Sojino mleko za biljni krem sir od soje (Soy milk for plant-based soy cream cheese)

Kremasto i neutralnog ukusa

Sastojci:  200 g suve soje (soja u zrnu), 1,5–2 litre vode za blendanje, malo soli (opciono, za blaži ukus).

Priprema:

Potapanje soje

1. Soju potopi u dovoljnu količinu hladne vode najmanje 8 sati, najbolje preko noći. Soja će nabubriti i omekšati, što je ključno za glatko mleko.

Pranje i blendanje

2. Nakon potapanja, dobro je isperi.

3. Stavite soju u blender sa 1,5 litrom sveže vode i blendaj dok smesa ne postane potpuno glatka.

Kuvanje

4. Prelij smesu u veliki lonac i zagrevaj na srednjoj temperaturi (4) dok ne počne da vri.

5. Važno je stalno mešati jer soja može da se zalepi i stvori grudvice. Kuvaj 15–20 minuta.

Ceđenje

6. Procedi mleko kroz gustu gazu ili kesicu za mleko od orašastih plodova da ukloniš pulpu (okaru).

7. Pulpu možeš sačuvati za druge recepte, npr. veganske palačinke ili kekse.

Finalno

8. Dodaj malo soli ako želiš, pa ostavi mleko da se ohladi. 

9. Za krem sir, koristi hladno mleko. Po potrebi dodaj 2–3 kašike prilikom blendanja sa tofuom da dobiješ kremastu teksturu.

Saveti za super krem sir:

- Što gušće sojino mleko, to kremastiji sir.

- Ako želiš neutralniji ukus, ne dodavati ništa osim vode i soje.

Blendaj sir i mleko minimum 1 minut da dobiješ glatku strukturu.

Koliko se dobije sojinog mleka?

Od 200 g suve soje (zrna) dobije se u proseku:

oko 1,2 do 1,5 litara sojinog mleka

ako se koristi 1,5–2 litre vode i mleko se dobro procedi.

- Ako blendiraš sa 1,5 l vode → dobiješ gušće mleko, oko 1,2–1,3 l gotovog mleka

- Ako koristiš 2 l vode → ređe mleko, oko 1,4–1,5 l

- Deo zapremine se izgubi zbog okare (sojine pulpe) i pene.

Za biljni krem sir je idealno da ciljaš 1,2–1,3 l gušćeg mleka, jer daje bolju koagulaciju +zgusnjavanje i odvajanje) i puniji ukus.

Creamy and neutral taste.

Ingredients: 200 g of dry soybeans (whole soybeans), 1.5–2 liters of water for blending, a little salt (optional, for a milder taste).

Preparation:

Soaking soybeans

1. Soak the soybeans in a sufficient amount of cold water for at least 8 hours, preferably overnight. The soy will swell and soften, which is essential for smooth milk.

Washing and blending

2. After immersion, rinse it well.

3. Put the soybeans in a blender with 1.5 liters of fresh water and blend until the mixture becomes completely smooth.

Cooking

4. Pour the mixture into a large pot and heat it at a medium temperature (4) until it starts to boil.

5. It is important to stir constantly because soy can stick and form lumps. Cook for 15–20 minutes.

Squeeze

6. Strain the milk through thick cheesecloth or a nut milk bag to remove the pulp (okara).

7. You can save the pulp for other recipes, e.g. vegan pancakes or vegan biscuits.

Final

8. Add a little salt if you want, then leave the milk to cool.

9. For cream cheese, use cold milk. If necessary, add 2-3 tablespoons when blending with tofu to get a creamy texture.

Tips for super cream cheese:

- The thicker the soy milk, the creamier the cheese.

- If you want a more neutral taste, do not add anything except water and soy.

Blend cheese and milk for at least 1 minute to get a smooth texture.

How much soy milk is obtained?

From 200 g of dry soybeans (grains) you get on average:

about 1.2 to 1.5 liters of soy milk

if 1.5–2 liters of water are used and the milk is well strained.

- If you blend with 1.5 l of water → you get thicker milk, about 1.2–1.3 l of finished milk

- If you use 2 l of water → runny (thin) milk, about 1.4–1.5 l 

- Part of the volume is lost due to okara (soybean pulp) and foam.

For plant-based cream cheese, it is ideal to aim for 1.2 -- 1.3 l of thicker milk, because it gives better coagulation (thickening and separation) and a fuller taste.

Sojina zrna (dry soybeans)