I created this recipe when I was experimenting with making better vegan cheeses. I use lemon juice to coagulate the milk--the same way I do when I make tofu. I use rejuvelac to culture the curd and eat it as cultured cream cheese or greek yogurt, and I am happy with that. However, when I want it a little firmer and more appealing, I pack the curd into a mold and let it drain more whey out--and I’m happier with the texture. This almond ricotta is so creamy and soft that it can melt on your tongue. I hope you give this a try!
I made this today. It's probably the best tasting vegan thing I've made. One thing I did extra. Instead of blending the almonds with water, I used almond milk. It came out very creamy. Thank you sharing this with us.
The lemon juice works at 40 (degree celcius). I’ve seen another recipe, that if you wait till the almond milk cools down, and add the lemon juice it will curdle much faster
Your channel is amazing. I discovered myself as lactose intolerant few years back, and this made my life craving for good cheese. As a chef I'm so happy to find your channel and learn from it to make my own plant base cheeses!
I made this over the last 3 days and it is lovely. Slightly tangy, creamy, melt in the mouth. Basil, tomato and ricotta sandwich is lovely, as is ricotta, spring onion and summer savory sandwich spread. Thanks for the recipe.
I am proud to see this and speechless. I usually make milk with almonds, but I didn't know about almond ricotta. I will certainly do it. Today I started the cashewnut cheese process that you taught. I am anxious to see it for the next 15 days. I am very grateful to you for encouraging these things. I'm not a vegetarian or a vegan, but I really appreciate it. Best regards from Brazil. :-)
@@giannareeve2529 the texture and taste of the cashewnut cheese was sensational. I must say that it is over and I will start again tomorrow. ahahahahaha. You need to do it too and you will see the result.
Thank you... thank you! for the beautiful video and the delicious recipe. I have made the cheese several times already and I think it is tastier to mix lemon juice with apple cider vinegar. (half) Apple cider vinegar gives a slightly sweet taste reminiscent of ricotta. To my taste there is no need for fermentation, but it is of course a personal taste.
Your videos are so beautiful... They are an incredible experience to me. Just want to say thank you and give you congratulations for your work. Your attention and care inspire me. I wish you happiness and self realization.
thank you so much for these beautiful videos and delicious food! I am going to try this ricotta this week! I used to make cow milk ricotta years ago and I am now eating a plant based diet...I made a delicious chive flower vinegar that I think will taste delicious in this almond ricotta! I'll let you know how it turns out!!
@@michaelbalfour3170 Check out this recipe: simpleveganblog.com/vegan-tofu-feta-cheese/ I haven't tried it but it sounds good, only the tofu is not to be soaked in oil but in water. I guess it can be soaked in oil later.
I know this video is older, and I should've asked when I saw it two years ago- but could I do this with cashew milk? I'm allergic to almonds, but your recipe looks the best out of all of the vegan ricotta recipes I've seen.
@Havreflingor Yes, you can use oat milk. But I'm not sure of it has enough fat for you to get as much curd as you'd like. You can even try different beans like chickpeas.
I’m at three failed attempts as of today: the whey is not separating (4:52)… Attempt 1: Used “Silk” brand cashew milk- did not separate after more than 3 hours Attempt 2: Made homemade cashew milk, unfiltered=did not separate after more than 3 hours Attempt 3: made homemade almond milk, filtered, did not separate after 2 days I am rewatching this video for the 5th time, because I must be missing SOMETHING😣
SUCH a fabulous recipe! I hope I'll be able to try it out! Do you think it would be possible to make such a vegan cheese without a high speed blender like Vitamix? I really really want to give it a go as it seems SO decadent and delicious! . Anyways, sending you lots of love! Hope you're having a great week so far!
Yes, you can use any kind of blenders, just make sure to blend it very well to get a better result. This cheese is very tasty. Thanks for the love you sent--mine is on the way to you now!
