Ingredients
Scale
- 48 ounces (1419 mL) original ripple pea milk
- 1/4 cup (60 mL) white vinegar OR rice vinegar *See notes
- 1/16 tsp salt
Instructions
- Heat on medium high heat for 10-15 mins, or till it reaches a rolling boil. You do not need to stir.
- Take off from heat and pour into a nut bag over a large bowl.
- Let it sit, till its room temperature & then squeeze, till all the liquid is drained. (Instead, if you’re wanting it to be done quicker, you can hang your nut bag from a cabinet door knob and use tongs to squeeze out the piping hot liquid) like seen in photos:
- Take Ricotta out of nut bag & press it gently into an airtight container. Use right away or store for 2-3 weeks in fridge, and up to 6 months in freezer.
Notes
*if using a substitute, Do not use apple cider vinegar or lemon juice for this recipe. It will make your curds taste sour or like lemon.