Dairy Free Almond Milk Ricotta Cheese OR Sour Cream. (Gluten/Grain/Egg/Soy/Sugar Free and low carb/keto)
I LOVE ricotta cheese. Its my FAVORITE. I have made it from scratch many times using both regular whole milk and also goats milk. The process is simple and the results are always magical.
Ive been using homemade almond milk for a bunch of my dairy free cheese recipes and I got the crazy idea to try using the milk to make ricotta the same way that I make real ricotta and IT WORKED. I was shocked, amazed and beyond excited. Its SO so so so so so so easy to make. I started experimenting with different amounts of almonds in the homemade milk and finally found the perfect ratio for super cream awesome ricotta. All you will need to make these recipes is blanched almond flour, water and lemon juice!
And here is the best part- the recipe can be either be turned into ricotta (by letting the majority of the liquid to drip) Or if you let only a little of the liquid drip-you end up with the creamy sour cream!
· 1 1/2 cups of BLANCHED Almond Flour
· 3 cups of water
· 1/3 cup of Lemon Juice
· Cheesecloth and strainer placed over a bowl.
1. Make the homemade almond milk. Place the almond flour and water in a blender and process until smooth and creamy.
2. Pour the milk into a sauce pan and bring it to JUST BARELY a boil. This is extremely important- too cold and it won't work- and too hot and it wont work. As soon as you see it starting to bubble turn the heat off and pour in the lemon juice. Give it a little stir just to mix in the lemon juice and then don't touch it for 30 minutes.
3. WHile the cheese is separating (the cream and water will separate and curdle) Place a piece of cheesecloth over a straigner and place it over a bowl or in a clean sink.
4. After the 30 minutes carefully and gently pour the contents of the pot into the cheesecloth.
5. Let the water drip slowly (if you wish to help speed up the process you can lift the cheesecloth and squeeze it very gently. Allow it to drip to the thickness of your preference. This is ricotta, thin is sour cream.
6. The water that drips should be a clear yellow ish color for the most part- if the cheese is going straight through the cheesecloth this means the cheese did not separate correctly and your water was either too hot or too cold.
7. Store the cheese in a sealed tupperware container and store up to 2 weeks.