ASMR Almond Ricotta Cheese

[@GourmetVegetarianKitchen]

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!

[@Frigorifero-g8f]

I tested it recently and the result was truely amazing! I'm italian and i made ricotta-spinach-ravioli and it was delicious. Thank you for your recipe

[@lorenzomion2816]

Making the milk, I get better results when I soak the almonds in boiling water for one minute then peel. When the milk cooks with the salt it becomes thicker or creamier. I also get a higher yield. Great video.

[@GourmetVegetarianKitchen]

Great tip, thank you so much. I'll try your method next time!

[@jelenazailac9740]

Mr. Lorenzo, do you soak it over night or you just soak it for one minute in boiling water?

[@lorenzomion2816]

@@jelenazailac9740 I don't soak over night, I just place almonds in boiling water for one minute. Good luck.

[@bernadettejohn3055]

Will try it that way thanks for sharing 😊

[@pierpaolocasamassima8652]

I guess you realise that you will become famous. The originality of your content is just stunning and the ideas you propose are brilliant. Plus you excite people to experiment with plant-based cooking and take us one step further away from that ‘need’ for animal products. This is the KZbin I love, thanks

[@alexanderbertallo1995]

You are absolutely brilliant... Hopefully one day I can buy your products in store... a vegan cheese house... Thank you for high quality content and keep up the great work... Much love from Switzerland...

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, I'll keep sharing my work.

[@marandacantrell7489]

I made this and have it in my fridge now! It’s sooo good and was worth the time and effort. I’ve also made your kimchi recipe probably 3 times now, I love it!

[@FAIRIESCUISINE]

It is brilliant! My daughter does not like to eat milk products, I love to share with her. Many thanks!!

[@GourmetVegetarianKitchen]

Thank you so much. This cheese is really tasty, my daughter loves it, and I hope your daughter will too.

[@FAIRIESCUISINE]

@@GourmetVegetarianKitchen Thank you, now, she is one of your follower:)

[@ASMRAnais]

Watching you make it was just as satisfying and watching you eat it 😍😍

[@GourmetVegetarianKitchen]

Aww..thank you so much!

[@evesoares1279]

This channel is just perfect

[@GourmetVegetarianKitchen]

Thank you so much!

[@debbiepalmer1094]

Wow, I found your channel yesterday and you are a magician! Definitely going to give this a try, looks so good. x

[@alicedebaere2679]

That is incredible. Many thanks!

[@GourmetVegetarianKitchen]

You're very welcome!

[@drbobbyasmr6809]

This looks amazing! Wonderful job 😄

[@GourmetVegetarianKitchen]

Thank you so much!

[@margariteolmos3457]

Coincidentally I was looking for an almond ricotta recipe and found this lovely site. Thank you!

[@GourmetVegetarianKitchen]

Wow, I'm so glad you found my channel!

[@pixienanny]

Your presentation style, including the music, is mesmerizing - - and I am hooked! What a refreshing option for those of us who cannot get to the mute button fast enough, as soon as the all-too-predictable incessant drum beating begins as a background on most videos. (The mute button, combined with the closed-captions option, makes it possible for some of us to learn what most KZbin presenters are trying to teach us, without driving us up a wall!) I’m definitely interested in adding your vegan cheeses to my repertoire of vegan foods. Part of the joy in this type of food preparation is the very fact that it requires patience, many days of preparation and several specific steps to achieve our desired results. It makes the enjoyment of our finished product that much more rewarding! We invest ourselves in creating something that is worthwhile that can also be shared with others...and we cannot get that sense of accomplishment by pulling an item off the shelf at the grocery store! However, before I invest all that is required, I have one major concern - - are these foods good for us, after all is said and done. Choosing a healthier lifestyle is the main reason that my diet is almost completely vegan, In the first place. I’m interested in learning how to prepare fermented foods because of the many claims that they are so good for us; but I’m wondering if these vegan cheeses tip the scale for “healthier choices “... or if they are simply a vegan substitute for the more unhealthy dairy-based cheeses until we are able to leave cheeses off our menu, completely. Once again, thank you for providing such a refreshing option for us!

