How to Make Soy Cheese Spread in a Flash

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Wait—you can make cheese from soy milk?

Really?

Yep. It's a simple, basic recipe that takes just a few minutes of hands-on work.

And you end up with a soft, tangy, delicious cheese you can spread on a sandwich, use to fill pastries, or even bake into cakes.

I like to make a big batch of this cheese, spoon it into a glass jar, and stash it in the fridge.

A Little About Soy Cheese Spread

I'm especially fond of this cheese because it's low in fat and carbs and provides a nice amount of protein. Spread a spoonful on some bread, and you've got an easy snack.

The method behind it has been used in Asia for thousands of years. That's how tofu is made, folks.

All you need to do is bring pasteurized soy milk to a boil, then add a little acid, such as lemon juice, vinegar, or citric acid, to make the proteins clump together.

Those clumps, or curds, separate from the liquid, which you can then strain away.

I strain mine the traditional way: through a cotton cloth, such as cotton muslin or flannel.

The more liquid you drain off, the more concentrated your cheese will be—and the less it will weigh.

The flavor is mild, so it works beautifully with all your favorite cheese mix-ins: garlic and dill, basil and sun-dried tomatoes, and plenty more.

I use soy milk because of its high protein content. This recipe will not work with almond, rice, or oat milk.

It keeps for about a week in the fridge.

Easy as that.

Nutrition Facts:

One liter (about 4¼ cups) of soy milk yields about 150 g (5.3 oz) of soft cheese.

Your yield depends on how much liquid you drain off, so the nutrition values may vary. 

One spoonful (1 of 15), weighing 10 g (0.35 oz), contains:

• 21 calories
• 1.1 g fat
• 2.2 g protein
• 0.3 g carbohydrates

Want another recipe using soy milk?  How about kohlrabi gratin?

 

 

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I'm Haggai Leffler — a sports-nutrition graduate of the Wingate Institute, a certified running and strength coach, and a marathon runner. Leave your details and I'll send you new high-protein plant-based recipes and guides as they go live in English. No spam, unsubscribe anytime.