Sastojci: 200 g čvrstog tofua (sojinog sira), 2 kašike nutritivnog kvasca (pojačava ukus sira), 1 kašika soka od svežeg limuna, 1 kašičica jabukovog sirćeta, ½ kašičice soli, ¼ kašičice belog luka u prahu (opciono), 2–3 kašike biljnog mleka* - sojino mleko, mleko od badema ili ovseno mleko (po potrebi za kremastiju teksturu).
Priprema:
1. Tofu dobro ocedi i osuši papirnim ubrusom da ukloniš višak vode. Nemojte presovati.
2. Sve sastojke stavi u blender ili multipraktik. Blendaj dok smesa ne postane potpuno glatka i kremasta. 2b. Po potrebi dodaj malo biljnog mleka da postigneš željenu gustinu.
3. Probaj i po potrebi dodatno posoli ili dodaj još limunovog soka za kiselkastiji ukus.
4. Prebaci u posudu i čuvaj u frižideru 3–4 dana.
Napomene i saveti:
- Za aromatičniji krem sir možeš dodati sveže bilje (peršun, vlašac) ili dimljeni tofu za dimljeni ukus.
- Nutritivni kvasac daje ukus sira, a takođe dodaje vitamine B.
- Ako želiš čvršću teksturu, koristi tofu sa višim procentom proteina i ocedi ga što više. Nije potrebno presovati samo dobro ocediti.
Napomena za biljno mleko:
Možeš koristiti i domaća biljna mleka za ovaj recept, i to često daje bolji, svežiji ukus jer nema dodatnih konzervansa ili šećera koji se ponekad nalaze u kupovnim verzijama.
Evo nekoliko saveta:
1. Sojino mleko – domaće je kremastije i punijeg ukusa, ali pazi da ga dobro procediš ako je gusto.
2. Mleko od badema – domaće je blaže i može biti malo ređe, pa možda trebaš manju količinu ili duže blendiranje da dobiješ kremastu teksturu.
3. Ovseno mleko – domaće može biti gušće ili manje slatko, u zavisnosti od recepta, ali odličan je za neutralan ukus.
Ako ti je cilj najglatkija i najkremastija tekstura, ponekad je kupovno mleko lakše za kontrolu konzistencije, jer je standardizovano, ali domaće daje prirodniji ukus i bez aditiva.
Trikovi za super gladak krem sir
Trik kako da tvoj biljni krem sir od domaćeg sojinog mleka bude baš gladak, kremast i spreman za špricovanje, bez grudvica.
1. Gušće sojino mleko.
- Kada praviš domaće sojino mleko, koristi manje vode nego inače (npr. za 200 g soje, 1,5 litar je dovoljno). Gušće mleko daje kremastiju teksturu i smanjuje potrebu za dodatnim mlekom kasnije.
2. Blendanje u dve faze.
- Prvo blendaj tofu sam, da postane što gladak.
- Zatim postepeno dodaj mleko i ostale sastojke (limun, sirće, nutritivni kvasac, so, beli luk).
- Blendaj minimum 2–3 minuta dok smesa ne postane potpuno glatka i sjajna.
3. Sito ili gazu za finu strukturu.
- Ako želiš ultra gladak krem, procedi smesu kroz fino sito ili gazu nakon blendanja. Ovo uklanja sve sitne grudvice i daje fini rezultat.
4. Dodavanje mleka po potrebi.
- Počni sa 2 kašike mleka, blendaj, pa dodaj još po potrebi. Cilj je da smesa bude gušća od tečnog, ali dovoljno mekana da može da se špricuje.
5. Hlađenje i stabilizacija.
- Ohladi krem sir u frižideru najmanje 1.5 sat pre špricovanja.
- Hladan krem sir bolje drži oblik i vrhove kada ga špricuješ na tortu ili kolače.
Ingredients: 200 g of firm tofu (soy cheese), 2 tablespoons of nutritional yeast (strengthens the taste of the cheese), 1 tablespoon of fresh lemon juice, 1 teaspoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of garlic powder (optional), 2–3 tablespoons of plant-based milk* - soy milk, almond milk or oat milk (if necessary for a creamier texture).
Preparation:
1. Drain the tofu well and dry it with a paper towel to remove excess water. Do not press it.
2. Put all the ingredients in a blender or food processor. Blend until the mixture becomes completely smooth and creamy.
2b. If necessary, add a little plant-based milk to achieve the desired thickness.
3. Try it and, if necessary, add additional salt or add more lemon juice for a more sour taste.
4. Transfer to a container and store in the fridge for 3-4 days.
Notes and tips:
- For a more aromatic cream cheese, you can add fresh herbs (parsley, chives) or smoked tofu for a smoky taste.
- Nutritional yeast gives cheese flavor and also adds vitamin B.
- If you want a firmer texture, use tofu with a higher percentage of protein and drain it as much as possible. It is not necessary to press, just to drain well.
Note for plant-based milk:
You can also use homemade plant-based milks for this recipe, and this often gives a better, fresher taste because there are no added preservatives or sugars that are sometimes found in store-bought versions.
Here are some tips:
1. Soy milk (homemade) is creamier and has less taste, but be sure to strain it well if it is thick.
2. Almond milk (homemade) is milder and can be a little thinner, so maybe you need a smaller amount or blend it longer to get a creamy texture.
3. Oat milk (homemade) can be thicker or less sweet, depending on the recipe, but it’s great for a neutral taste.
If you’re aiming for the smoothest, creamiest texture, sometimes store-bought milk is easier to control the consistency of, as it’s standardized, but homemade gives a natural flavor and no additives.
Tricks for super smooth cream cheese
A trick to make your homemade soy milk plant-based cream cheese super smooth, creamy, and ready to pour, without lumps.
1. Thicker soy milk.
- When you make homemade soy milk, use less water than usual (e.g., for 200 g of soy, 1.5 liters is enough). Thicker milk gives a creamier texture and reduces the need for additional milk later.
2. Blending in two stages.
- First, blend the tofu alone, until it’s as smooth as possible.
- Then gradually add the milk and other ingredients (lemon, vinegar, nutritional yeast, salt, garlic).
- Blend for at least 2-3 minutes until the mixture is completely smooth and glossy.
3. Sieve or cheesecloth for a fine texture.
- If you want an ultra-smooth cream, strain the mixture through a fine sieve or cheesecloth after blending. This removes any small lumps and gives a smooth result.
4. Add milk as needed.
- Start with 2 tablespoons of milk, mix, then add more as needed. The goal is for the mixture to be thicker than liquid, but soft enough to be piped.
5. Chill and stabilize.
- Chill the cream cheese in the refrigerator for at least 1.5 hours before piping.
- Cold cream cheese holds its shape and peaks better when piping it onto a cake or cupcakes.
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