出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
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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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.
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