THE BEST HOMEMADE VEGAN RICOTTA CHEESE YOU WILL EVER TASTE⎜4 INGREDIENTS
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- Опубликовано: 14 июн 2024
- IMPORTANT NOTES: 1. I have doubled the recipe here because the cheese basket I have purchased was way too big, so if you make it yourself it will bee a little smaller than mine.
2. For extra richness and creaminess, add 1 tablespoon of vegan butter to the ricotta and whisk to combine before taking it to the fridge for the second time.
If you were looking for a homemade vegan ricotta cheese recipe, here you have it! I bring to you guys, my aunt Fatimas ricotta cheese recipe that's been in the family for over 50 years and its proven to be the best ricotta ever and just for because I love you, my lovelies, I have made a vegan version of my beloved aunties ricotta cheese!
Hope you guys enjoy it
Lots of love!
CJ
INGREDIENTS:
1 liter of plant-based milk (cashews, or soy, or almonds or peanuts are the best for this recipe)
1/4 teaspoon of white pepper
1/2 teaspoon of salt
4 tablespoons of white vinegar (or lime or lemon)
1 tablespoon of vegan butter (optional)
METHOD:
Add the milk to a pot on high heat and let it comes to a pre-boiling stage, about 80 degrees Celsius or 176 degrees Fahrenheit.
Add the salt and white pepper, stir to combine
When the milk reaches the desired temperature, turn off the heat and pour the acid of your choice to the milk, very slowly. Stir 2 or 3 times, VERY GENTLY to combine everything, cover and let it sit for about 30 minutes
After the resting time, add the cheese basket to a glass bowl, add a tea towel or cheesecloth to the cheese basket and gently pour down the curds to the basket.
Remove the cheesecloth with the ricotta from the bowl, remove the liquid it's drained from the ricotta, return the cheesecloth to the basket, return the basket to the bowl, put the bowl with the ricotta in the fridge for up until 24 hours. The longer it stays in the fridge the firmer it will get, so be aware of that.
After this period, add the ricotta from the cheesecloth to the basket, settle and level it with the back of a spoon and put it back in the fridge for at least 1 hour.
For extra richness and creaminess, add 1 tablespoon of vegan butter to the ricotta and whisk to combine before taking it to the fridge for the second time.
Remove from the fridge and serve it. This recipe is perfect for any kind of recipe that asks for ricotta cheese. Lasts up to a week in the fridge or up to 3 months in the freezer.
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THE BEST HOMEMADE VEGAN RICOTTA CHEESE YOU WILL EVER TASTE⎜4 INGREDIENTS Recipe by Chef Jana 
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Thanks for another great vegan recipe, which corresponds with tradition, but surpasses it morally.
Regarding the types of milk - in order for the milk to solidify, it must have a high percentage of protein.
Soy has 36% protein
Peanuts have 25% protein
Almonds have 20% protein
Walnuts have 15% protein, and this is the lower limit for making cheese.
Coconut has only 3.3% protein so it will not turn to curd, no matter how much vinegar or lemon juice we add to it.
So before you start making cheese from milk, it is important to check the protein percentage.
You can add to the milk that has a lot of protein 1/5 coconut cream to add flavor and creaminess.
Thanks again Jana (and Fatima) for great Ricotta.
Thanks for sharing- I was wondering about coconut! Good to know :) don’t wanna waste my milk lol 😂
Pumpkin seeds have 30% protein!
@@kloewe6069 right! that's why you can solidify the pumpkin milk only by cooking it without any acid. just home made pumpking mik and a stove...
I've made this yesterday and it tastes and feels just like the real ricotta! I'm in awe! never again I'll be buying processed ricotta thanks to your recipe, chef 💫😘
U save animals
What milk did you use? Anyone try cashew?
What milk did you use please?
@@islandloop1328 Soja drink works well. Oats and rice drink doesn't work. See here she explains why: 01:04
I am Italian and I am not into using dairy anymore , I love your recipes and how adorable you are in your videos, dont worry I wont freak out LOL ♥♥♥
Yes! That's great! lol
I try to be respectful when making traditional recipes and to try and veganize them, in my opinion, is a tribute! Thank you so much for your sweet comment! Means a lot to me :)
@@ChefJana ❤❤❤
@@ChefJana aaaah don't worry!! ^^ another Italian here and I'm just loving the recipe!! I'm gonna do it today! Thanks so much for this, grazie mille!
@@ChefJana you said the milk shouldn't be too thick, so may I ask how much protein is in the milk you're using? that way I can dilute my soy milk if necessary
Probably an obvious tip but might be helpful for some 😉 choose a plant milk with no additives ex. just water and hulled soya beans. Most of plant milk varieties have additives like acidity regulars and stabilisers that diable curds to form.
