Why Tofu is better than THIS CHEESE!

Tofu Cottage Cheese

     Today I am going to teach you a tofu cottage cheese recipe! It’s better than dairy cottage cheese, for a few reasons. Tofu is the curds of soy milk, just like cheese is the curds of cow milk. Tofu is made in a very similar process to cheese. This becomes such a fantastic snack, topping, dessert, side dish, or whatever you want it to be! This is going to be so quick and easy, you have to give it a try! If you like this recipe, check out this one too! and this one!

Cream And Curds

     To get started all we are going to need is two pots. In the first pot I’m going to add a block of silken tofu along with a bit of lactic acid, and a small pinch of salt. Turn the heat on very low and let this simmer for a little bit. In the second pot I’m going to add a few cups of water with a large pinch of salt and a quarter cup of white vinegar. Now turn the heat up, and break up a block of extra firm tofu into large chunks. Add the chunks in the second pot, bring it to a boil and let it simmer for about twenty minutes. 

Combine

     At this point, we have our cream and our curds. I’m going to add the silken tofu to a large bowl. Then drain off the extra firm tofu. I strained mine through some cheesecloth (squeeze it to get out any extra moisture). Next I toss everything together. Mix or whisk it until you have a nice cottage cheese consistency. To get the consistency just right, I’m going to mix together an eighth of a teaspoon of xantham gum and an eighth of a teaspoon of carrageenan. Then add this and mix it in. 

Taste!

     Then I toss this into a large container and throw it in the fridge to chill. Once it has chilled, I take it out and prepare it the same way I loved when I was a kid. I add a scoop of the cottage cheese to a bowl and add in some peaches. The tofu cottage cheese on its own has a great cheesy flavor and texture! It may have a dryer texture than regular cottage cheese. When you have a bite with the peach, you can no longer tell it is tofu! You cannot tell the difference! This would be so good with any fruit you want to pair it with. Watch the full video here!

 

 

Why Tofu Is Better Than This Cheese!

Vegan Tofu Cottage Cheese Recipe! Easy, quick, and tastes spot on!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Lunch, Side Dish, Snack

Ingredients
  

  • 1 block silken tofu
  • 1 block extra firm tofu
  • lactic acid
  • salt
  • 1/4 cup white vinegar
  • 1/8 tsp xantham gum
  • 1/8 tsp carrageenan

Instructions
 

  • Get two pots, in one pot add the silken tofu, lactic acid, and salt. Turn the heat on very low and let it simmer for a little bit.
  • In the second pot I add water, salt, and white vinegar. Now turn the heat up and break up the block of extra firm tofu into chunks. Add the chunks in, bring it to a boil and let it simmer for 20 minutes.
  • Add the silken tofu to a large bowl. Drain extra firm tofu, I strained mine through a cheesecloth.
  • Toss everything together, to get it to the right consistency I add xantham gum and carageenan. Mix it, then add it to a container and let it chill in the fridge. Once chilled, enjoy!
Keyword Cheese, Dairy-free, easy recipes, easy snack, healthy lunch, light snack, Protein, quick recipes, Snack, Tofu, Vegan, vegan breakfast, vegan lunch
Tried this recipe?Let us know how it was!

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