Almond milk whey and ricotta is the vegan version of cow’s milk whey and ricotta derived from it.
A whey is the liquid part of milk that separates from the curds during cheese making.
Whey is used to produce ricotta, as an additive in other food and pastry products, and as animal feed.
In baking, whey is a great substitute for water where its use is present.
The almond milk whey is derived from almonds in a process that mimics cheesemaking, and from it, a solid part is separated that can be compared to almond milk ricotta.
The recipe is dedicated to the film “The Substance”, nominated for 5 Oscars in 2025 for the Oscar menu.
Plot: Elisabeth Sparkle, an actress on the wane, comes into possession of a flash drive containing the presentation of a rejuvenation serum, sold on the black market.
The serum does not directly rejuvenate the person but generates a “younger and perfect” version of them.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 17 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 9 oz blanched almonds
- 3 tbsp lemon juice
Tools
- 1 Thermometer kitchen
- 6 cheese molds
Steps
Soak the almonds in plenty of water overnight.
In the morning, blend them with 2 cups of water to obtain a creamy and uniform mixture.
And another 1.5 cups of water.
Pour the almond milk obtained into a pot and bring it to a temperature of 185°F.
Turn off the heat and add the lemon juice.
Mix, cover, and let it “curdle” for about 45 minutes.
Pour the plant-based milk into a fine-mesh strainer, and once the whey is separated, store the remaining ricotta in the refrigerator, preferably in a container with a lid, for at least 4 hours.
FAQ (Questions and Answers)
How can I use almond milk whey in the kitchen?
To give doughs a natural sourdough flavor.
Add it to smoothies and juices for a tangy note.
As a brine to tenderize turkey or chicken.
Make cultured butter.
Ferment vegetables and pickles.
Cook grains and legumes.
For a gluten-free focaccia:
1 cup rice flour
1.5 cups almond flour
1 cup almond milk whey
2.5 oz sourdough starter
1 tsp salt
Fresh rosemary
Extra virgin olive oil
Create a dough with all ingredients except rosemary and oil, cover it, and let it rise for 2 hours.
Roll out, add rosemary, and drizzle with oil.
Bake in a fan-assisted oven at 390°F for 20 minutes.
Below is the version made with spirulina (2 tsp); you can also buy Ethos spirulina online from the Ethos website with my discount code SELENE10.
