This
is different form pate' because it is fermented!
- Ground nuts: {soak for 2 to 4 days} Cashews (the best), Pistachios, Brazil nuts, Almonds.
- Blend and drain in cheesecloth (colander with weight)
- Or just use Machadamia nut milk from health food store. (Almond milk has too much additives) And incubate it with yogourt culture. Then drain it like yogurt cheese.
- How to make yogurt thicker: http://www.culturesforhealth.com/learn/yogurt/thickening-homemade-yogurt/
Add
flavors and micro-biotics before fermenting for a couple days.
- Lemon juice or zest?
- smoked chili powder? (Chipotle)
- Nutritional Yeast flakes
- olive oil?
- Garlic
- Dulse flakes? (umami)
Probiotics:
- Miso (for the Umami flavor)?
- Acidophilus?
- Kimchi juice? (will start it fermenting fast.)
- yogurt whey?
Leave to culture
for 24 to 48 hours in jars or a cheese ring. Dehydrate a bit?
After
fermenting the cheese, if it is just too wet, you can bake it dry.
Then it may need oil.
Chipotle chilly
powder and Lime with Delicotta squash are affinities for almonds....
see the Vegetarian Flavor Bible, a book every one should have.
 |
| http://www.landsandflavors.com/basic-almond-cheese/ |
HOW TO MAKE NON-DAIRY YOGURT
One way to thicken nut milk is to add non-instant powdered milk. But that is dairy.
Adding sugar to promote fermentation is desirable only if you are not diabetic. Approximately 1½-2 teaspoons sugar per cup of milk is recommended. Rice milk doesn’t need additional sugar.
When preparing the milk, heat it to 160°-180°F, and maintain the temperature for 20 to 30 minutes. Then cool to culturing temperature (about 105° to 112°f)
(If
milk is accidentally heated to over 180°F, simply let it cool back
to 180°F before maintaining the temperature.)
Heating
the milk denatures the proteins, allowing them to form a stronger
network when
exposed to acid (like lactic acid produced by the bacteria in yogurt
cultures). Thus, a higher
temperature,
held for a longer
time,
will give you a firmer
yogurt.
It's
important to heat
the milk slowly to
make a creamy yogurt. Heating the milk too quickly will create
a grainy
texture.
http://www.culturesforhealth.com/choosing-milk-for-making-yogurt/
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