This delicious ricotta alternative, is perfect for that vegan recipe that requires
Ingredients
4¼ cups soy milk we recommend unsweetened soy milk to have a ricotta with neutral taste
1 teaspoon salt
2½ tablespoons apple cider vinegar substitute white vinegar or 4 tablespoons of lemon juice
Instructions
Add 4¼ cups soy milk to a pot and bring to a boil, stirring often.
Turn the heat off as soon as the milk starts boiling, then add 1 teaspoon salt and 2½ tablespoons apple cider vinegar. Stir for 30 seconds or until the soy milk curdles.
Set aside for 10 minutes
.
In the meantime, place a strainer over a large bowl/pot and cover it with a clean, fine-mesh cotton kitchen towel or cheesecloth.
Pour the curdled soy milk into the strainer.
Let excess liquid drain for a minute, then wrap the curdled milk in the cloth.
Put a weight on top of the cloth – you can use a bowl filled with beans or water – and let it drain for 15 to 30 minutes, depending on the texture you are after.
After draining, the ricotta is ready for sweet and savory preparations.
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