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The ingredients needed to prepare Dairy-Free Soy Milk Cheese for Toast or Pizza:
- Get 300 ml Soy milk
- Prepare 1 1/2 tbsp Lemon juice
- Prepare 1 tsp Salt
- Use 1 tbsp Sake lees (preferrably brown colored ”fumikomi" lees)
- Provide 1 tbsp Palm oil
- Provide 1 tbsp White miso
- Provide 12 grams Mochi (rice cakes)
- Get 1 tbsp Corn starch or rice flour for baking
Instructions to make Dairy-Free Soy Milk Cheese for Toast or Pizza:
- To prepare the soy milk cottage cheese, heat the soy milk to 60℃, turn off the heat, then stir in the lemon juice.
- Separate out the whey (the liquid). Place a piece of gauze or filter into a coffee dripper to drain the soy milk cheese. Lightly squeeze out the excess liquid.
- Combine the sake lees and 3 tablespoons of the whey in a sauce pan and mix well. Add the mochi, turn on the heat, and evenly combine. Turn off the heat and mix in the white miso.
- I use "fumikomikasu," sake lees that is used maturing agent in pickling. It's mild, mellow tasting, and easy to use. Of course, it's also delicious when made with the sake lees in
- Add the soy milk curds, salt, and palm oil and mix until evenly combined.
- Dissolve the cornstarch or rice flour for baking in 2-4 tablespoons of the whey. Then stir it into the saucepan, turn on the heat, and mix together. Once the cheese thickens, turn off the heat.
- Since additive-free corn starch is hard to purchase, I recommend using rice flour for baking (with more whey) since it easily dissolves and doesn't produce lumps.
- Transfer to a dish lined with plastic wrap. Once it cools, chill it in the refrigerator, and it's ready to use.
Many even contain bacterial cultures and are aged to add more of the delicious qualities we've come to know and love in standard cheeses. As with dairy-free milk, dairy-free cheese products vary in taste among brands, but whether you like cheddar, mozzarella, Red Leicester or cream cheese For a mild but reliable 'all-rounder' cheesy substitute, you can find BioCheese shreds and blocks at a wide range of supermarkets, including. I added extra soy milk but then it got too thin. Regardless it was tasty and went well served over steamed cauliflower. I added a touch of ground turmeric to give it a "cheddar" color.
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