astoundingly good cheeses that everybody - yes, even nondairy folks - can eat

by:Keyuan     2020-06-16
A revolution is taking place in the cheese world, which has nothing to do with dairy products.
Vegan cheese has been well received for decades.
This is well deserved.
Rubber, often evocative compared to pencil eraser or dramaDoh, the plant-
Based on variety, it just doesn\'t stand the real thing.
Now a new generation of vegetarian chefs and food entrepreneurs have discovered what they are missing: fermentation.
Miyoko Schinner, A artisan vegan cheese company based near San Francisco, said vegetarian cheese \"started with \'How do we make it look like cheese \'\".
\"But the problem is that it doesn\'t taste like cheese.
Then we realized that we needed to develop flavor using the actual cheese making technology.
\"It makes sense to make vegetarian cheese using traditional craftsmanship.
Like dairy, it needs patience. based cheese;
The good thing is, a factory
Base cheese can be made in less time, but it will still take days or even weeks to develop complex flavors.
\"Vegetarians want to be able to make cheddar cheese in 15 minutes,\" sinner said . \".
\"No omnivores would expect to do so.
\"Vegetarians are not the only non-dairy cheese viewers.
A large part of humanity65 percent -
Washington\'s own vegetarian chef says it can\'t digest dairy products
The owner of the restaurant in Peter Hill.
\"So when you think about this at this level,\" she said, \"it doesn\'t make sense to make cheese with animal products.
The problem is that the cheese is so delicious that everyone wants to eat it.
\"Kale Walch certainly has no intention of becoming a vegan cheese maker, but about four years ago, after being inspired by the plants that followed his sister Aubry, he began to try the recipe --based diet.
\"I can\'t stay vegan without a good cheese replacement,\" said Minni aporiis resident.
After repeated trials, the brothers and sisters decided to put their products
Handmade with high bottom
Premium soy milk and coconut oil
Their local farmers market
They were shocked by the warm response.
Not long ago, a crowdfunding campaign attracted a private investor and kicked off --and-
At the beginning of 2016, the straw butcher mortar shop.
They now make 400 pounds vegetarian cheese a week for 8 minutes-
Pound batches including dill Rovati and pepper jack, and plants-
Basic version of Capicola, hops and smoked beef.
The biggest sellers are the United States and provolon.
\"At first, we were just doing the food we wanted,\" Walch said . \".
\"But it turns out that a lot of people want the same thing.
\"It turns out that nearly 75% of Walch\'s customers are not vegetarians;
Instead, they are worried about factory agriculture, sustainability and global warming.
\"The fact of avoiding environmental impacts is becoming more and more difficult,\" Walch said . \".
\"People are starting to understand a bit that our product is probably the easiest way to bridge the gap.
As a result, consumers spent $5 billion in the factory.
Food department, 2016.
The biggest sub-category is alternative cheese.
\"A generation ago, it was a lifestyle choice,\" said Neil Barnard, author of the cheese trap and chairman of the board of doctors in charge of medicine, washington-based vegetarian research and advocacy for non-profit organizations.
\"But now it also involves the impact on the environment and animal welfare.
Barnard said: \"The average American consumes only about 65,000 calories per year from cheese, so he is not surprised by the movement of cheese.
Switch to factory-
The version based can have a huge impact on lowering some people\'s cholesterol levels, but even vegan cheese can be fat, relying on nuts and/or coconut oil to provide the right taste.
\"Cheese has salty, creamy, sexy quality, so vegetarian cheese should also be good,\" sinner said . \".
\"You want them to melt, enhance the taste of the dishes, and provide memories of that taste.
\"When she lived in Japan about 35 years ago, the concept of fermentation began to have an impact on her and she saw a TV show, it tells the story of the Nun changing the flavor of the tofu by burying it in the Ashes or soaking it really.
