It's really easy. The hardest part of the experiment is to find the right soy milk. We tried this with different brands and it just did not work with some of them. We don't know why. Our brand of choice is Alnatura Soja Drink Natur. Affordable, tastes good, and works for our cream cheese recipe.
These are the ingredients for Herb Quark or Herb Cream Cheese.
If you don't want the herb part, just... well... don't use the herbs or garlic.
Ingredients
(for about 550g of cream cheese)- 2l of soy milk
- 2 table spoons of olive oil
- 1 tea spoon of coconut oil
- the juice of one lemon (and maybe a little more)
- 2 cloves of garlic
- some salt
- herbs of your choice (we used parsley and chives)
Instructions:
- Press the juice out of the lemon.
- Chop up the herbs and the garlic.
- Heat up the soy milk in a pot. Add the lemon juice.
- Stir well. The milk should start to clotting/curdling.
- Once the process of coagulation appears to have stopped, take the pot off the heat.
- Allow it to cool down until it's lukewarm.
- Place a clean, thin dish towel over a bowl or other type of container.
- Fix the towel (for example with an open lid as pictured below), so it cannot fall into the container.
- Pour the soy milk into the container.
- A yellow liquid will seep through the towel, the cream cheese/quark will stay in the towel.
- Depending on how firm you want your cream cheese/quark, you can take the towel out of the container and press out any excess liquid.
- Scoops the cream cheese out of the towel and into a bowl.
- This is the plain version of cream cheese that you can season with anything. Sweet, savory... The type of cheese you would use for cheese cake!
- Add the herbs, garlic, salt, and oil.
- Mix well.
- You can eat this cream cheese on bread, use it for cheese cakes, put it on oven baked potatoes... The options are unlimited! :)