[@grinsenjoli1335]

Excellent option👌🏼 i’ll do whith coconut, in this moment have many coconut; almond option look delicius, thanks for teach us. I like your ring 💕. Have a Nice day💜

[@Mdlrtrombon]

Beautiful. Thank you.

[@GourmetVegetarianKitchen]

Thank you so much!

[@AT-nu4fg]

I use the Gentle Chef's method for making almond cheese from his mini Cookbook 'Nuts about Almonds' and the curds are quite robust. Just tip straight from the saucepan into the cheesecloth lined colander and the whey drains easily away to leave the curd. It can then be pressed to remove the remaining liquid.

[@evagallesfrances1821]

Hola Hice tu receta y me quedó espectacular!! Se ha convertido en uno de mis quesos veganos preferidos!!! Gracias por compartir 🥰😘

[@shashanksingh9118]

Tried it & it's amazing !!!

[@woanlygurl889]

rejuvelac seems to be able to create everything when in your hand!!!

[@GourmetVegetarianKitchen]

LOL, I know. I use it with almost everything.

[@rubireyes242]

Wow, thank you very much.

[@GourmetVegetarianKitchen]

You're very welcome!

[@lug358]

I love these videos, as a vegan i really want to try this out!

[@nancysueleske7819]

So am going to do this!

[@GourmetVegetarianKitchen]

Yay! I hope you will soon.

[@tinekejoldersma]

Oh my, you teach me so many things

[@GourmetVegetarianKitchen]

Thank you so much, I hope you make this!

[@milagromariana4450]

exquisito, muchas gracias!

[@GourmetVegetarianKitchen]

You're welcome!

[@ellebee.91]

I love how I now assume that you will be using rejuvelac in most of your videos!! Looking forward to attempting this 1 day!

[@GourmetVegetarianKitchen]

I cook sprouted brown rice very often, and always have rejuvelac in my fridge. Yes, I use it to ferment everything lol. I hope you make this soon!

[@KylieJonkman]

I love your blender, it’s so great! What is it and where do you get your straining bags from? I love your channel and you really inspire me so thank you ❤️❤️🤗🤗

[@sherryshelton199]

Looks tasty!

[@GourmetVegetarianKitchen]

It's very tasty!

[@lacocinaveganadelaura2723]

what flavor profile those the rejuvelac bring? I always make this cheese and think how to better and deepen the flavor without adding spices. Does culturing it changes the flavor at all? will try this very soon

[@GourmetVegetarianKitchen]

Rejuvelac itself doesn't have a lot of flavor, but the fermentation give the cheese a little bit tangy. I hope you try it soon--it's very tasty!

[@walterjjunior]

i watch your videos and want to quit my job and cook forever haha

[@Lusya692]

СПАСИБО за рецепт. Мне очень нравятся Ваши видеорецепты, смотреть их - одно наслаждение!

[@MrBossTube]

Absolutely love your videos! On my first attempt at your Ricotta cheese, I ended up with a very tasty cream cheese. Unfortunately after the final 24 hours in the fridge to develop into ricotta, no moisture was extracted. I used a bamboo basket similar to yours, but perhaps the weave was too tight to let any moisture through. Nonetheless, I am super happy with the cream cheese! I’ll try it again tomorrow! 😁

[@judithtakens]

I love this, Thank you for sharing. I heared that plant based yoghurts can also be a good start for fermentation. Is this something I could use instead of redjuvellac?

[@GourmetVegetarianKitchen]

Yes, you absolutely can!

[@judithtakens]

@@GourmetVegetarianKitchen Thank you so much, I am excited to try.

[@lilacshefi4084]

👌great where did you get the sink rack? its rrealy convenient

[@GourmetVegetarianKitchen]

It came with the sink, and yes, it's really convenient!

[@Dael47]

Shoot I have the same question I want one !!

[@iiluvmonkey]

Its such an amazing work! May I know approximately how long is the shelf life for this recipe?

