Almond milk Ricotta

Ricotta

Almond milk ricotta

Ingredients
2 Lt Almond milk, unsweetened
2 Lemons, juiced
1 Tb Sea salt
Double layered piece of muslin cloth (rinsed) lining a sieve, clean chux can also be used
Olive oil

Bring almond milk and salt to boil in a saucepan. Stir in lemon juice, milk will curdle, turn heat off and sit for 10 minutes. Pour mixture into muslin lined sieve. If you do not want ricotta to have a lemon tang (which I like) rinse curds with cold water. Drain in sieve for 1 hour then gather cloth corners and gently squeeze out excess liquid (whey). Place in a pot, cover and refrigerate.

Ricotta can be served with lemon zest, herbs, a drizzle of olive oil; use as you would any ricotta for bread, salads, baked etc.

Store in refrigerator covered for up to 4 days.

FACT
Ricotta is easily made using any milk. When an acid (lemon or vinegar) is added to milk it will curdle separating the Curds and Whey. Whey can be used for smoothies or baking.

Chilled cucumber, avocado and mint soup with a zesty garlic crumb

Chilled cucumber, avocado and mint soup with a zesty garlic crumb

Ingredients
2 cucumbers, trim ends, peel, deseed and roughly chop
1 avocado, scooped out
½ C mint leaves
½ C parsley leaves
2 spring onion stems, trimmed
½ C water
1 lemon juiced (zest off for crumb)
1tsp sea salt
½ C natural yogurt, unsweetened

Crumb
½ C blanched almonds
2 garlic cloves, peeled
Zest of 1 lemon
1 Tb olive oil
½ tsp. salt

Place all soup ingredients in a food processor. Blitz until smooth. Taste for seasoning and adjust if required. Pour into a jug and refrigerate for at least 1 hour to chill.

Blitz crumb ingredients in food processor until combined. Spread on a tray and bake at 180° for 10min or until golden.

To serve, pour soup into cups, glasses or bowls and top with crumb mix.
Serves 4 bowls or 8 small cups