How to Make Almond Ricotta
With this recipe you'll be able to make around 350 g (10 oz) of almond ricotta
Servings: 4
Ingredients
- 200 g raw almonds soaked overnight ((7 oz))
- 500 ml water ((2 cups))
- 250 ml soy milk ((1 cup))
- ½ teaspoon salt
- 1 lemon juiced
Instructions
- Drain and rinse the almonds.
- Add almonds and water to a high-speed blender and blend until finely ground.
- Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove the almond pulp**.
- Pour the almond and soy milk into a pan and heat over high heat, stirring constantly. Once hot turn off the heat.
- Pour in the lemon juice and stir gently. Cover and allow to cool for 45 minutes.
- Pour the mixture over a large strainer covered with a cheesecloth or a thin towel and let it drain for 1 hour.
- Discard the liquid and add the ricotta to a mold.
- Chill in the fridge and use within 3 days. Enjoy!
Video
Notes
**With the pulp you can make almond flour or use it as fertilizer for your plants. If you want to make almond flour: Put the pulp onto a baking tray covered with baking paper and dehydrate it at 120 °C (250 °F) for 90 minutes. Once dry, put it into a food-processor and process until finely ground. You'll be left with almond flour. Store it in an airtight container at room temperature.