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クリームチーズ（豆乳クリームチーズ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Unsweetened soy milk : 400ml
豆乳ヨーグルト : 400g
塩 : 少々

Time required

30minutes

Procedure

1) mix 02:09
Put the unsweetened soy milk and soy yogurt into a pot and mix with a whisk until there are no lumps left.
2) 加熱する 03:00
Place over medium heat and heat, stirring occasionally with a spatula.
Once it is warm and steaming, reduce heat to low and cook, stirring occasionally with a spatula.
Once it separates and the water becomes thin and transparent, turn off the heat.
3) 濾す 05:36
ザルとボウルの上にキッチンペーパーを乗せ、2を流し入れて濾し、固体と液体に分ける。
4) 滑らかにする 06:55
固体をボウルに移し、ヘラで潰すように混ぜる。
塩を加えて混ぜ、滑らかになったら完成。

Point

・The ingredients of modified soy milk vary depending on the product, so be sure to use unmodified soy milk.
- When mixing with a spatula, do not mix vigorously, but only stir occasionally to even out the temperature.
・Reduce the heat to a level that does not boil.
・Fine gauze can be used instead of kitchen paper.
- It is a good idea to adjust the draining time to achieve the desired firmness.
・You can also use a food processor or blender for step 4.
-Adding salt is up to you, but it will give it a stronger cheesy flavor.
-The supernatant liquid also contains a lot of nutrients, so it is a good idea to add honey and lemon juice to it and drink it.
-We introduce an idea to mix soy milk cream cheese with a suitable amount of salmon flakes, olive oil, lemon juice, and black pepper to make a salmon dip.