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I've tried various methods for making vegan soft cheese but recently tried this one and it really work well.....so I thought I'd pass it on. It's easy but you need to start the preparation 36 hours before you want it!
Line a mixing bowl with a thin tea towel and pour in a tub of soya yoghurt. Add a pinch of salt and mix in. Gather the tea towel together and tie it loosely to form a bag then hang this up to allow the liquid to fall into the bowl. Leave it for 24-36 hours.
Open up the tea towel and spoon the yoghurt cheese into a shallow serving dish to give a depth of around 2cm. Put the dish in the fridge until required. I topped the lebneh (Turkish yog cheese) with a mix of parsley, olive oil, zest of a lemon, a crushed garlic clove and some pine nuts and pistachio. Delicious served with crusty bread and a simple tomato salad.
I reckon there are loads of ways to use this cheese - it handles just like Philadelphia so could replace this in any recipe. I'd be interested to hear from anyone who tries something creative with it......
Hi Richard - where's the best place you've found to promote your healthy services in the New Forest? We are setting up nutrition and health services
Tony
Posted by New Forest Nutritionist | January 28, 2010 10:22 AM