| Zapping |
You know when an idea is constantly tapping until it makes itself heard?
It has been a while since the spread made from yogurt buzzed in my head, also because browsing here and I met it not once, not twice, but dozens of times.
I finally decided to try this recipe.
What is it about?
A fake-cheese that is very easy to make and extremely versatile, because it can be characterized as desired based on ready-made soy yogurt (I used this one).
I covered a ricotta fuscella with etamine, the cloth for filtering the cheeses, I poured the soy yogurt inside and let it rest in the refrigerator for at least 24 hours. Every 4-5 hours I checked and threw away the excess water that formed at the base of the fuscella.
After 24 hours I seasoned the spread with salt, shiro miso, yellow mustard, dried carrot powder at 40 ° C, black pepper, Greek basil leaves and a spring onion mirepoix.
So here is finally my version, which draws inspiration abundantly from many virtual places, including @vegolosi, @martinavegancucinafelice and many, many others ...
(see the IT version for the link)
The recipe is made in 5 minutes (timed!) The longest time is the wait of 24 hours in the refrigerator.
I used carrot powder because I still had it from a previous article for the Terra Nuova magazine, but if you want to give a touch of color to the spread, keeping preparation times short, you can use turmeric, paprika or spirulina algae powder.