두부로 치즈 만드는 법
Soy Cheese Recipe
how to make this tasty cheese
This excellent soy cheese recipe will enable you to make your own delicious homemade vegetarian cheese. Everyone seems to enjoy it.
We named this recipe Zen Soy Cheese because it is our adaptation of the standard midday meal at the Rochester Zen Center in New York State.
Recipe: Ingredients
- 3 (15 ounce) packages firm or extra firm tofu
- 2.25 fluid ounces soy or dairy milk powder
- 1 1/3 tablespoons of organic oil
- sea salt to taste (about ½ teaspoon)
- 3.4 fluid ounces tamari
- 2.8 fluid ounces cider apple vinegar
- 2.8 fluid ounces tahini (ground sesame seeds)
- 2.8 fluid ounces organic honey
Use organic ingredients as far as possible. Better for your health and better for the planet!
Soy Cheese Recipe: Method
You will need a large pot, medium bowl, large bowl, masher, and a covered container.
(a) Remove tofu from packages and drain.
(b) Cut the blocks into thirds. Boil them in water for ten minutes.
(c) Meanwhile, whisk all the other ingredients together in a bowl until smooth and all lumps have disappeared.
(d) After the tofu has cooked, drain it well for ten minutes (using a colander, clean cloth, or paper towels). Then put it in a large bowl.
(e) Mash the tofu until it has an even texture that is close to the texture of cottage cheese. Be careful not to leave lumps too large or to mash too finely.
(f) Add the other ingredient mixture to the tofu. Stir well. Refrigerate (at least) seven hours until thoroughly chilled.
This recipe will yield about 7 cups. The food counts are listed as follows:
Total calories / grams of proteins / grams of carbs / grams of fat (grams of saturated facts, if any).
Carbs listed are "net."
Approximate food counts per ½ cup serving: 192 / 11.6 / 13 / 11 (2)
Serving suggestions: serve with a large green salad for a cold (quick!), nutritious, delicious meal.
Again, this delicious soy cheese recipe is a standard midday meal option at the Rochester Zen Center in New York State.
[Since we published this page, it has now become available on their website, but someone reduced its quantities slightly differently.]
In case you want to make a large batch, here are the original quantities for this soy cheese recipe: 10 lbs. tofu, 1 cup soy or dairy milk powder, 1/3 cup canola oil, 1 T salt, 1 ¼ cup apple cider vinegar, 1 ½ cup tamari, 1 ¼ cup tahini, and 1 ¼ cup honey.
(As with all recipes, if they are available organic ingredients are a healthy choice and the best choice for our planet.)
This completes the recipe for soy cheese.
Enjoy!
http://eruditeeater.blogspot.kr/2009/02/homemade-soy-cheese.html
16 February 2009
Homemade Soy Cheese
As a follow up to my last post, and in the interest of some of my readers, I have decided to add a method I use to make Soy cheese.
I'm not much for substituting Gluten for meat, or other "fake" substitutes. Morning Star Bacon? Give me a break. Some things however, I do like, such as Tofu, Garden Burgers (with Bacon) and Bocca Burger, which I like soft, un-fried, and is excellent with Hummus, avocado, and sprouts. The point here, is that if you don't eat meat, why try to emulate it? Which brings us to Soy cheese. Like Tofu, it may be used as a substitute, but it is not pretending to be anything other than what it is. And like the Garden Burger, it is not a cheap copy and it is delicious in its own right.
http://www.dadamo.com/typebase4/depictor5.pl?386
SCIENTIFIC NAME: GLYCINE MAX
FRANCAIS: FROMAGE DE SOJA
http://www.youtube.com/watch?v=8Do10khsLmw
This is the most inexpensive cheese alternative you will ever eat!
Normally we keep our focus on dairy products (because that's our area of expertise), but we get a lot of questions about how to make "cheese" from soybeans.
Recently, Louise Dutton from Fort Lauderdale, FL wrote to us with her own recipes for making soy cottage cheese, yogurt and cream cheese. She wrote:
I've attached a doc file with the recipe for making soy cheese, as well as soy yogurt and milk. You can also use this "cheese" in cheesecakes. I use a bit of Mirin in my cheesecake recipe and no one can even tell it's made from soy. (Mirin is a sweet Japanese condiment.)
Although I have never tried it, I would think that by adding nutritional yeast to the cheese it would make it taste a bit like cheddar. I used to make gallon jars of the milk and put some aside for yogurt and cheese.
