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BTD Forums  /  The GenoType Diet  /  making Cheese
Posted by: medavida, Friday, November 9, 2012, 12:32am
As a hunter i am limited in the kind of dairy i can have, however i am trying to figure out the best way for me to make my own, i know i can have farmer and feta cheese, but which ingredients can i use?

  Buttermilk is an avoid, so is vinegar (i have problems with my liver and vinegar converts into alcohol), i can have lemons of course, but as for cheeses like Panner made with lemon juice, its an avoid....
Posted by: Lola, Friday, November 9, 2012, 1:10am; Reply: 1
difference between farmer's cheese and paneer
site by a university professor on different types of cheeses. Maybe it will help
Farmers Cheese 1 gallon of milk, one lemon juiced and a pinch of salt
Paneer cheese 1 gallon of milk, one lemon juiced and no salt
Posted by: medavida, Saturday, November 17, 2012, 12:34am; Reply: 2
Thanks Lola.
Posted by: Boedica, Sunday, November 18, 2012, 6:27pm; Reply: 3
I wonder if you have considered making your own fermented nut cheeses? The process uses lacto fermentation of your chosen nuts with or without a "starter". The starter may be the liquid from an already fermented product such as sauerkraut, or some use a few probiotic capsules to start the process.So, so many flavors and consistencies can be acheived by manipulating the nuts, the starters and even the amount of time you let it ferment.

I don't care for, and oh I have tried, to like commercially available vegan cheeses but none have provided the sharp tang I like in a cheese. These cheeses can provide more of that quality than the feta and farmers you now can have.
Posted by: Lola, Sunday, November 18, 2012, 7:38pm; Reply: 4
or use magnesium for tofu and other legume faux cheese species ;)
Posted by: Boedica, Sunday, November 18, 2012, 11:46pm; Reply: 5
Lola, I understand the use of magnesium cloride as a coagulant. Are you saying it is used to start fermentation? My fermented nut cheeses don't require coagulant to acheive a firm-ish chevre style cheese. Some folks add coconut oil, agar or carageenan to make a firmer,nearly slicable cheese but I don't use these products.
Posted by: Lola, Monday, November 19, 2012, 6:44am; Reply: 6
coagulant is what it is for

fermenting I do with sea salt, only
Posted by: Lola, Monday, November 19, 2012, 10:24pm; Reply: 7
Quoted Text
My fermented nut cheeses don't require coagulant to achieve a firm-ish chevre style cheese.

do you let drain in cheese cloth?

can you share how you do it?

I believe utube might have videos?
Posted by: Boedica, Wednesday, November 21, 2012, 4:19pm; Reply: 8
Yes Lola it does drain in cheesecloth.
Here's a basic recipe.
2 cups nuts soaked 12-24 hrs.[your choice of nuts or seeds-cashews, almonds, macadamia and pumpkin seeds all work work alone or in combination].
1 cup water
starter-your choice of lacto fermented saurkraut and its liquid or,1-2tsp. miso or, 2 probiotic capsules emptied or use Rejuvelac as the liquid.
1 tsp. sea salt

Soak nuts 12-24 hours. Drain and rinse. Put ingredients in high speed blender and buzz untill very smooth. Pour/scrape into your draing cloth and hang 12-24 hours.Not a lot of liquid will be released compared to say paneer. At this point I scrape it into a glass bowl, cover bowl with moist cheese cloth and let set out for one to several days for further ferment. When you're pleased with it's "ripeness" , remove and save up to 1 cup of this to start your next batch. Then salt and season cheese as desired and refrigerate.The starter and the nut cheese can be frozen as long as you haven't added fresh herbs.

The whole process is as with other lacto fermentation and your experience here will guide you as far as room temperatures and length of time to ripen.

There probably are videos to guide but I'm pretty sure you already posess the expertise. I have been guided in this by some of the raw food websites.By the way, I eat of this as I would a nut butter in amount and frequency.

This is great kitchen alchemy and I hope you enjoy!
Posted by: Lola, Wednesday, November 21, 2012, 5:09pm; Reply: 9
yes i do marvel at the alchemy!!! ;)
Posted by: ruthiegirl, Wednesday, November 21, 2012, 6:14pm; Reply: 10

When do you add the starter? When you first soak it, or after blending and straining?

Do you use the drained liquid for anything? This sounds a lot like my usual nut milk recipe, except that you're saving the pulp, not the liquid.

Also, how do you use the nut cheese once it's done?
Posted by: Boedica, Wednesday, November 21, 2012, 7:23pm; Reply: 11
The starter is added to the soaked and rinsed nuts. Into the blender with the other ingredients. I haven't learned of a use for the soaking liquid. When I soak cashews the water is slightly purplish and probably wouldn't look tasty when completed. And I don't know the answer to this but if I have soaked nuts to improve texture and digestability, do I then want to use that water?

Once finished it can be used in any item you use a smearable cheese for. So far I use it on quesadillas, bagels, and once I formed small balls of cheese and rolled them in chopped, spiced nuts to serve at a vegan tasting.One batch I seasoned with a little lemon juice, grated garlic and applewood smoked sea salt and it made a real tasty veggie dip. I'm sure once I wrap my mind around it that I can figure out a recipe using the unseasoned cheese as a basis for a cheesecake. I'm not looking for new ways to add sugar to my life so have resisted going there.

I might add that some folks add 1-3 tb. of coconut oil to above measurements and this can produce a much firmer product. Other folks will dry out the cheese some in a food dehydrator to produce a crumbly product.
Posted by: Lola, Thursday, November 22, 2012, 3:54am; Reply: 12
Quoted Text
I haven't learned of a use for the soaking liquid

how about for watering your plants?
Posted by: Lola, Thursday, November 22, 2012, 4:00am; Reply: 13
Quoted Text
figure out a recipe using the unseasoned cheese as a basis for a cheesecake

try a  Quiche Lorraine
Posted by: medavida, Friday, November 30, 2012, 1:34am; Reply: 14
I love nuts so perhaps i will try to make it, although i should probably taste it first to get an idea of what it actually tasts like...i grew up on Eruopean cheese so i know what the good stuff tasts like, nut based cheese must be diffrent...?
Posted by: Boedica, Friday, November 30, 2012, 1:35pm; Reply: 15
My cheeses have had mostly a texture and taste similar to a boursin prior to what seasonings I add to it. Firm, slicable cheeses in the tradition of sharp cheddar, gouda, and emmentaler and more are possible. A new book by Myoko Schinner called Artisan Vegan Cheese is a hit amongst cheese lovers/cravers. She uses Rejuvelac for fermentation as well as agar, drying techniques and aging to create her cheeses. Dr. Neil Barnard states this book is the Holy Grail of vegan cheeses.

I'm not sure a nut can ever taste Just like the dairy form but these are in the Way of Cheese and really tasty and satisfying.

If anyone has a believable plant-based blu cheese I would love to hear of it.
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