Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Anyone Making Nut Milks or Cheeses? (A Especially)
Users Browsing Forum
Baidu Spider, Munchkin76, nico and 16 Guests

Anyone Making Nut Milks or Cheeses? (A Especially)  This thread currently has 567 views. Print Print Thread
1 Pages 1 Recommend Thread
scout
Saturday, July 7, 2007, 6:19pm Report to Moderator Report to Moderator
Guest User
I've read about these for years but have never tried them.  It would seem that the nut milks would be a breeze to make and sound like a delicious alternative to dairy, but...

I can hardly wrap my mind around nut cheeses--what must they taste like?    

Type As have such a limitied choice of dairy, I was thinking of trying to conjure up some but it they taste bad, I don't want to go to the trouble.

Can you share YOUR personal experiences--that's what I'm interested in the most--I can find a million recipes but I'd like to hear what real people think  

Thank you!
Logged
E-mail E-mail
Lola
Saturday, July 7, 2007, 7:29pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,006
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
you can make just about any yogurt from grains or seeds, all you need is kefir.
I know these by the name of bulgaros.....google it....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 1 - 10
elliefeldman
Sunday, July 8, 2007, 12:40pm Report to Moderator Report to Moderator
Guest User
I have had sucess making Almond Milk that my daughter (o+) and myself (a+) use for cereal, coffee, etc.

My recipe uses:
- ground raw nuts (1 cup) (I grind in my food processor to a fine "flour")
- Water (2 cups)
- stevia (1/8 tsp) or honey, suger, veg. glycerine-your choice of sweetner, to taste
- Vanilla 1/2 tsp - 1 tsp (if I want vanilla flavoring)

I mix all in my blender on high for a few minutes.

My key to getting the "grit" out of the liquid is to put a tea-towel in a colander and drain it into a bowl - it does take quite a while to drain - sometimes up to a 1/2 hour.  I squeeze the excess liquid out of the towel into the bowl when done draining then I just put in a mason jar in the fridge - you must shake well before each use, but it doesn't taste bad at all, my daughter who is 5 requests this for her cereal "milk".

I have had wonderful sucess making Kefir also, eventually I will try to make cultured sourcream, butter (for ghee) when I get a little bit braver.    I have not made anything else -i.e. almond cheese, etc.

Lola - I was curious about bulgaros and tried to Google it, most things were in spanish and the others were about movies?  Does it go by another name?  I am curious about making something else cultured as my system does SO well on Cultured foods (Kefir, yogurt, tamari, miso, etc.)


Revision History (1 edits)
elliefeldman  -  Sunday, July 8, 2007, 12:43pm
Logged
E-mail E-mail Reply: 2 - 10
scout
Sunday, July 8, 2007, 3:30pm Report to Moderator Report to Moderator
Guest User
Quoted from elliefeldman
I have had sucess making Almond Milk that my daughter (o+) and myself (a+) use for cereal, coffee, etc.

My recipe uses:
- ground raw nuts (1 cup) (I grind in my food processor to a fine "flour")
- Water (2 cups)
- stevia (1/8 tsp) or honey, suger, veg. glycerine-your choice of sweetner, to taste
- Vanilla 1/2 tsp - 1 tsp (if I want vanilla flavoring)

I mix all in my blender on high for a few minutes.

My key to getting the "grit" out of the liquid is to put a tea-towel in a colander and drain it into a bowl - it does take quite a while to drain - sometimes up to a 1/2 hour.  I squeeze the excess liquid out of the towel into the bowl when done draining then I just put in a mason jar in the fridge - you must shake well before each use, but it doesn't taste bad at all, my daughter who is 5 requests this for her cereal "milk".

I have had wonderful sucess making Kefir also, eventually I will try to make cultured sourcream, butter (for ghee) when I get a little bit braver.    I have not made anything else -i.e. almond cheese, etc.

Lola - I was curious about bulgaros and tried to Google it, most things were in spanish and the others were about movies?  Does it go by another name?  I am curious about making something else cultured as my system does SO well on Cultured foods (Kefir, yogurt, tamari, miso, etc.)



