リゾット（松茸とすだちのリゾット）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 25minutes
Soymilk cream cheese | Transcript of Sakichin's recipe
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Ingredients
- Unadjusted soymilk : 400ml
- レモン汁 : 大さじ1
- 塩 : 1g
- ココナッツオイル : 30g
Time required
60minutes
Procedure
-
1)
Prepare unadjusted soymilk
00:27
Put unadjusted soymilk in a pan and heat it.
Turn off the heat just before boiling.
Add lemon juice to 1 and mix.
Remove the heat and leave it for 15 minutes. -
2)
Drain
01:37
Prepare a colander and a bowl for receiving water.
Double the kitchen paper and lay it down.
Pour in 1.
Hold the edge of the kitchen paper and fold it to wrap it.
Put a weight on it.
Leave for 30 minutes and drain. -
3)
Stir
02:53
Place 2 in a stirable container and stir for 20 seconds.
Add coconut oil, stir and emulsify to cream.
Add salt and mix with a spoon. -
4)
Finish
05:23
Transfer to a storage container and place in the refrigerator for half a day to overnight.
Point
・ Cream cheese recipe made without using dairy products.
・ The amount of lemon juice may be 1 or 1/2 tablespoon if you like.
・ After step 2, the unadjusted soymilk weighs 160g to 180g.
・ A food processor or blender may be used as a substitute for step 3.
・ Coconut oil is odorless.
・ If the coconut oil is solid, dissolve it in a microwave oven or a water bath.
・ Adjust the amount of salt to your liking.
・ When you eat it, add jam or put it on bread if you like.
・ If you mix dried fruits and nuts and put them in the refrigerator before putting them in the refrigerator in step 4, the cream cheese will be rich and the dried fruits will be fresher and more delicious.
・ It is ideal for breakfast because it is delicious even if it is sandwiched between bagels.
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