Easy Homemade Ricotta

You’ll need:

-1 64 ounce carton of soy milk (the more “pure”/less added ingredients, the better! Ripple pea milk can be used too)

-5 tbsp. Vinegar (I use rice vinegar)

-1 tsp. Salt

Method:

Pour the carton of milk into a pot and bring to a boil.

Once the milk boils, shut the heat off and immediately stir in the vinegar and salt. The milk will start to curdle right away. Let the mixture sit for 10 minutes to fully curdle.

Then, strain your cheese through cheese cloth and a mesh strainer (I place my mesh strainer over a regular strainer for support). See video here.

Keep the cheese in the cloth and the mesh strainer. Transfer the mesh strainer to a bowl to let the cheese drain for another 15-30 minutes. You can add a plate or bowl on top to help squeeze out extra liquid.

**Note - the longer you strain, the more dry the cheese will be. I never go over 30 minutes, and this works well once I add in other ingredients to make things like cannoli or lasagna.

Could you just blend tofu or buy vegan ricotta? Of course! But this is way more satisfying! 😎