Vegan Cheese: Rejuvelac-Cultured Yoghurt Cheese


Dairy-free cheese made from soya milk and rejuvelac. We're still reviewing the Artisan Vegan Cheese book and as a sidestep (not in the book) we tried the rejuvelac-culturing method on plain soya milk. It cultures the soya milk well, although it seems to partially coagulate it at the same time... giving you a cheese that's somewhere between tofu and yoghurt cheese. 



We used a yoghurt flask and cultured the soya milk overnight (two tablespoons of rejuvelac to a litre of unsweetened soy). The result is a really thick tangy yoghurt that has separated into curds and whey. We drained this and pressed it in a tofu press... hence the reason it looks like tofu in the top photo.


The cheese is tangy and strongly flavoured, but needs salt and seasoning to make it properly palatable. We used ours to bake an egg-free quiche. Yoghurt cheese cooks with a texture somewhere between eggs and cheese... not unlike tofu. The quiche was pretty good.

Instructions will be posted over on plantfoods.org at some point.

Here are instructions on how to make rejuvelac.




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