Soy cheese
Soy Cheese
Soy cheese (/sɔɪ tʃi:z/) is a type of cheese that is made from soy milk, an extract from soybeans. It is a popular choice among those who are lactose intolerant or vegan, as it does not contain any animal products.
Etymology
The term "soy cheese" is derived from its main ingredient, soy milk, which is made from soybeans. The word "soy" comes from the Japanese word "shōyu," while "cheese" is from the Old English "cēse."
History
Soy cheese was first developed as a dairy-free alternative to traditional cheese. It has been a staple in Asian cuisine for centuries and has gained popularity in Western countries in recent years due to the rise of veganism and lactose intolerance.
Production
The production of soy cheese involves the curdling of soy milk. The milk is first heated and then an acid or bacterial culture is added to separate the curds from the whey. The curds are then pressed into a mold to form the cheese.
Varieties
There are several varieties of soy cheese available, including cheddar, mozzarella, and cream cheese. Each variety has a unique flavor and texture, similar to their dairy counterparts.
Nutritional Value
Soy cheese is a good source of protein and contains less fat and cholesterol than dairy cheese. It is also rich in vitamins and minerals, including calcium and vitamin B12.
See Also
External links
- Medical encyclopedia article on Soy cheese
- Wikipedia's article - Soy cheese
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