Here is a detailed almond ricotta recipe inspired by Miyoko Schinner’s approach, based on her plant-based cheese techniques:
Ingredients:
1 cup raw almonds (soaked overnight or at least 8 hours)
1/2 cup pumpkin seeds (optional, for texture and flavor, as Miyoko sometimes uses seeds)
3 cups water (for blending)
1 1/2 tablespoons lemon juice (for acidity)
1/2 teaspoon kosher salt (or to taste)
Foragers probiotic drink or a similar plant-based probiotic (optional, for fermentation and tanginess)
Equipment:
High-speed blender or food processor
Cheesecloth or fine strainer (for draining excess liquid if needed)
Instructions:
Soak the almonds: Soak raw almonds in water overnight or for at least 8 hours. This softens them and makes blending easier.
Drain and rinse: After soaking, drain and rinse the almonds thoroughly.
Blend: Add the soaked almonds, pumpkin seeds (if using), lemon juice, salt, and about 3 cups of fresh water to a high-speed blender. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.
Adjust texture: If the mixture is too thin, strain some liquid out using cheesecloth or a fine strainer to reach a ricotta-like consistency.
Optional fermentation: For a tangier, more authentic ricotta flavor, you can add a small amount of plant-based probiotic drink (like Foragers) and let the mixture ferment at room temperature for 12-24 hours.
Chill: Refrigerate the ricotta for a few hours to firm up before using.
Use: Use this almond ricotta as a spread, in pasta dishes, stuffed shells, or any recipe calling for ricotta cheese.
This recipe is versatile and can be adjusted for creaminess, tanginess, and saltiness according to your taste. Miyoko Schinner’s recipes often emphasize natural fermentation and plant-based ingredients to mimic traditional cheese textures and flavors.