33 lines
1.1 KiB
TeX
33 lines
1.1 KiB
TeX
%
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass{../recipe}
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\recipeName{Vegan Cream Cheese}
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\recipeMakes{8 ounces}{cream cheese}
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\recipeSourceWeb{Soy ``Cheese'' with Louise Dutton}{Blog.Cheesemaking.com}
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\begin{document}
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\begin{ingredients}
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\addIngredient{1 quart}{plain soy milk}
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\addIngredient{1 packet}{vegan yogurt starter}
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\addIngredient{2 tablespoons}{canola oil}
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\addIngredient{\half teaspoon}{sugar}
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\addIngredient{\eighth teaspoon}{salt}
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\end{ingredients}
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\begin{steps}
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\addStep{Bring \ingredient{milk} to a boil, stirring constantly.
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Pour into a sterile jar and cool, covered, to \textbf{\ftemp{110}}.}
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\addStep{Add \ingredient{yogurt starter} and stir until dissolved. Cover and
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incubate for \textbf{2 -- 8 hours} in a warm place, such as an oven
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with the oven light on.}
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\addStep{Pour yogurt into a cheesecloth bag and hang for
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\textbf{6 - 12 hours}, or until whey drains completely.}
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\addStep{Transfer \ingredient{cheese} to a blender or food processor and
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add \ingredient{oil}, \ingredient{sugar}, and \ingredient{salt}.
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Process until smooth.}
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\addStep{Transfer to a container and refrigerate until firm.}
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\end{steps}
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\end{document}
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