Artisanal Almond Ricotta

Instructions

1. 1

   Soak the blanched almonds in ample water for at least 8 hours or overnight, then drain and rinse thoroughly.

   

   Tip: Long soaking softens the almond cell walls, ensuring an ultra-smooth milk that separates into tender curds.
2. 2

   Add the soaked almonds and 1 liter of fresh filtered water to a high-speed blender. Blend on high for 2 full minutes until velvety and completely uniform.

   
3. 3

   Pour the almond milk into a medium saucepan and heat gently over medium-low heat for 8 to 10 minutes, stirring frequently so it doesn't scorch on the bottom.

   

   Tip: Warm the milk until steaming hot (around 85 C), but do not let it boil vigorously.
4. 4

   Remove the saucepan from the heat, pour in the strained lemon juice, and gently stir once to distribute. Cover with a lid and leave undisturbed for 20 minutes to curdle.

   
5. 5

   Line a fine-mesh sieve with a double layer of clean cheesecloth or a nut-milk bag and place it over a large bowl. Gently ladle the warm curdled milk into the lined sieve.

   
6. 6

   Transfer the bowl and sieve to the refrigerator and let drain for 4 to 8 hours depending on your desired firmness (4 hours for soft spoonable ricotta, 8 hours for a firm molded shape).

   
7. 7

   Gently unmold onto a serving plate. Season with a pinch of sea salt, freshly cracked pepper, or fresh herbs as desired.