This is by far my favorite cheese substitution, not only because making it so easy, but also because the finished product is so tasty! Like most food delicacies, this recipe takes a bit of time, but it is well worth the wait. The longer you allow your cheese to to drain, the more solid of a cheese it will become.
Makes about 1 1/2 cups cheese (depending on draining time)
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 32-ounce container plain, unsweetened soy-yogurt (not non-fat)
- 2 T white sweet miso (I prefer the lower sodium variety)
1. Line a mesh collander or strainer with about 3 layers of cheesecloth. Place the collander over a bowl that is big enough that it will catch any liquid from the collander, but small enough that the collander does not rest in the bottom of the bowl (this would defeat the purpose, which is to drain the whey from the yogurt).
2. Mix the miso right into the yogurt container, stirring well to combine. Turn the lined collander upside-down and place it on the top of the yogurt container. In one quick motion, turn the yogurt container with collander upside down and place over the bowl.
3.Gather up the sides of the cheesecloth and secure with a piece of kitchen twine like a small sack. Tie this to the faucet on your kitchen sink and suspend above the collander above the bowl for 1-3 hours.
4. Remove sack from faucet, untie the twine and let the cheesecloth with yogurt rest in the collander over the bowl in the refrigerator overnight or up to three days. Enjoy with crackers or bread, on sandwiches or just about anything!