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.
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 💫😘
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 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
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!
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.
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.
@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! :)
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.
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!
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 :)
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
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.
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
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!
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.
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.
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! 💗🙏😘
I couldn’t wait to try this recipe but I only had almond milk, it didn’t turn out as I expected. It doesn’t curdle well. I’ll try it with soy next and hope for a better result. I love trying new dairy free recipes. Keep up the good work, all of us vegans will benefit.
Thank you for making the vegan butter optional! I'm on an oil-free diet, and it's so hard to find good recipes that don't require some sort of high-fat ingredient.
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 💜🌸🌈🌱
OMG!!! Have just made this ricotta and I an gob smacked!!!! It taste sooo good!!!! Thank you so much it’s really amazing!!! Am Italian going vegan and I know how good the real ricotta is and this vegan recipe it’s the best. Thank you so much Chef Jana your the best. ❤️ And thank you Auntie Fatima for this delicious recipe. ❤️
I couldn't even believe the title tag when I saw it! Now I can have my lasagna... What about coconut milk? It has a high fat content..... Its quite expensive, tedious, and time consuming to tweak recipes to an effective, tasty and healthy standard. I thank you for doing all this work for us to consider and enjoy. Thank you Jana.....from an unorthodox vegan who is slowly attempting to transition back into a healthier lifestyle ! 💜
Coconut milk probably wouldn't work because even though It's high fat, it doesn't have a good amount of protein. The curds are formed because of a combination of protein and fat =)
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.
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 : )
I made this months ago and it worked perfectly for me. It tastes so good I just tried to make it an hour ago and it's not curdling for some reason 😵💫 Using soy milk and following all the directions 😭 I'm just going to use it for pasta sauce rn I'll try again once I get some more milk
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!
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 🙌🙏
Made me think of the Russian Easter Paskha I use to make years ago before going vegan. Maybe this could be the base for a vegan version.Thank you Chef Jana.
Thank you for the recipe ! ....I am going to try this also just wondering if you have a recipe for vegan yoghurt preferably for Soy yoghurt or any kind will do thanks in advance 🙏
Oh wow I need to try this! And yes regarding the white pepper smell- it’s very pungent. It’s on our kitchen table always, and I add it to my tofu ricotta recipe. This Italian American here is very impressed at your Aunt Fatima’s recipe! And your execution of it of course... 🤗
Chef Jana hi Chef- yes it has been great. Lots of basil, oregano and parsley this year. Tomatoes and 5 types of hot peppers. We make stuff to freeze or pickle. I have some green tomatoes we need to fry up, too! 🤗.
@@garya3056 that's not a herb garden that's a plantation farm! 😆🙌 that's awesome! My herbs here were infested with cochinillas and butterfly eggs, so it all died... 😖 but ill start again this autumn, the weather is pretty mild here in GC so ill start over with some winter herbs. Wish me luck :)
Chef Jana oh no! But glad you have an extended season there. We’re just starting cooler weather now so stuff is wrapping up. We did one plant of Carolina Reaper peppers but they’re so darn hot they’re almost inedible! 😬
Love Fatima ❤️ 😊 How long would you leave it in the fridge if you wanted to use it in a lemon butter ricotta pasta/gnocchi, please🤔? BTW, I am excited about the white pepper.❤
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!
![🧀The best 3 Methods to Make Dairy-Free RICOTTA [And 1 Raw version]](http://i.ytimg.com/vi/JbMUT6yA2KU/mqdefault.jpg)
![🧀The best 3 Methods to Make Dairy-Free RICOTTA [And 1 Raw version]](/img/tr.png)
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
I cant believe you dont have more subscribers.your recipes are so unique and delicious
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.
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.
Made this several times, it always turns out perfect, thank you chef, and thank to auntie Fatima.
You are most welcome!
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 ?
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 :)
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.
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 🙏🏻❣️
With love to Jana....of the soothing yet pertinent palabras and Auntie/a Fatima. xxx
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 ♡
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
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 absolutely fantastic the Italian DE Medici family would thank you for keeping tradition alive!
