Making cream cheese with vegan cheese soy milk
You can make cream cheese with soy milk that tastes as savory as ricotta cheese made from milk. I hope it will be helpful for those who can't eat dairy products, those who eat vegan foods, and those who are looking for diet snacks.
6 serving
Within 60 minutes
코난
Ingredients
  • Salt
    1g
  • erythritol
    5g
  • lemon juice
    30ml
  • Soymilk
    950ml
Cooking Steps
STEP 1/9
Add 1g of salt, 5g of erythritol (or sugar) and 30ml of lemon juice to 950ml of soy milk and mix.
STEP 2/9
Boil the soy milk until it has a membrane. Slowly stir four times when there is a membrane (until it boils hard).
STEP 3/9
Remove from heat and cover and let stand for 20 minutes.
STEP 4/9
After 20 minutes, crystals are formed like soft tofu.
STEP 5/9
Place in cotton cloth and drain.
STEP 6/9
Place drained chunks in blender.
STEP 7/9
1 to 2 minutes grind to cream.
STEP 8/9
Put it in a bowl with a lid, seal it, and refrigerate it.
STEP 9/9
If you put it on toast or salad, a healthy cream cheese that can taste the extreme savory taste is completed.
Don't stir a lot with a spoon before soy milk boils!
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