{"id":29,"date":"2026-08-03T22:18:14","date_gmt":"2026-08-03T22:18:14","guid":{"rendered":"https:\/\/www.peterplantpower.com\/fr\/?p=29"},"modified":"2026-08-14T19:49:40","modified_gmt":"2026-08-14T19:49:40","slug":"fromage-frais-vegetal","status":"publish","type":"post","link":"https:\/\/www.peterplantpower.com\/fr\/2026\/08\/03\/fromage-frais-vegetal\/","title":{"rendered":"Fromage frais v\u00e9g\u00e9tal"},"content":{"rendered":"\n

Le fromage frais, qui est appel\u00e9 \u00ab platte kaas \u00bb<\/strong> en flamand et \u00ab kwark \u00bb<\/strong> aux Pays-Bas, \u00e9tait autrefois l’un de mes aliments pr\u00e9f\u00e9r\u00e9s au petit-d\u00e9jeuner. Avec du tofu soyeux<\/strong>, vous pouvez pr\u00e9parer en un clin d’\u0153il du fromage frais v\u00e9g\u00e9tal avec seulement 3 ingr\u00e9dients !<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

De quoi avez-vous besoin ?<\/h2>\n\n\n\n
    \n
  • Un paquet de tofu soyeux (silken tofu en anglais)<\/li>\n\n\n\n
  • Le jus d’un demi-citron ou d’un citron entier (selon votre go\u00fbt)<\/li>\n\n\n\n
  • Une pinc\u00e9e de sel (sel de mer iod\u00e9, sel aux herbes ou sel de l’Himalaya, selon votre go\u00fbt).<\/li>\n<\/ul>\n\n\n\n

    En Belgique, on trouve du tofu soyeux bio dans le commerce en barquettes de 400 g (De Hobbit ou Taifun) ou en petits briques de 300 g (Clearspring). La teneur en prot\u00e9ines varie de mani\u00e8re assez marqu\u00e9e. Il ne s’agit donc pas d’une recette o\u00f9 les quantit\u00e9s doivent \u00eatre respect\u00e9es \u00e0 la lettre. N’h\u00e9sitez pas \u00e0 tester les diff\u00e9rentes vari\u00e9t\u00e9s selon vos go\u00fbts et vos pr\u00e9f\u00e9rences<\/p>\n\n\n\n

    On trouve \u00e9galement du tofu soyeux dans les supermarch\u00e9s asiatiques, mais il n’est g\u00e9n\u00e9ralement pas bio.<\/p>\n\n\n\n

    Voici comment proc\u00e9der<\/h2>\n\n\n\n
      \n
    1. Versez le tofu soyeux dans le bol d’un robot m\u00e9nager apr\u00e8s avoir \u00e9goutt\u00e9 l’exc\u00e8s d’eau.<\/li>\n\n\n\n
    2. Ajoutez le sel et le jus de citron.<\/li>\n\n\n\n
    3. Mixez dans le robot m\u00e9nager jusqu’\u00e0 obtenir une consistance onctueuse.<\/li>\n\n\n\n
    4. Go\u00fbtez et ajoutez \u00e9ventuellement un peu plus de citron ou de sel.<\/li>\n<\/ol>\n\n\n\n

      Ce fromage frais v\u00e9g\u00e9tal se conservera environ 5 jours au r\u00e9frig\u00e9rateur.<\/p>\n\n\n\n

      Il peut \u00e9galement servir de base \u00e0 toutes sortes de d\u00e9licieuses pr\u00e9parations.<\/p>\n\n\n\n

      Astuce pour la texture<\/h2>\n\n\n\n
        \n
      • Si vous souhaitez obtenir une texture assez lisse et onctueuse, mixez le tofu soyeux dans un robot m\u00e9nager comme d\u00e9crit ci-dessus.<\/li>\n\n\n\n
      • Pour obtenir une texture plus ferme et l\u00e9g\u00e8rement friable, comparable \u00e0 celle du fromage frais de campagne (cottage cheese)<\/strong>, il faut toutefois proc\u00e9der diff\u00e9remment. Laissez d’abord le tofu soyeux s’\u00e9goutter un peu plus longtemps dans une passoire fine. Ajoutez ensuite le citron et le sel, puis m\u00e9langez le tout grossi\u00e8rement \u00e0 la fourchette.<\/li>\n<\/ul>\n\n\n\n
        \n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n\n\n\n
        \"\"<\/figure>\n<\/figure>\n\n\n\n

