Raw Ricotta
Submitted by poemomm on February 3, 2008 - 11:59am
(3 votes)
This ricotta recipe is a little different, in that it takes into account the desired consistency and taste of a SLIGHTLY WARMED raw italian dish.
Real Ricotta is made from whole milk, salt, and some form of acid (usually acv). I took these basic ingredients and formulated a ricotta cheese that will react well when put into things like cream sauces and casseroles. This ricotta is different in that it avoids cashews/sunflower seeds, lemons and nutritional yeast, which are all staples of generally accepted ‘rawcotta’ in our world. Instead I use macadamia nuts, which I’ve gound have the best dairy-effect, in conjunction with UNSOAKED almonds, for texture. ACV and sea salt finish the recipe.
While it is a very unorthodox method (there is no soaking or culturing), and while it may not be exactly what you find, texture-wise, in a container of dairy-ricotta, you’ll find that once assembled, the ricotta portion of your dish will be a pretty darn close clone of the cooked stuff. Creamy and divine. Use it as a base for cream sauces, as pictured in my Pasta Pepperoni (above), or in lasagna, etc.
Please make sure to follow the instructions carefully.
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10 reponses to "Raw Ricotta "
1. bravo!
bravo!
2.
I know I just commented, but I took a good look at the picture, that looks EXACTLY like cheese. I can't wait to try some of your recipes!!!!!
3.
This looks amazing and would go great over a salad!!!
4.
Wow! This tastes great. I can't handle cashews. Seems like they are in anything creamy. I shredded some daikon, carrot, zucchini, brocolli stem, sliced a scallion, chopped some broccoli crowns and a little bit of tomato. I put some of that sauce on it and topped it with tomatoes...so good. I was marinating/dehdrating bell pepper halves to stuff them...but this was soo good I couldn't wait. Yippe!
5.
I'm so excited to make this one. I've been wanting a way to make ricotta, but I don't eat cashews and my experiments have been... well let's not go there :) Thanks Poemomm!
6.
Having been taken in and raised by full blood Italians, this information will be very helpful. A few select vegetarian things have gotten through to them over the years. This might be one, and a point for the raw. I look forward to oogling your other recipes.
7.
LOL! Yeppers, we're on opposite sides... and hemispheres. Funny how the internet brings us all together...
8.
Funny to think you are at the other end of the world poemmomm...while I am culturing batch # 2 of yoghurt on my sink counter after a baking hot and strangely humid day in Western Australia it seems you are closed in by winter..but making a similar product.
Hope it turned out good!
9.
the cutlure will sustain itself for about 6 batches. After that IMO it seems to go funky. You can buy vegan probiotics where i live... depending on where you're at, this should be true for you, too.
Thanks for the compliments! I don't used my cultured method for the ricotta because the flavour is wrong for ricotta. Ricotta should be slightly sweet, while the cultured cream is definitively sour.
I've got a batch of your recipe of yoghurt culturing now... soooo excited! We work well together, methinks
10.
I think you are a truly clever raw 'cook' poemomm and want to make all your delicious recipes including this one.
....however I wonder why you have not modified your beautiful cultured cheese into a ricotta?
Also I am waiting on getting some more macadamias today to start a second batch of yoghurt (the original came from a spoonful of your cheese recipe). Have you tried this? Do you know if the the culture will sustain itself through batch after batch?