From the kitchen
Soy Milk Cream Cheese
A tangy soy yogurt spread made by draining under refrigeration, with a cream-cheese-style use and a lighter cultured texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups plain unsweetened soy yogurt, commercial or successfully cultured and chilled
- 1/2 tsp salt, or to taste
Method
- Line a fine sieve with clean damp cheesecloth and set it over a bowl with space below for draining liquid.
- Add yogurt, cover loosely and refrigerate the whole setup for 18 to 24 hours. Empty collected whey if it approaches the sieve.
- Transfer thickened yogurt to a clean bowl. Stir gently and season with salt to taste.
- Cover and refrigerate. Use within 3 days after draining, without exceeding the starting yogurt’s usable life.
Cook with confidence
Before you start
What to expect
A tangy spread made by draining plain soy yogurt.
Before you begin
Start with commercial yogurt or a successfully fermented homemade batch.
The important cue
Drain under refrigeration and check texture rather than promising a fixed yield.
At the table
Season after draining and spread on toast or use in dips.
Culinary Library
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