{ "id": 28847, "date": "2026-11-02T15:33:00", "date_gmt": "2026-11-02T07:33:00", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/soy-kefir-cream-cheese\/" }, "modified": "2026-11-02T15:33:00", "modified_gmt": "2026-11-02T07:33:00", "slug": "soy-kefir-cream-cheese", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/soy-kefir-cream-cheese\/", "title": { "rendered": "Soy-kefir cream cheese spread" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Strained soy kefir turns thick and tangy, and once melted coconut oil and a little salt are whisked in, it chills into a spread much like cream cheese, only a little tangier. It is a soy-based take on cream cheese, popular in Japanese home kitchens. Spread it on toast, or split it into a sweet bowl and a savoury one.<\/p>\n

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Prep time<\/span>5 min<\/strong><\/div>\n
Total time<\/span>1 day 1 h 5 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Soy-kefir<\/figure>\n

Draining sets the texture<\/h2>\n

As soy kefir drains, the whey runs out and leaves a thick curd that holds its shape on a spoon. About 3 hours gives a soft, creamy result, while about a day gives a firmer cheese. How much liquid you lose depends on how thick the kefir is to begin with, but roughly 600 to 700 ml of soy kefir gives the 300 g you need. A well-drained base also takes the oil better and is less likely to split when it goes in.<\/p>\n

Why coconut oil makes it set<\/h2>\n

Coconut oil sets solid under about 20\u00b0C and melts above about 25\u00b0C, so it is melted to mix in and then firms up again in the refrigerator, setting the spread. Refined coconut oil has almost no taste or smell and keeps the flavour close to cream cheese, while virgin oil leaves a clear coconut note. Oil that is not fully melted hardens as you mix and leaves little grains, and whisking too slowly once the oil is in can make the mixture suddenly turn heavy and stiff. Keep the oil warm and whisk briskly the whole time.<\/p>\n

One bowl, sweet or savoury<\/h2>\n

Divide the plain spread in two to make both flavours. For the sweet half, fold in 30 g of unsweetened raisins and 15 g of finely chopped unsweetened dried mango. For the savoury half, stir in 1 teaspoon of garlic powder, \u00bd teaspoon of dried basil and a pinch of sea salt. Serve either with crackers or bread, and with a glass of wine it becomes an easy at-home snack in the spirit of a Japanese izakaya. The plain spread also goes well with pancakes or as a dip for vegetables and fruit.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Soy-kefir cream cheese spread<\/h2>\n<\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Draining and chilling <\/span>1 day<\/span><\/span> day<\/span> 1 hour<\/span><\/span> hour<\/span><\/span><\/div>
Total Time <\/span>1 day<\/span><\/span> day<\/span> 1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>