Homemade Soy Milk Cottage Cheese Salad
Recipe for Creamy and Nutty Soy Milk Cottage Cheese Salad
Hello everyone! I’m your friendly neighborhood recipe creator, Sojamama. Lately, I’ve been enjoying tofu instead of rice and reducing my intake of carbohydrates like bread, opting for soy milk and eggs as snacks. Thanks to my collaboration with ‘Eroom Iroun’, I always have plenty of soy milk at home! While thinking of new ways to enjoy this delicious soy milk, I decided to try making ‘Soy Milk Cottage Cheese’. The salad featuring this homemade soy milk cottage cheese is surprisingly easy to make, healthy, and so nutty that both my kids and husband absolutely love it. Please look forward to a series of recipes using soy milk! ^^ This soy milk cottage cheese, made with unsweetened soy milk for extra nuttiness, is incredibly delicious when topped on baby greens and bell peppers for a salad. Shall we whip it up together right now? ^^
Soy Milk Cottage Cheese Ingredients
- 4 packs unsweetened soy milk
- 1 tsp salt
- 4 Tbsp lemon juice
Salad Ingredients
- 1 pack baby greens
- 3 mini bell peppers
- 3 Tbsp soy milk cottage cheese
- 4 Tbsp pineapple preserves
- 1 pack baby greens
- 3 mini bell peppers
- 3 Tbsp soy milk cottage cheese
- 4 Tbsp pineapple preserves
Cooking Instructions
Step 1
To create a healthy snack for my children, I used ‘Hwang Sung Joo Doctor C Unsweetened Soy Milk’. First, pour 4 packs of soy milk into a pot and heat over medium heat. Once it starts to boil, reduce the heat to medium-low, add 1 tsp of salt and 4 Tbsp of lemon juice. As curds begin to form, gently stir with a spatula. Avoid stirring too frequently or vigorously, as this can break up the curds. Cook for another 1-2 minutes, then turn off the heat.
Step 2
Traditionally, you would use a cheesecloth to strain the whey. However, I find that removing too much whey can make the cheese dry, so I opted for a fine-mesh sieve. Place a fine-mesh sieve over a bowl and carefully pour the cooked soy milk mixture into it. Let the whey drain off into the bowl below. Allow it to strain for at least 30 minutes to 1 hour, or until you achieve your desired texture.
Step 3
Wash the mini bell peppers, pat them dry, and slice them into thin rounds.
Step 4
Arrange the washed and dried baby greens (1 pack) attractively in a serving dish.
Step 5
The vibrant colors of the mini bell peppers add such a beautiful touch to the salad!
Step 6
I prefer a slightly moister texture, so I only strained the whey for about 30 minutes. You can see the separated whey in the picture.
Step 7
Voila! Your homemade soy milk cottage cheese is ready! You can chill it in the refrigerator and enjoy it spread on toast, added to salads, or served with crackers.
Step 8
Add about 3 tablespoons of the prepared soy milk cottage cheese to the salad.
Step 9
Finally, drizzle the sweet pineapple preserves that I made earlier over the salad as a dressing. Your beautiful salad is complete!
Step 10
I wanted to create a delicious salad that I could enjoy while dieting, and I’m extremely satisfied with how it turned out! The beautiful presentation, combined with the nutty flavor of the soy milk cheese and the sweetness of the pineapple preserves, made it a taste sensation. This colorful, visually appealing, and delicious salad is definitely worth trying!