Salve bravissima.....vorrei chiedere se fosse possibile la tradizione oppure i sottotitoli in italiano delle sue ricetta grazie......cosi sarei più sicura del risultato finale di nuvo grazie
Thank you so much for this wonderful recipe!! I’ve already made gluten-free rejuvelac and want to skip the process of making my own almond milk. I watched your video over and over again but can’t find out how much almond milk you bring to a boil. I would love to receive your answer. Thank you and take good care Gabriele
Thank you so much for watching my video. I'm so glad you are going to make it. I usually use about 6-7 cups of milk. Here is the link to the written recipe gourmetvegetariankitchen.com/2020/07/24/almond-ricotta-cheese/
@@GourmetVegetarianKitchen Wonderful! Thank you so much for your help. The Almond Ricotta is in process and I'm excited to see what will happen next. Your videos are so inspiring ! Thank you so much for sharing them .
I think the taste that most people associate with cheese comes from fermentation, not necessarily cow milk. By culturing the almond mixture, one can achieve a taste close to the real ricotta.
Tomorrow I’m getting the almonds and gonna make it this week ✨ if I want to make almond vegan yoghurt, what will you teccomed for starter? Love your channel aesthetics 🌟
Looks Great! Love that vegan cheese is safe for those of us with a family history of cancer as there is no estrogen and the phytoestrogens in plants actual reduces my risk . Thanks for posting. Reply
Nothing, just leave it uncultured. Rejuvelac is naturally occurring lactobacteria suspended in water. Without the help of the live bacteria culture, no fermentation or culturing process can occur. Fortunately rejuvelac is easy to make yourself, it's basically the soaking water from sprouting any whole grain like brown rice, barley, etc. She has a tutorial on how to make it here (it's really simple): th-cam.com/video/gvyB5eT8fts/w-d-xo.html
Can any sprouted bean be made into a milk - yogurt or tofu???? also i saw a video of someone flavoring a vegan cheese with sour kraut is that a good thing??? i want to try other beans than garbanzo to make tofu. one more question: If i mix nagari and lemon juice to make a tofu is that acceptable?
It’s unclear how to how to make the ricotta cheese if you don’t culture it. I didn’t see the presentation of it in video. Do I just unwrap the cheese cloth and eat it after it is strained
In my experience it is not possible to replace the almonds with cashews. Cashews have much less protein than almonds so no yogurt will be formed. You can make another cashew cheese - blend cashews with as little water as possible, salt, apple cider vinegar and lemon Do not make cashew milk, but a thick and smooth butter. Transfer the cashew batter to a cheese cloth on a colander and leave to ferment for two days in a warm, dark place.
I created this recipe when I was experimenting with making better vegan cheeses. I use lemon juice to coagulate the milk--the same way I do when I make tofu. I use rejuvelac to culture the curd and eat it as cultured cream cheese or greek yogurt, and I am happy with that. However, when I want it a little firmer and more appealing, I pack the curd into a mold and let it drain more whey out--and I’m happier with the texture. This almond ricotta is so creamy and soft that it can melt on your tongue. I hope you give this a try!
I love your recipes...i'll try yo make this one ...thankyou!
Rejuvelac ? Any substitute for that ?
Can you make vegan halloumi cheese? I love your videos they're so calming 💗
Hi, I really like your recipes. I'm trying the soy yogurt now. It's culturing. For this, can I use soy milk?
Please, can rejuvalec replace bread rye yeast mixed with water? Thanks.
I made this today. It's probably the best tasting vegan thing I've made. One thing I did extra. Instead of blending the almonds with water, I used almond milk. It came out very creamy. Thank you sharing this with us.
I made this, so naturally the first thing I did was use it to make homemade spinach ricotta ravioli. It's so good.
The lemon juice works at 40 (degree celcius). I’ve seen another recipe, that if you wait till the almond milk cools down, and add the lemon juice it will curdle much faster
Your channel is amazing. I discovered myself as lactose intolerant few years back, and this made my life craving for good cheese. As a chef I'm so happy to find your channel and learn from it to make my own plant base cheeses!
I made this over the last 3 days and it is lovely. Slightly tangy, creamy, melt in the mouth. Basil, tomato and ricotta sandwich is lovely, as is ricotta, spring onion and summer savory sandwich spread. Thanks for the recipe.
en español xf...?
