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♬♪Deep in December, it’s nice to remember,

    Although you know the snow will follow,

    Deep in December, it’s nice to remember,

    The fire of September that made us mellow……,♪♫

Do you know this song?

Maybe you don’t.

This is the old song that was popular when I was small and it was sung by Brothers Four at that time.

https://www.youtube.com/watch?v=QEm67QbgEGY

When I take a walk during this season when the leaves are falling, I remember this song and croon to myself.

Autumn is the short season and disappearing quickly.

I must be ready to welcome the cold winter now.
(in fact I wanted to use the word “bear” not welcome, but no matter I like it or not, it will definitely come, so I should anticipate good things that the winter brings to me.)

Christmas is coming!

I love Christmas !!

Today, I am going to share a recipe that you may want to adopt to your Christmas cooking.

It is “Rich Vegan Cheese” and is super easy to make and all you need is two items, soy milk and lemon.

Surprisingly and amazingly, no oil nor fat are used though this cheese tastes very rich and creamy !

I already explained how Japanese people generally celebrate Christmas a few years ago.

Many families with the small kids eat the whole cake made from lots of eggs and decorated with plenty of cream, though they often do not decorate any Christmas decorations nor do anything other than eating the whole cake.

I introduced different types of “Oil-free Vegan Cream” and “Vegan Cheese” before, the first one is suitable for sweets making and the latter one is for savory dishes.

Today’s recipe can be utilized for either ways, sweet or savory.

You can add the sweetener for the sweet dessert, and the salt and herbs for the savory dishes.

Enjoy this thick and rich vegan creamy cheese for your Christmas meal.

 

 

Rich Vegan Cheese

Ingredients (for15 pieces)

500ml pure soy milk without any additives

30ml lemon juice or Yuzu juice

Preparation

1.   Pot

2.   Spatula

3.   2 pieces of thick kitchen paper or cheese cloth

4.   Colander

5.   Bowl that above colander can sit

6.   Weight (refer to the photo for its size)

7.   Blender

Method

1.   Put soymilk in the pot and heat up gradually.

2.   Switch off the flame before reaching boiling point, and add lemon juice and stir.  The separation occurs instantly, and you will see the curds in the liquid.  Keep stirring for at least 30 seconds.

3.   Let it cool down in room temperature.

4.   Place the colander on the bowl and line with the kitchen papers.

5.   Pour soymilk into the colander.

6.   Cover the surface with the four corners of the kitchen papers.

7.   Place the weight on top and put aside for one hour.

8.   Take out the pressed curd from the kitchen papers and transfer to the blender.

9.   Blend until the curd turns into smooth cream.

This cheese is versatile.  So enjoy it in various ways !

 

 Topped on the steamed apple. No seasoning added to the cheese as the steamed apple is already sweet.  This cheese goes very well with the preserved fruits such as peach and pear.

 

Mixed with generous amount of raisons, and sandwiched with the cookies.

 Added the beet sugar syrup and sandwiched with the pancakes made from the pumpkin and buckwheat.

 

 

Notes 

You can find the similar recipes in YouTubes, but you may notice mine does not contain any oil for this recipe.

I found that the vegan recipes often require too much oil.

Whenever I tried those recipes following the amount written there, I often felt uncomfortable afterwards even though I used the fresh good quality oil. (Especially coconut oil which are often used in vegan sweets making.)

Therefore in my cooking I always try to minimize the usage of oil and no usage of coconut oil.

I stick to the locally produced cold pressed virgin oil for ethical and environmental reasons when I purchase. 

You can know more about the coconut oil from this site too.

Happy cooking!