Tofu Soy cheese

Cheese is so easy to prepare that it makes no sense to buy ready-made. Fast, interesting, a minimum of ingredients, you feel like a magician, making soy milk curdle It's amazing that soy tofu is so easy to cook at home. It can be made of any density and used in creams, salads, etc.

Elena Belashova

Recipe author

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Composition / ingredients

Servings:

Lemon juice

Soy milk

0.5

Salt (optional)

to taste

Spices are dry (optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 0 % 0 g

Carbohydrates 88 % 7 g

33 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
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1. Prepare soy milk if there is no fresh, only cooked, but there is purchased, then we heat it up to 60 degrees. Freshly brewed milk can simply be cooled slightly (a liter cools to the desired temperature in 30 minutes).
2. Squeeze out 2 tablespoons of lemon juice.
3. Pour the juice into the milk, stir. Milk "goes in flakes", begins to curdle. Leave the milk for 20-30 minutes until thickening.
4. Filter the thickened milk through gauze. We give the serum to drain. You can put the mass in a mold with holes and add a little salt, spices, nuts, etc. No tofu additives, but it is convenient for further cooking.
5. We cut tofu and eat it raw, cook salads with it, etc. From soft (almost not pressed tofu, you can make a sweet lean cream).