While eating Sheese Gouda Style
vegan cheese, I wondered if vegan goat cheese exists. I Googled it and while it doesn't look like it is sold, there are a few recipes out there. This one from Post Punk Kitchen
sounds good and I plan to try it.
- 3/4 cup strained soy yogurt (requires about 1 1/2 cups soy yogurt before straining. Instructions follow.)
- 1 tsp Chinese white (not red!!!!!) preserved tofu. You should find a jar without chilis or other spices, which isn't hard at most Asian markets. It should ideally contain only tofu, seseme oil, salt, wine, any other neutral flavors that might be in it, and probably MSG because they all have it
- 1/2 tsp salt
- 2 tbsp Vegenaise
- 1 tbsp chopped fresh herbs and dried herbs. I used 5 or 6 basil leaves, 2 tsp or so fresh rosemary, 1/2 tsp each dried thyme, oregano, and parsley. The more fresh the more better. Go crazy with the herbs.
- 1 SMALL clove pressed garlic. Only one. You don't want to go crazy with the garlic. A small amount adds savoriness, but you don't want to taste the garlic for itself.
- 1/2 tsp fresh black pepper
- To strain the yogurt, take 1 1/2 to 2 cups (or an entire tub, and have leftovers) of plain, unsweetened soy yogurt. I used Wildwood for this. Line a sieve with an unbleached paper towel or a piece of cloth, prop it up over a bowl, and pour the yogurt into the lined sieve. Cover with plastic wrap to keep it from getting funky tasting in the fridge. Let the liquid strain out for 24-48 hours, refrigerated. After it strains you'll have a paste with about the consistency of thinnish cream cheese.
- When the yogurt is strained, combine it with all the other ingredients in a bowl, blend well.