THE BEST HOMEMADE VEGAN RICOTTA CHEESE YOU WILL EVER TASTE⎜4 INGREDIENTS

[@sakra123]

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.

[@hadarahbatyah]

Thanks for sharing- I was wondering about coconut! Good to know :) don’t wanna waste my milk lol 😂

[@kloewe6069]

Pumpkin seeds have 30% protein!

[@sakra123]

@@kloewe6069 right! that's why you can solidify the pumpkin milk only by cooking it without any acid. just home made pumpking mik and a stove...

[@andreagutierrez2022]

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 💫😘

[@paulamcdonalld7147]

U save animals

[@TheW8N4JC]

What milk did you use? Anyone try cashew?

[@islandloop1328]

What milk did you use please?

[@anningl2588]

@@islandloop1328 Soja drink works well. Oats and rice drink doesn't work. See here she explains why: 01:04

[@vlucidity]

I am Italian and I am not into using dairy anymore , I love your recipes and how adorable you are in your videos, dont worry I wont freak out LOL ♥♥♥

[@ChefJana]

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 :)

[@vlucidity]

@@ChefJana ❤❤❤

[@sansansansan_]

@@ChefJana aaaah don't worry!! ^^ another Italian here and I'm just loving the recipe!! I'm gonna do it today! Thanks so much for this, grazie mille!

[@Youngnrrwhtjwtjetk]

@@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

[@barabasz83]

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.

[@sakra123]

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.

[@ChefJana]

That's awesome! Great job, you!🤗

[@Fincayra15]

@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! :)

[@eeeeeeeeee10]

Do I need to purchase a thermostat ? How do I know I’ve reached the temp. Thanks

[@sakra123]

@@eeeeeeeeee10 No need. Just heat it till it's start bubbling.

[@eeeeeeeeee10]

@@sakra123 thank you 🙏🏻 she said not to let it boil so I was confused on that. How long should I let it bubble ?

[@marylincoln-smith3287]

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!

[@lisa-sz8jj]

What do you think was better, peanut or soy? 😊

[@alanmabri3384]

I think soy because I have tried to curdle peanut milk and did not succeed.

[@alexandriasmith8986]

Made this several times, it always turns out perfect, thank you chef, and thank to auntie Fatima.

[@ChefJana]

You are most welcome!

[@manuelalmendarez2232]

I cant believe you dont have more subscribers.your recipes are so unique and delicious

[@Veegan4theanimals]

So proud to have a fellow Brazilian Vegan Chef on KZbin! Muito grata por estar aqui! 🙏🏻❤

[@ChefJana]

Oi Eliane! Feliz de vc estar aqui também! Beijo grande :)

[@rwbrazis]

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.

[@TheArtofUnlearning]

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

[@ChefJana]

You are so welcome!

[@valv674]

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!

[@ChefJana]

Wow, thank you so much! Im honored!

[@valv674]

@@ChefJana no pro. keep the great work up 🙏🏻❣️

[@skycherubim3089]

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

[@ChefJana]

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 :)

[@martian10712]

Perfect comment! Could not have said it any better ♡

[@arelyramirez335]

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.

[@jennifert3369]

My almond milk didn’t curd either … I am allergic to soy so disappointed 😔

[@victoriablanc761]

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

[@agorakatie8871]

@@jennifert3369 try cashew milk? It's fattier

[@paulawillson2304]

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....

[@dreadfairy6963]

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!

[@Ashra.Astara]

I made this recipe. The texture and flavor is on point! You cannot taste the difference from dairy ricotta. Bravo!

[@sandrayoung1849]

Looks very. Will surely try it # Fatima

[@melaniedezaki-applewaithe1573]

With love to Jana....of the soothing yet pertinent palabras and Auntie/a Fatima. xxx

[@nmccutcheon2243]

OMG darling Chef Jana! This is so amazing I can’t believe it’s not mainstream ! Thank you Tia Fatima! This recipe is a treasure! Making it tomorrow 😉.

[@ChefJana]

Thank you so much my darling :)

[@The_Red_Pill__]

How did it come out?

[@carollen5601]

Thank you absolutely fantastic the Italian DE Medici family would thank you for keeping tradition alive!

[@oneconsc3333]

I love you’re recipes and your personality. Beautiful 🙏🏼💜🇨🇦

[@scofah]

I like your videos that don't have music. Thanks for good videos!!

[@derrickmays7817]

I was seriously going to make lasagna and now I’m more excited! Love your channel

[@ChefJana]

Derrick, it is great in lasagnas! :)

[@lauratempestini5719]

I learned from a friend, the delicious flavor of white pepper on broccoli!!

