Homemade grilling cheese with herbs
Preparation time: 20 min.
Created on: 08.08.2016
Last changes: 01.09.2016
- 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.
- 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.
Bon appétit with Monsieur Cuisine