Realveganyoghurtcheese Recipes
REAL VEGAN YOGHURT CHEESE
Unlike most types of vegan cheese this is real cheese. At least it's made just like the same kind of dairy cheese would be made. It is quite low in fat and has a texture like low-fat cream cheese. The taste is also similar though not very tangy so you might like to add some lemon juice to the cheese. Make sure you use real soya yoghurt made from live cultures as it might not otherwise work. If you would like a savoury cheese, it's usually all right to use sweetened yoghurt and add salt afterwards, but don't use a flavoured variety (like vanilla). Of course you can also make sweet versions of the cheese to use in frostings and desserts or just as a sweet spread. I've heard that real oat yoghurt is also available and I'm sure this recipe would work with that as well.
Provided by Goldcrest
Categories Spreads
Time 2h
Yield 1-1 1/2 cups
Number Of Ingredients 2
Steps:
- Whisk the yoghurt until smooth.
- Fully line a sieve or colander with a cloth with the corners hanging out. The cloth should be big enough to serve as a bag to hold all the yoghurt.
- Scald the cloth by pouring boiling water through the sieve. Wait for a minute or till the cloth has drained a bit, then pour the whisked yoghurt into sieve.
- Bring the corners of the cloth together over the yoghurt to form a bag and tightly secure with a rubber band. Suspend the bag from a hook or a knob, placing a bowl underneath to catch the whey that will drip. Leave for 2-4 hours until most of the water has drained. You can open the bag carefully and check if it has attained the texture of cream cheese.
- Alternatively you can fold the corners of the cloth over the cheese and place a weight on top. It will drain more quickly and might convenient if you have no place to hang it.
- With paneer (Indian cottage cheese), placing a weight or squeezing is said to impair the flavour of the product. I have not had this problem with this cheese but if you are worried you could also leave it in the sieve without a weight, though it will take much longer to drain but you could leave it overnight.
- When the cheese has fully drained, transfer it to another container and refrigerate. Add salt to taste, if desired. You can also flavour it with herbs and spice or anything you wish.
- There is no need to discard the whey - you can use it as a light buttermilk-like liquid in cakes and breads, and many other recipes.
Nutrition Facts : Calories 298.9, Fat 15.9, SaturatedFat 10.3, Cholesterol 63.7, Sodium 225.4, Carbohydrate 22.8, Sugar 22.8, Protein 17
LABNA (YOGHURT CHEESE)
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
Provided by Missy Wombat
Categories Cheese
Time P2DT5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
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