[@LindaB651]

I'm going to try that today. "The Sound of Music" magnet on your fridge is hilarious! #lovefatima

[@ChefJana]

Heheheh... 😆😉

[@NicoleSenaEvans]

I love that magnet too!!! What a great recipe! Can’t wait to try it! I’m new here and loving your recipes!

[@dreamspheree]

Definitely gonna try this!

[@barabasz83]

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! 💗🙏😘

[@ChefJana]

Great job, you! Awesome!

[@architaanand3136]

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.

[@ChefJana]

You're so welcome!

[@justbeachy2031]

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.

[@esmeevans1423]

Thank you Jana & Aunt Fatima, I am going to make it. Looks yummy.

[@ChefJana]

Thank you so much :)

[@abbydillworth4978]

Fatima! Fabulous fabulous Fatima! Thank you for handing this ricotta cheese recipe down to Jana to share with us!

[@ChefJana]

Thank you so much 😊

[@ximenezb]

Chef Jenna you are amazing.

[@ChefJana]

Thank you Simon :)

[@cheralynnevanvuuren5598]

Thank you Aunty Fatima. Cant wait to try your delicious cheese . Mmmmm

[@jessicaspilling5919]

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 🙌🙏

[@mattf1010]

I need to try this! Lactose intolerant Italian here..and I love ricotta

[@livinglifemyway7349]

Love Fatama! doing this today from Arizona thanks

[@ismawaheed8441]

Love your recipe Fatima

[@ChefJana]

Ill let her know ;)

[@pinkskitchen]

Looking so pretty. TFS. Stay connected 🙂

[@a.r.8987]

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 ! 💜

[@larissabrandao1999]

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 =)

[@IlariaOmi]

I am Italian, vegan and I love you! I will definitely do this ricotta! Thank you for all your amazing recipes ❤️❤️❤️

[@ChefJana]

You're so welcome!

[@summertime439]

Love Fatima yes more videos

[@AC-yb9ml]

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 💜🌸🌈🌱

[@ChefJana]

Thank you so much, Allison, Im sooooooooo happy you like my food 🥰 And ill let tia Fatima know you're sending your love to her. 🤗

[@tarabooartarmy3654]

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.

[@PepiMLopez]

Thank you Fatima❤

[@grannysweet]

Thank you auntie Fatima 👏👏👏👏👏👏👏👍😎🐕

[@ChefJana]

You are so welcome!🤗

[@marilynrusignuolo8966]

#Fatima amazing 🙌🙌🙌

[@virginiacazares9883]

Excited to give this a try!!

[@youtubeuser1611]

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

[@Starolfr]

Oh, my... I see some lasagna in my future. Thank you!! #lovefatima

[@ChefJana]

Ive made it last week... perfection ;)

[@thinkingheart171]

That comment is priceless and so funny, it had me giggling!

[@adrianaangel]

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. ❤️

[@ChefJana]

Fantastic!

[@byronchurch]

You are so easy to love and it always pays ! Thank you 🙏

[@ChefJana]

So nice of you😘

[@tamiesmith3303]

state of the art with beautiful simple directions! thank you for all your hard work! thank you jana's aunt!

[@ChefJana]

Thank you so much Tamie! Much love to you :)

[@RitaCism]

Oh, yes #lovefatima ! Thank you for this beautiful recipe. Obrigada, Chef Jana, por mais uma receita fantástica!

[@ChefJana]

Oi Rita! Obrigada pelo carinho, beijo grande e bom final de semana :)

[@patsyjennings2238]

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.

[@kathyshiflet375]

Soooo goood Fatima!!

[@ChefJana]

Than you :)

[@amnasheebakhankitchen9242]

Super yummy

[@Truth--Justice--Peace]

Love to Tia Fatima from Fatima, LOL ... Love you Chef Jana!

[@ChefJana]

Um beijo, Fátima! ❤️

[@julieannbailey9505]

Oh my goodness!! I have to try this!! Thank you Aunt Fatima! #lovefatima

[@cristinelapopa1989]

Love your delicious Ricotta recipie ountie Fatima !! 🙏🥰💐

[@sheilacondit8886]

I am trying this recipe this week

[@pincadoo]

this is wonderful

[@ChefJana]

Wonderful!

[@pawsaroundtowna2]

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.

[@JennyPoolton]

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 : )

[@ChefJana]

Thank you so much Jenny for your support, means a lot to me :)

[@rkh7904]

Love Fatima's recipe, thank you for sharing.Yum

[@ChefJana]

My pleasure 😊

[@ginanotafan1039]

I love The Sound of Music magnet on your fridge!!😂🎯💯✨

[@joysoul352]

amazing... will try this

[@dianasalter1386]

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.

[@ornatal23]

Thank you so much!! I've made it this morning. Indeed it tastes like the original version. Unbelievable!!!

[@ChefJana]

Yaaayyy!!!! :)

[@leab.2916]

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 !

