Soy cream cheese
Description
Universal dressing for salads and hot dishes. I'll tell you more below. Perfect for pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the soybeans in water overnight beforehand. Then rinse and sort them.
- 3
Step 3
Grind the soybeans in a blender with 500 ml until smooth.
- 4
Step 4
Pour the resulting mixture into a large heavy-bottomed saucepan, add the remaining 500 ml of water and a pinch of salt. Bring to a boil and cook over medium heat for 15 minutes. Stir constantly and make sure the milk does not boil over.
- 5
Step 5
Cool the milk and strain it through a sieve with cheesecloth.
- 6
Step 6
Heat the soy milk to 85 degrees, then pour in the apple cider vinegar. Stir, cover with a lid, and let it sit undisturbed for 1 hour. The milk will begin to separate into curds and whey.
- 7
Step 7
Pour the milk into a special polyester bag for straining or several layers of cheesecloth. Wait until most of the whey has drained off. Tie the bag and hang it, leaving it for another hour.
- 8
Step 8
Transfer the mixture into a cheese mold or a strainer lined with cheesecloth, place a weight on top, and refrigerate for at least a couple of hours, or overnight.
- 9
Step 9
Then blend the resulting mixture with nutritional yeast, melted coconut oil (liquefied), salt, and a pinch of ground pepper.
- 10
Step 10
Soy cream cheese is ready, enjoy your meal!