Dairy-Free Soy Milk Cheese for Toast or Pizza

Name: Dairy-Free Soy Milk Cheese for Toast or Pizza
Cuisine: American
Ingredients: 300 ml Soy milk; 1 1/2 tbsp Lemon juice; 1 tsp Salt; 1 tbsp Sake lees (preferrably brown colored ”fumikomi" lees); 1 tbsp Palm oil; 1 tbsp White miso; 12 grams Mochi (rice cakes); 1 tbsp Corn starch or rice flour for baking

cookpad.japan @cookpad_jp

I'm staying away from dairy products for health reasons, but I was craving toast or pizza with cheese.
A bit more mellow than plain cottage cheese, this is a soy milk cheese that browns when baked.

This cheese doesn't really melt. It burns more easily than regular cheese.
When using it for toast, spread it on the bread, then toast in the oven. For pizza, spread it over the entire pizza, add the toppings and bake, then add more. Of course, you can also spread it on and eat it without baking. Recipe by Modokiya

I'm staying away from dairy products for health reasons, but I was craving toast or pizza with cheese.
A bit more mellow than plain cottage cheese, this is a soy milk cheese that browns when baked.

cookpad.japan @cookpad_jp

I'm staying away from dairy products for health reasons, but I was craving toast or pizza with cheese.
A bit more mellow than plain cottage cheese, this is a soy milk cheese that browns when baked.

Saved

Ingredients

300 mlSoy milk
1 1/2 tbspLemon juice
1 tspSalt
1 tbspSake lees (preferrably brown colored ”fumikomi" lees)
1 tbspPalm oil
1 tbspWhite miso
12 gramsMochi (rice cakes)
1 tbspCorn starch or rice flour for baking

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Steps

1

To prepare the soy milk cottage cheese, heat the soy milk to 60℃, turn off the heat, then stir in the lemon juice.
2

Separate out the whey (the liquid). Place a piece of gauze or filter into a coffee dripper to drain the soy milk cheese. Lightly squeeze out the excess liquid.
3

Combine the sake lees and 3 tablespoons of the whey in a sauce pan and mix well. Add the mochi, turn on the heat, and evenly combine. Turn off the heat and mix in the white miso.
4

I use "fumikomikasu," sake lees that is used maturing agent in pickling. It's mild, mellow tasting, and easy to use. Of course, it's also delicious when made with the sake lees in
5

Add the soy milk curds, salt, and palm oil and mix until evenly combined.
6

Dissolve the cornstarch or rice flour for baking in 2-4 tablespoons of the whey. Then stir it into the saucepan, turn on the heat, and mix together. Once the cheese thickens, turn off the heat.
7

Since additive-free corn starch is hard to purchase, I recommend using rice flour for baking (with more whey) since it easily dissolves and doesn't produce lumps.
8

Transfer to a dish lined with plastic wrap. Once it cools, chill it in the refrigerator, and it's ready to use.