Public recipe with member extras
Soy Milk Cream Cheese
A tangy, spreadable cream cheese built from cultured soy milk yogurt strained until thick.
Tofu, Custards & Dairy Alternatives · Bagel Spread · Dip Base
What you need
Ingredients
- 4 cups Soy Milk Yogurt (see previous recipe)
- 1/2 tsp Salt
Method
Instructions
- Stir the salt into the yogurt.
- Spoon the yogurt into a cheesecloth-lined colander set over a bowl.
- Refrigerate and let drain 18 to 24 hours, until thick and spreadable.
- Transfer to a bowl and beat with a spatula until smooth.
- Store refrigerated up to 1 week.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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