From the kitchen
Soy Milk Ricotta-Style Cheese
Soft lemon-coagulated soy curds with a ricotta-style texture, for spreading, fillings or spooning over vegetables.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups protein-rich plain unsweetened soy milk
- 3 tbsp strained fresh lemon juice, plus up to 1 tbsp if needed
- 1/2 tsp salt, or to taste
- 1 tbsp olive oil, optional
Method
- Heat soy milk gently to about 190°F, stirring to prevent scorching. Remove from heat.
- Fold in 3 tbsp lemon juice and stand undisturbed for 10 to 15 minutes. If no curds appear, rewarm gently and add reserved juice one teaspoon at a time, then stand again.
- Ladle separated curds into a clean cheesecloth-lined sieve. Drain for 15 to 30 minutes until spreadable; yield varies with milk.
- Mix drained curds with salt to taste and optional olive oil. Cool promptly and refrigerate.
Cook with confidence
Before you start
What to expect
Soft acid-set soy curds for spreading or spooning.
Before you begin
Use plain protein-rich milk and freshly strained lemon juice.
The important cue
Wait for visible curds before draining, and add extra acid cautiously if needed.
At the table
This is ricotta-style soy curd, with a different flavor from dairy ricotta.
Culinary Library
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