Alright, I have made this, not once but TWICE and the result was amazing! The first time I've used peanut milk and second time soy milk and bam! Super creamy and smooth curds and there was zero resemblance with tofu! Bravo, Jana!
What do you think was better, peanut or soy? 😊
I think soy because I have tried to curdle peanut milk and did not succeed.
So proud to have a fellow Brazilian Vegan Chef on RUclips! Muito grata por estar aqui! 🙏🏻❤
Oi Eliane! Feliz de vc estar aqui também! Beijo grande :)
Made this several times, it always turns out perfect, thank you chef, and thank to auntie Fatima.
You are most welcome!
I am Italian and I’m not by any means offended by this ricotta version-indeed, I loved it and loved the entire process of it 🥰 I’m sure gonna make this myself. Thank you for sharing your knowledge with us and #lovefatima!
Wow, thank you so much! Im honored!
@@ChefJana no pro. keep the great work up 🙏🏻❣️
Thank you Chef Jana and Auntie Fatima for the recipe. I am preparing my first batch now and am looking forward to enjoying it. If I may, I’d like to offer a WORD OF CAUTION ago those trying this recipe for the first time. It has taken me three tries get it right. I usually prefer to avoid soy products, so the first two times I used almond milk but it would not curdle properly. Finally on the third attempt I switched to soy milk and got big beautiful curds. CONCLUSION: skip the nut milks and go straight for the soy.
With love to Jana....of the soothing yet pertinent palabras and Auntie/a Fatima. xxx
After 2 failed experiments with homemade cashew milk and almond milk, I tried again,this time with very thick homemade almond milk (which I made from bought blanched almond chips , boiling water, ground in a blender and filtered. )
I heated the milk and mixed it gently with lemon juice and apple cider vinegar. A perfect cheese was obtained !!! Truly the most delicious I eat till now.
So the quality of the almond milk is very important in the process.
From the almond (pulp) leftovers I fried "meatballs" with vegetable (Thin strips of cabbage, carrots and kohlrabi), lentil flour and spices.
That's awesome! Great job, you!🤗
@sakra123 Thank you! I can’t eat soy so I wanted to use almond milk, but a lot of comments here said it didn’t work. I’m excited to try your alterations! :)
Do I need to purchase a thermostat ? How do I know I’ve reached the temp. Thanks
@@eeeeeeeeee10 No need. Just heat it till it's start bubbling.
@@sakra123 thank you 🙏🏻 she said not to let it boil so I was confused on that. How long should I let it bubble ?
Amazing! I am so excited to try this! Im so tired off all these cashew based cheese recipies because raw cashews are so expensive where I am. This is so simple! Thanks Jana
You are so welcome!
Thank you so much for this wonderful recipe!❤️
I love that the cat is hiding behind the plants on the window sill 😂😂 8:35
Wow love this
I love your explanation! I will try this recipe soon! 💕
I love you’re recipes and your personality. Beautiful 🙏🏼💜🇨🇦
Omg, thank you so much sharing!
Love Fatama! doing this today from Arizona thanks
#Fatima amazing 🙌🙌🙌
state of the art with beautiful simple directions! thank you for all your hard work! thank you jana's aunt!
Thank you so much Tamie! Much love to you :)
You are so easy to love and it always pays ! Thank you 🙏
So nice of you😘
Thank you Aunty Fatima. Cant wait to try your delicious cheese . Mmmmm
Jana, I absolutely love your recipes. And you have the most happy-positive-sweet-relaxed-confident and funny personality along with a beautiful accent to wrap the whole package. You have won me over and I have indeed tried some of your recipes. Keep spreading your delicious food and cheerfulness to others and you will win the hearts (stomachs) of many 😁 God bless
Oh my... that's the sweetest message ever... thank you so much for the kind words, means a lot to me! Lots of love to you and thank you for the love and support :)
Perfect comment! Could not have said it any better ♡
Your creativity is amazing. THANK YOU!
Thank you so much, Nancy :)
I made this recipe. The texture and flavor is on point! You cannot taste the difference from dairy ricotta. Bravo!
Looks very. Will surely try it # Fatima
Thank you Fatima❤
love Fatima amazing cheese. looks so good thank you.
I was seriously going to make lasagna and now I’m more excited! Love your channel
Derrick, it is great in lasagnas! :)
LOL Chef Jana, you get better and better each time I watch your videos. You are growing in confidence and wit and it is a real joy to watch. Oh and yes, your recipes are really great too : )
Thank you so much Jenny for your support, means a lot to me :)
I love ricotta, thank you so much for posting all these wonderful videos! I've Just made the soya ricotta tonight, I can't wait to see how it turns out tomorrow. I've also made the nut milk yoghurt too.. 'Can't wait to try all the other cream, yoghurt and cheese recipes. Plant based dairy is really quite expensive in England so these recipes are a life saver!
