Ingredients
Basic Recipe
- 1L Regular Soy milk (3% protein + (8g))
- 4 Tbsp Lemon Juice
- 1 Tbsp oil
- 2 tsp white vinegar
- 1/2 tsp salt
- 1-2 Tbsp Nutritional Yeast
Optional
- 1 pinch Guar Gum (thickener)
Flavour - Tomato & Herb
- 2 Tbsp Sundried tomatoes
- 1/2 dried oregano
- 1/4 tsp dried basil
- 1/8 tsp garlic powder
Flavour - Garlic & Dill
- 1/2 - 1 tsp garlic powder
- 1-2 tsp dried dill tips
Flavour - Fruit & Nut
- 2 Tbsp dried fruits (apricots, dates, cranberries)
- 1-2 Tbsp diced nuts (walnuts, pecans, almonds)
Instructions
- Pour the soy milk into a large pot and bring to the boil.
- Once it boils, stir in the lemon juice, wait for the curd and whey to separate (this could take a few minutes).
- Line a strainer with cheese cloth or muslin.
- Once the curd and whey are completely separated, pour everything into the strainer and let the whey drain off, its tofu now!
- Put your fresh homemade tofu into a food processor or blender, add some oil, vinegar, salt, and any spices, herbs, or optional ingredients that you want.
- Use some guar gum if you want your cheese to be less smooth (cottage vs cream cheese)
- Blend the tofu and flavours until smooth, (if its not smooth enough, add some whey, oil or soy milk to thin).
- Allow the cheese to cool down completely before serving, store in the refrigerator.
Notes
- Do not use low fat soy milk for this recipe as it will not work, the protein content needs to be 3% or more.So Good Regular Soy Milk has 8g and works really well
- If you leave the cheese plain it will taste like tofutti cream cheese.
- Flavour recommendations are adding, sun-dried tomatoes, dried basil and oregano and some cracked black pepper.
- The Garlic and Dill flavour is perfect with our Carrot Lox recipe.