Perfect for snacks, party appetizers or sandwiches, this recipe is delicious and so easy to make. Prepared similarly to real cheese, this recipe uses fermented products like soy yogurt and miso and allows the liquid portion, or "whey" to drain from the solids, leaving a deliciously healthy, dairy-free cheese. The longer you allow your cheese to drain, the firmer it will become; I typically like to let mine drain for 3-4 days in the refrigerator, but sometimes can't wait that long!
Makes about 1 1/2 cups (depending on draining time)
- 1 32-oz container plain, unsweetened soy-yogurt (not non-fat)
- 2 T. white sweet miso
- ½ cup chopped fresh dill
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh flat-leaf parsley
- Pinch of freshly ground pepper
1. Line a mesh colander or strainer with 2 to 3 layers of cheesecloth. Place the colander over a bowl that is big enough that it will catch any liquid from the colander, but small enough that the colander 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, herbs and pepper right into the yogurt container, stirring well to combine. Turn the lined colander upside-down and place it on the top of the yogurt container. In one quick motion, turn the yogurt container with colander upside down and place over the bowl.
3.Gather up the sides of the cheesecloth and secure the top with a piece of kitchen twine as you would a small sack. Tie this to the faucet on your kitchen sink and suspend above the colander above the bowl for 1-3 hours.
4. Remove the sack from the faucet, untie the twine and let the cheesecloth with yogurt rest in the colander over the bowl in the refrigerator overnight or up to three days. Enjoy with crackers or bread, or on sandwiches, veggies or just about anything!
