Ricotta cheese crossed my mind last week while working on a recipe development project with a focus is on dairy-free cooking. I wondered—could it be possible to create a dairy-free version that delivers the same delight as my tried and true, cow's milk recipe? The answer surprised even me, a tough critic when it comes to fresh ricotta cheese (see my recipe on this site!). I went into the test kitchen very skeptical, a non-believer, and came out a devotee. <br />Many recipes call for garlic and nutritional yeast to enhance the flavor (i.e. add a cheesy quality to it). I wanted to start with a more pure base, and after tasting this, I can't imagine needing either ingredient. In case you’re curious why I call for filtered water here, it’s because I notice the tap water at my apartment in Bethesda, MD has a very chlorinated scent to it. I find that very off-putting, and use a kishu charcoal filter for our drinking water. If I were still in NYC, I’d use regular tap water with no worries about the taste. <br /> <br />Before you ask, I have no idea how this will hold up to cooking into a recipe (i.e. baked ziti, pizza, lasagna). I have a good feeling about it though, and will let you all know if, or when, I give it a try. Please let me know in the comments if you do, too.

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