Smooth, creamy, inexpensive and ridiculously easy to make...
I've made tofu ricotta in the past and really enjoyed it, but I could never get it as smooth as I'd like and it always had a strong tofu flavour. The method for this ricotta is very authentic and leaves you with a cheese you can enjoy as is, or flavour any way you like. The only essential items you'll need to make this is a fine sieve and some tight weave fabric.
1 litre of soy milk
5 tbsp apple cider vinegar
Finely grated zest of a lemon
1 tbsp lemon juice
Salt and pepper
1/2 tsp vegetable stock powder (optional)
1/2 tbsp nutritional yeast (optional)
First thing you need to do is heat the milk in a pan until it just comes to boiling point. Remove from the heat and stir through your apple cider vinegar. The milk will curdle and look awful, which is just how it should be. Leave to cool.
Line your sieve with the fabric and place over a large bowl. Pour your cool milk mixture into the sieve and let it sit for approximately 15 minutes to allow the liquid to drain.
Gather the edges of your cloth together and gently squeeze the cheese until you get as much liquid out as you can, then place your ricotta into a clean bowl. Add in your lemon zest and juice, salt and pepper to taste and the stock powder and nutritional yeast if you are using them. Stir well to combine and check for seasoning. Add more salt if you feel it needs it.
Now its up to you how creative you want to be. Its great as it is, or you can shape it and flavour it any way you like. Dried dill is a lovely addition or you can shape and roll in chopped fresh herbs or cracked black pepper. It's also great baked at 180C until lightly browned on the surface. It makes a lovely addition to pasta dishes or just served as part of a cheeseboard with crackers, pickles, etc.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.