I also make my own tofu from this recipe as well. After straining the milk, add nigiri or vinegar to the slurry and it acts much like cheese curds you put into molds, but it's tofu. The tofu "whey" can be used to clean with, cook with, or feed to your plants.
I hope this was helpful. I've been making this for well over 20 years. The original recipe was from "The Farm Vegetarian Cooking" printed in 1975, but I've added what works for me.
Take one cup of dried beans, place in a bowl and cover with 4 cups boiling water.
Soak for 2-4 hours, then drain.
Place one cup of the soaked beans in a blender with 2.5 cups of hot water (be careful, start on low speed and work your way up so you don't burn yourself).
Pour into a pot and repeat with the rest of the beans in the same way. Start boiling and skim off the foam.
Boil for 20 minutes while stirring (you don't want it to stick to the bottom and burn or boil over). Stay on top of it and turn the heat down, maintaining a boil.
Drain through a tea towel.
Squeeze! Pour a cup or two of boiling water over Okara (soy pulp) to get out any extra "milk."
Pour milk a into jar. Cool to 90-115F.
Briskly stir in inoculants (2 tablespoons yogurt or 1 packet of yogurt starter).
Set in a warmed oven (NOT ON!) I warm my oven to 200F before I even start and then shut it off. The pizza stone retains heat and keeps the oven warm. You don't want the temperature over 118F or it will kill your inoculants).
Let sit overnight or until the yogurt has "set."
Drain yogurt into another clean tea towel and hang to drain.
Once the cheese has drained (4 hours or more depending on the consistency you want) place in a bowl and mix in salt to taste and you have "cottage cheese."
OR,
Alternatively, mix cheese, ¼ tsp salt, ½ tsp sugar and 2 tablespoons oil in a food processor and process until silky smooth. Place in a mold or container and chill for a couple of hours until it is set. Unmold and voila! You have cream cheese! Better than store bought soy cream cheese and it doesn't contain chemicals or casein which is a known carcinogen.
So what did we learn? One cup of dry soy beans (roughly 75 cents) and lots of patience, will make you one cup of cream cheese.
Personally, when I do this, I make a gallon of milk from one pound of dry beans, use half for yogurt and half of the yogurt to make the cheese. This way I only have to do it once a week.
You can use the milk as you would regular milk in any recipe. You can flavor it to your liking.
You can make ice cream, or frozen yogurt from the yogurt or even cheesecake from the cream cheese!
Making Yogurt and Soy "Cheese"
1 qt. homemade soy milk (or store bought should work too)
2 Tbls of yogurt or one packet of yogurt starter
Salt
Heat milk to boil stirring constantly.
Pour into sterile jar and cover.
Cool to 110 degrees (if you touch your wrist to the jar, it should be warm but not burn you)
Add the yogurt or starter and stir briskly until dissolved well. Cover and incubate for 2-8 hours. I put mine in a just warmed oven. The idea is to keep it as close to 110-115 degrees as possible for as long as possible in order for it to set. You'll know it's done if you tilt the jar and it separates cleanly from the side of the jar.
Put the yogurt you just made into a cheese bag or make a bag from cheese cloth and hang it for a few hours so the whey drains out of it.
Cottage "Cheese"
Sprinkle with salt and break up.
Cream Cheese
1 cup of the yogurt cheese
2 Tbls oil
1/8 tsp. salt
½ tsp sugar
Blend all ingredients in a blender until smooth, pour into a bowl or mold and chill for a couple of hours until it is firm.
Soymilk
1 cup of organic soybeans
Water
Optional ingredients (vanilla, almond extract, maple syrup)
Pour 4 cups of boiling water over the beans and soak for 4 hours.
After the soak, rinse them. Place 1 cup of soaked beans into a blender with 2½ cups of boiling water. Blend to a very fine slurry and pour contents into a large heavy pot that won't burn easily. Repeat until all the beans have been processed in this way.
Cook the mixture in a heavy pot set over medium high and bring to a boil stirring frequently. Watch the pot very carefully. When it starts to boil, turn the heat down to a simmer and boil for 20 minutes. Be careful, it will boil over in a heartbeat. Strain the milk over a colander lined with cheesecloth over a 1 gallon pot or bowl or other container. Once you've strained it all, press the pulp and twist the bag to extract as much milk as possible from it. Be careful! It's HOT! Reopen the bag and pour another 2 cups of boiling water over the pulp to extract any milk left and repeat pressing process. The pulp that is left over is called Okara and can be used in other recipes, like "soysage" (yum).