She combined the flavor o, white wine and Millin to make marinades for tofu, but over the years she used the same ingredients and began to use them to season the fruit puree made of nuts
By mixing cashew nuts, almonds and other nuts with flavor o and a variety of other ingredients at room temperature for several days, Sinner found that deeper flavors could be developed --
Similar to the one that might be found in a sharp cheddar cheese or butter goudada.
The book \"artisan vegetarian cheese\" and \"homemade vegetarian food room\" for home cheese chef schinner provide quite simple recipes, with special attention to vegetarian ingredients that can imitate certain familiar cheese flavors.
\"Cashew nuts are the most neutral, just like milk,\" she said.
Goat milk has a stronger flavor, so almonds are a good alternative because they produce a more interesting flavor when fermented.
\"Brazilian nuts have proved to be a very delicious booth --
For Parmesan cheese, it provides a taste of dirt, as well as a slight roughness of fat and tongue.
Schinner recommends the use of sauerkraut Salt water as a fermentation liquid for nuts, which adds a deep salty flavor and soup.
Inspired by Peter sang, start making the vegan version of the Brata-
Fresh mozzarella cream ball filled with thick cream
A few years ago, Sinner took part in a cooking presentation where he used fermented cashew yogurt as the basis to make her iconic buffalo mozzarella cheese.
\"I just fell in love with it,\" Peter Sang said . \".
\"I started playing with it, adjusting the recipe and watching about a million videos of making burrata.
\"The results can be found on the menu of the Peter Hill vegetarian restaurant, which is delicious in Northeast Washington, with its shell as shiny and smooth as traditional dairy products
The base cousin has a satisfying cream filling.
When showing fresh garlic sauce and toast on a bed of pepper Sesame, this is an almond
Even the most critical cheese head can be fooled by cashews burrata.
Talking about the vegan cheese maker, she said: \"The whole psychology of the food is part of what we are doing,\" \"making these foods that are not dairy products, and show them in a beautiful, delicious, fun and achievable way.
\"Walch can prove this psychology, and it took him just a few months to perfect a factory --
Basic version of cheese curd-
The most popular rubber-shaped curd block in the Midwest is favored for its unique squeaking of teeth.
He knows that his Minnesota compatriots will expect this squeaky sound, which is produced by the elastic calcium chain --
The wrapping protein produced during condensation will rub the enamel.
\"We made a halloumi cheese by adding a little wheat gluten to make it stronger,\" Walch said . \".
\"It gives us an idea of how to make cheese curd.
In the end, the perfect time is much longer than we thought.
It\'s hard to hear the squeaky sound.
\"While grass-eating butchers do not have enough production space and climate control to make aged cheese, they have added a variety of flavor o made from fermented beans to develop different flavors.
Scan vegan cheese recipes online and you\'ll find a collection of classic blue cheeses made with cashew nuts and green mold roqueforti, as well as Jack-
Spread out in a style made of cauliflower.
Miyoko\'s kitchen is about to move into the new 30,000-square-
Foot facilities, Schinner is excited to expand her product line with grainand legume-based cheeses.
\"You can plant --
Almost the same basic products as dairy products
\"Because it\'s not about dairy products, cheese uses the same process,\" said Peter sang . \".
It\'s more about the science and the process behind it. \"---
Here are more manufacturers that produce non-dairy cheese :-
Nutritional yeast of Prague
This product is an inactive yeast grown with sugar beet syrup, sugar cane and water and then reinforced with vitamin b12.
Available in the health food section of most grocery stores, it adds a distinct tacky flavor to many recipes, delicious to sprinkle directly on pasta and popcorn. bragg. com. -Kite Hill. Co-
Founded by Los Angeles chef Tal Ronnen, the company emphasizes sustainability, sells across the country, specializing in the production of nutsmilk-
It is made of soft cheese and sauce. kite-hill. com. -Daiya.
The brand was recently acquired by Japan\'s Otsuka Pharmaceutical Company, and the cheese produced has become a popular product.
Manufacturer of vegetarian pizza.
