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Recipe of: © Monsieur Cuisine

Homemade grilling cheese with herbs

MC plus
4 portions
Preparation time: 20 min.
Created on: 08.08.2016
Last changes: 01.09.2016
  • 2 l soya milk, unsweetened
  • 1 tsp salt
  • juice of 2 lemons
  • bunch of chives, snipped into rolls
  • ½ bunch of freshly chopped dill
  • 2 tbsp olive oil


Per portion:

  • calorific value
    1126 kj / 269 kcal
  • protein: 19 g
  • carbohydrates: 5 g
  • fat: 22 g
Preparation time
20 min.
  1. Pour the soya milk and salt into the blender jug, then bring to a boil and simmer for 12 minutes/120 °C/speed setting 1. After 10 minutes, add the lemon juice through the filler opening. This will cause the protein to coagulate and separate from the whey. Pour the liquid into a sieve lined with a clean tea towel, allowing the solid curds to drain thoroughly. Fold the towel around the mixture and press well.
  2. Place the resulting cheese in a bowl and mix in the herbs. Divide the cheese into four equal portions, placing each one on a piece of cling film. Use the cling film to help shape the cheese into blocks, wrapping each one tightly. Place the blocks of cheese in a dish, weighted down with a wooden chopping board and a few tins, then chill overnight in the refrigerator. Next day, unwrap the cheese from the cling film and brush lightly with olive oil. Grill for 4 minutes each side.


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