Pour your milk into its final container and add a few drops of vanilla extract, almond extract and maple syrup until desired flavor is achieved. Start with ½ tsp of each.
The faster you cool the milk, the longer it will keep. It should keep for 4-5 days.
Evidence of the production of Soy cheese dates back as far as 25- 220 AD in the Henan Province in Northern China. Dairy was not considered fit for human consumption, and didn't really appear in the Chinese diet until early in the 20th Century, fabled to be encouraged by an entrepreneur, whom wanted to import Paneer from India.
So, I say, eat Soy cheese. It is delicious, easy to make, and won't make you feel like a poseur.
The following method is adaptable to your liking. You can add/omit as you desire. If you want something likened to Pepper Jack for example, add jalepeños...
Soy Cheese -adapted from the Zen Soy Cheese Recipe
You will need:
Filtered or Artesian water. (Tap water contains contaminants such as Iron, minerals, and the ever controversial Flouride, which can taint the colour and have a sour effect on the flavour).
3 (15 oz) packages firm or extra firm tofu
2.25 fluid oz soy powder
1 1/3 T. Grapeseed Oil (or any vegetable oil. I have used canola, olive...)
sea salt, to taste
3.4 fluid oz tamari
2.8 fluid oz apple cider vinegar
2.8 fluid oz raw tahini
2.8 fluid oz honey or agave nectar
Drain tofu and cut blocks into thirds. Bring water to a boil and boil tofu for 10 minutes. Meanwhile, whisk all other ingredients together until smooth and all lumps have vanished. Drain tofu in a mesh colander, or a cheese cloth or cotton lined colander, for about ten minutes, gently pressing out any excess moisture. Transfer tofu to a large bowl and mash well until it has the consistency of cottage cheese. Be sure not to leave any large lumps, nor to mash it too fine. Add the other ingredients and stir to combine. Pour into a container and refrigerate for at least 8 hours. Use as you like.
If you make this, let me know what you think. I've often enjoyed this as a mid-day meal by itself, or the following, is a favourite lunch of mine:
Sprouted Wheat Bread
Soy Cheese (I often add caraway to the above recipe)
Beat Kraut (Pickled Planet, or homemade)
Avocado
Brown Mustard (also homemade)
Makes a delicious, nutritious sandwich.
http://www.dadamo.com/typebase4/depictor5.pl?386
SCIENTIFIC NAME: GLYCINE MAX
FRANCAIS: FROMAGE DE SOJA
 |
General Description: Made from soy milk, soy cheese is a boon to those who eschew dairy products. There are many varieties, including those which mimic cheddar, Parmesan, mozzarella, jack, and Swiss. Most brands have a mild, ho-hum flavor and a dry texture. Except for the low-fat varieties, most of them melt fairly well. |
http://www.youtube.com/watch?v=8Do10khsLmw
Wednesday, December 28, 2011
Soy "Cheese" with Louise Dutton
 |
| Louise M. Dutton |
Normally we keep our focus on dairy products (because that's our area of expertise), but we get a lot of questions about how to make "cheese" from soybeans.
Recently, Louise Dutton from Fort Lauderdale, FL wrote to us with her own recipes for making soy cottage cheese, yogurt and cream cheese. She wrote:
I've attached a doc file with the recipe for making soy cheese, as well as soy yogurt and milk. You can also use this "cheese" in cheesecakes. I use a bit of Mirin in my cheesecake recipe and no one can even tell it's made from soy. (Mirin is a sweet Japanese condiment.)
Although I have never tried it, I would think that by adding nutritional yeast to the cheese it would make it taste a bit like cheddar. I used to make gallon jars of the milk and put some aside for yogurt and cheese.
I also make my own tofu from this recipe as well. After straining the milk, add nigiri or vinegar to the slurry and it acts much like cheese curds you put into molds, but it's tofu. The tofu "whey" can be used to clean with, cook with, or feed to your plants.
I hope this was helpful. I've been making this for well over 20 years. The original recipe was from "The Farm Vegetarian Cooking" printed in 1975, but I've added what works for me.
Louise Dutton's Soy Cheese
Take one cup of dried beans, place in a bowl and cover with 4 cups boiling water.
