Vegricotta
Vegricotta
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1 liter of soy milk
5 g nigari
few tablespoons of hot water
salt
2 tablespoons food yeast
This ricotta gave me a lot of satisfaction!
I boiled the soy milk, turned it off, poured it into a glass container. I added the nigari which in the meantime I had dissolved in the hot water, added salt and yeast, mixed with wooden spoon and let stand for half an hour.
I poured the clotted milk into a cheese fuse lined with thick gauze and resting on a dripping container.
After 4 hours I made ricotta, so far the vegetable cheese more similar to the original.
Enjoy your meal!
Thanks to Marina Zendri
