This uncultured ‘milk’ cheese, in this case, soy milk cheese, takes no time to prepare. The only part of the soy_beansprocess that actually takes time, is the chilling portion!

I have yet to experiment with fermenting the soy milk to see if I can get a more pungent flavour, yet stay tuned – experimenting in the works.

Here is a succinct explanation on HOW – because the best recipes, are the easy-to-follow ones! šŸ˜‰


Ingredients knives

1.5 cups of room temperature organic soy milk (or non-dairy milk of choice)

Ā½ cup refined or virgin coconutĀ oil (if you don’t mind a hint of coconut, go with the latter option!)

4 tbspĀ tapioca flour, plus more for bloom (white dusting) (use 3 tbsp for a softer brie)

1/2 tsp xantham gum

1 heaping tbsp kappa carrageenan or 1/2 tbsp for a softer brie IMG_459735278-1

1-3 tbspĀ nutritional yeast (to-taste, the less you use, the milder the cheese will be)

1 tspĀ apple cider vinegar (strained, no mother/goo)

2 tsp sea salt

1ā„2 tsp onion powder

1/4 tsp mustard powder

freshly cracked black pepper to-taste (I like lots)

1/2 tsp freshly squeeze lemon juice

IMG_459735278Method of Madness

Put all ingredients except vinegar into a sauce pan and heat over medium heat

Stir constantly for 5 minutes, until the mixture is smooth, glossy, and begins to pull away from the sides of sauce pan

Remove from heat, and stir in vinegar (this actually helps mixture start to solidify)

Quickly pour into mould of choice (I use a 6′ spring form pan, as it’s the perfect size/shape)

Cool on the counter until it reaches room temperature

Chill in the fridge under firm

Remove from spring form (or mould) and dust with tapioca starch to recreate the ‘bloom’. THEN place on a rack and press down gently to add lines in the bloom. Flip over gently and repeat on the other side.

Serve hot or slightly warmed (it will be softer if heated slightly)

Try not to eat the whole wheel šŸ˜‰


(you may dehydrate for 24 hours to form a rind, if you choose to make a softer cheese. This will keep the inside soft, and the outside firm – however, the “bloom” doesn’t set as well on a dehydrated rind)