Soak for 2-4 hours, then drain.
Place one cup of the soaked beans in a blender with 2.5 cups of hot water (be careful, start on low speed and work your way up so you don't burn yourself).
Pour into a pot and repeat with the rest of the beans in the same way. Start boiling and skim off the foam.
Boil for 20 minutes while stirring (you don't want it to stick to the bottom and burn or boil over). Stay on top of it and turn the heat down, maintaining a boil.
Drain through a tea towel.
Squeeze! Pour a cup or two of boiling water over Okara (soy pulp) to get out any extra "milk."
Pour milk a into jar. Cool to 90-115F.
Briskly stir in inoculants (2 tablespoons yogurt or 1 packet of yogurt starter).
Set in a warmed oven (NOT ON!) I warm my oven to 200F before I even start and then shut it off. The pizza stone retains heat and keeps the oven warm. You don't want the temperature over 118F or it will kill your inoculants).
Let sit overnight or until the yogurt has "set."
Drain yogurt into another clean tea towel and hang to drain.
Once the cheese has drained (4 hours or more depending on the consistency you want) place in a bowl and mix in salt to taste and you have "cottage cheese."
OR,
Alternatively, mix cheese, ¼ tsp salt, ½ tsp sugar and 2 tablespoons oil in a food processor and process until silky smooth. Place in a mold or container and chill for a couple of hours until it is set. Unmold and voila! You have cream cheese! Better than store bought soy cream cheese and it doesn't contain chemicals or casein which is a known carcinogen.
So what did we learn? One cup of dry soy beans (roughly 75 cents) and lots of patience, will make you one cup of cream cheese.
Personally, when I do this, I make a gallon of milk from one pound of dry beans, use half for yogurt and half of the yogurt to make the cheese. This way I only have to do it once a week.
You can use the milk as you would regular milk in any recipe. You can flavor it to your liking.
You can make ice cream, or frozen yogurt from the yogurt or even cheesecake from the cream cheese!
RECIPES
Making Yogurt and Soy "Cheese"
1 qt. homemade soy milk (or store bought should work too)
2 Tbls of yogurt or one packet of yogurt starter
Salt
Heat milk to boil stirring constantly.
Pour into sterile jar and cover.
Cool to 110 degrees (if you touch your wrist to the jar, it should be warm but not burn you)
Add the yogurt or starter and stir briskly until dissolved well. Cover and incubate for 2-8 hours. I put mine in a just warmed oven. The idea is to keep it as close to 110-115 degrees as possible for as long as possible in order for it to set. You'll know it's done if you tilt the jar and it separates cleanly from the side of the jar.
Put the yogurt you just made into a cheese bag or make a bag from cheese cloth and hang it for a few hours so the whey drains out of it.
Cottage "Cheese"
Sprinkle with salt and break up.
Cream Cheese
1 cup of the yogurt cheese
2 Tbls oil
1/8 tsp. salt
½ tsp sugar
Blend all ingredients in a blender until smooth, pour into a bowl or mold and chill for a couple of hours until it is firm.
Soymilk
1 cup of organic soybeans
Water
Optional ingredients (vanilla, almond extract, maple syrup)
Pour 4 cups of boiling water over the beans and soak for 4 hours.
After the soak, rinse them. Place 1 cup of soaked beans into a blender with 2½ cups of boiling water. Blend to a very fine slurry and pour contents into a large heavy pot that won't burn easily. Repeat until all the beans have been processed in this way.
Cook the mixture in a heavy pot set over medium high and bring to a boil stirring frequently. Watch the pot very carefully. When it starts to boil, turn the heat down to a simmer and boil for 20 minutes. Be careful, it will boil over in a heartbeat. Strain the milk over a colander lined with cheesecloth over a 1 gallon pot or bowl or other container. Once you've strained it all, press the pulp and twist the bag to extract as much milk as possible from it. Be careful! It's HOT! Reopen the bag and pour another 2 cups of boiling water over the pulp to extract any milk left and repeat pressing process. The pulp that is left over is called Okara and can be used in other recipes, like "soysage" (yum).
Pour your milk into its final container and add a few drops of vanilla extract, almond extract and maple syrup until desired flavor is achieved. Start with ½ tsp of each.
The faster you cool the milk, the longer it will keep. It should keep for 4-5 days.
댓글 없음:
댓글 쓰기