[@ChefJana]

Yes!!!!! :)

[@hi_nicetomeetyou-y4w]

I love that the cat is hiding behind the plants on the window sill 😂😂 8:35

[@lolacookie453]

Gracinha! 🥰 Completely missed it! 😂

[@sueseguin]

Wow love this

[@florablau3716]

love Fatima amazing cheese. looks so good thank you.

[@営満申禁]

Very enjoyable presentation.

[@carolcraine5129]

Beautiful🌿Thank you Chef Jana.

[@ChefJana]

Thanks, love :)

[@jiejiezeng6029]

Omg, thank you so much sharing!

[@savannahbach]

This really looks fantastic and so easy to make. I will try it for sure. I was wondering whether this will work well as a cannoli filling? Thanks so much for your really pleasant video and the recipe. Love from Namibia.

[@benlongbanh940]

I am so glad to find you, great vegan channel so thoughtful and super helpful for me. Thank you so very much..

[@ChefJana]

My pleasure, :)

[@marybookee3155]

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!

[@Sightlessbird]

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!

[@justinej3470]

Lovely video thank you and Aunty Fatima! #lovefatima

[@ChefJana]

Thank you too :)

[@nancynazario468]

Your creativity is amazing. THANK YOU!

[@ChefJana]

Thank you so much, Nancy :)

[@becauseiwanttoknow]

The cheese looks great! Can you cook with it? For some lasagna, of course. Love your recipes!

[@ChefJana]

Thats exactly how Ive used this for... :)

[@garya3056]

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... 🤗

[@ChefJana]

Thank you, Gary! Oh, by the way, how's that herb garden doing? Did you guys make it? :)

[@garya3056]

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! 🤗.

[@ChefJana]

@@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 :)

[@garya3056]

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! 😬

[@mariechristine6676]

You are fantastic, all your recipies are so amazing, i love them... All my thanks from France...

[@ChefJana]

Thank you so much, Marie! Much love to you!

[@susanlombardo8444]

I have been making for years my ricotta cheese, the same way, except, I use almond milk. I will try soy next time. Love it. #lovefatima

[@ChefJana]

Sounds great!

[@jennifert3369]

Can I ask how thick the almond milk is that you use. I cannot get mine to curd! Would appreciate advice please

[@Posi2300]

Can you share what kind of Almond Milk you use? And how you get it to curdle? Thank you !

[@susanlombardo8444]

Hi Jana, can you make it so we can copy and paste your recipes ? Thank you so much! 👍😘

[@amalmahmoud6617]

Nice recipe 👍🏻#loveFatima❤️🌺

[@ChefJana]

Thank you :)

[@susieq2544]

#lovefatima - beautiful recipe with Chef Jana

[@fsochannel9437]

Thank you for sharing.

[@ChefJana]

My pleasure!

[@craveright]

Double thumbs up! Thanks for sharing :)

[@ChefJana]

Thank you! Cheers!

[@linzertube]

Thank-you for this easy, healthy recipe! #lovefatima

[@TargetProv31]

Obrigada tia Fatima!! 😘

[@KissyKat]

#lovefatima -- Hello Aunt Fatima, what a great recipe! Thank you! (and thank you Chef!)

[@ChefJana]

Thank you so much :)

[@anitak8056]

Love Fatima ❤️ 😊 How long would you leave it in the fridge if you wanted to use it in a lemon butter ricotta pasta/gnocchi, please🤔? BTW, I am excited about the white pepper.❤

[@cindynelson7313]

Awesome 👏 Ill try this one thanks So much Jana ❤️

[@ChefJana]

Let us know :)

[@yahsbeloved5234]

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

[@ChefJana]

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 :)

[@victoriablanc761]

i make this often now and it's amazing. You would not know it's not ricotta from cows. you must use a high protein milk though. We use soy. we have the ricotta for breakfast with blueberry bagels and top it with jam. really really good. I haven't tried it yet in lasagna but that's next.

[@brenda5399]

Would you be able to use quinoa milk, since it is high in protein?

[@chandramohanmenon7181]

Love Fatima ver beautiful cheese

[@jeanneamato8278]

You are fun to watch. Thank you for this.

[@ChefJana]

Thank you, Jeanne :)

[@aheartofworship27]

Hello Jana, this is my next adventure to make your recipe. It looks divine. I can't wait. Thank you for your tips. Your videos are always a pleasure to watch. # LOVE FATIMA. Hello, Fatima. God bless you.

[@ChefJana]

Thank you so much, you are so sweet! I will send auntie your love, she gets soooo happy every time she sees a comment like that! Thank you so much and God bless you too!

[@VEE-rd7cu]

Can't wait to try. I still have not found a vegan cheese that I like.

[@cheddarpuff]

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.

[@pietrodinoto9718]

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

[@cheddarpuff]

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.