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BTD Forums  /  Cook Right 4 Your Type  /  Nut Cheeses
Posted by: Dianne, Tuesday, November 1, 2011, 4:58pm
Have not made nut cheese in awhile but inspired to do so once again. For me with my digestive challenges, it's all about  making my foods highly digestible.

A variety of nuts even seeds can be used, but for those who have Swamie our diamonds and beneficials are king or queen! I came across a website : what'sforlunchhoney?.net and they have a comprehensive article about nuts and detailed benefits as well as great pics.

A yogurt cheese maker by a company called 'Donvier' is sold on Amazon.com for slightly under $18.00. Makes the whole process easy as there is no need to deal with nut milk bags/weights and it is hermetically sealed.

Soak overnight[/b] - 3 cups nuts in filtered water (I used 2 3/4 cups pecans with 1/4 macadamia as that's all I had; 2 to 1 ratio is  good as well.)

Strain and rinse with filtered water.

In a heavy-duty blender
, (I have a Blendtec which is much like a Vita-Mix and a real workhorse) place the nuts. Add 1 1/2 cups filtered water and use appropriate function.

With a spatula, put contents into a bowl, open 3 Polyflora capsules and stir well.

Put into yogurt/cheese maker and let sit 24 to 48 hours, no more, no less. When done put into a bowl.

At this point, you can add if desired and to augment flavour [b][/b]: 1/2 tsp salt - 1 teaspoon lemon juice and a herb/spice blend of choice. If you can have olives and/or tomatoes, dried tomatoes are nice. I can't so I don't. 3 tsp. of nutritional yeast, I substitute with miso as it's a neutral.

Put in container and refrigerate or if you have a dehydrator it can be dehydrated on low overnight. Can be placed in a metal ring with parchment paper as well for refrigeration or dehydrating. Holds shape better. The flavours are a bit more intensified if dehydrated but not necessary.

Make sure that your kitchen equipment is sterilized.
I pour boiling water onto them. Lasts 2 months refrigerated.
Posted by: BuzyBee, Tuesday, November 1, 2011, 5:10pm; Reply: 1
This sounds really good. Thanks for sharing.
Posted by: Victoria, Tuesday, November 1, 2011, 5:42pm; Reply: 2
Very creative, Dianne!  
Posted by: Lola, Tuesday, November 1, 2011, 5:58pm; Reply: 3
yes, polyflora caps make great yogurt or cheese out of any grain, seed or even legume
'milk'

I am a fan!!! :)
Posted by: BuzyBee, Tuesday, November 1, 2011, 6:30pm; Reply: 4
Are there any recipes for the cheeses using different nuts? Also how about taste and cheese texture.
Posted by: Lola, Tuesday, November 1, 2011, 6:32pm; Reply: 5
try a google search, or even a utube search......be surprised!

or simply add your creativity to the above given advice on how to make the nut cheese
Posted by: Spring, Tuesday, November 1, 2011, 6:53pm; Reply: 6
This is like opening up a whole new glorious world!!!!! I'm afraid this dairy cheese is not going to work for me and I do love cheese!!! Thank you, Dianne!!
Posted by: Dianne, Tuesday, November 1, 2011, 7:11pm; Reply: 7
Buzy Bee - A heavy-duty blender makes it fairly creamy. The three cup ratio fits well into the yogurt/cheese maker. It's as Lola suggested, experiment and be creative. Use your Diamonds/Beneficials as a base for the cheeses and herbs and use a few neutrals. It's quite versatile and much info on youtube etc... I will use miso because now nutritional yeast is an avoid. My husband can't have miso but is not interested in nut cheeses because he eat nut cereal every morning from Mon-Fri. The flavour is tangy and adding lemon increases it.
(I was happy about that, makes it easier for me!)

Lola - Do you do the legumes and grains after soaking and cooking or just after soaking? That sounds like something I would like to do.

Spring - You are so welcome!
Posted by: deblynn3, Tuesday, November 1, 2011, 7:13pm; Reply: 8
WoW I love this! I have a yogurt maker I use to use it everyweek but since BTD I haven't. Guess it's time to pull it out again. Thanks.
Posted by: Spring, Tuesday, November 1, 2011, 7:40pm; Reply: 9
Dianne, do you have a link to the article at honeywhat'sforlunch? I searched and was not able to find anything. Thanks, much, for any help!(smile)
Posted by: Lola, Tuesday, November 1, 2011, 7:50pm; Reply: 10
I believe 'faux miso' can be made the same way, using a polyflora caps
Posted by: Dianne, Tuesday, November 1, 2011, 8:22pm; Reply: 11
Spring - here it is : http://www.whatsforlunchhoney.net/2007/12/in-nutshell-nutology.html. I dragged and dropped this. Hope it works.

DebbieLynn - the yogurt/cheese device has a suspended mesh filter that allows the extra liquid to go to the bottom of the container; it is not a yogurt maker per say. It may be a bit too moist if you do it in a yogurt maker. I suppose you can make 'nutty' yogurt as well. The sky's the limit! ;D

Lola - perhaps you did not see my question to you; do you use soak & cooked grains/legumes to ferment or just soaked? Thanks.
Posted by: Lola, Tuesday, November 1, 2011, 8:39pm; Reply: 12
soaked and sprouted, then dehydrated to turn into flours

soaked, cooked, and ground to make either milk or yogurt or cheese....depending

and I believe same goes for miso type pastes.....wish I had more time to experiment ;)
Posted by: Dianne, Tuesday, November 1, 2011, 9:01pm; Reply: 13
Thanks. Yes, I wish had more time also. Trying to keep it as simple as possible. It's great to have a 'sprouted' pantry!!!
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