        Acheter en commerce ou pr\u00e9parer soi-m\u00eame ?<\/h2>\n\n\n\n

        On trouve \u00e9galement en Belgique quelques substituts v\u00e9g\u00e9taux au fromage blanc sur le march\u00e9, m\u00eame dans certains supermarch\u00e9s. Les versions bio, notamment celles de la marque Provamel, sont difficiles \u00e0 trouver dans les magasins bio et les supermarch\u00e9s bio. En g\u00e9n\u00e9ral, ces magasins continuent \u00e0 donner largement la priorit\u00e9 aux produits laitiers d’origine animale (bio). De plus, je constate qu’elles ont tendance \u00e0 dispara\u00eetre rapidement des rayons car elles ne se vendent pas suffisamment.<\/p>\n\n\n\n

        Le substitut de fromage blanc classique d\u2019Alpro, disponible dans les supermarch\u00e9s classiques (Alpro Greek Style), dans sa \u00ab version nature \u00bb, contient pas moins de 14 ingr\u00e9dients, dont du sucre (!) et toute une s\u00e9rie de conservateurs destin\u00e9s \u00e0 garantir une longue dur\u00e9e de conservation en rayon. Lorsque j\u2019en mange, mon palais r\u00e9agit avec un rejet violent.<\/p>\n\n\n\n

        Pourquoi pas de produits laitiers animaliers ?<\/h2>\n\n\n\n

        Les m\u00e9thodes actuelles de production de produits laitiers d\u2019origine animale sont tr\u00e8s nocives pour l\u2019environnement et source de gaspillage de ressources<\/strong>. De plus, elles reposent sur une exploitation impitoyable des animaux. Les fermiers s\u00e9parent les veaux, chevreaux ou bufflonets nouveau-n\u00e9s imm\u00e9diatement de leurs m\u00e8res, car le but est de pr\u00e9lever le lait pour la consommation humaine. C\u2019est un cycle douloureux d\u2019ins\u00e9mination forc\u00e9e, de mise bas forc\u00e9e et de rupture r\u00e9p\u00e9t\u00e9e du lien maternel auquel les fermiers soumettent les m\u00e8res encore et encore. Jusqu\u2019\u00e0 ce qu\u2019elles soient envoy\u00e9es \u00e0 l\u2019abattoir, apr\u00e8s des grossesses r\u00e9p\u00e9t\u00e9es et apr\u00e8s avoir donn\u00e9 des milliers et des milliers de litres de lait. Je trouve cela incroyablement cruel et cela ne correspond plus \u00e0 notre niveau actuel de civilisation.<\/p>\n\n\n\n

        De plus, on pr\u00e9sente le lait comme bien plus sain qu\u2019il ne l\u2019est en r\u00e9alit\u00e9. Les produits laitiers favorisent l\u2019inflammation et sont soup\u00e7onn\u00e9s de favoriser certains cancers. L\u2019id\u00e9e selon laquelle on aurait besoin de produits laitiers d\u2019origine animale pour leur teneur en calcium est \u00e9galement un mythe marketing. Le fait que des adultes continuent \u00e0 boire du lait maternel provenant d\u2019une autre esp\u00e8ce animale est tout \u00e0 fait absurde<\/strong>.<\/p>\n\n\n\n

        La technologie alimentaire \u00e9volue \u00e0 un rythme effr\u00e9n\u00e9, et il semble que l’ensemble du secteur laitier traditionnel soit en train de dispara\u00eetre progressivement. Ceux qui souhaiteront encore, \u00e0 l’avenir, consommer des fromages d’origine animale et d’autres produits laitiers d\u00e9riv\u00e9s doivent s’attendre \u00e0 des changements. On fabriquera ces produits, dans un avenir proche, par des processus de fermentation en cuves. Pour ce faire, on partira d\u2019une quantit\u00e9 limit\u00e9e de cellules souches animales ou de substances d\u2019origine animale. L\u2019animal sera enfin lib\u00e9r\u00e9 de l\u2019esclavage de la production laiti\u00e8re et de l\u2019exploitation par les humains.<\/strong><\/p>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Le fromage frais, qui est appel\u00e9 \u00ab platte kaas \u00bb en flamand et \u00ab kwark \u00bb aux Pays-Bas, \u00e9tait autrefois l’un de mes aliments pr\u00e9f\u00e9r\u00e9s au petit-d\u00e9jeuner. Avec du tofu soyeux, vous pouvez pr\u00e9parer en un clin d’\u0153il du fromage frais v\u00e9g\u00e9tal avec seulement 3 ingr\u00e9dients ! De quoi avez-vous besoin ? En Belgique, on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-29","post","type-post","status-publish","format-standard","hentry","category-substitut-laitier"],"yoast_head":"\nFromage frais v\u00e9g\u00e9tal - Peter Plant Power - fr<\/title>\n<meta name=\"description\" content=\"Fabriquer soi-m\u00eame du fromage v\u00e9g\u00e9tal frais ne prend que quelques minutes. 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