I've made this yesterday and it tastes and feels just like the real ricotta! I'm in awe! never again I'll be buying processed ricotta thanks to your recipe, chef 💫😘

Thanks for another great vegan recipe, which corresponds with tradition, but surpasses it morally. Regarding the types of milk - in order for the milk to solidify, it must have a high percentage of protein. Soy has 36% protein Peanuts have 25% protein Almonds have 20% protein Walnuts have 15% protein, and this is the lower limit for making cheese. Coconut has only 3.3% protein so it will not turn to curd, no matter how much vinegar or lemon juice we add to it. So before you start making cheese from milk, it is important to check the protein percentage. You can add to the milk that has a lot of protein 1/5 coconut cream to add flavor and creaminess. Thanks again Jana (and Fatima) for great Ricotta.

I am Italian and I am not into using dairy anymore , I love your recipes and how adorable you are in your videos, dont worry I wont freak out LOL ♥♥♥

Probably an obvious tip but might be helpful for some 😉 choose a plant milk with no additives ex. just water and hulled soya beans. Most of plant milk varieties have additives like acidity regulars and stabilisers that diable curds to form.

After 2 failed experiments with homemade cashew milk and almond milk, I tried again,this time with very thick homemade almond milk (which I made from bought blanched almond chips , boiling water, ground in a blender and filtered. ) I heated the milk and mixed it gently with lemon juice and apple cider vinegar. A perfect cheese was obtained !!! Truly the most delicious I eat till now. So the quality of the almond milk is very important in the process. From the almond (pulp) leftovers I fried "meatballs" with vegetable (Thin strips of cabbage, carrots and kohlrabi), lentil flour and spices.

So proud to have a fellow Brazilian Vegan Chef on KZfaq! Muito grata por estar aqui! 🙏🏻❤

Alright, I have made this, not once but TWICE and the result was amazing! The first time I've used peanut milk and second time soy milk and bam! Super creamy and smooth curds and there was zero resemblance with tofu! Bravo, Jana!

I am Italian and I’m not by any means offended by this ricotta version-indeed, I loved it and loved the entire process of it 🥰 I’m sure gonna make this myself. Thank you for sharing your knowledge with us and #lovefatima!

Made this several times, it always turns out perfect, thank you chef, and thank to auntie Fatima.

Okay, so have made it 3 times. Here are my results. The first one I made was with almond milk, but it never created curds. I assumed it was because I let the milk “cook” and not just get to the right temperature. The second time I decided to make it with soy milk just like hers. It came out great, the only downside is that I accidentally got the unsweetened vanilla, so the taste was not great. However, other than that mistake, I was amazed by how Chef Jana was able to give us such recipe. The third time was today and I made it with almond milk again. Unfortunately, despite following directions, the milk did not curd. Soo all this to say, I will try it again with soy milk and see if I can get access to the unsweetened original soy milk and finally make some lasagna.

Thank you Chef Jana and Auntie Fatima for the recipe. I am preparing my first batch now and am looking forward to enjoying it. If I may, I’d like to offer a WORD OF CAUTION ago those trying this recipe for the first time. It has taken me three tries get it right. I usually prefer to avoid soy products, so the first two times I used almond milk but it would not curdle properly. Finally on the third attempt I switched to soy milk and got big beautiful curds. CONCLUSION: skip the nut milks and go straight for the soy.

Jana, I absolutely love your recipes. And you have the most happy-positive-sweet-relaxed-confident and funny personality along with a beautiful accent to wrap the whole package. You have won me over and I have indeed tried some of your recipes. Keep spreading your delicious food and cheerfulness to others and you will win the hearts (stomachs) of many 😁 God bless

Amazing! I am so excited to try this! Im so tired off all these cashew based cheese recipies because raw cashews are so expensive where I am. This is so simple! Thanks Jana

I made this recipe. The texture and flavor is on point! You cannot taste the difference from dairy ricotta. Bravo!

I'm going to try that today. "The Sound of Music" magnet on your fridge is hilarious! #lovefatima

Thank you so much for your recipes. They are all amazing! Your tip of adding white pepper to vegan cheeses has transformed all my recipes. I haven’t seen anyone else doing this. You are a culinary genius 🙌🙏

I love that the cat is hiding behind the plants on the window sill 😂😂 8:35

I can't believe how simple it is to make! It was in the fridge for 2 days. I gave it a taste today and it's great! It tastes like plane Hochland Almette. I definitely like it 100% better than cashew one! It's going to be my staple. I'm going to flavour it with horseradish or garlic or chives or radish or herbs. Oh my! My partner was sure it was made of cow's milk, he couldn't tell the difference 😂 Thank you! 💗🙏😘

OMG darling Chef Jana! This is so amazing I can’t believe it’s not mainstream ! Thank you Tia Fatima! This recipe is a treasure! Making it tomorrow 😉.