I am proud to see this and speechless. I usually make milk with almonds, but I didn't know about almond ricotta. I will certainly do it. Today I started the cashewnut cheese process that you taught. I am anxious to see it for the next 15 days. I am very grateful to you for encouraging these things. I'm not a vegetarian or a vegan, but I really appreciate it. Best regards from Brazil. :-)
@@giannareeve2529 the texture and taste of the cashewnut cheese was sensational. I must say that it is over and I will start again tomorrow. ahahahahaha. You need to do it too and you will see the result.
@@giannareeve2529 Do you have italian origin?
Very little! My mother is fond of the name though(: I'm glad to hear it's as good as it looks! I'll have to give it a try sometime soon
@@giannareeve2529 Gianna and all the other variations, Gianni, Gianluca, Gianpietro are beautiful names in Italian! Regards.
I also must stay dairy free. Glad to see options.
I LOVE that you make two versions of your videos. With and without music. You`re the only person I know that does that. Thank you pretty hands. :)
I think you'll also love Peaceful Cuisine! ☺️
I used this recipe to make the best vegan cheesecake ever. Thank you so much!
Thank you... thank you! for the beautiful video and the delicious recipe.
I have made the cheese several times already and I think it is tastier to mix lemon juice with apple cider vinegar. (half) Apple cider vinegar gives a slightly sweet taste reminiscent of ricotta.
To my taste there is no need for fermentation, but it is of course a personal taste.
Wow, thank you so much for sharing this with me, I really appreciate it. My family loves this cheese, and I’ll definitely try your method!
Получилось божественно!!! Дети были в восторге! Для ферментации добавила йогуртовую закваску из магазина.
Вы мой кумир!😀
A truly delightful video. Both content and music. Thankyou.
Great video. I didn't think you could curdle almond milk but I see it takes much longer and it will. Thank you.
this is so relaxing to watch
Your videos are so beautiful... They are an incredible experience to me. Just want to say thank you and give you congratulations for your work. Your attention and care inspire me. I wish you happiness and self realization.
thank you so much for these beautiful videos and delicious food! I am going to try this ricotta this week! I used to make cow milk ricotta years ago and I am now eating a plant based diet...I made a delicious chive flower vinegar that I think will taste delicious in this almond ricotta! I'll let you know how it turns out!!
A cheese I really want to see Veganised is feta cheese in oil 🤤
Some sources say they managed to imitate it with tofu cubes in oil and spices/herbs.
@@joannapebbleworthy9343 Tofu is great in a pinch but flavor profile is different needs the tang.
@@michaelbalfour3170 Check out this recipe:
simpleveganblog.com/vegan-tofu-feta-cheese/
I haven't tried it but it sounds good, only the tofu is not to be soaked in oil but in water. I guess it can be soaked in oil later.
@@joannapebbleworthy9343 thanks
Ooh yeah 😋
This is amazing, I'm shocked it doesn't have more views. Will definitely be trying this!!
Vous êtes extraordinaire!!!!
Yummmmm..... I just made some. It worked perfectly and tastes a bit like a mild goat feta with a lot less salt. ❤️
This is fantastic! THANK YOU SO MUCH!
I know this video is older, and I should've asked when I saw it two years ago- but could I do this with cashew milk? I'm allergic to almonds, but your recipe looks the best out of all of the vegan ricotta recipes I've seen.
Wow AMAZING !!! Thanks for sharing this beautiful recipe and video......really grateful for your love and efforts....💖🙏
2 cups (480 ml) raw almonds
Since when solid food is measured by ml?
Last time I checked it was kg.
I've been doing some reading, and i think this will be the first vegan cheese i try!
Woow, I know how to make almond milk but never knew that could be made into cheeze.
Look “like” cheese
Yes, you can. I hope you try it some day!
@Havreflingor Yes, you can use oat milk. But I'm not sure of it has enough fat for you to get as much curd as you'd like. You can even try different beans like chickpeas.
Thank you so much. I never thought about culturing it!
you're welcome, I hope you try it!
I think I'll have to try this!! I also, want to see if I can use other vegan milks!
