Almond Ricotta

Cook Time 15 minutes plus fermentation time (up to 24 hours)

Servings makes approx 500g

Ingredients

400g almonds, no skins and soaked overnight

8g salt

220ml water

2 probiotic capsules (dairy free powder)

100g coconut cream (not milk)

Method

Remove the probiotic powder by breaking apart the capsule and pouring the powder out. Discard the actual capsules.

Mix all the ingredients in a high powered blender until very smooth. This might take 3-5 minutes. Rest your blender if it gets too hot.

Place blended paste into a clean, dry, porcelain bowl and cover with a muslin cloth to allow it to breathe. Leave at room temperature overnight to ferment.

You should smell a lovely “cheesy” aroma the next morning to show you the probiotics have worked. There may be some air bubbles in the mixture depending on how warm the room was overnight. Taste the ricotta and if it’s to your liking, place in a sterilized jar and store in the fridge. If you’d like a stronger flavour, you can leave it for up to 4 more hours and taste again, but the total fermentation shouldn’t exceed 24 hours.

The ricotta is ready to use as soon as it's cold.