Ingredients
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4 cans x 400 g Coconut milkfull-fat, no additives
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400 g Soy yogurt
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30 ml Lemon juice
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1 tsp Salt
Directions
This is an exceptionally creamy, soft, dairy-free cheese made from soy yogurt and coconut milk. You can enjoy it as is, use it to make spreads like Liptauer, or incorporate it into desserts such as vegan cheesecakes. In other words, it’s just as much of a culinary player as traditional cream cheese made from cow’s milk.
To make it, you’ll need:
- Cheesecloth
- A large sieve or colander
- A large bowl
- A small flat plate
- A weight — for example, a jar filled with water
- If you want the shape shown in the photo, you’ll also need a cheese mold
It’s also important to use:
- Full-fat coconut milk with no additives
- Thick soy yogurt (Greek yogurt style), also without any additives
Pay special attention to avoiding thickeners (gums) in both the coconut milk and soy yogurt, as they can interfere with moisture separation.
If you have all that, the process is very simple!
You’ll end up with about 450–500 g of cream cheese.
Enjoy!
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Steps
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1
Done
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Place the cans of coconut milk in the refrigerator overnight. The thick part of the milk — the "coconut cream" — will rise to the top and can be scooped out. Open the cans, skim off the cream, and collect it in a bowl. You should end up with about 300–350 g of coconut cream. If the cream is too hard, let it sit at room temperature to soften. |
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2
Done
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Add the remaining ingredients to the cream and whisk everything together until smooth and well combined. |
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3
Done
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Take a large bowl and place a sieve (or colander) over it. Line it with four layers of cheesecloth. Pour the cheese mixture into the sieve, wrap the edges of the cloth over the top, cover with plate and place a weight on it, and refrigerate for 24 to 48 hours. The weight should be heavy enough to press out excess moisture. During this time, the liquid will drain out, leaving a thick, creamy cheese behind. |
