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Almond Ricotta

Tiziano Broccardo

Based in Italy




1 & 1⁄2 cups white almonds 2 cups water 2 tsp nigari* 1 pinch of salt**

*2 tbsp lemon juice or apple cider vinegar works well too

**Add more salt if you are hoping to make a savory ricotta or just a bit if you want to make something sweet


  • Soak almonds in water the evening before.

  • Drain and rinse them the next morning.

  • Pour almonds in a blender with water and salt.

  • Blend until smooth (add more water to help the blender if needed).

  • Using a nut bag, squeeze all the milk in a pot. (Save the leftover pulp.)

  • Put the pot on the stove and warm to 185°F. Then switch it off. (If you don’t have a thermometer, bring it to a simmer, switch off and wait 10 minutes.)

  • Dissolve nigari in 2tbsp of water and pour it in the pot.

  • Mix gently for 2 seconds and cover with a lid.

  • Let rest until cold.

  • Drain another time with your nut bag milk. Squeeze a bit until it is firm.

  • When firm, place the ricotta in a mold, pressing gently. Store in the fridge for almost 4 hours.

  • Remove the ricotta from the mold and enjoy!

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