[@hannajoubert879]

Such a wonderful recipe. How long does it stay good in the fridge?

[@GourmetVegetarianKitchen]

Thank you so much. To be honest, I have never kept track of the shelf life. I usually eat it within 4 days and it still fresh then.

[@veganchefshabnam-coppervan6702]

This is amazing, thank you! Can you use probiotics instead of rejuvelac?

[@GourmetVegetarianKitchen]

Yes, absolutely!

[@อรดีเจริญรอย-ฎ8ย]

มีสูตรทำวีแกนมอสซาเรลล่ามั้ยค่ะ

[@AventurasDeMishi]

Can store bought almond milk be used instead?

[@elodief5730]

Thanks to You i made almond Ricotta but also cashew ! I tried with sun flower seeds but got something really small as quantity... Not very Interesting. Thanks from France

[@sherryn39455]

What type of rejuvelac are you using please

[@filomenaalfaro4826]

Podrían traducir ?? Sus preparaciones don excelentes ,pero no logro entender todo !?

[@TranNguyen-be6ph]

Thanks for sharing this great recipe Ms. Jeem. Could you please let me know the room temperature when you hung it at the sink corner? My living place here is so hot and I am afraid it may affect the cheese forming and quality.

[@abovetheflood862]

Almond tofu! I didn't know the proteins in almond milk would react in a similar way as soy.

[@GourmetVegetarianKitchen]

Yes, it works well--just have to be very gentle when strain it.

[@qualcunoacaso6733]

Where can I find rejuvelac?

[@jina4778]

Would this work with a cartooned almond milk from the mart? I know soy milk would but never tried with the almond milk. This recipe looks absolutely great.

[@ValeriaGolynkina]

Hello! You site not working. Is it will be work soon?

[@ElianaSilvaGraf]

Me encanta! 💚

[@katalinar77]

Thanks :)

[@GourmetVegetarianKitchen]

You're welcome!

[@yeahmen1822]

Nice vid, looks tasty. Do you think you can make a vegan cheddar? It used to be my favorite one

[@GourmetVegetarianKitchen]

Thank you so much. I have been wanting to try making harder cheese for so long but I haven't done it yet. It's more challenging and it takes longer time to make, but I'll try it soon!

[@yeahmen1822]

@@GourmetVegetarianKitchen nice! It surely will be worth the wait

[@isabelpereira6868]

Dont you put salt?

[@juandaimond7]

Could I madurate the cheese for a long time ?

[@GourmetVegetarianKitchen]

I think 2-3 day period after removing the form is best to start eating it.

[@willythewave]

Pure bliss. :)

[@GourmetVegetarianKitchen]

Thank you so much!

[@willythewave]

@@GourmetVegetarianKitchen You`re very welcome pretty hands. Did you see my Dilly Bean recipe comment on your other video? I found the recipe. :)

[@lacikancsar5004]

Where do you get all these ideas?

[@algumahelena3051]

For how long does it last?

[@PancakeInvaders]

Is it possible with sunflower seeds ?

[@algumahelena3051]

I'd like to know too

[@RachelTheRetiredInfluencer]

Wow. It took 3 days to make this.

[@rabeHH]

Hello, your SSL has expired, which might draw readers away thinking that it is a corrupted website. Just saying

[@julil4948]

Now I'm curious if one used nigari (magnesium chloride) or calcium chloride! For instance, in one study about dairy ricotta, "Milk coagulation by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability." Ortiz, Leidy & Darré, Magalí & Ortiz, Cristian & Massolo, Juan & Vicente, Ariel. (2017). Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type. International Journal of Dairy Technology. 10.1111/1471-0307.12431.

[@GourmetVegetarianKitchen]

You can definitely use nigari and I'm sure it gives a bette result. Lemon juice works fine for me, thanks for sharing your knowledge--I really appreciate it!

[@ilmiopane5149]

👏👏👏👏👏👏😍😘

[@GourmetVegetarianKitchen]

Thank you so much!

[@momokunyohime6883]

I'm sorry but at 2:25 it looked like a fart 😂