Fresh Cheeze

The cheeze

• 1000mL

  Soy milk, full fat and with at least 8.5% soy content

• 45mL (3 tablespoons)

  Apple cider vinegar

• 1/4 teaspoon

  Citric acid

  Optional
• Dash of salt

  To taste

1. 1

   Put the soy milk in a pot and set to boil. Watch it closely, it can go from not boiling to overflowing in a few seconds! 👀

1. 2

   Once it boils, turn the heat off. Add the apple cider vinegar and salt, and citric acid if using, and stir with a metal spoon. You should see the milk start to curdle almost immediately. Stir for a few seconds. Then let sit for at least 15 minutes. You can let it sit for longer if you like, and come back to it when you have time in a few hours.

1. 3

   Take a fine sieve or a colander with a muslin or cheesecloth, and pour the curds and liquid mixture into it. Let it sit for at least 15 minutes to drain. You can let it sit for longer if you want a firmer cheese. You can also press it with a spoon to help it drain faster.

   

1. 4

   Discard the liquid. Keep the fresh cheese. Place it in a container and store in the fridge or freezer. Add more salt to taste.

1. 5

   The "cheese" is now ready to eat, or ready for the next step. There are many places you can go with this. You can use it to make a "mozzarella". You can blend it or mix it with nutritional yeast and/or herbs to make a creamcheese. You can use it in a cheesecake. There are many possibilities. Recipes coming soon!