hemp seed milk cream cheese

hempseedcreamcheeseontoasthempseedcreamcheeseUsing basic cooking techniques, cheese can be achieved with any kind of milk, even the dairy-free, hemp-seed kind.  And it even goes on bagels!!  (Cream cheese, cream cheese!)

After preparing ricotta cheese at Kask on a frequent basis for our poblanos stuffed with herbed ricotta, I have grown quite privvy to the art of curdling cheese.  Being an avid hemp seed milk user (better than SO many other things to be a user of), and a lover of creamy flavor and texture without compromising digestive benefit, I decided to experiment, tonight, with the curdling of hemp seed milk into cheese.

hempseedcurdscurdledhempWhat came out of my traditional ricotta recipe was not ricotta, but, instead, a delightfully creamy spread of sorts.  It’s a science experiment turned delicious.  I love being a kitchen nerd.

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hemp seed milk cream cheese

Serves 1/2 cup
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Breakfast, Condiment, Lunch, Side Dish, Snack
Misc Child Friendly, Pre-preparable, Serve Cold

Ingredients

  • 3/4 cups warm water
  • juice fromtwo lemons (about 1/2 cup)
  • 1 1/2 tablespoon sea salt
  • 2 quarts unsweetened hemp seed milk (you can try with other dairy-free milks but I am not sure the outcome will be quite the same!)

Directions

Step 1 Dissolve sea salt and lemon juice in warm water.  Pour hemp seek milk into medium pot.  Pour lemon sea salt mixture evenly atop hemp seed milk, and stir once along top of mixture.  Heat over medium heat, and let cook for 10 minutes.
Step 2 After 10 minutes, stir once, gently, along top section of cheese mixture.  Let cook another 5 minutes, or until solids are clearly separate from clear liquid that has formed.
Step 3 Carefully lift all solids, using a large mixing spoon, into a cheese cloth lining a metal sieve, or other straining device.
Step 4 Let strain about 15-20 minutes, or until liquid has seeped through and you are left with a creamy residue.  Spoon into storage container, and you’ve got yourself some cream cheese.

9 thoughts on “hemp seed milk cream cheese

  1. Seed & Nut Milk – butters & cheese are a real treat for us vegans. I use to make fresh soy & mixed cereal milk for our temple – restaurant here in Bangkok, but soymilk was stopped due to soybeans containing high amounts of phyto-estrogens. Anyway, now looking into more healthy Seed & Nut Milks…all foods should be kept as natural as possible…keep it simple.

  2. Mine didn’t Curdle 🙁 Im going to heat it up again and use ACV and see if it works. Don’t want to waste such precious hemp milk! <3 Thank you for this recipe.

    1. The thing with using lemons is that since it is a fruit found in nature, and is therefore naturally inconsistent, yes sometimes the levels added need to be adjusting. Using ACV is safe for consistency reasons, as you always know the amount you’re adding and the result. Thanks for bringing this up, and I hope you put that precious hemp seed milk to good use. 😀

  3. thanks for the exciting recipe! When I cooked it on medium heat, the mixture boiled so the curdles didn’t fully separate from the watery part. Should I lower the heat to get a better separation?

    1. No problem! And yeah use a lower heat for that reason and also so that it doens’t burn the bottom with the sugars in the milk… it leaves a nasty taste!

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