Its product line includes melted slices that are available in many grocery stores. daiyafoods. com. -
Three girls vegan.
This newcomer from Connecticut delivers cashew nuts.
Aged grated Parmesan cheese made from almond powder and mustard seeds, and mini French-made with the Pearl of Makela
Soft cheese with edible flowers.
Vegan. com. -Treeline.
This series of French
Inspired by boursin, style nut cheese has a soft texture and comes with herbs, which can usually be found next to the products in the Miyoko kitchen.
Green Pepper-flavored goats-
Cheese quality and two new old cashews
Hard cheese can even be ground on pasta. treelinecheese. com. -Vromage.
Yousef fahuri has always attracted local Los Angeles people with cheese made from various nuts and seeds, including macadamia nuts, pistachios and cannabis seeds.
Some of the styles that can be shipped include Asian cuisine, Spicy Cheddar cheese and \"veganzola \". \" vromage. com. ---
Hartec is a writer in Washington. ---
Vegetarian shaved ParmMakes 2 cupsBrazil nuts provide a sweet taste for this vegetarian version of Parmesan cheese, adding flavor o and nutritious yeast to provide a rich flavor to make the tasteLegiano cheese
Spread on pasta and salad or melt on garlic bread.
Made in advance: nuts need to be soaked for at least 4 hours.
The cheese mixture needs to be cured for 2 to 3 days at room temperature.
Cheese can be refrigerated in a closed container for 3 to 4 months.
Vegetarian cheese maker Miyoko Schinner uses sauerkraut liquid to add a rich flavor to the finished product.
But you can make a vegetarian cheese appetizer called rejuvelac, a probiotic liquid made of sprouted grains as a plant
Or buy at a natural food store via Amazon. com.
\"Homemade vegetarian food room\" from Sinna \"(
Press Ten Speed, 2015).
Brazilian nuts1/2 cups of pine nuts1/2 cups of sauerkraut liquid (
A vegetarian cheese appetizer called rejuvelac can be replaced; see headnote)
2 tablespoons white, yellow or chickpeas mis01/4 cups nutritious 1 teaspoon sea salt place Brazilian nuts in a bowl and cover with water.
Let\'s sit at room temperature for at least 4 hours.
Pour out the Brazilian nuts and pour out their water.
Transfer to food processor or high
There are also pine kernel, sauerkraut, flavor o, nutrient yeast and salt.
Before the mixture is smooth, place the original pulp at a height for 2 or 3 minutes and transfer to the container;
Cover the lid and place it for 2 to 3 days at room temperature until the taste is sharpened and deepened.
Place the shelf on the upper and lower 30 degrees of the oven;
Warm-up to 250 degrees.
Arrange two or three baking pans with parchment paper or silicone pad.
Disperse the mixture to almost paper using an offset spatula
Very thin on a baking sheet;
Depending on their size, you may have enough cheese mixture to spread over three of them.
Bake two at a time (
Up and down)
For about 30 minutes, rotate from top to bottom, from front to back, until dry and golden brown.
Cool, then split into pieces and transfer to a tightly sealed glass container.
Refrigerate for 3 to 4 months.
Nutrition | every 2-
Tablespoon: 90 calories, 2 grams of protein, 3 grams of carbohydrates, 9 grams of fat, 2 grams of saturated fat, 0 mg of cholesterol, 240 mg of sodium, 1 gram of dietary fiber--
Vegetarian chef Miyoko Schinner wrote in her 2015 recipes that she has forgotten \"the joy feta cheese can bring to the dishes \".
\"Her vegan version was made with blan almonds, adding rich spots like traditional goat milk cheese.
You need cheese cloth and 8-Square inch pot.
This feta can be marinated.
See the variations below.
You can make a vegetarian cheese appetizer called rejuvelac, a probiotic liquid made of sprouted grains that can be used as a plant
Or buy at a natural food store via Amazon. com.
