How to Make Soy Spreadable Cheese in No Time
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Seriously, how do you make soy cheese?
Is it that easy?
This is a basic, simple recipe that only takes a few minutes.
In the end, you get a tangy, soft, and delicious cheese that you can spread in a sandwich, use as a filling for pastries, or even use in cakes.
I like to prepare a large batch of this cheese, put it in a glass jar, and keep it in the fridge.
A bit about soy spreadable cheese
This cheese is a particular favorite of mine because it is low in fat and carbs and contains a good amount of protein—you can just spread a tablespoon on bread and you're good to go.
The principle of making this cheese is a traditional process that has been used for thousands of years in the East (that's how you make tofu, folks!).
In practice, all you need to do is add a bit of acidic liquid like lemon juice, vinegar, or citric acid to boiled and pasteurized milk to cause the protein molecules to coagulate.
This separates the solids from the liquids, which can then be strained out.
I strain the liquids the traditional way using a cotton cloth like a cheesecloth or a flannel fabric.
The more liquid you strain out, the more concentrated the cheese will be and the less it will weigh.
The flavor of the cheese is delicate and pairs perfectly with all your favorite cheese additions like garlic and dill, basil, sun-dried tomatoes, and more.
The reason I used soy milk is its high protein content. This recipe will not work with almond, rice, or oat milk.
Keeps for about a week in the refrigerator.
Simple and easy
Nutritional Values:
One liter of soy milk yields approximately 150g of soft cheese.
The amount of cheese obtained depends on how much liquid you drain, so nutritional values may vary slightly.
One tablespoon (out of 15) weighing 10g will contain:
- 21 kcal
- 1.1g fat
- 2.2g protein
- 0.3g carbs
Want another soy milk recipe? How about a kohlrabi gratin?
How to Make Soy Cheese?
Ingredients
- 1 liter unsweetened, sugar-free soy milk
- 1 juice from one lemon
Instructions
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Pour one liter of soy milk into a pot
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Bring to a boil while stirring to prevent it from sticking to the bottom of the pot
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After boiling, remove from heat, squeeze the juice from a whole lemon into the milk, and stir slightly
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Let the milk rest for a few minutes until you see it beginning to coagulate
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Line a deep bowl with a cotton cheesecloth
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Pour the milk into the bowl, add a teaspoon of salt, and stir slightly
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Gather the edges of the cloth and squeeze out the liquids well using your hands (be careful, the cloth is hot)
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Alternatively, you can hang the cloth over the sink for a few hours
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Once the liquids have drained, use a spoon to remove the cheese and transfer it to a jar
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The cheese will firm up slightly in the refrigerator
Recipe Video
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