I love you’re recipes and your personality. Beautiful 🙏🏼💜🇨🇦
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!
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?
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!
I learned from a friend, the delicious flavor of white pepper on broccoli!!
I was seriously going to make lasagna and now I’m more excited! Love your channel
Derrick, it is great in lasagnas! :)
Thank you Aunty Fatima. Cant wait to try your delicious cheese . Mmmmm
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!
#Fatima amazing 🙌🙌🙌
I like your videos that don't have music. Thanks for good videos!!
Fatima! Fabulous fabulous Fatima! Thank you for handing this ricotta cheese recipe down to Jana to share with us!
Thank you so much 😊
Oh, my... I see some lasagna in my future. Thank you!!
#lovefatima
Ive made it last week... perfection ;)
That comment is priceless and so funny, it had me giggling!
Love Fatama! doing this today from Arizona thanks
Looking so pretty. TFS. Stay connected 🙂
Thank you Jana & Aunt Fatima, I am going to make it. Looks yummy.
Thank you so much :)
Love Fatima yes more videos
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.
I need to try this! Lactose intolerant Italian here..and I love ricotta
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!
Chef Jenna you are amazing.
Thank you Simon :)
Thank you auntie Fatima 👏👏👏👏👏👏👏👍😎🐕
You are so welcome!🤗
Love your recipe Fatima
Ill let her know ;)
Excited to give this a try!!
Thank you Fatima❤
Love your delicious Ricotta recipie ountie Fatima !! 🙏🥰💐
I couldn’t wait to try this recipe but I only had almond milk, it didn’t turn out as I expected. It doesn’t curdle well. I’ll try it with soy next and hope for a better result. I love trying new dairy free recipes. Keep up the good work, all of us vegans will benefit.
Soooo goood Fatima!!
Than you :)
Thank you for making the vegan butter optional! I'm on an oil-free diet, and it's so hard to find good recipes that don't require some sort of high-fat ingredient.
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. 🤗
Omg, thank you so much sharing!
I love The Sound of Music magnet on your fridge!!😂🎯💯✨
Love to Tia Fatima from Fatima, LOL ... Love you Chef Jana!
Um beijo, Fátima! ❤️
OMG!!! Have just made this ricotta and I an gob smacked!!!! It taste sooo good!!!! Thank you so much it’s really amazing!!!
Am Italian going vegan and I know how good the real ricotta is and this vegan recipe it’s the best.
Thank you so much Chef Jana your the best. ❤️
And thank you Auntie Fatima for this delicious recipe. ❤️
Fantastic!
I couldn't even believe the title tag when I saw it! Now I can have my lasagna...
What about coconut milk? It has a high fat content.....
Its quite expensive, tedious, and time consuming to tweak recipes to an effective, tasty and healthy standard. I thank you for doing all this work for us to consider and enjoy.
Thank you Jana.....from an unorthodox vegan who is slowly attempting to transition back into a healthier lifestyle ! 💜
Coconut milk probably wouldn't work because even though It's high fat, it doesn't have a good amount of protein. The curds are formed because of a combination of protein and fat =)
I am trying this recipe this week
amazing... will try this
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 :)
You are so easy to love and it always pays ! Thank you 🙏
So nice of you😘
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!
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.
Wow love this
Oh my goodness!! I have to try this!! Thank you Aunt Fatima! #lovefatima
Lovely video thank you and Aunty Fatima! #lovefatima
Thank you too :)
Thank you 📢 #AUNTFATIMA..I can't wait to try this..I'm so glad I found your channel..
🎵🎶💫🔥❤
Welcome 😊
I love that the cat is hiding behind the plants on the window sill 😂😂 8:35
Gracinha! 🥰 Completely missed it! 😂
this is wonderful
Wonderful!
