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
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.
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.