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Old 01-28-2018, 01:34 PM   #1
jem51
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Cheeze recipes

I decided it's time for us to talk about homemade non dairy cheese.

I saw a recipe for chick pea cheese using the cooked beans and aquafaba. I am waiting to hear reviews but it sounds good.
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Old 01-28-2018, 01:40 PM   #2
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Ooohhh....that sounds interesting, Jem! I'd like to try that out!

I've only made cheeze once...it was a "cream cheese". It was alright. I've not dipped my toe back in the cheeze making waters since, but mostly for lack of time.
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Old 02-02-2018, 05:30 PM   #3
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I found a recipe for a soft "goat" style cheeze I want to try. I've got all the ingredients, just need the time!
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Old 02-03-2018, 12:34 PM   #4
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On FB, some lady posted a pic of 6 different cheeses she made from homemade almond milk pulp. She didn't explain how she made the cheeses, but they looked like cheese.

Funny, I only made almond milk once and I didn't have any pulp.
I used the ninja and pulverized the almonds after soaking them.
No pulp with a ninja on anything.

How would I get pulp? Using a juicer maybe?

If its only nut milk pulp to make cheese, I'd like to try that.
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Old 02-04-2018, 07:14 PM   #5
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I don't make almond milk but I did a looonnnggg time ago in my raw days.
I've seen some of those recipes and they look good. Especially ricotta.
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Old 02-04-2018, 07:48 PM   #6
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I really like making cheese. I really like the mozzarella recipe on the Avocado and Ales website - very easy and consistently good. It uses aquafaba but not the beans. I also like the pepperjack cheese recipe on the Julie and Kittee site. Both recipes call for lactic acid and kappa carrageenan, which I find essential to get a flavor and texture sorta close to real cheese. I've made a number of cheeses from the Non-Dairy Evolution cookbook and they have all been good. I have not yet tried any of the cheeses that require fermentation.

I'd be interested in checking out the recipe that uses the beans and aquafaba if you can point me in the right direction jem.
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Old 02-05-2018, 04:42 PM   #7
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It was someone from a facebook page. VEGAN CHEESE-hits and misses. The recipe didn't come together but turned out more like a sauce. It firmed up in the fridge and tasted more cheezy but it's still more like a spread.

It may work better with the lactic acid and kc. I did add some ascorbic acid....don't know if it made a difference since it's my first attempt.
I do like the idea of using beans.
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Old 02-05-2018, 06:43 PM   #8
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Here's the recipe;
1/2 c chick peas
6 oz aquafaba
2 oz sunflower oil
4 T tapioca starch
1 T nooch
1 t garlic powder
1 t miso
pinch salt

Blend til smooth. Cook, stirring constantly, over med heat til clumpy and stringy.

I left out the oil. It started to clump a little but as I stirred it just became saucy again. It's been in the fridge and firmed up but only a bit more so than hummus.

It is a little sticky so adding more tapioca starch would not have done it. I looked back and saw some adding kappa. I'll probably have to order some but I want to wait until I know I'll use it.

I just used a little garlic granule.

Sunflower cheese sounds like a possibility. I use the seeds for dressing and it turns out creamy and fabulous. I soak then drain which might be why the sunflower taste is not so strong.
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Old 02-06-2018, 03:01 PM   #9
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Quote:
Originally Posted by Nigel View Post
On FB, some lady posted a pic of 6 different cheeses she made from homemade almond milk pulp. She didn't explain how she made the cheeses, but they looked like cheese.

Funny, I only made almond milk once and I didn't have any pulp.
I used the ninja and pulverized the almonds after soaking them.
No pulp with a ninja on anything.

How would I get pulp? Using a juicer maybe?

If its only nut milk pulp to make cheese, I'd like to try that.
I'm going to answer my own question here.
I just went and watched a video on making almond milk.

I have never strained it, just used it the way it came out of the blender. No waste... lol Now I see that you are supposed to squeeze it thru a cloth and the pulp is left in the cloth. I'm still not sure there will be any pulp from using the Ninja. I gave away the regular blender years ago.

But...I will give it a try one of these days. Right now I have 4 cartons of almond milk (from the store) in the fridge. Gotta use that up first.
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Old 02-11-2018, 07:22 PM   #10
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This sounds like a good recipe. It's made with quick oats and the flavorings you'd normally use for cheese sauce. It's from mama in the raw and called Cheezy Queso.

I guy on the facebook page said you can't heat it but I don't see why not. Maybe just enough to pour over something warm.

I'll whip it up sometime in the next few days and report back.
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Old 02-12-2018, 03:16 PM   #11
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I'm curious to see how the cheese turns out, jem51.
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Old 02-12-2018, 06:42 PM   #12
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I decided to try a new tofu feta recipe. The last one was just marinated. This one is baked very slowly after marinating.
Problem is I was halving the recipe but forgot when adding the nooch. We'll see tomorrow.
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Old 02-14-2018, 08:03 AM   #13
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Oh, yeah. The feta is much better baked, or air fried in my case. It took about 20 minutes on low temp.

I will reduce the salt a little next time but it is salty like feta. I'm just not used to it anymore even though I still use some.
I also didn't use any oil.

The recipe if from Fried Dandelions and there's also a recipe using this feta and walnuts ground up and tossed with pasta.
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Old 02-15-2018, 10:25 AM   #14
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Found an easy moz made with psyllium. I need to pick up some sunnies. It calls for cashews but they are too expensive for experimenting.
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Old 02-15-2018, 12:06 PM   #15
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Hey Jem, where did you find the marinated feta cheese recipe?
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Old 02-16-2018, 03:00 PM   #16
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Fried Dandelions.
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Old 02-16-2018, 03:10 PM   #17
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Thanks. I found a recipe and wondered if it was the same one.
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Old 02-18-2018, 01:53 PM   #18
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The feta works really well in Greek salad. It's not crumbly but I made the cubes small. I'm happy with this one.
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Old 04-24-2018, 02:02 PM   #19
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I saw a recipe on FB for sweet potato cheese; they claimed it didn't taste like sweet potatoes, but how could it not?

I couldn't get the link, but thought I'd mention it here in case any sweet tater lovers might be interested.
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Old 04-26-2018, 04:23 PM   #20
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If it's a sauce with other ingredients it may tasted like cheese. I don't love sweet potatoes so won't try it unless I hear that it's really great.
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Old 04-26-2018, 08:58 PM   #21
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I made a cheese sauce with corn the other day. It was...interesting. A little sweet from the corn. Ultimately, it was a little to "corn" tasting for me, but it wasn't horrible.
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Old 04-27-2018, 02:10 PM   #22
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I think it would taste the same to me...too corny and too sweet.

I may just stick to ricotta style for lasagna type things since I don't seem to be committed to the time and experimentation required for other types.
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