However, Sinner\'s replacement of ready-made sauerkraut liquid is not only simple, but also adds a strong flavor to the finished product. Powdered agar-
There is agar in the natural food store.
Do it well in advance: Almonds need to be soaked for 12 to 24 hours.
The cheese mixture needs to be cured at room temperature for several days.
The mixture containing Agar needs to be refrigerated for several hours.
Almond feta tastes best after 3 or 4 weeks, and can be refrigerated for 3 or 4 months.
\"Homemade vegetarian food room\" from Sinna \"(
Press Ten Speed, 2015).
Ingredients for Feta2 Cup: soak almonds in water for 12 to 24 hours 1 cup of sauerkraut (
Can replace vegetarian cheese appetizer/rejuvelac; see headnote)
1/2 teaspoon sea salt2/3 cups of water 2 tablespoons powder Agar-agar (see headnote)
For brine6 glasses of water, or more, as the feta requires 3/4 cups of sea salt or Jewish salt: Drain and rinse the almonds.
Put them high. speed blender (
Vitamix, for example)
And the liquid and salt of sauerkraut.
1 to 2 minutes high, until smooth, no particles;
If you don\'t have a high
Quick mixer, mixing half of almonds, liquid and salt to smooth, then adding the other half to finish the mixing can be easier.
Pour the mixture into a clean container and cover it with a plastic, metal, or glass cover (Or plastic wrap).
Let you sit for 1 to 2 days at room temperature, make sure you can taste it every day until it starts to taste.
Please keep in mind that there is no difficultyand-
Quick rules on how long culture takes
Your taste buds must guide you to determine the correct length of time.
In warm weather, it may only be one day, while in cool weather it may take 2 days or more.
Once the cheese is a bit abrupt, you can continue to solidify it.
First, prepare the mold for a month in yogurt-
A small square pot with cheese cloth.
Place water and Agar in a medium pan and stir well.
Cover the lid with the lid and heat it under low heat.
Don\'t peek for 3 to 4 minutes and then check if it\'s bubbling gently.
In the beginning, if you look too early, it may seem to have solidified.
However, if you let it cook for a few more minutes, it will liquify and bubble again;
The mixture will be a bit cloudy and slightly thicker, but will still bubble when ready.
After the Agar is completely dissolved, pour into the cultured almond mixture and stir until it is fully fused.
Pour the cheese mixture into the cheese cloth-lined pan.
Refrigerate for a few hours until very strong.
Brine: Stir water and salt in a large bowl until most of the salt is dissolved.
Cut the cheese into 4 equal parts and put it in salt water.
Cover them and let them sit at room temperature for 8 hours.
Finally, transfer the feta to the storage container and pour the salt water on the cheese until the cheese is half submerged.
Add more clear water to completely cover the cheese and dilute it with salt water.
Cover the refrigerator and store it for 3 to 4 months.
After the first 3 to 4 weeks, the taste was greatly improved.
Change: Cut 8 ounces of normal goat cheese to make pickled vegetarian goat cheese (
Has been refrigerated for 3 to 4 weeks)into 1-
Inch cube, put in clean 16-
An ounce jar when you work.
Add 1 teaspoon of Provence heb, 1/2 teaspoon of dried crushed red pepper slices, a broad lemon peel and enough olive oil to cover the feta cube.
Before serving with bread or biscuits, cover and refrigerate for 24 hours.
Too many ingredients have changed for a meaningful analysis. ---
Cauliflower Jack vegetarian cheese 1 pound this recipe offers a nut
A free alternative to most vegetarian cheeses.
The natural nutrition of broccoli is well combined with leeks to create a slightly sturdy but still applicable version that is delicious on cookies and can even melt on bread under the broiler.
In the same area of the grocery store, powder, tasteless vegetarian gelatin is usually found, where you can find traditional gelatin and/or baked goods.
Some Jewish ice cream is also vegetarian.
Just make sure you choose one that is not sweet or fragrant.
