Soy Milk Farmer’s Cheese
I only make this with Unsweetened Edensoy, Organic because the only ingredients are water and organic soy beans. It also has the highest in whole soy protein of all soymilk with 12 grams per serving. And we need that protein to make this cheese.
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 2 cups 1x
Ingredients
Scale
- 3 tablespoons apple cider vinegar
- 32 ounces unsweetened soy milk
Instructions
- Measure vinegar into a 1/3 cup measuring cup. Fill with filtered water. Set aside.
- Pour the soy milk into a large pot. It will foam up when it boils (a lot), so make sure your pot is less than half full with the soy milk. I use a 3 1/2 quart pot.
- Bring the soy milk to a boil. Reduce the heat and cook for 5 minutes, stirring often.
- Remove pot from the heat. Stirring the soy milk, pour 1/2 of the diluted apple cider vinegar into the milk. Cover the pot and wait 3 minutes. Curds will form.
- Uncover the pot and pour the remaining diluted vinegar over the soy milk curds. Gently stir into the curds and cover the pot again for 5 minutes.
- Line a colander with cheese cloth, or a fine mesh nut bag. Place colander over a bowl to catch the liquid (whey). Using the measuring cup from before, gently scoop the curds and whey in to the lined colander.
- Fold up the edges of the cheese cloth or nut bag and tie with a string. Place the bowl with the colander and curds under your kitchen tap or peg or hook (whatever you are using to hang it) and suspend. Make sure the pouch is hanging freely over the colander and bowl to collect the whey and avoid making a mess. Leave this hanging for 30 minutes to an hour, depending on how thick you want the cheese.
- Turn the cheese out of the cloth or bag into a glass container. It will keep, refrigerated, up to a week.
- Save the whey in a jar to use later. It has just a hint of vinegar smell, so it would be great in soups and to thin sauces and salad dressings.
Notes
This recipe is a great substitute for cream cheese, sour cream, or greek yogurt. This cheese has a very mild taste. Adding lactic acid, lemon juice, vinegar, garlic and / or salt will greatly enhance its flavor.