HOW TO

All our products are wrapped in a muslin cloth bag which can be reuse/recycle to reduce ecological footprint.

Rinse. Dry. Reuse the muslin bag included in our package to make ricotta cheese.


Ricotta cheese is a great source of calcium and provides a range of essential nutrients including vitamin A, riboflavin, niacin, vitamin B12, Vitamin K, iodine, phosphorus, selenium and zinc, it's so easy to make from scratch, and so much cheaper than buying it in stores


Ricotta Cheese

Ingredients Yield 2 cups 1/2 gallon Whole Milk

1/3 cup Lemon Juice or Distilled White Vinegar


Optional 1 tsp Salt


Instructions

Pour the milk into a pot and warm gradually to 95°C. The milk will get foamy and start to steam; remove it from heat if it starts to boil.

Remove the milk from heat. Pour in lemon juice or vinegar and salt. Stir gently to combine.


Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-coloured whey. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait for a few more minutes.

Set a strainer over a bowl and line the strainer with our muslin bag. Scoop the curds out of the pot with a slotted spoon and transfer them to the strainer. Drain the curds until it reaches the consistency to your liking.

Use right away or keep refrigerated in an airtight container for up to a week.



How to use your ricotta cheese

Simply spread it to your cracker, make a dip, pasta, or our kids’ favourite Ricotta pancakes


Below are a few of our favourites

Spinach & Ricotta Pasta Bake by @recipe_tin https://www.recipetineats.com/nagi-recipetin-eats/ Honey Ricotta Dip with Pistachio and Apricot by @wellplated

https://www.wellplated.com/honey-ricotta-dip/

Lemon Ricotta Pancake by @modern_honey

https://www.modernhoney.com/lemon-ricotta-pancakes/



All our products are wrapped in a muslin cloth bag which can be reuse/recycle to reduce ecological footprint.

Rinse. Dry. Reuse the muslin bag included in our package to make almond milk.


Almond milk is naturally dairy-free, it is suitable for vegans, and also people with a dairy allergy or lactose intolerance, it is also a great and natural source of vitamin E. You can easily purchase them in store, but it's also super easy to make at home, without all the preservatives, thickeners, and flavourings.


Almond Milk

Ingredients Serve 4 1 cup Raw Almonds 4 cup Cold Filtered Water (plus more for soaking)


Optional 1 tsp Vanilla Extract 1 tsp Maple Syrup/Honey 1 pinch Sea Salt


Instructions

Soak almonds overnight, drain and rinse them.


Place the almonds in your blender along with 4 cups of fresh, cold water (and any optional add-ins).

Blend on high for 2 minutes.


Strain the almond milk through our muslin bag into a container. Use right away or keep refrigerated in an airtight container for up to 3 days.



Reuse leftover almond pulp to make cookies, granola etc. Here, we picked a couple of our favourite recipes to use up the leftover pulp.


We love these crispy 1-Bowl Vegan Gluten Free Crackers by Minimalist Baker. It's so easy to make, and really crispy. It's great to eat as is, but we love to use it to dip in hummus, they are just so perfect together.


Another recipe is Oat and Almond Granola by Heart of a Baker. Another easy recipe that makes a great breakfast. Make them ahead of time, you can then have your breakfast ready in 2 minutes by adding yoghurt, fresh fruits and honey in it.


Bonus, these recipes don't require a lot of equipments, which make the washing up a breeze.