Patrick Oconnell
Soy cheese is a dairy-free, plant-based alternative to traditional cheese. It is made through a process of soaking and grinding soybeans, extracting soy milk, and then cooking the milk to collect the cheese. Soy cheese has a similar texture and body to regular cheese, and can be used in a variety of dishes such as cheesecakes, soysage, and even grilled cheese sandwiches. It is also a great source of protein and calcium, while being low in saturated fat.
| Characteristics | Values |
|---|---|
| Ingredients | Soy milk, tapioca starch, potato starch, corn starch, olive oil, nutritional yeast, salt, lemon juice, soy yogurt, vanilla extract, almond extract, maple syrup, mirin, vinegar |
| Nutritional Composition | Cholesterol-free, moderate amount of sodium, high in protein and calcium, low in saturated fat |
| Taste | Umami cheesy flavour |
| Texture | Creamy, stringy, spreadable, light |
| Melting Properties | Melts well, can be melted in the oven |
| Storage | Can be stored for 4-5 days |
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What You'll Learn
Soy cheese is made from soybeans
Soy cheese is a dairy-free, plant-based alternative made from soybeans. It is a good source of protein and calcium and is low in saturated fat.
To make soy cheese, you will need soybeans, water, and a few other ingredients. The first step is to select, winnow, and sort good-quality soybeans. The soybeans are then soaked in clean water that is frequently changed. After soaking, the soybeans are ground in a mill, and the soybean milk is extracted. This milk is then cooked, and the cheese is collected. The cooking process involves heating the milk to a boil, then cooling it to around 110°F (43°C). A yogurt starter or yogurt culture is added, and the mixture is incubated for 2-8 hours at a similar temperature. The mixture will be ready when it separates cleanly from the sides of the jar. The whey is then drained out, leaving a cheese-like substance.
The process of making soy cheese is similar to that of making tofu, which can also be considered a type of soy cheese. Both involve coagulating a liquid containing fat and protein to form curds. In the case of soy cheese, the coagulation is achieved through fermentation, resulting in a substance with a texture and body similar to natural cheese.
Soy cheese can be used in various recipes, including soy cottage cheese, yogurt, cream cheese, and even cheesecake. It can also be seasoned with herbs and spices to create a plant-based cheddar-style cheese.
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The soybeans are soaked, ground, and milked
The first step in making soy cheese is selecting good-quality soybeans, which are then soaked in clean water that is frequently changed. This process of soaking helps to prepare the soybeans for the next step – they are softened and rehydrated, making them easier to work with. Once the soybeans have absorbed enough water, they are drained and ready for the next stage of the cheese-making process.
The soybeans are then ground, or milled, to create a fine texture. The soybeans are tough and fibrous, so grinding them down breaks up their structure and releases their natural oils and moisture. This step is crucial in creating a smooth and creamy texture for the final soy cheese product. The grinding process can be done using a variety of tools, from traditional stone mills to modern mechanical grinders, depending on the scale of production and the desired consistency.
After grinding, the soybeans are now in a paste-like form. This soybean paste is then mixed with clean water and stirred to create a soybean milk solution. The ratio of soybean paste to water is important, as it determines the thickness of the milk. The mixture is carefully combined to ensure a consistent texture and appearance. The soybean milk is then strained to remove any remaining solid particles, resulting in a smooth and creamy liquid.
The soybean milk is then heated to a specific temperature, typically around 50-60 degrees Celsius. This heating process helps to cook the soybean milk, changing its chemical composition and causing it to thicken. The milk is carefully stirred during this step to prevent scorching and ensure even cooking. The cooking process also helps to develop the flavour and colour of the final soy cheese product.
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Soy milk is cooked and coagulated to form curds
To make soy cheese, you need to cook soy milk and coagulate it to form curds. This process involves several steps, starting with selecting and sorting high-quality soybeans. The beans are then soaked in clean water and ground in a mill to extract the soy milk. This milk is then cooked, and a coagulant is added to initiate the curdling process.
Coagulation is a critical step in cheese-making, and different coagulants can be used, such as salts like calcium chloride or non-salt-based coagulants like glucono delta-lactone (GDL). The choice of coagulant can impact the texture and body of the resulting soy cheese.
In the case of soy cheese, the cooked soy milk is coagulated using a coagulant from the group of aldonic acid lactones, uronic acid lactones, or their mixtures. The amount of coagulant added is essential, typically ranging from 0.05 to 1.0 weight percent.