I was seriously going to make lasagna and now I’m more excited! Love your channel

Oh, my... I see some lasagna in my future. Thank you!! #lovefatima

I couldn't even believe the title tag when I saw it! Now I can have my lasagna... What about coconut milk? It has a high fat content..... Its quite expensive, tedious, and time consuming to tweak recipes to an effective, tasty and healthy standard. I thank you for doing all this work for us to consider and enjoy. Thank you Jana.....from an unorthodox vegan who is slowly attempting to transition back into a healthier lifestyle ! 💜

Oh this is very exciting. I have not made yogurt cream cheese or vegan butter but they're on my to do list. Thank you for sharing. I also wanted to vote for some kind of a coffee creamer that doesn't taste like coconut and not too much vanilla just something really creamy like CREAM! I was thinking of testing something out with a little bit of the filtered coconut oil but I'm no expert. I used to drink what is called Golden paste and I actually got to enjoy it after my first week. I'm not suggesting this for coffee but it did have a creamy texture and one of the ingredients was coconut oil. I believe it was tumeric coconut oil nutmeg and pepper. The pepper enhance the potency of the tumeric. You cook that until it's a nice creamy paste, keep it in the fridge and then heat up some nut milk plus you could add a little sweetener and hard to believe but I started looking forward to it.

Chef Jana I just can’t get enough of you!!! Thank you for yet another amazing recipe. I can’t wait to try it…being vegan and Italian! And much love to Tia Fatima as well 💜🌸🌈🌱

For the first time I've come across vegan recipes that are affordable and can be made with ingredients easily available in my country. Thank you so much for sharing your hard work and relentless efforts to make the perfect recipes.

With love to Jana....of the soothing yet pertinent palabras and Auntie/a Fatima. xxx

Thank you absolutely fantastic the Italian DE Medici family would thank you for keeping tradition alive!

I am Italian, vegan and I love you! I will definitely do this ricotta! Thank you for all your amazing recipes ❤️❤️❤️

I like your videos that don't have music. Thanks for good videos!!

I love The Sound of Music magnet on your fridge!!😂🎯💯✨

I learned from a friend, the delicious flavor of white pepper on broccoli!!

This is witchcraft 😆 all these recipes can actually be made by the audience with items we have easy access to and come out so well-that cream cheese was too good, will definitely have to make this! Thank you Chef, thank you auntie 😄💚

Fatima! Fabulous fabulous Fatima! Thank you for handing this ricotta cheese recipe down to Jana to share with us!

I love you’re recipes and your personality. Beautiful 🙏🏼💜🇨🇦

Thank you Jana & Aunt Fatima, I am going to make it. Looks yummy.

Made me think of the Russian Easter Paskha I use to make years ago before going vegan. Maybe this could be the base for a vegan version.Thank you Chef Jana.

Thank you for making the vegan butter optional! I'm on an oil-free diet, and it's so hard to find good recipes that don't require some sort of high-fat ingredient.

Thank you Aunty Fatima. Cant wait to try your delicious cheese . Mmmmm

OMG!!! Have just made this ricotta and I an gob smacked!!!! It taste sooo good!!!! Thank you so much it’s really amazing!!! Am Italian going vegan and I know how good the real ricotta is and this vegan recipe it’s the best. Thank you so much Chef Jana your the best. ❤️ And thank you Auntie Fatima for this delicious recipe. ❤️

Love Fatima yes more videos

#Fatima amazing 🙌🙌🙌

Love Fatama! doing this today from Arizona thanks

LOL Chef Jana, you get better and better each time I watch your videos. You are growing in confidence and wit and it is a real joy to watch. Oh and yes, your recipes are really great too : )

Anyone who is not in love with Chef Jana needs to watch Emeril.

The cheese looks great! Can you cook with it? For some lasagna, of course. Love your recipes!

After the fail on first try with overly commercial soy milk, I bought myself a very "basic" soy milk: soy and water. 9-10 gr of protein per glass. It worked so well!!! Absolutely divine I could not believe it !!! I had rosemary vinegar on hand so I used that. White pepper, a pinch of mushroom extract and salt. I had to add apple juice concentrate before the vinegar because the taste of soya was too much. You should have seen the curds !!! Pure art!! I let it rest for a night in the fridge and had a taste this morning for breakfast. I could not believe it !! I will do it all the time!! Cheap, simple and mind blowing !

Oh wow I need to try this! And yes regarding the white pepper smell- it’s very pungent. It’s on our kitchen table always, and I add it to my tofu ricotta recipe. This Italian American here is very impressed at your Aunt Fatima’s recipe! And your execution of it of course... 🤗

Oh, yes #lovefatima ! Thank you for this beautiful recipe. Obrigada, Chef Jana, por mais uma receita fantástica!

this is wonderful

Okay you have won over THIS East Texas Tyler girl for sure with your easy to follow and easy acceptable ingredients..luv it and if your gonna do 🧀 what about a vegan Gouda or smoked Gouda... sending East Texas Tyler 🌹🌹🌹s and smiles your way .much thanks

Chef Jenna you are amazing.

state of the art with beautiful simple directions! thank you for all your hard work! thank you jana's aunt!

