Soy Cottage Cheese…I know, you might be thinking what in the world soy cottage cheese is?! It is not tofu in the truest sense. I took the liberty of calling it Soy Cottage Cheese since I made in a similar fashion to the way I make cottage cheese at home from milk. To me it looked like a close cousin to the traditional Indian cottage cheese hence the name!
Tofu is made by coagulating the soy milk extracted from soy beans and then pressing the curds under weights. Depending on the time that it has been pressed, under weights, a soft or medium soft or hard tofu is attained.
For making the Soy Paneer, I deviated from the traditional way after following a few initial steps. Instead of separating the milk from the soy beans I kept the ground soy along with its milk and then boiled the two together, added lemon juices and let the milk split/curdle. And voila! Soy Paneer is what I got J
No, it doesn’t taste bad at all i.e. if that thought crossed your mind. Of course it won’t taste like the cottage cheese made from milk yet it tastes pretty good. The obvious way to find out how it tastes is of course to give it a try for yourself. My husband, who has a dislike for tofu, quite enjoys it in his sandwich filling. He thought I was kidding when I first told him that he just had a soy product for his breakfast!
So go ahead and allow your creativity devise ways to use it – for filling in parathas (stuffed flat bread) or as a topping for toasted bread or for making sandwich fillings or perhaps mixing it with potato or beet and making croquettes/ cutlets. I guess the possibilities are endless! I would eagerly wait to know how you made use of Soy Paneer in your meal J
The ingredients are few and the process is simple. I used:
For Soy Cheese:
½ cup soy beans
800 ml water+ sufficient for making soy paste
1tbsp+ ½ tsp lemon juice
Muslin cloth/ cheese cloth/ strainer
Soak the soy beans in water at night. Next day, gently remove the skin from the soy beans.
To remove the skin rub the beans gently between your fore finger and thumb (this process may take 10-15 minutes)
Rinse in water. The skin will rise to the surface; remove it and then repeat the process till you have soy bean without skin.
Pulse the soy bean in a blender or mixer-grinder adding just enough water to make a paste.
Transfer this to a heavy bottomed pot and add 800 ml water to it.
Stir well and put on the heat.
On medium flame heat the soy milk for two and a half to three minutes stirring all the while.
Add lemon juice mixed with a tbsp of water and add to the soy milk.
Stir the soy milk. You will notice the milk beginning to curdle.
Once the cheese separates from the whey, switch off the heat.
Transfer the cheese in a strainer or cheese cloth/ muslin cloth and wash it under water to remove the taste of lemon.
Drain all the water but ensure that cheese remains moist.
Note: While curdling the milk, if you feel that the juice is not enough, add a dash more of it.
For Cheese topping:
1 medium onion (finely chopped)
½ tsp cumin seeds
1½ tbsp olive oil
1 green chilli (finely chopped)
1 tbsp finely chopped fresh cilantro (dhaniya patta)
½ tsp coarsely ground black pepper (freshly ground)
Salt to taste
1 tomato (finely chopped – pulp and seeds removed)- optional
In a frying pan heat the oil and add cumin and let it crackle.
Lower the heat to medium and carefully add onions and stir fry till the onion becomes translucent.
Add the green chillies and the soy cheese. Stir well.
Add salt and black pepper and stir again.
Cook the cheese till any visible amount of water evaporates. You can check this by pressing the back of the spoon against the cheese.
Add tomatoes and fresh cilantro and cook further for half a minute.
Switch off the heat and transfer the contents to serving bowl.
The soy cheese is ready to be used.
Note: I add tomato for the bright colour it adds to the topping/spread.
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