Gratidão por mais uma receita fantástica. Poderia ter as quantidades. Obrigada
Very helpful for learning about vegan cheese making! Thanks!!
Can you experiment with other nuts as well? Hazelnuts, pistachios, walnuts, etc. do any work? Thank you for your beautiful videos.
Wonderful recipe! I'll be trying it very soon..
I Hope you will soon too!
Hello, What a great recipe. Can I use something other than rejuvelac for fermentation? Thanks in advance. Also beautiful music.
Instead of using rejuvac, could one substitute it with vegetable enzymes during the culture process, or probiotics?
I usually put vegan probiotic " Acidophilus 40 Plus " for all my cheese
Beautiful and the most relaxing video ❤
I’m at three failed attempts as of today: the whey is not separating (4:52)…
Attempt 1: Used “Silk” brand cashew milk- did not separate after more than 3 hours
Attempt 2: Made homemade cashew milk, unfiltered=did not separate after more than 3 hours
Attempt 3: made homemade almond milk, filtered, did not separate after 2 days
I am rewatching this video for the 5th time, because I must be missing SOMETHING😣
SUCH a fabulous recipe! I hope I'll be able to try it out!
Do you think it would be possible to make such a vegan cheese without a high speed blender like Vitamix?
I really really want to give it a go as it seems SO decadent and delicious!
.
Anyways, sending you lots of love!
Hope you're having a great week so far!
Yes, you can use any kind of blenders, just make sure to blend it very well to get a better result. This cheese is very tasty. Thanks for the love you sent--mine is on the way to you now!
Yum, that looks so good 😍
Thank you so much!
I love this recipe ❤ Thank you: oh, what is the Time Shelf of this ricotta vegan? Thanks
Measurements please.
Soo sweet recipe love to eat this will try
Beautiful video! Can’t wait to make it! Thank You ❤️
You are genius!!!
You are amazing!! Thank you!!
I am really impressed by your video. I plan to make it one day myself but How to make rejuvelac?
Thank you so much, I'm so glad you are going to make it some day. Rejuvelac is very easy to make, here is how th-cam.com/video/gvyB5eT8fts/w-d-xo.html
How many gram do you have? And how much water? How can you measure almonds in ml (militers)? Ml is for liquid measurments
Can i use probiotics instead of rejuvelac?Thank you for the amazing recipe!
Just WOW! You’ve got yourself a new sub!
I just made this and it came out amazing, thank you! How long can i store it in the fridge until it goes bad?
Love it❤❤thanks for making this video
beautiful. thank you so much
Thank you ❤️
J’adore cette chaîne étant végé MERCIIII
Je dois juste tout traduire 🙏
Salve bravissima.....vorrei chiedere se fosse possibile la tradizione oppure i sottotitoli in italiano delle sue ricetta grazie......cosi sarei più sicura del risultato finale di nuvo grazie
You are the best 👌 thank you!!!
You're welcome, and thank you so much!
Thank you so much for this wonderful recipe!! I’ve already made gluten-free rejuvelac and want to skip the process of making my own almond milk. I watched your video over and over again but can’t find out how much almond milk you bring to a boil. I would love to receive your answer.
Thank you and take good care
Gabriele
Thank you so much for watching my video. I'm so glad you are going to make it. I usually use about 6-7 cups of milk. Here is the link to the written recipe gourmetvegetariankitchen.com/2020/07/24/almond-ricotta-cheese/
@@GourmetVegetarianKitchen Wonderful! Thank you so much for your help. The Almond Ricotta is in process and I'm excited to see what will happen next. Your videos are so inspiring ! Thank you so much for sharing them .
Is it possible to be made with sunflower seed? Or other nuts?
beautifully explained, thank you
Thank you so much!
Hi thank you for the video. If you're still available, how can i make it like cream cheese. Thank you
So when the whey drips, we are left with curd and once you culture it, it becomes cheese? I'm confused.
Thank you for your special videos , if you know how to made cheese for a pizza , thats will be grate .. thank you 💚
Loving this Debussy
Can'twait to make it 💕 Thank you
Wow
Milk separates during boiling
Can you use almond milk already made???
