You cover a kitchen sieve with a cheesecloth or a tea towel and hang this construction over a bowl. There you fill the soy yoghurt and let it drain for at least three hours. The water in the yoghurt runs off or is absorbed by the cloth. The result is a creamy cream cheese consistency.
You can now fill this cream cheese in a container of your choice and mix it with the salt, the capers and the chopped herbs and onions. If you like, add a dash of lemon, garlic or a pinch of sugar there are no limits.
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