enjoy!
Not only do you get Almond Ricotta Cheese from making this recipe, but you’ll also get greek yogurt and cultured cream cheese. Which one would you like?–your choice!
This recipe happened to me in the middle of my experiment to make better vegan cheeses. I spent a lot of time reading how people make dairy cheeses, and learned that they coagulate the milk and use the milk curd to make all the cheeses.
Hmm..I was determined to have incredibly soft cheeses that can melt on my tongue!
What should I use to coagulate the milk without buying the solution?
Yes, it’s simple–I’d use the same method I use for making my own sprouted tofu. I know that lemon juice works well with soy milk, but I had no idea if it would work with other kinds of plant milk.
So, I started with almond milk.…
