float on surface.
- Cover with a lid and wait 5 minutes.
- Pour the curds into a plastic cheese draining basket and rinse thoroughly to eliminate the taste of vinegar.
- Squeeze the curded soy flakes, add a pinch of salt and press all in to the draining basket.
- Let drain at least overnight in the refrigerator.
The next day your soy ricotta is ready!
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