Only 5 materials plus time
How to make vegan cream cheese yourself
How does a cheese become creamy but without milk? With almonds. The advantage of homemade vegan cream cheese is that you choose the ingredients yourself. A handful of them is enough.
Berlin. Those looking for vegan cheese on the fridge are not always happy with it. The choice increases, but the texture and taste often leave vegans without cheese flavors. And ingredient lists sometimes sound like high-end products.
Vegan cream cheese, for example, can also be easily made yourself. Khoi Truong from the pop-up restaurant in Berlin “Good n ‘Vegan” explains step by step how it is done.
Do not imitate the taste
“The most important ingredient is time,” says the vegan catering recipe developer in the Prenzlauer Berg region. There are no flavor enhancers in the kitchen, only five ingredients: almonds, water, salt, lemon and bacteria for fermentation. You will need a good blender and a cheesecloth to squeeze.
“Then I start a process based on classic cheese production,” says Khoi Truong. However, it avoids comparisons with real cheese. “I do not want to imitate the taste, I want to find my own taste”, is his goal.
Want to try it for yourself? Here’s Khoi Truong’s recipe for her own vegan cream cheese project – eleven steps in five days.
100 g peeled almonds, 500 ml water, juice of 1 lemon, 1 teaspoon salt, 2 tablespoons sauerkraut juice (unpasteurized) and a little salt to taste
1. Day 1: Soak the almonds in plenty of cold water.
Day 2: Put the almonds in a colander. Rinse well with warm water.
3. Then put the soft almonds in the blender and mash them with 500 ml of fresh water and salt.
4. Place the almond mixture in a clean cheese and squeeze it vigorously. “The cheesecloth must be boiled before using it for the first time,” adds Truong. If you do not have a cheesecloth, you can use a towel. However, it should no longer contain any paint and should be washed frequently.
5. The next step is not to work with the viscous mass, but with the pressed almond milk. Comes in a saucepan and heat over medium to high heat.
6. Then let the milk rest for 5 minutes. Add the lemon juice and stir. “This is supposed to make proteins peel nicely in quarks,” says Khoi Truong.
7. Now allow the milk mixture to cool completely to room temperature.
8. Pour the cold milk mixture through a clean cloth and let it drain overnight. The next morning you should have almond quark.
9. Day 3: Now carefully remove the quark from the fabric and put it in a lockable storage box. Add the sauerkraut juice and salt if necessary and mix. “Sour cabbage juice must be unpasteurized, otherwise it lacks live bacteria,” explains Truong, suggesting organic markets or health food stores. Because: “In supermarkets there are usually only pasteurized.”
10. Cover and let the mixture ferment at room temperature for 8 hours and then put it in the refrigerator.
11. The mixture is usually ready after the 2nd day in the refrigerator. It should be creamy and with a subtle sour note.
And even more hot tips from professionals:
“Cream cheese should be consumed within 3 days. And cooking utensils should be perfectly clean,” advises the Cheese Development & Production Manager. This is especially true for cheese, gauze or tea towels. “We just want the good bacteria left,” says Khoi Truong.
Its recommendation: “You can perfect the cream cheese with fresh chives and just spread it on the bread in the summer and serve it with roasted cherry tomatoes and olive oil,” says Khoi Truong. Another variation is to shape the cheese mass into thalers and roll them in chopped almonds, nuts and pepper. The Käsetaler becomes a visual climax.
The cream cheese mass is also great for a delicious cheesecake without baking. “It’s just a matter of stirring the chocolate,” Truong suggests. Nor is this rocket science. “Just chop the dark vegan couverture and melt in a water bath or microwave, let it cool and mix in the cream cheese. This gives a nice sliced base.”
© dpa-infocom, dpa: 220523-99-398734 / 7
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