Vegan Kefir-based Rosemary and Soy Cream Cheese

Summary

Prep Time	30 mins
Total Time	2 hrs 12 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Vegan Kefir-based Rosemary and Soy Cream Cheese

Instructions

With the help of the kefir grains, the soy milk is transformed into soy kefir after 1 - 2 days (kefir grains can be obtained from friends or from various suppliers on the Internet). The kefir is strained with a cloth or something similar to a thick quark.
Remove the quark from the cloth and season with salt and pepper to taste. Stir in the sesame protein powder. It has proven itself because it tastes good, it also absorbs moisture and increases the protein content. Now season again to taste and, if necessary, season again. Melt the neutral coconut oil and stir in: it gives the cheese stability. The cream cheese mixture is now ready.
Fill the mass into a suitable container (ideally this would be a container made of flexible plastic) and place in the freezer for about 2 hours. The cheese should now be firm - otherwise it has to be put in the freezer again. Then you overturn the solid frozen cheese from the mold. When frozen, the cheese can now be sprinkled with rosemary all around.
When it is thawed again, it is ready to eat!
The cheese is slightly sour and very tasty, which is why it is also very popular with non-vegans.
As a variant, instead of rosemary, pepper, cumin or paprika can be used for coating, but my favorite is rosemary.
The cheese can be put back into the plastic mold for storage in the refrigerator. It can be kept for about 3 days.

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