Ricotta is a sweet, low-fat, creamy and versatile cheese. This variant is gluten and dairy free, unfermented. It is not my original recipe, I found it, with slight variations, on several sites. But it seems that my method produced the most cheese, from 200 grams of almonds, 1 liter of water and 2 tablespoons of lemon juice I got 580 grams of ricotta. I also kept the drained whey, from which I made a vegetable cream soup, nothing was lost. I used one part of the ricotta to make a wonderful no-bake cool summer lasagna and the other part a sweet thing with some fruits.
Ingredients
- 200 grams of raw almonds
- 2 tablespoons of lemon juice
- 1 liter of water
Recipe Method
Soak the almonds for a few hours (they can be left between 4 and 24 hours), peel them, wash them well, then put them into a blender with the water. Initially I put less water, then gradually added the rest. We need a powerful blender to obtain a foamy, homogeneous milk without the remaining almond pieces. We pour the obtained milk into a saucepan, which we put on the stove and heat it until it starts to steam, without reaching the boiling point, but up to 80-90 degrees Celsius, when it thickens. Turn off the heat, add the lemon juice and mix a little. We will notice that the cheese begins to form, but we put the lid on and leave it for about 2 hours, or until it cools down. We put a large sieve on top of a pot, and in it a folded cheesecloth. With a ladle we slowly put the contents of the pan into the cheesecloth, then gather the ends of the cheesecloth and hang it somewhere, with the pot below, to collect the whey. Just like grandma used to make with cottage cheese. I let it drain for about an hour, I gently squeezed the cheesecloth to drain a little more, then I turned the cheese into a casserole with a lid and put it in the fridge. I also collected the whey in another casserole with a lid, as I said. You can keep it for 3-5 days in the refrigerator.