Looking so pretty. TFS. Stay connected 🙂

I couldn’t wait to try this recipe but I only had almond milk, it didn’t turn out as I expected. It doesn’t curdle well. I’ll try it with soy next and hope for a better result. I love trying new dairy free recipes. Keep up the good work, all of us vegans will benefit.

You are so easy to love and it always pays ! Thank you 🙏

Super yummy

I made this months ago and it worked perfectly for me. It tastes so good I just tried to make it an hour ago and it's not curdling for some reason 😵‍💫 Using soy milk and following all the directions 😭 I'm just going to use it for pasta sauce rn I'll try again once I get some more milk

“the white pepper is the wingman for the milk” 😍👏

I love ricotta, thank you so much for posting all these wonderful videos! I've Just made the soya ricotta tonight, I can't wait to see how it turns out tomorrow. I've also made the nut milk yoghurt too.. 'Can't wait to try all the other cream, yoghurt and cheese recipes. Plant based dairy is really quite expensive in England so these recipes are a life saver!

Love your recipe Fatima

you know it was good when she almost teared up when she tasted it

This really looks fantastic and so easy to make. I will try it for sure. I was wondering whether this will work well as a cannoli filling? Thanks so much for your really pleasant video and the recipe. Love from Namibia.

You're soooo cute, Jana! ---"The white pepper is the 'wing man' for the ricotta'! You always have the best videos! Thank you for this great recipe and for including the links to the tools you use! PS.... #lovefatima!

Thank you so much!! I've made it this morning. Indeed it tastes like the original version. Unbelievable!!!

Can't wait to try. I still have not found a vegan cheese that I like.

Thank you Fatima❤

#lovefatima -- Hello Aunt Fatima, what a great recipe! Thank you! (and thank you Chef!)

Love to Tia Fatima from Fatima, LOL ... Love you Chef Jana!

Lot love

I have been making for years my ricotta cheese, the same way, except, I use almond milk. I will try soy next time. Love it. #lovefatima

Thank you 📢 #AUNTFATIMA..I can't wait to try this..I'm so glad I found your channel.. 🎵🎶💫🔥❤

Hi Chef Jana I really enjoy your recipes and your videos thank you so much! As a French pastry chef I am searching for some tips to create vegan pastries and you are such a good help! Thanks to Fatima!

Thank you auntie Fatima 👏👏👏👏👏👏👏👍😎🐕

This looks great.I'm going to try with cashew milk I hope it works just as well,I can't have soy milk.thanks for sharing the recipe.💖

I need to try this! Lactose intolerant Italian here..and I love ricotta

Omg, thank you so much sharing!

Chef Jana 🤩 You are magnificent! I just made this and it came out so well. You're the most talented and awesome chef out there 🥰 #lovefatima

Jana I just happened to come up to your channel and you are such an Awesome Person your recipes are so so very informative and you put so much love in the videos for people like us who become Vegan Oil -Free yet not miss much of “Italian” 🥰😉 hehehe lovely Ricotta I shall surely try it and also the cheese wow with chick peas and the chick pea bread 🍞thanks 🥰🥰🥰😘😘😘 love u

I am trying this recipe this week

I love all your recipes but this one is a total game changer. Love it love it love it. Can thank you enough for it. And thx to your auntie Fatima!!!!! Obrigado!! #lovefatima

Love Fatima ver beautiful cheese

Oh my goodness!! I have to try this!! Thank you Aunt Fatima! #lovefatima

Soooo goood Fatima!!

I am so glad to find you, great vegan channel so thoughtful and super helpful for me. Thank you so very much..

Beautiful🌿Thank you Chef Jana.

yummy 💞👍💖👌😋

It's not that the milk is too thick for the acid to work through, it's that if you have more base (becauseits thicker), you need a higher % of acid. I use an extra 2 tbs with my homemade milk.

Finally got a chance to watch this today. Can't wait to try it! ♡ (I've been making loads of fruit preserves from our generous crops this year, and was just wishing I had a good vegan soft cheese to go with them on breads and crackers.) Also, can't wait to try making lasagna with this, and zucchini. Thank you (and Fatima ♡) so much. ♡♡♡

Wow love this

amazing... will try this

love Fatima amazing cheese. looks so good thank you.

Love Fatima ❤️ 😊 How long would you leave it in the fridge if you wanted to use it in a lemon butter ricotta pasta/gnocchi, please🤔? BTW, I am excited about the white pepper.❤

Love to Fatima.

I am going to try this and will let you know how it goes…other than that…loved your video #lovefatima

Hi Jana, thank you for the recipe. I’m trying now with soy milk It curdled fine. Wondering if there is a difference between soy milk that is fortified and the shelf stable milk made from soy and water only?? Thank you! So happy i found you. Looking forward to making the other amazing recipes on you site.

I love FatimasRicota white pepper Tank you

Love Fatima❤️🌹

You are fantastic, all your recipies are so amazing, i love them... All my thanks from France...

LOL. I was just writing your recipes in a notebook for the kitchen to have handy and I got a look at the Sound of Music magnet on your fridge. I’m dying laughing here!!!!! I NEED that magnet 😂.

Awesome 👏 Ill try this one thanks So much Jana ❤️