I have the same question
no. it goes yuck
Can we use strainer which have very thin filter or cheesecloth is a better option?
How many gram almond did you use.
Very nice ! Thank's
You're so welcome!
What does culturing it do? Is there a benefit or is it just a difference in completion time? Im going to try this soon. Thanks.
I think the taste that most people associate with cheese comes from fermentation, not necessarily cow milk. By culturing the almond mixture, one can achieve a taste close to the real ricotta.
Do you have to stir it the whole 2-3 hours while it curldes??
Tomorrow I’m getting the almonds and gonna make it this week ✨ if I want to make almond vegan yoghurt, what will you teccomed for starter? Love your channel aesthetics 🌟
‘If I don’t have rejuvelac
Looks Great! Love that vegan cheese is safe for those of us with a family history of cancer as there is no estrogen and the phytoestrogens in plants actual reduces my risk . Thanks for posting.
Reply
Do you make use of the leftover whey or do you simply discard it?
What would you substitute for the rejuvelac? Thanks
Nothing, just leave it uncultured.
Rejuvelac is naturally occurring lactobacteria suspended in water. Without the help of the live bacteria culture, no fermentation or culturing process can occur. Fortunately rejuvelac is easy to make yourself, it's basically the soaking water from sprouting any whole grain like brown rice, barley, etc.
She has a tutorial on how to make it here (it's really simple): th-cam.com/video/gvyB5eT8fts/w-d-xo.html
You can use probiotics, yogurt, or whey from yogurt to culture it if you prefer to do so. If you don't want to culture it--just skip this step.
Gourmet Vegetarian Kitchen thanks so much
Also, can tofu be made using stuff other that soybeans?
Wow i love your videos!!! I dont have rejuvelac.can i culture it with kimchi juices or plant based store bought youghurt?thanks!!
Thank you so much, yes you can use yogurt to culture it. I haven't done it with kimchee before, but it's interesting to try!
Could I buy almond milk for this recipe?
Can any sprouted bean be made into a milk - yogurt or tofu???? also i saw a video of someone flavoring a vegan cheese with sour kraut is that a good thing??? i want to try other beans than garbanzo to make tofu. one more question: If i mix nagari and lemon juice to make a tofu is that acceptable?
Question, can this be used on pizza or garlic bread?
Yes, absolutely!
@@GourmetVegetarianKitchen Thanks for the reply! Hoping to try it one day!
Could you make a gruyere cheese?
I've tried this recipe today but it didn't curdle at all. 🙄😔
i saw one video making a peanut cheese using the milk and left over pulp i think it was called a paneer can you explain what that is?
what water is it in 8:59?
With love
Can I do with peanuts?
Can the curd come out in 40° C?
How many calories does this cheese have? Thank you :)
Please include your subtitle for other languages. Thanks.
It’s unclear how to how to make the ricotta cheese if you don’t culture it. I didn’t see the presentation of it in video.
Do I just unwrap the cheese cloth and eat it after it is strained
I am struggling making my own rejuvelac is it possible to culture the cheese with soy yoghurt?
Can you use kombucha instead of rejuvelac?
so it’s okay to use it without culturing it, right ?
Yes, absolutely!
Can I do the same recipe using soy milk ?
I'm pretty sure you can, but I have never made it myself.
Could you substitute cashews for the almonds?
Yes, you can but cashew ricotta cheese is softer.
In my experience it is not possible to replace the almonds with cashews. Cashews have much less protein than almonds so no yogurt will be formed.
You can make another cashew cheese - blend cashews with as little water as possible, salt, apple cider vinegar and lemon
Do not make cashew milk, but a thick and smooth butter. Transfer the cashew batter to a cheese cloth on a colander and leave to ferment for two days in a warm, dark place.
Do you have a video on how to make the almond flour?
hello, what can i substitute for rejuvelac?
What is this equipment that you are using as mold cheese? Thanks 🌿
I use a small bamboo basket.
That's a great recipe, but what is the salt in the milk for?
Taste, I think
with other house replace the revuilac?