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 💫😘
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.
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.
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
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!
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!
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! :)
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!
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
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.
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 :)
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 🙌🙏
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 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 is witchcraft 😆 all these recipes can actually be made by the audience with items we have easy access to and come out so well-that cream cheese was too good, will definitely have to make this! Thank you Chef, thank you auntie 😄💚
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.
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 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.
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.
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.
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
After the fail on first try with overly commercial soy milk, I bought myself a very "basic" soy milk: soy and water. 9-10 gr of protein per glass. It worked so well!!! Absolutely divine I could not believe it !!! I had rosemary vinegar on hand so I used that. White pepper, a pinch of mushroom extract and salt. I had to add apple juice concentrate before the vinegar because the taste of soya was too much. You should have seen the curds !!! Pure art!! I let it rest for a night in the fridge and had a taste this morning for breakfast. I could not believe it !! I will do it all the time!! Cheap, simple and mind blowing !
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. ❤️
It's not that the milk is too thick for the acid to work through, it's that if you have more base (becauseits thicker), you need a higher % of acid. I use an extra 2 tbs with my homemade milk.
Okay you have won over THIS East Texas Tyler girl for sure with your easy to follow and easy acceptable ingredients..luv it and if your gonna do 🧀 what about a vegan Gouda or smoked Gouda... sending East Texas Tyler 🌹🌹🌹s and smiles your way .much thanks
Hello there! Thats such a sweet comment, thank you so much! Thats planned to be executed very soon, those are cultured cheeses but im studying method where it won't be so lengthy and difficult to be executed :)
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.
You're soooo cute, Jana! ---"The white pepper is the 'wing man' for the ricotta'! You always have the best videos! Thank you for this great recipe and for including the links to the tools you use! PS.... #lovefatima!
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 : )
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! 😬
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!
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. ♡♡♡
Oh Jana - - plus Plus PLUS - - ALL your homemade cheeses are so healthy. No antibiotics, no hormones (rBGH), no trans fats, no HCAs, no excess sodium, no casomorphins - - JUST THE BEST !!!
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!
Store-bought almond milk did not curdle well but instead had a big layer of foam when I added the lemon juice. I made a similar recipe before with home-made almond milk/water and it worked much better. I guess I will stick with the home-made (even though I prefer to use the "good stuff" for my oatmeal, not so much in baking and other recipes.
partner says; hey cheddar puff, there is so a low portion of actual almond particles in the store milk around 3% so when u do it yourself it's around 30% or more! so big duffetence and what you need to create the curds . make yiur own soy milk for creamiest
Pietro Di Noto Yes! Agree! I use my home-made almond milk for my oatmeal only. But I will make this ricotta again with Eden soy milk, which only has soy beans and water, no other ingredients.
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
