vegan - Tofu Cottage Cheese''

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* Exported from MasterCook *

 

Tofu " Cottage Cheese "

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

10 ounces soft silken tofu

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon brewer's yeast -- (optional)

 

Yield: 2 3/4 cups * Prep Time: 5 minutes * Cooking Time: 7 minutes

 

This cheese alternative is remarkably similar to true cottage cheese, especially

after it has been left to mature overnight. It works well in lasagna and other

baked dishes in which ricotta or cottage cheese is often used and is also quite

nice as is.

 

1. Drain the firm tofu and place it in a mixing bowl. With the back of a fork,

mash the tofu into small pearl-shaped pieces. Line the steaming rack of a

steamer with cheesecloth or a loosely woven dish towel and place the tofu in the

rack. Place it over, not touching, rapidly boiling water and steam for 7

minutes. Transfer the tofu to a clean kitchen towel, fold the towel over and

press the tofu to extract as much liquid as possible, then return it to the

mixing bowl.

 

2. Drain the silken tofu and place it in a blender or food processor fitted with

the metal chopping blade. Puree this until absolutely smooth, scraping down the

sides of the beaker as necessary. Pour the pureed silken tofu over the cooked

tofu. Add the lemon juice, salt, and brewer's yeast. Mix well, then cover with

plastic wrap and leave at room temperature overnight to ripen. The tofu mixture

should sour slightly. Transfer to a storage container, cover tightly, and

refrigerate for up to 5 days.

 

Source:

" ISBN 0-89594-738-2 "

Yield:

" 2 3/4 cups "

 

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Per Serving (excluding unknown items): 518 Calories; 28g Fat (45.5% calories

from fat); 51g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

2185mg Sodium. Exchanges: 1 Grain(Starch); 11 1/2 Lean Meat; 0 Fruit; 2 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0