Almond Ricotta + Almond Milk

Almond Ricotta

1 cup of almond cake remaining from the preparation of almond milk will make about 1 glass of delicate ricotta.

INGREDIENTS

Almond milk 120 ml Almond cake (leftover from almond milk) 1 cup Salt 1 pinch Lemon juice 1 tsp Cold pressed (extra virgin) olive oil 1 tbsp

1 Pour all the ingredients into a blender and blend gently at low speed until you achieve the desired texture (about 3-5 minutes).

2 Store your ricotta in a dish or a cooking bag.

IMPORTANT! Ricotta is a perishable product. It can only be stored in the refrigerator for no longer than 2-3 days.

Almond Milk

Makes 750 ml

INGREDIENTS

Shelled raw almonds Water Salt Lemon juice

1 cup 2.5 cups (240 ml) 2 pinches 1 tsp

1 Soak dried peeled almonds in water and leave in the refrigerator overnight.

2 Rinse the nuts and pour into a blender. Add water and salt.

3 Mix all the ingredients together on high speed for 30-45 seconds until you have a slightly sticky mass. Don't overdo it!

4 Using a bag for making cheese or cheesecloth, squeeze the liquid into a dish. Store the milk in the refrigerator for no longer than 2-3 days.

IMPORTANT! We are going to use the almond leftovers to make almond ricotta for cottage cheese pancakes, so the nuts should not be blended too finely. If you plan to serve the almond ricotta differently - for example, with tomato and basil- the nuts need to be blended more finely, so that they turn almost into flour.