Real Vegan Yoghurt Cheese


Unlike most types of vegan cheese this is real cheese. At least it's made just like the same kind of dairy cheese would be made. It is quite low in fat and has a texture like low-fat cream cheese. The taste is also similar though not very tangy so you might like to add some lemon juice to the cheese. Make sure you use real soya yoghurt made from live cultures as it might not otherwise work. If you would like a savoury cheese, it's usually all right to use sweetened yoghurt and add salt afterwards, but don't use a flavoured variety (like vanilla). Of course you can also make sweet versions of the cheese to use in frostings and desserts or just as a sweet spread. I've heard that real oat yoghurt is also available and i'm sure this recipe would work with that as well.

Steps


Whisk the yoghurt until smooth.
Fully line a sieve or colander with a cloth with the corners hanging out.
The cloth should be big enough to serve as a bag to hold all the yoghurt.
Scald the cloth by pouring boiling water through the sieve.
Wait for a minute or till the cloth has drained a bit , then pour the whisked yoghurt into sieve.
Bring the corners of the cloth together over the yoghurt to form a bag and tightly secure with a rubber band.
Suspend the bag from a hook or a knob , placing a bowl underneath to catch the whey that will drip.
Leave for 2-4 hours until most of the water has drained.
You can open the bag carefully and check if it has attained the texture of cream cheese.
Alternatively you can fold the corners of the cloth over the cheese and place a weight on top.
It will drain more quickly and might convenient if you have no place to hang it.
With paneer , placing a weight or squeezing is said to impair the flavour of the product.
I have not had this proble.

Ingredients


yoghurt, salt