I’m going to make this tomorrow morning so excited😩😍❤️😁🙂
amazing... will try this
Thank-you for this easy, healthy recipe! #lovefatima
Oh my goodness!! I have to try this!! Thank you Aunt Fatima! #lovefatima
Thank you so much for your recipes. They are all amazing! Your tip of adding white pepper to vegan cheeses has transformed all my recipes. I haven’t seen anyone else doing this. You are a culinary genius 🙌🙏
how amazing! it has perfect cheese-like texture to it, thank you so much
My pleasure 😊
Chef Jana I just can’t get enough of you!!! Thank you for yet another amazing recipe. I can’t wait to try it…being vegan and Italian! And much love to Tia Fatima as well 💜🌸🌈🌱
Thank you so much, Allison, Im sooooooooo happy you like my food 🥰 And ill let tia Fatima know you're sending your love to her. 🤗
I love all your videos❤️🌹
Thank you so much!! I've made it this morning. Indeed it tastes like the original version. Unbelievable!!!
Yaaayyy!!!! :)
Hi Chef Jana I really enjoy your recipes and your videos thank you so much! As a French pastry chef I am searching for some tips to create vegan pastries and you are such a good help! Thanks to Fatima!
Very enjoyable presentation.
this is a top tier video thank you so much
Love Fatima yes more videos
I am trying this recipe this week
Obrigada tia Fatima!! 😘
Amazing! Can’t wait to try it!!
Thank you absolutely fantastic the Italian DE Medici family would thank you for keeping tradition alive!
Okay, so have made it 3 times. Here are my results.
The first one I made was with almond milk, but it never created curds. I assumed it was because I let the milk “cook” and not just get to the right temperature.
The second time I decided to make it with soy milk just like hers. It came out great, the only downside is that I accidentally got the unsweetened vanilla, so the taste was not great. However, other than that mistake, I was amazed by how Chef Jana was able to give us such recipe.
The third time was today and I made it with almond milk again. Unfortunately, despite following directions, the milk did not curd.
Soo all this to say, I will try it again with soy milk and see if I can get access to the unsweetened original soy milk and finally make some lasagna.
My almond milk didn’t curd either … I am allergic to soy so disappointed 😔
most almond milk is mostly water. there is not enough protein in almond milk. it will never work with almond milk. it needs to be a high protein milk.. not vanilla lol
@@jennifert3369 try cashew milk? It's fattier
Almond milk needs to come to a full boil and simmer for 5 or so minutes. Let it rest for 5 - 10 mins and then add your curdling solution. You stir it REALLY slowly and then leave it to sit for at least 4 hours before you try to drain and mold it. Spoon your curds very carefully too into your cheese cloth and mold. Almond milk does work...just takes longer and a little patience. And this is using freshly made almond milk....I don't know how packaged almond milk would work...and as someone mentioned above, make sure if you're using "boxed" milk, that there are not additives as this def interferes with the curdling....
To add to what Ashley and Paula said above, follow her directions by using fresh almond milk and being more gentle and patient with it but also I've bought a professional chefs recipe for almond ricotta and it seems that the secret is to add SALT to the milk while it's coming up to temp. Just enough for a good flavor, then add the acid once it's up to temp. Something about the salt helps almonds to react properly with the acid. I haven't tried this myself but that secret has stuck in my head and I'm definitely going to try it when I get a chance!
Beautiful🌿Thank you Chef Jana.
Thanks, love :)
Love Fatima's recipe, thank you for sharing.Yum
My pleasure 😊
Thank you Jana & Aunt Fatima, I am going to make it. Looks yummy.
Thank you so much :)
You are fantastic, all your recipies are so amazing, i love them... All my thanks from France...
Thank you so much, Marie! Much love to you!
I am so glad to find you, great vegan channel so thoughtful and super helpful for me. Thank you so very much..
My pleasure, :)
I like your videos that don't have music. Thanks for good videos!!
Excited to give this a try!!
Chef Jenna you are amazing.
Thank you Simon :)
So nice 😊 thank you 🥰love it can’t wait to try it
You’re welcome 😊
Love your recipe Fatima
Ill let her know ;)
Oh, yes #lovefatima ! Thank you for this beautiful recipe. Obrigada, Chef Jana, por mais uma receita fantástica!
Oi Rita! Obrigada pelo carinho, beijo grande e bom final de semana :)
I'm going to try that today.
"The Sound of Music" magnet on your fridge is hilarious!
#lovefatima
Heheheh... 😆😉
I love that magnet too!!! What a great recipe! Can’t wait to try it! I’m new here and loving your recipes!
Definitely gonna try this!
Can't wait to try...thank you, CJ & #lovefatima ❣️ Love the magnet, too!!! 👍
Ha! ;)
I Love it
You are fun to watch. Thank you for this.