Common brands include Lieber\'s, natural desserts and Bakol Jel. Powdered agar-
There is agar in the natural food store.
Make in advance: cheese needs to be refrigerated for 4 hours or until firm.
It can be refrigerated in a closed container for 5 to 7 days.
Adapted from \"vegetarian cheese: simple and delicious plants-
Jules Allen\'s \"basic recipe\" (
May 2017).
Small flowers (2 cups)10 ounces)
4 tablespoons of water tasteless vegetarian gelatin (
Can you replace the powder-like Joan glue? agar; see headnote)
3 tablespoons of organic refined coconut oil, after liquefaction, add 1 teaspoon of fresh lime juicing 1 teaspoon of sea sand 2 tablespoons of nutrients 1 teaspoon of onion powder 1 teaspoon of granular garlic (powder)
1/4 cup chopped fresh leeks place broccoli in a basket steamer suspended in a few inches of water.
Cover and cook through medium
Until the high temperature of the tender.
Keep 3/4 glass of water.
Place the gelatin in a bowl and sprinkle a little cold water on it to hydrate it (
If the powder-like Joan glue is used
Agar, you can skip this step.
Then add the preserved cauliflower water and stir well.
Mix steamed cauliflower, coconut oil, green juice, sea salt, nutritious yeast, onion powder and garlic powder in a blender;
Until smooth.
Add the gelatin mixture to the mixer;
Then pour the mixture into the bowl so you can fold the leeks.
Slightly lubricate a large enough container with more coconut oil to hold/mold the cheese mixture, then pour the mixture and cover it with plastic wrap.
Refrigerate for 4 hours before serving, or until firm.
Nutrition | every 2-ounce serving (using agar-agar)
: 60 calories, 1g protein, 3g carbohydrate, 5g fat, 5g saturated fat, 0 mg cholesterol, 280 mg sodium, 2g dietary fiber, 0g sugar---
Vegetarian old camonbert Cheesecake 3 4-
6-inch wheel or 2-inch
Round plants in inches-
The basic version of the classic French cheese has only five ingredients, which is quite simple --
This requires patience.
By using traditional cheese making methods, including the addition of mold-
Allow the vegan camembert to plant the reagent of the signature coating of the mold-this nut-
Based on the version is surprisingly close to the original version in taste and appearance.
Read the Instructions all the way for the needs of special equipment.
Iron mold and medium temperature mold can be ordered from the Internet.
Vegetarian Yogurt probiotic capsules can be found in most grocery and health food stores on the vitamin aisle.
Prepare in advance: Cashew nuts need to be soaked for at least 5 hours until the night.
Cashew cream needs to be refrigerated for 4 hours.
Let the cheese mature for at least 2 weeks;
Old cheese can be refrigerated for 1 month.
Adapted from the recipe of Thomas Pagot from fullov plants. com.
2 lbs of ingredients (about 4 cups)
1/2 teaspoon of raw cashews8 to 10 tablespoons of filtered water (
About 8 capsules)
Probiotics or 1/8 teaspoon mild (see headnote)
1/8 teaspoon of green mold (
4 drops if liquid is used; see headnote)
Soak cashew nuts in water for at least 5 hours or overnight with 2 teaspoons of sea salt.
Pour out the cashew nuts and pour out the water.
Rinse them under cold water and put them in a blender with filtered water (as needed).
Open the probiotic capsule, take out 1/2 teaspoons, and add the powder to the blender with mold.
Stir at high speed and scrape the sides from time to time for up to 10 minutes or until the mixture is smooth;
If the mixture becomes too thick to mix, you can add a small amount of spoon water at a time, but be careful not to add too much water so that the mixture becomes loose (See notes below).
Transfer the thickened cashew cream to a clean bowl, cover the plastic wrap and place it at room temperature for 1 day for the mixture to ferment.
The cashew cream is refrigerated for 4 hours after fermentation.
