With a bit of fear in my heart, I decided to try a soft-curd soy cheese from Frank and Rosalie Hurd's Ten Talents (1968). Having had many negative (and some positive) soy cheese encounters, I was far from sure. My fears deepened when I realized I had only defatted soy flour on hand. Fat-free soy cheese? The chance of a nasty result loomed large.
I should not doubt Rosalie Hurd! This worked alarmingly well, and I will definitely make it again (and again, and again).
In a blender, mix a scant cup of soy flour (defatted works just fine!) and a quart of water until very well combined. The Hurds warn to stay on the scant side of a cup of soy flour. Apparently, if you get the liquid too thick, it will not curd. Pour the liquid into the top of a double boiler, and cook over boiling water for 20 minutes. Remove it from the heat, and immediately stir in 1/4 c fresh lemon juice and 3/4 t salt. Put the lid on the pot, and leave it alone for 20 minutes, during which it will curd.
Pour into a strainer lined with cheesecloth, and allow to drain until it is as dry as you like. After draining, I stirred in some granulated onion, granulated garlic, and smoked paprika. I can see many flavor experiments with this cheese. Try it!
12 comments:
Must try!
Really, you must try! I am already making it a second time tonight. The defatted soy flour came from the baking aisle of the regular grocery store. (I think it was Hodgson Mill brand, but I long ago dumped it into a jar.)
Rosalie Hurd
Throwing down curd
soft vegan cheese
send me some please
Awwww yeah.
I've been panda-rapped!
I wonder if this technique could be used to make a warm cheese. I had a recipe for a warm yogurt cheese meant to be served for breakfast with olives, but never got around to trying it before giving up dairy altogether.
Chris, it was still very warm when I first drained it, and it was good that way.
does it say de fatted flour or this is just the soy flour that we usually get from bob red mill. I need to wait till my mom mails me my cheese cloth..cannot find any where I am now but still I am intrigued by this.
Taymer, it does say defatted soy flour. Some soy flour is defatted, some is made from the whole bean. I am pretty sure this was made by Hodgson Mill. I bet the whole bean soy flour would work fine, too, although it might be a bit richer. I made a second batch tonight, flavored with black pepper, garlic, and a wee bit of olive oil.
So what do you do with this stuff?
I've been eating it on toast or with crackers but I think it would be a great ricotta sub.
Wow. This sounds like something I must try down the road.
This recipe was fantastic and worked out perfectly! Thank you so much for sharing, I will definitely be making this often :)
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