2 cups hemp seeds (separated)
1/3 cup coconut oil
3 1/2 Tablespoons vinegar
1 teaspoon salt
Start by making 8 cups of creamy hemp milk (it has a fat boost for extra creaminess):
If you have a large-capacity, high-powered blender, add both cups of hemp seeds to the blender along with the coconut oil and water to bring the total volume to the 8 cup mark. Blend until very smooth. About 1 minute.
If you have a regular blender, add 1 cup hemp seeds to your blender. Fill with water up to the 4 cup mark. Blend until very smooth. If you have a high-power blender, up to 5 minutes. If your blender gets hot, let it rest before doing the next batch.
Pour the hemp milk into a large pot on medium heat on the stove. Back at the blender, add another cup hemp seeds, 1/3 cup coconut oil, and fill with water to the 4 cup mark. Blend until smooth, add contents to pot on stove.
Heat milk until it bubbles around the edges but has not reached a full boil. Turn off heat and add vinegar and salt. Stir gently for 2 minutes while curds form. Let rest at room temperature (off the burner) for an hour and a half. After it’s rested, line a large strainer with cheesecloth and place over a large bowl. If you have some use for slightly savory hemp milk, feel free to reserve. Drain off whatever whey you can and let the curds sit in cheesecloth and strainer for an hour or so to finish draining. The finished hemp ricotta will have a smooth consisitency. This can be used in many applications (see below). Store unused hemp ricotta in fridge.