Line a clean baking tray and three 4-inch (or two 6-inch)
A spring pan made of parchment paper;
Make sure that the side and bottom of the spring-shaped pan is completely covered with parchment paper, or you can also use the plastic wrap as a pad.
Fill each pan with a mixture and smooth the top with an offset spatula.
Place the pan on the baking tray and cover it with a pour plastic box.
To age the cheese, let it sit on a tray filled with boxes 52 to 56 degrees at room temperature;
Cheese can also be aged in the fridge, but Mold growth may take longer.
The whole process can take 3 weeks.
In the first 3 days of aging, by reversing the mold, flip the cheese and re-insert it into the mold, carefully flip the cheese every day.
Make sure your hands are very clean or treat cheese with plastic wrap.
On the fourth day, carefully remove the cheese from the pan and sprinkle sea salt on the entire surface of each cheese.
Put it back on the baking tray, cover the box and keep turning every day.
On the seventh day, place a bamboo mat on the top of the baking tray, place the cheese directly on the top of the mat before covering it with a box, and the cheese should be much stronger.
Bamboo seats allow more air circulation.
Continue to turn every day for the next week.
Mold should appear after 5 to 7 days and continue to grow until the cheese is completely covered with white crust.
After two weeks, wrap the cheese in sheepskin paper and place it in the refrigerator for at least 2 days to keep the taste going.
Cheese will be kept in the fridge for at least 1 month.
Note: If the cashew cream does loosen, wrap the mixture tightly with a cheese cloth.
Place the colander on the bowl, put a weight on it, and then let it drain overnight before continuing.
Too many ingredients have changed for a meaningful analysis. ---
Vegan daily cheesecake 2 1/2 cubic meters
The liquid we usually pour out of hummus or other beans-
It turns out that this is a great lotion in this non-dairy, non-dairynut-
Milk cheese is a worthy replacement for mozzarella cheese and other mild white cheese.
You can use aquafaba from canned beans (
Chickpeas or chickpeas are the most commonly used because the taste of this liquid is quite neutral)
Or homemade beans.
When using homemade beans, keep in mind that aquafaba comes from cooking instead of soaking the liquid.
You need an instant.
Read the thermometerPowdered agar-
Both natural and health food stores have agar.
Made in advance: cheese needs to be refrigerated in a closed container for at least 6 hours, up to 2 weeks.
Adapted from \"Aquafaba\" by Zsu Dever (
Vegetarian Heritage Publishing House, 2016).
Aquafaba (4 cups)see headnote)
4 teaspoons of powdered sugar-agar (see headnote)
1 1/2 teaspoon white or chickpea mis01 tablespoon plus 1 1/2 teaspoon nutritious yeast1 tablespoon potato powder starch1 1/4 teaspoon ocean salt3/4 cups sugar free ordinary soy milk or almond milk3 liquide 1/2 cup plus 1 tablespoon sugar free Ordinary non
Milk yogurt mix aquafaba with powder Agar
Add Joan glue to a medium cooker;
Let\'s sit for 3 minutes and make it thicker.
Mix the flavor o, nutrient yeast, cassava starch and salt in a small container.
Mix 1/4 cups of soy or almond milk with coconut oil in a liquid measuring cup. Heat the agar-
Add the agar mixture under medium heat and stir fully.
Once blistering begins, cook for 1 minute without interference.
Then, while stirring vigorously, add milk-
In a slow, steady flow of oil mixture.
Add the nutrient yeast mixture, stir until smooth, and then gradually stir in the remaining 1/2 cups of milk to re-bubble the mixture.
Cook for 5 minutes until the cheese reaches a temperature of 195 degrees and stir constantly to avoid burning.
Stir in the yogurt, and the cheese hardly fizzes.
When the cheese is still hot, transfer it to 1/2-
Heatstroke cup container.
Allow cooling to room temperature and then cover and refrigerate for at least 6 hours (or until firm).
Stored in a closed container for up to 2 weeks.
Nutrition | every 2-
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