How to make a natural spreadable cream-cheese Tofu?
Hi there,
I would like to make a spreadable cream-cheese tofu.Would you like to supply me a good nonsinsitive formulation/equipement and precautions to be applied for that project?I am a food technologist, working as intern for Agrifood technology Station at cape peninsula University of technology(Food technology departement). Thanks you.
Kind regards
Audace
Comments
Sounds hard. I don't know how you would turn tofu's consistency into a cream cheese consistency? Maybe it would work better to use the soy milk and thicken it somehow rather than curdle it? I guess silken tofu and a thickener would be your best start I have know idea how you could achieve the flavour. Sounds interesting good luck.
Are you allowed to use any store-bought ingredients? Or when you say "natural" do you mean it has to come from the cow to you? Tofu is bean paste so that would be milk and bean products. Cream cheese is just cheese that is thinned out so it is runny. I must be missing something; this seems too easy. You could make up a batch in 3 minutes with almost no equipment but a Cuisinart
Philadelphia manufacturer cream cheese is white and creamy and is available in a type of flavors,in tubs or in a square field.Spreadable cheese is yellow and is referred to as velveeta and has a wholly one of a kind taste.