Randy Chandler
Soy-based cheeses are a type of vegan cheese, made from plant-based proteins or vegetable proteins. They are dairy-free and do not contain cholesterol. Soy-based cheeses are made from soybeans, soy milk, and soy flour. They can also be made from other ingredients such as margarine, yeast extract, coconut oil, sesame, and sunflower seeds. The process of making soy-based cheese involves using hydrosoluble soybean extract powder, bovine rennet, and a microbiological coagulant. The texture and taste of soy-based cheese can be altered by using different methods, such as adding acidic ingredients like lemon juice to achieve a similar taste to dairy cheese.
| Characteristics | Values |
|---|---|
| Type | Non-dairy, plant-based, vegan |
| Ingredients | Soybeans, soy milk, vegetable proteins, hydrosoluble soybean extract powder, bovine rennet, microbiological coagulant, yeast, calcium, vitamin A, vitamin E, sodium |
| Nutritional Information | 55-80 calories per ounce, 0-7 grams of fat per ounce, 2-7 grams of protein per ounce, cholesterol-free |
| Texture | Varies from soft and spreadable to hard and sliceable |
| Taste | Similar to dairy cheese, especially with added nutritional yeast |
| Use | Can be used in cheesecakes, grilled cheese sandwiches, and other recipes that call for dairy cheese |
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What You'll Learn
Soy milk
To make soy milk, start by inspecting the soybeans' hilum, the "eye" that indicates where the seed was attached to the pod. The choicest soybeans for soy milk have an almost invisible hilum. When possible, buy organic or non-GMO dried soybeans, which are grown in healthy and sustainable ways. Store your soybeans in an airtight container at room temperature, where they will keep indefinitely.
Next, place your soybeans in a large bowl and cover them with water. Allow them to soak overnight, making sure they are covered with plenty of water as they will absorb a lot during this process. The next day, drain and rinse the soybeans.
In a blender, combine 2 cups of soaked soybeans with 4 cups of filtered water. Blend until smooth. Repeat this process until you have used up all of your soaked soybeans.
Now, strain the milk through a nut milk bag or cheesecloth to remove the soybean pulp, called okara. Don't discard the okara! It can be used in recipes like Okara Hummus or Vegan Okara Brownies.
Bring the strained soy milk to a boil to remove the beany smell and taste. Once it reaches a boil, reduce the heat and allow the milk to simmer for 15-20 minutes. Be careful to watch it closely, as it can foam and expand during this process.
Finally, allow the cooked soy milk to cool completely. Scrape off any skin that forms on the surface, then store the milk in an airtight container in the fridge. Homemade soy milk should last for at least 3 days, sometimes up to 5. You can also freeze soy milk for later use.
You can enjoy your homemade soy milk plain or get creative by adding flavours and sweeteners like vanilla, almond extract, maple syrup, or dates. It's perfect for drinking, making yogurt or tofu, baking, smoothies, and even adding to your coffee or tea.
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Soy flour
When using soy flour in baking, it is important to note that it absorbs water better than wheat flour and can result in denser or heavier baked goods. It performs better in yeast recipes than soda-based ones. Soy flour can be substituted for up to 30% of the wheat flour in a recipe with minimal impact on the final product. However, the higher protein content of soy flour may require adjustments to the hydration levels in the recipe. Soaking the soy flour before use can help improve the density of the final product.
Raw soybean flour needs to be thermally processed to remove antinutrients before consumption. Storing soy flour in the refrigerator is recommended, as it can go rancid much faster than wheat flour.
Asian soy flour, such as that from Korea or Japan, is often toasted and may be fermented. It is suitable for sweet desserts and can be added to seitan dough to enhance flavour and tenderise the dough without significantly altering the protein content.
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Soy protein
Soybeans also contain biologically active or metabolic proteins, such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases, which are very similar to papain. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7-9), or aqueous solutions of sodium chloride (0.5-2 M ≈ 30-120 g/L) from dehulled and defatted soybeans.
Food-grade soy protein isolate first became available in 1959 with the dedication of Central Soya's edible soy isolate, Promine D, production facility on the Glidden Company industrial site in Chicago. An edible soy isolate and edible spun soy fiber have also been available since 1960 from the Ralston Purina Company in St. Louis. Soy protein is used in various foods, such as salad dressings, soups, meat analogues, cheeses, non-dairy creamers, frozen desserts, whipped toppings, infant formulas, breads, breakfast cereals, pastas, and pet foods.
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Soy yogurt
Soy-based cheeses are made from soybeans. For example, soy milk can be used to make soy cheese, yogurt, and cream cheese.
To make soy yogurt, you will need a few ingredients and kitchen tools. The ingredients include:
- Soy milk (store-bought or homemade)
- Yogurt starter (store-bought yogurt or yogurt starter powder)
- Vanilla extract, almond extract, and maple syrup (optional)
The kitchen tools you will need include:
- Instant pot or yogurt maker
- Thermometer
- Small jar (optional)
- Reusable glass jars or BPA-free plastic containers for storage
First, if you are making your own soy milk, cook 1 1/3 (dry) cups of soybeans in an Instapot for 30 minutes after soaking them overnight. Drain any excess cooking water, and while still warm, blend with 2 2/3 cups of water until smooth. You can then add a few drops of vanilla extract, almond extract, and maple syrup to achieve your desired flavor.
Next, add the starter (or probiotic for the first batch) and give it a little stir. If you are using an instant pot, press the "yogurt" button and set it to 15 hours. If you are using a yogurt maker, follow the manufacturer's instructions. The yogurt will start to look like yogurt after 8 to 12 hours, but it is recommended to give it the full 15 hours to allow more beneficial bacteria to grow and give it a more tangy flavor.
Finally, store your homemade soy yogurt in reusable glass jars or BPA-free plastic containers. You can use a small amount of your homemade soy yogurt as the starter for your next batch, but be sure to use it within 10 days to avoid the starter dying.
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Soy cottage cheese
Soy-based cheeses are made from soybeans, and soy cheese is a dairy-free alternative with a similar nutritional profile to dairy cheese. Soy cottage cheese is a vegan alternative to dairy cottage cheese that can be made at home.
A recipe for soy cottage cheese by Louise Dutton requires only four ingredients and can be made in minutes. The ingredients are: soy milk, sugar, yogurt starter bacteria, and vanilla extract. The milk is heated to a temperature of 37-43°C, and the sugar and bacteria are added and mixed. The mixture is then removed from the stove, covered, and wrapped in a blanket. It is then left to sit for 24 hours, after which the cheese is poured into a cloth and left to hang for 12 hours to allow the whey to drip out. The cheese can then be refrigerated and will keep for about two days.
Taste and Texture
Nutritional Profile
Like other soy cheeses, soy cottage cheese is cholesterol-free and has a moderate amount of sodium. It is lower in calories and fat than dairy cheese, with soy cheeses containing 55-80 calories and 0-7 grams of fat per ounce, compared to 80-110 calories and 0-10 grams of fat per ounce for dairy cheeses. Some soy cheeses are also fortified with calcium and vitamins A and E.
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Frequently asked questions
Soy-based cheeses are made from soybeans, which are a type of legume. Soy-based cheeses are vegan and dairy-free, and are often used as a substitute for dairy cheese.
Common types of soy-based cheese include mozzarella, Parmesan, cheddar, gouda, and cream cheese.
Soy-based cheeses are cholesterol-free and often have added calcium, vitamins, and antioxidants. They are also lower in calories and fat than dairy cheese.
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