Saturday, August 2, 2014

Vegan Ricotta Cheese

500ltrs Soy milk
1 small juicy lemon (squeezed)
2 tsp salt flakes
1/2 tsp onion powder

In a sauce pan add the milk and bring slowly to a boil stirring constantly, turn it down when it start to bubble and add the lemon juice.
Don't panic it starts to curdle add the salt and onion powder and keep stirring, Have a cheese cloth bag or fresh new chux cloth handy so that it can strain the liquid from the curds, keeping it in the cloth pop it in a strainer and leave it 30mins to drain, After 30mins fold the edges up and squeeze gently but firmly even more liquid out of the curds till its dry enough to crumble, i used a ramekin to store it till chilled and it was good to go, can be eaten fresh and hot used in cakes, muffins, salads and pasta where ever it requires ricotta cheese.  Enjoy!  =)

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