Additionally, a flavor-producing proteolytic enzyme can be introduced during various stages of the process: before forming the emulsion, to the emulsion before fermentation, or even to the cooked curd. This enzyme enhances the flavor without compromising the texture and body of the final product.
The curds that form during coagulation are then further processed to create the desired soy cheese variety. This may include cutting, cooking, draining, pressing, salting, molding, and aging the curds. The specific techniques and conditions used in these steps can vary depending on the desired characteristics of the final soy cheese product.
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Curds are salted, moulded, and pressed
The process of making soy cheese involves several steps, and one of the most important stages is salting, moulding, and pressing the curds. This stage plays a crucial role in determining the texture, flavour, and overall quality of the final product. Here is a detailed breakdown of this process:
Salting the Curds:
Firstly, it is important to understand that cheese curds are formed when milk is acidified and coagulated. Once the curds are created, they undergo further processing. Salting is an essential step in this process, as it not only enhances the flavour of the cheese but also helps to preserve it. The amount of salt added can vary depending on personal preference and the desired saltiness of the cheese. It is common to use a measured amount of salt, such as 2-3 wt. % as mentioned in a soy cheese-making patent.
Moulding the Curds:
Moulding is a critical step in the cheese-making process, as it gives shape to the final product. After the curds have been salted, they are typically placed into a mould or container that will give the cheese its desired shape. This can be done by hand or with the help of a cheese press. The curds are packed tightly into the mould to ensure there are no air pockets or gaps, creating a compact mass.
Pressing the Curds:
Pressing the curds is done to remove excess moisture and create a more solid cheese. This step is crucial in determining the texture of the final product. The curds can be pressed by hand or with the help of a cheese press. Weights, such as water-filled bags or plates, are often used to apply pressure evenly to the curds. The pressing time can vary depending on the desired texture and the type of cheese being made. For example, a recipe for cheese curds suggests pressing for 1-3 hours, while a soy cheese patent mentions light pressing to remove whey.
The process of salting, moulding, and pressing the curds is a delicate balance of art and science. Each step requires precision and attention to detail to ensure the final product has the desired texture, flavour, and shape. After this stage, the cheese may undergo further ageing or processing, depending on the specific recipe and type of cheese being crafted.
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The final product is aged for 2-3 months
The final step in the process of making soy cheese is aging the product. The curd is cut with a knife and cooked at 55°C. It is then drained and lightly pressed to remove the whey, before being salted, molded, and pressed again. After this, the curd is coated in paraffin and aged for 2-3 months at 15°C. This aging process is crucial in developing the desired texture, body, and flavor of the cheese.
Aging the cheese allows for the breakdown of proteins and the formation of new compounds that contribute to the overall sensory characteristics of the final product. The longer the cheese ages, the more complex its flavor becomes. During this time, the cheese will also continue to firm up and develop a more uniform texture.
The aging process can vary depending on the desired outcome and the specific recipe being followed. Some recipes may call for a shorter aging period, while others might require a longer one. Additionally, factors such as temperature and humidity can influence how the cheese ages and develops over time.
The aging process is a delicate and critical step in cheesemaking, and small variations can lead to significant differences in the final product. The recipe and process outlined above, which includes aging the cheese for 2-3 months, results in a soy cheese sample that exhibits a uniform texture and body, as well as a natural cheese-like flavor profile.
The aging period is a crucial aspect of cheesemaking, and soy cheese is no exception. This final step allows the flavors to develop and mature, transforming the ingredients into a delicious, plant-based alternative to dairy cheese.
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Frequently asked questions
There are six steps to making soy cheese: select and sort good-quality soybeans, soak the beans in clean water, grind the beans in a mill, extract the soy milk, cook the milk, and collect the cheese. Soy milk can be treated with proteolytic enzymes to minimise the unpleasant beany flavour often associated with it. A flavour-producing proteolytic enzyme can also be added to the milk before the formation of the emulsion, to the emulsion before fermentation, or to the cooked curd.
Tofu is coagulated with salt, while cheese is usually coagulated with an enzyme. Cheese also contains lactic acid bacteria, which gives it a sharp taste. However, some people argue that tofu is a type of cheese because it is coagulated milk protein.
Yes, you can use soy cheese in cooking. For example, you can use it to make ice cream, frozen yoghurt, or cheesecake.
