Vegan rosemary soy cream cheese based on kefir

Ingredients for 1 servings:

• 1 liter soy milk (soy drink)
• Kefir grain(s)
• salt and pepper
• 2 tbsp protein powder (sesame protein powder)
• 70 g coconut oil, tasteless
• Rosemary needles, shredded

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 30 minutes

naturally matured with healthy bacteria

With the help of the kefir grains, the soy milk is transformed into soy kefir after 1-2 days (kefir grains can be purchased from friends or various online suppliers). The kefir is strained using a cheesecloth or similar to form a thick “quark.” Remove the quark from the cheesecloth and season with salt and pepper to taste. Stir in the sesame protein powder. This has proven successful because it tastes good, absorbs additional moisture, and increases the protein content. Now taste and adjust seasoning if necessary. Melt the neutral coconut oil and stir in: it gives the cheese stability. The cream cheese mixture is now ready. Pour the mixture into a suitable container (ideally a flexible plastic container) and place it in the freezer for about 2 hours. The cheese should now be firm; otherwise, it will need to be put back in the freezer. Then, turn the solid, frozen cheese out of the mold. While frozen, the cheese can be sprinkled all over with rosemary. Once thawed, it’s ready to eat! The cheese is slightly tart and very tasty, making it a favorite with non-vegans as well. As an alternative, pepper, cumin, or paprika can be used instead of rosemary, but rosemary is my favorite. To store the cheese in the refrigerator, return it to the plastic mold. It will keep for about 3 days.