Vegan MASCARPONE cream cheese! Just add orange juice to milk! A few people know this secret recipe

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Vegan MASCARPONE cream cheese I Just add orange juice to milk! A few people know this secret recipe. This easy, dairy-free recipe uses simple ingredients and can be made in minutes. Whether you're topping a dessert or adding it to a pasta dish, this versatile vegan alternative is a must-try! How to make easy homemade cream cheese! Dairy-free cheese tutorial! Perfect for vegans or anyone looking for a healthier alternative to the classic Italian mascarpone cheese. It's smooth, creamy, tangy, and perfect for both savory and sweet recipes like tiramisu, cheesecake, pasta or keep it simple and make mascarpone toast. This homemade vegan mascarpone is made without animal products, cashews, or tofu. It's also gluten-free, and you don't need a food processor or blender to make it!

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📋Ingredients: vegan yogurt, coconut milk ( almond milk or any other vegan milk you like), fresh orange juice, salt.
🌱Plant-Powered 🌾 Vegan Recipe🌱 Dairy-free

► TIMESTAMPS:
00:00 - Intro
00:32 - Prepare the ingredients for the curd
03:05 - How to boil and cool the mascarpone curd
06:07 - Drain the vegan curd and refrigerate
07:12 - Mix the mascarpone cheese into a creamy consistency
08:35 - Tips to enjoy and how to use vegan mascarpone cream cheese

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HOW it's MADE:
In a large saucepan place 300 grams of vegan yogurt, 500 ml of coconut milk or any other vegan milk. Whisk the milk and yogurt until smooth. Slowly heat for about 10 minutes, until the temperature reaches 85-90°C (185-194°F). In the meantime, take an orange and squeeze the juice from half an orange.
Remove from the heat and stir in the fresh orange juice. The orange juice will help solidify the "curds" and separate the water content. Return to the heat and cook until bubbly and foamy on top and some of the curds will appear to be separating from the liquid.
Remove the pot from the heat again and let it cool completely to room temperature for 30-40 minutes. At this stage, add a little salt and mix well. The mixture will start to appear curdled and thicken in parts. Let the mascarpone mixture cool completely before transferring it to the cheesecloth. If you try to drain it while it is hot, you will lose a lot of the fat particles which first need to cool and thicken slightly.
Place a fine-mesh sieve over a large mixing bowl and line the sieve with cheesecloth. Pour the cooled mascarpone cheese into the lined sieve. Secure the top of the cheesecloth with a rubber band or loosely cover it with foil or a large plate.
Refrigerate for 12-24 hours. After the cheese is chilled and strained, you'll be left with a mixture of water and light cream in the bowl. What's left in the cheesecloth will be thick vegan mascarpone cheese. Transfer the mascarpone to a large mixing bowl. Technically, you could leave it here and have a very thick dairy-free mascarpone, but I recommend whipping it for 3-5 minutes to obtain a creamy consistency. You can also add in 1-2 tablespoons agave or maple syrup. Add it to an airtight container and refrigerate. It will keep in the fridge for up to 7 days.

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