Homemade Ricotta Cheese – Dairy Free

Making homemade Ricotta Cheese – dairy free isn’t quite as difficult as one would think.  When Michaela was diagnosed with dairy allergies, I thought there would be a lot of foods that she would have to avoid but boy was I wrong!  With a few, simple ingredients, we can enjoy the same meals as before that called for Ricotta cheese.

Homemade Ricotta Cheese – Dairy Free

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: makes ~ 2 cups
  • Difficulty: easy

Ingredients:

  • 1 carton Extra Firm Organic Tofu
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup Nutritional Yeast
  • 1 tbsp. Lemon Juice
  • 1 tsp chopped fresh Basil (1/2 tsp if using store bought)
  • 1 tsp honey or Agave
  • salt and pepper to taste

Directions:

  1. Drain liquid from Tofu and put in medium size bowl.  Whisk together all dried ingredients in small bowl and add to Toful

  2. Add remaining ingredients to mixture and mix with a hand masher.

  3. Mix until all ingredients are blended well.  That’s it!  You now have homemade Ricotta Cheese – dairy free!  It’s as simple as that!

  4. Participating in [Gluten Free] Weekly Meal PlanHomestead Barn HopThe Country Garden ShowcaseMake Ahead Meals for Busy Moms‘Made From Scratch’ MondayMy Meatless MondaysRecipe Box Linky,  Gluten Free Recipe LinkyTempt My Tummy TuesdayTotally Tasty TuesdaysMade From Scratch TuesdaySlightly Indulgent TuesdayHearth and Soul Blog Hop,  Gluten Free WednesdaysAllergy-Free Wednesdays,   Wonderful Wednesday,  Allergy Friendly Friday, and Sunday Roundup at Kayla’s Creations

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Comments: 21

  1. Margo August 6, 2012 at 9:17 am Reply

    So nice to have this alternative!

    • Mary August 6, 2012 at 12:13 pm Reply

      It really is. Lasagne just doesn’t seem the same for us without Ricotta cheese LOL. My daughter, who has the dairy allergy, was ecstatic when I showed her what I had made. Thanks for stopping by ☺

  2. Andy August 6, 2012 at 7:30 pm Reply

    My dear Mary,
    I am a cheese lover. You have me wondering what this must taste like (smile). I always admire how disciplined you are. Your love for your daughter has made you a GREATER mom!! Thanks for sharing my friend.

    • Mary August 7, 2012 at 6:28 am Reply

      Actually Andy, it tastes incredibly like the real Ricotta Cheese. I was very surprised that just a few ingredients mixed together in the right amounts could mimic a cheese product that closely. Thanks for stopping by my dear friend ☺

    • Shararti August 30, 2012 at 4:18 pm Reply

      My local Schnucks does a nice job of this, too. They actually have a comeittme of gluten-free customers that advises their efforts. At the little store near me there are gluten-free products with their regular counterparts so I can pick up pizza crust mix or brownie mix easily. These are labeled gluten-free on the shelf price tag. Actually, I used the same shelf labeling and found out a nice but inexpensive brand of alfredo sauce is gluten-free.They only use the shelf labeling with products that say gluten-free somewhere on the packaging, though, so there are still times in which I must read ingredient lists. It is a great improvement, though, and I applaud Schnucks for it. In their larger locations they have a little gluten-free section.

  3. Jo-Lynne {Musings of a Housewife} August 7, 2012 at 3:40 pm Reply

    Wow, that is so interesting! Since I eat dairy, I don’t expect I’ll try it, but it’s awesome to have that option for those who need it. Thanks for sharing!!

    • Mary August 8, 2012 at 9:48 am Reply

      Hey Jo-Lynne! Yes, I don’t expect anyone who eats dairy would try this, unless of course, you are someone who wants to know exactly what ingredients are in a particular food. It took awhile to get it just right, and many batches landed in the trashcan. But, when you mix this all together, it does taste incredibly like the real thing and that is great for our family ☺

  4. Mom Photographer August 8, 2012 at 8:42 am Reply

    it’s a very unique recipe. I’ve never heard of such a thing. It actually sounds really good.

    • Mary August 8, 2012 at 9:50 am Reply

      It is really good, if I have to say so myself. Like I mentioned above, it took awhile to get it ‘just right’, but now the recipe is set in stone LOL. My problem is as I’m adding this and that, I don’t keep track of ‘how much’ I’ve added. I’m working on that little problem. It would be great just to have a mini tape recorder where I could say what I was doing. That way, I could go back and figure our the additions I made ☺ Thanks for visiting!

  5. Rachel August 8, 2012 at 1:19 pm Reply

    Wow! I wouldn’t have thought you could make your own ricotta. :)

    • Mary August 13, 2012 at 3:02 pm Reply

      Wild isn’t it Rachel what you can come up with if you just keep trying? It may take awhile, but it is so worth it when you get it right LOL

  6. April @ The 21st Century Housewife August 13, 2012 at 7:05 am Reply

    It’s wonderful you can use tofu to make your own homemade ricotta cheese. What a great recipe for folks with dairy allergies! I love how easy it is as well.

    • Mary August 13, 2012 at 10:19 am Reply

      April, there are so many meals that call for Ricotta cheese, and of course you can leave it out, but then it tastes as though you are missing something. This way, we don’t have to do that anymore. It’s simple, quick, and relatively inexpensive to just make your own!

    • Bruninha August 30, 2012 at 12:10 pm Reply

      My local Schnucks does a nice job of this, too. They actually have a ceiomttme of gluten-free customers that advises their efforts. At the little store near me there are gluten-free products with their regular counterparts so I can pick up pizza crust mix or brownie mix easily. These are labeled gluten-free on the shelf price tag. Actually, I used the same shelf labeling and found out a nice but inexpensive brand of alfredo sauce is gluten-free.They only use the shelf labeling with products that say gluten-free somewhere on the packaging, though, so there are still times in which I must read ingredient lists. It is a great improvement, though, and I applaud Schnucks for it. In their larger locations they have a little gluten-free section.

  7. Penniless Parenting August 13, 2012 at 6:25 pm Reply

    Darn it, I was really hoping this recipe wouldnt be tofu based… Thanks for sharing- I’m sure the soy eating dairy free people will be thrilled for such a versatile recipe.

    • Mary August 13, 2012 at 7:56 pm Reply

      Awhhhh, I hate that…even though it’s a good alternative for dairy free people, then people who don’t or can’t eat soy can’t eat it. I wonder what else I could substitute in it’s place. Maybe a vegan mayo with a bit of tapioca flour to give it the consistency it needs? It really is the Nutritional Yeast that gives it the flavor. Hmmmm….I’ll have to experiment with that just a bit ☺

  8. Laura August 14, 2012 at 6:18 pm Reply

    What a brilliant recipe Mary! I am totally making this cheese this weekend!

  9. [...] Dairy-Free Ricotta from Living with Food Allergies and Celiac Disease We don’t eat a lot of soy (due to estrogenic and GMO issues) in our house, but this looks great!! [...]

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