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 :)
Nice recipe 👍🏻#loveFatima❤️🌺
Thank you :)
I made this months ago and it worked perfectly for me. It tastes so good
I just tried to make it an hour ago and it's not curdling for some reason 😵💫
Using soy milk and following all the directions 😭 I'm just going to use it for pasta sauce rn
I'll try again once I get some more milk
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 :)
I am going to try this and will let you know how it goes…other than that…loved your video #lovefatima
“the white pepper is the wingman for the milk” 😍👏
I love all your videos❤️🌹
Love Fatima's recipe, thank you for sharing.Yum
My pleasure 😊
love Fatima amazing cheese. looks so good thank you.
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!
Thank you for sharing.
My pleasure!
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 🙌🙏
Love Fatima ver beautiful cheese
Merci beaucoup 😊
Super yummy
Can't wait to try. I still have not found a vegan cheese that I like.
So simple!
So simple, and so good😘
The cheese looks great! Can you cook with it? For some lasagna, of course. Love your recipes!
Thats exactly how Ive used this for... :)
Very enjoyable presentation.
Made me think of the Russian Easter Paskha I use to make years ago before going vegan. Maybe this could be the base for a vegan version.Thank you Chef Jana.
Obrigada tia Fatima!! 😘
Thank you for the recipe ! ....I am going to try this also just wondering if you have a recipe for vegan yoghurt preferably for Soy yoghurt or any kind will do thanks in advance 🙏
Thank you so much!! I've made it this morning. Indeed it tastes like the original version. Unbelievable!!!
Yaaayyy!!!! :)
Double thumbs up! Thanks for sharing :)
Thank you! Cheers!
Oh wow I need to try this! And yes regarding the white pepper smell- it’s very pungent. It’s on our kitchen table always, and I add it to my tofu ricotta recipe. This Italian American here is very impressed at your Aunt Fatima’s recipe! And your execution of it of course... 🤗
Thank you, Gary! Oh, by the way, how's that herb garden doing? Did you guys make it? :)
Chef Jana hi Chef- yes it has been great. Lots of basil, oregano and parsley this year. Tomatoes and 5 types of hot peppers. We make stuff to freeze or pickle. I have some green tomatoes we need to fry up, too! 🤗.
@@garya3056 that's not a herb garden that's a plantation farm! 😆🙌
that's awesome! My herbs here were infested with cochinillas and butterfly eggs, so it all died... 😖 but ill start again this autumn, the weather is pretty mild here in GC so ill start over with some winter herbs. Wish me luck :)
Chef Jana oh no! But glad you have an extended season there. We’re just starting cooler weather now so stuff is wrapping up. We did one plant of Carolina Reaper peppers but they’re so darn hot they’re almost inedible! 😬
#lovefatima - beautiful recipe with Chef Jana
Love Fatima ❤️ 😊
How long would you leave it in the fridge if you wanted to use it in a lemon butter ricotta pasta/gnocchi, please🤔? BTW, I am excited about the white pepper.❤
#lovefatima -- Hello Aunt Fatima, what a great recipe! Thank you! (and thank you Chef!)
Thank you so much :)
hi tana awe that's amazing at what stage of that proses can i put herbs ( i am a must have herbs person)
#lovefatima this was great! ❤️
#tiafatima❤ from this Italian women who can’t eat dairy 🙏 thank you Jana!!😘
Just spreading some love to Tia Fatima #lovefatima
Thank you for another great recipe... I need to find white pepper ASAP !
You are so welcome!
Beautiful🌿Thank you Chef Jana.
Thanks, love :)
Lot love
I have been making for years my ricotta cheese, the same way, except, I use almond milk.
I will try soy next time.
Love it.
#lovefatima
Sounds great!
Can I ask how thick the almond milk is that you use. I cannot get mine to curd! Would appreciate advice please
Can you share what kind of Almond Milk you use? And how you get it to curdle? Thank you !
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!
I am so glad to find you, great vegan channel so thoughtful and super helpful for me. Thank you so very much..
My pleasure, :)
Obrigado tia Fátima ♡♡♡
De nada, Johann! :)