- 1/4 of a gallon of Soy Milk
- 2 1/2 tablespoons vinegar
https://handsatheartyoga.yoga/wp-content/uploads/2021/06/vegan-ricotta-cheese.jpg 313 368 hahyoga https://handsatheartyoga.yoga/wp-content/uploads/2020/10/HaHY_logo-wide-300x105.png hahyoga2021-06-10 14:35:192021-06-10 14:35:19HOMEMADE RICOTTA CHEESE
For savory, choose unsweetened Soy Milk. For sweet, any Soy Milk. On stovetop, bring milk to a boil.
Using a glass or ceramic bowl only, immediately pour in Soy Milk followed by vinegar. Stir with non-metal spoon. Wait approximately 10 minutes. Over sink, use a strainer and drain liquid from ricotta. Put ricotta in cheese cloth or thin dish towel in bowl. Set heavy object (full can, or coffee cup filled with water) on top of ricotta for up to one hour to firm and remove liquid. Remove from bowl and cheese cloth/dish towel. Store in fridge up to 5 days. Serve with fruits and vegan honey or add to your favorite Italian dish. Enjoy.