Real Vegan Yoghurt Cheese Recipes

VEGAN YOGURT RECIPE

Steps:

• Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water). I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.
• Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don't skip this step.
• Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.
• Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.
• If using an Instant Pot - Place the uncovered yogurt filled jars into the metal inner pot of the Instant Pot. Do not use the trivet and do not add any water to the pot. The jars should be in direct contact with the bottom of the pot and have no lids or other covering on them. Place the lid of the Instant Pot on and close it, then close the steam vent. Press the yogurt button (check that the display says "normal" and not "boil", then adjust the time depending on how long you would like your yogurt to ferment. I suggest a minimum of 10 hours. That will give you a nice thickness and a slight tang. 11.5 hours will give you a more pronounced tang and is how long I leave mine. Do not disturb the Instant Pot/yogurt during this time. You can check it after 10 or 11 hours though. Use a spoon to take a little bit from one jar (without stirring it up first)and taste it. Put the Instant Pot back on again for another hour or two if it's not quite tangy enough.
• If you don't have an Instant Pot - Cover the filled jars with cheesecloth, clean fluff-free dish towels/cloths, any clean breathable fabric, or paper towels and elastic bands or string to hold it in place. To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F). If your house is 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight.If your house is cooler than that, turn your oven to 200 ° C (400 °F) for just 1 minute and no longer. Then turn it off and turn the oven light on. Place the covered jars on a baking tray (for stability) in the oven on the top shelf, with just the oven light on. Do not open the door while it is culturing or you will let the heat out. Also make sure that no-one turns the oven on. A note stuck to the door is a good idea. Do not disturb the yogurt while it is culturing. At 38 ° C (100 °F) the yogurt will take between 10 to 12 hours to culture, thicken nicely and get a good tang. If the temperature is cooler than that it will take longer and if it's warmer then it will happen more quickly. I suggest testing it by scooping a tiny bit out and tasting it after about 10 hours have passed, then add on more time if you want it to be tangier. Remember that at anything much below a temperature of 29 ° C (85 ° F), culturing the yogurt could be problematic, and anything much over 49°C (120 °F) and the good bacteria will be killed. The yogurt will not culture if that happens. To be absolutely sure that conditions will be right I suggest having a practice run before. Check the temperature of your oven with a thermometer after your oven has preheated for the 1 minute and the light has been turned on. If you find it isn't in the right temperature range there are more suggestions in the recipe notes for ways to incubate.
• Once the yogurt has incubated and has reached the right amount of tanginess for you, cover securely with a lid and refrigerate thoroughly. Do not stir it. For best results it needs to be undisturbed until completely chilled. It will thicken more as it chills and will continue to thicken the longer you leave it before eating.
• Remember to save a few tablespoons of your yogurt so that you can use it to culture your next batch of homemade vegan yogurt.
• If you prefer a sweet yogurt, add more sweetener after the yogurt has fermented and chilled.

REAL VEGAN YOGHURT CHEESE

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 (Indian cottage cheese), placing a weight or squeezing is said to impair the flavour of the product. I have not had this problem with this cheese but if you are worried you could also leave it in the sieve without a weight, though it will take much longer to drain but you could leave it overnight.
• When the cheese has fully drained, transfer it to another container and refrigerate. Add salt to taste, if desired. You can also flavour it with herbs and spice or anything you wish.
• There is no need to discard the whey - you can use it as a light buttermilk-like liquid in cakes and breads, and many other recipes.