Did you know that various types of cheese are hidden in soy milk? We have already prepared the velvety tofu together: today it is the turn of the vegetable ricotta. This veg-cheese is quite simple to prepare, even if it is necessary to respect some small precautions. But I guarantee you that if you follow my advice step by step, you will get an extraordinary vegetable ricotta!
Video of the Recipe
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Identity Card of the Recipe
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Ingrediants
- 1 L of soy milk
- 30 ml of apple cider vinegar or 30 ml of untreated lemon juice
- Q.b. of salt
Materials Needed
- Casserole
- Wooden ladle
- Large bowl
- Dishcloth
- Colander
- Fuscella
- Saucer
- Transparent film
Preparation
- Pour the unsweetened soy milk (preferably homemade) into a saucepan and bring almost to a boil, maintaining a moderate flame.
- Pour the hot soy milk into a glass bowl and add the apple cider vinegar. Stir for one minute. Cover with cling film and leave to rest for 10 minutes.
Did you know that
An equal quantity of lemon juice can be used as an alternative to apple vinegar. The citric acid contained within the lemon (or the acetic acid of the vinegar) will favor the coagulation of soy milk proteins, therefore the formation of the curd.
To obtain a higher yield, it is also advisable to acidify the soy milk only after having poured it into a glass bowl: the steel, in fact, could somehow negatively affect the yield.- After 10 minutes, the curd will have formed, so you can proceed with filtration (i.e. with the separation of the whey from the vegetable ricotta). Line a colander with a cotton cloth that does not smell of detergent. Then place the colander over a narrow and large bowl. Pour the curdled soy milk into the colander lined with the cloth and let it drain for about an hour and a half, stirring occasionally to facilitate the operation.
Attention!
The serum must not be in contact with the colander!- Once most of the whey has been separated from the veg-cheese, add salt to taste by mixing the thick curd with a wooden spoon. In this phase it is possible to flavor the ricotta with spices and aromas such as parsley, basil, paprika, etc.
Did you know that
you can use the filtered whey for the preparation of pizza or bread! Watch the video of the vegan pizza with soy.- Remove the vegetable ricotta from the cloth and transfer it to a cheese mold: in this way, the cheese will take the precise shape of a ricotta.
- If necessary, allow the ricotta to drain (in the fuscella) to remove excess whey.
- Keep the vegetable ricotta in the fridge and consume it within 2-3 days.
Alice's comment - PersonalCooker
What did I tell you? Easy right? This ricotta is a food with very little fat and rich in proteins: it is good to spread on bread but it is also extraordinary to flavor pasta or pizza!Nutritional values and Health Comment on the recipe
Vegan Ricotta is a preparation that does not contain cholesterol and contains few saturated fats. It is conceivable that a part of the dissolved carbohydrates remains in the whey together with the water. On the other hand, the protein portion, and a good part of the lipid portion, should constitute the body of the Soy Cheese. It is not possible to accurately calculate the nutritional intake of the Vegan Ricotta, but it should be predominantly protein, with a greater amount of carbohydrates compared to animal milk ricotta but characterized by a lower concentration of lipids. It lends itself to any diet and especially to those against metabolic diseases.
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