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US 2018/0000105 A1Published application
Non-dairy cottage cheese and method of production
OwnerAdi Yehezkeli, Adi Langielinventors
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Abstract
The invention describes a non-dairy cottage cheese composition, having a curded texture, comprising about 1% to about 20% of nuts, seeds or soybeans; and about 60% to about 98% water. The invention additionally describes a method of production thereof.
Claims16
A non-dairy cottage cheese composition, having a curded texture, comprising:
- about 1% to about 20% of nuts, seeds or soybeans;
- and
- about 60% to about 98% water.
A method for producing a non-dairy cottage cheese, the method comprising:
- a) blending all ingredients of a liquid phase to form a homogeneous mass;
- b) blending said liquid phase together with a solid phase to obtain a mixture;
- and
- c) grinding said mixture until obtaining a curd mixture of soft non-dairy cheese curds.
1 more element
Dependencies are inferred from the claim text.