Public recipe with member extras
Soy Milk Ricotta-Style Cheese
Curdled soy milk strained until soft and crumbly, a plant-based approximation of fresh ricotta.
Tofu, Custards & Dairy Alternatives · Pasta Filling · Toast Topping
What you need
Ingredients
- 4 cups Unsweetened Soy Milk
- 3 tbsp Fresh Lemon Juice
- 1/2 tsp Salt
- 1 tbsp Olive Oil (optional)
Method
Instructions
- Heat the soy milk in a saucepan over medium heat until steaming, just below a boil.
- Remove from heat and stir in the lemon juice. The milk will begin to curdle within a minute.
- Let sit undisturbed for 10 minutes to allow curds to fully form.
- Pour through a cheesecloth-lined strainer and let drain 15 to 20 minutes for a soft texture, longer for firmer.
- Stir in salt and olive oil, if using, before serving or storing.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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