Thanks, ellie for sharing!    I'm going to give it a shot next time I get some raw almonds.

Where do you get your culture for something like sour cream?  Or do you just use some commercial sour cream?
It's so very interesting!  

Logged
E-mail E-mail Reply: 3 - 10
Lola
Sunday, July 8, 2007, 3:35pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,006
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
bulgaros are live kefir grains, I believe.

here s a site on grain and seed type milk alternatives
http://members.tripod.com/~iskra/nomilk/altmilk.htm


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

Revision History (1 edits)
elliefeldman  -  Sunday, July 8, 2007, 3:38pm
Logged
Private Message Private message YIM YIM Reply: 4 - 10
Hannah2
Sunday, July 8, 2007, 10:29pm Report to Moderator Report to Moderator
Guest User
Hi al,

I am new here and still  learning by reading through the messages on the board. Many questions  already answered  through the vast knowledge to be found in posts of all the contributors.

I hope it's ok to make a comment re making the almond milk with raw almonds by just grinding them.

With almonds,  it's always recommended to soak them up to  12 hours before using them, whether  you want to eat them as snacks, or for other purposes (like making milk).  Soaking will unlock the enzymatic properties in almonds.

Cheers
Hanneke
Logged
E-mail E-mail Reply: 5 - 10
Lola
Monday, July 9, 2007, 12:12am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,006
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
soaking even in lemon water allows enzymes
and other helpful organsims to break down
phytic acid, also neutralizes enzyme inhibitors.
Phytic acid combines with iron, also other
minerals like calcium, magnesium, zinc etc.
and blocks their absorption. Diets high in
unfermented grains may lead to serious mineral
deficiency.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
Logged
Private Message Private message YIM YIM Reply: 6 - 10
scout
Monday, July 9, 2007, 12:25pm Report to Moderator Report to Moderator
Guest User
Do you make nut cheeses with kefir starter?
Logged
E-mail E-mail Reply: 7 - 10
scout
Monday, July 9, 2007, 12:28pm Report to Moderator Report to Moderator
Guest User
Thanks, Lola and Hannah.  

Revision History (1 edits)
elliefeldman  -  Monday, July 9, 2007, 12:28pm
Logged
E-mail E-mail Reply: 8 - 10
Schluggell
Monday, July 9, 2007, 12:41pm Report to Moderator Report to Moderator

Permaculture Rh+ INFP Aquarius
Kyosha Nim
Posts: 2,035
Gender: Male
Location: Ipswich, Suffolk, UK
Age: 45
Quoted from scout
...but...I can hardly wrap my mind around nut cheeses--what must they taste like?    ...


Nut/Seed cheeses take a little practice to get right - But they can be very good.
And due to the proteins you can also add various cheese cultures to them & ferment to make numerous flavour varieties like real cheese. You first couple batches will probably be more like Sour Cream though, then let hang in a linen to drain to stiffen.

A combination of Brazil/Almond milk has enough fats to make a vegan Whip Cream as well. Never tried it but Macadamia Nut Milk would be good too.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
Logged Offline
Private Message Private message Reply: 9 - 10
scout
Tuesday, July 10, 2007, 12:44pm Report to Moderator Report to Moderator
Guest User
Quoted from Schluggell


Nut/Seed cheeses take a little practice to get right - But they can be very good.
And due to the proteins you can also add various cheese cultures to them & ferment to make numerous flavour varieties like real cheese. You first couple batches will probably be more like Sour Cream though, then let hang in a linen to drain to stiffen.

A combination of Brazil/Almond milk has enough fats to make a vegan Whip Cream as well. Never tried it but Macadamia Nut Milk would be good too.



Danke, Herr Schluggell!  
Exactly what cheese cultures would a person use to make a nut cheese?  This is where I get confused. How do nuts ever taste like cheese?   I wouldn't think dairy anything would be added to a nut cheese recipe but what do I know...can you shine any light on this?
Sorry to be so thick headed!  
Logged
E-mail E-mail Reply: 10 - 10
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Anyone Making Nut Milks or Cheeses? (A Especially)

Thread Rating
There is currently no rating for this thread