Based in Italy
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1 & 1⁄2 cups white almonds
2 cups water
2 tsp nigari*
1 pinch of salt**
*2 tbsp lemon juice or apple cider vinegar works well too
**Add more salt if you are hoping to make a savory ricotta or just a bit if you want to make something sweet
Soak almonds in water the evening before.
Drain and rinse them the next morning.
Pour almonds in a blender with water and salt.
Blend until smooth (add more water to help the blender if needed).
Using a nut bag, squeeze all the milk in a pot. (Save the leftover pulp.)
Put the pot on the stove and warm to 185°F. Then switch it off. (If you don’t have a thermometer, bring it to a simmer, switch off and wait 10 minutes.)
Dissolve nigari in 2tbsp of water and pour it in the pot.
Mix gently for 2 seconds and cover with a lid.
Let rest until cold.
Drain another time with your nut bag milk. Squeeze a bit until it is firm.
When firm, place the ricotta in a mold, pressing gently. Store in the fridge for almost 4 hours.
Remove the ricotta from the mold and enjoy!