Thank you, Jeanne :)
I am Italian, vegan and I love you! I will definitely do this ricotta!
Thank you for all your amazing recipes ❤️❤️❤️
You're so welcome!
OMG darling Chef Jana! This is so amazing I can’t believe it’s not mainstream ! Thank you Tia Fatima! This recipe is a treasure! Making it tomorrow 😉.
Thank you so much my darling :)
How did it come out?
Lot love
This really looks fantastic and so easy to make. I will try it for sure. I was wondering whether this will work well as a cannoli filling? Thanks so much for your really pleasant video and the recipe. Love from Namibia.
I love The Sound of Music magnet on your fridge!!😂🎯💯✨
I love all your recipes but this one is a total game changer. Love it love it love it. Can thank you enough for it. And thx to your auntie Fatima!!!!! Obrigado!! #lovefatima
Thank you so much, Leila! Will send tia Fatima your love! Beijos!
Awesome 👏 Ill try this one thanks So much Jana ❤️
Let us know :)
Thank you auntie Fatima 👏👏👏👏👏👏👏👍😎🐕
You are so welcome!🤗
I ❤️ Chef Jana!!! She’s awesome!
Aweeee.... thank you ❤️
Chef Jana 🤩
You are magnificent! I just made this and it came out so well. You're the most talented and awesome chef out there 🥰 #lovefatima
Thanks so much 😊
For the first time I've come across vegan recipes that are affordable and can be made with ingredients easily available in my country. Thank you so much for sharing your hard work and relentless efforts to make the perfect recipes.
You're so welcome!
Thank you Jana. Looks delicious. I will definitely try this! God bless. :))
You are so welcome!
Love Fatima ver beautiful cheese
I might give this a try for a stuffed shells recipe I found! Great video❤
Yum.... :)
Fatima! Fabulous fabulous Fatima! Thank you for handing this ricotta cheese recipe down to Jana to share with us!
Thank you so much 😊
Oh this is very exciting. I have not made yogurt cream cheese or vegan butter but they're on my to do list. Thank you for sharing. I also wanted to vote for some kind of a coffee creamer that doesn't taste like coconut and not too much vanilla just something really creamy like CREAM! I was thinking of testing something out with a little bit of the filtered coconut oil but I'm no expert. I used to drink what is called Golden paste and I actually got to enjoy it after my first week. I'm not suggesting this for coffee but it did have a creamy texture and one of the ingredients was coconut oil. I believe it was tumeric coconut oil nutmeg and pepper. The pepper enhance the potency of the tumeric. You cook that until it's a nice creamy paste, keep it in the fridge and then heat up some nut milk plus you could add a little sweetener and hard to believe but I started looking forward to it.
This looks delicious! 😃👍🏼💕
Thank you :)
Love to Tia Fatima from Fatima, LOL ... Love you Chef Jana!
Um beijo, Fátima! ❤️
Merci beaucoup 😊
You are simply amazing! Thank you for this recipe as I have been trying to figure out how to make ricotta and all the other videos I’ve seen on RUclips just didn’t call to me but this did! #lovefatima
Thank you so much for such sweet comment :) Much love to you :)
Soooo goood Fatima!!
Than you :)
#lovefatima - beautiful recipe with Chef Jana
I can't believe how simple it is to make! It was in the fridge for 2 days. I gave it a taste today and it's great! It tastes like plane Hochland Almette. I definitely like it 100% better than cashew one! It's going to be my staple. I'm going to flavour it with horseradish or garlic or chives or radish or herbs. Oh my! My partner was sure it was made of cow's milk, he couldn't tell the difference 😂 Thank you! 💗🙏😘
Great job, you! Awesome!
I learned from a friend, the delicious flavor of white pepper on broccoli!!
I need to try this! Lactose intolerant Italian here..and I love ricotta
I love your way of talk
Hi from
🇱🇧
Can't wait to try this! Thank you so much!
You are so welcome!
Thank you for the cheese recipe, I am going to try this very soon.
My pleasure :)
OMG! Thank you for this recipe
My pleasure 😊
You are the best
Love Auntie Fatima!
Thanks love :)
Obrigado tia Fátima ♡♡♡
De nada, Johann! :)
Super yummy
Much love and encouragement from Tunisia.🙏🥰
Much love to you too :)
Finally got a chance to watch this today. Can't wait to try it! ♡ (I've been making loads of fruit preserves from our generous crops this year, and was just wishing I had a good vegan soft cheese to go with them on breads and crackers.) Also, can't wait to try making lasagna with this, and zucchini. Thank you (and Fatima ♡) so much. ♡♡♡
Thank you so much! Your message just warmed my heart! :)
@Angela if you ever made the lasagna, were there any changes you had to make to a regular lasagna recipe? Was the ricotta to egg ratio the same?
Thank you!
You're welcome!