Steve
16-04-2004, 09:53 AM
If anyone is interesting in trying to make their own cheese, take a look at these recipes which i found on this page here : http://aboverubies.org/health/cheese.html
Nancy Campbell, the Author of these recipes would like feedback if you try them (see bottom of list).
NON DAIRY CHEESE RECIPES
Although cheese is advocated as a wonderful protein food, it is actually not a good food to eat at all, apart from the fact that it has no fibre. If you or your children have problems with constipation, it would be advantageous to eliminate cheese from your diet. Here's a few other negatives about dairy cheese:
1 The putrefactive process results in the production of amines, ammonia, irritating fatty acids (butyric, caproic, caprylic, etc.) The carbohydrate is converted to lactic acid. These are all waste products which cause irritation to nerves and gastro-intestinal tract.
2. Migraine headaches can be caused by tyramine, one of the toxic amines produced in cheese.
3. Certain of the amines can interact with the nitrates present in the stomach to form nitrosamine, a cancer producing agent.
4 An intolerance to lactose, the chief carbohydrate of cheese and milk, is probably the most common food sensitivity in the western world.
5. Rennet is used in the curdling of milk for cheese making. Rennet is obtained from the whole stomach lining of calves, lambs, kids, or pigs.
I'm sure you'll find some wonderful cheese substitutes from the following 14 recipes. You may not have some of these ingredients, but you can usually find something else to replace them.. I have written my suggestions or comments in italics. However, it is worth purchasing some of these basic ingredients to have on hand to make your own cheeses. They are all so simple to make and they are all nutritious and healthy. Once you start enjoying these cheeses, you will never miss dairy cheese again!
LESSARELLA CHEEZ (From "Country Life Vegetarian Cookbook")
2 cups water
3 Tbs lemon juice
1/2 cup Nutritional Yeast
1/3 cup quick oats
1/4 cup arrowroot or cornstarch
1 Tbs onion powder
1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini is sesame seed paste)
1 1/2 tsp salt
Optional: You can also add 1/2 chopped red bell pepper if you want to make the cheese more orange coloured. I like to do this. Also, if you are not going to set the cheese, you can leave out the cornstarch. The oats are enough to thicken the cheese for pizzas and other savoury cheese dishes.
Blend all ingredients on high for one minute. Pour into saucepan and cook on medium, stirring constantly until thickened. Put into loaf pan or other mold. Chill overnight. Remove from mold and slice. Delicious on crackers, pizza or in sandwiches. For pizza or fondue, use half the amount of arrowroot.
You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the top of mashed potatoes when making a beanshepherd's pie, on toast with tomatoes. You can make it thick and set it and cut it the next day or you can make it thinner and pour it over vegetables as a cheese sauce. I use this recipe most frequently as it has no nuts or seeds which makes it cheaper. However, if you can afford them, the recipes with nuts and seeds are so good for nutritional value.
N.B. Nutritional Yeast which is used in most of these cheese recipes is also called Food Yeast or Savoury Yeast. It is not Brewers Yeast. It can be purchased at most Health shops.
PIMENTO CHEESE (From "Country Life Vegetarian Cookbook")
1 cup water
3/4 cup cashew nuts or sunflower seeds
2 Tbs sesame seeds or 1 Tbs tahini
1 Tsp salt
3 Tbs Nutritional Yeast flakes
2 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dill seed (optional)
1/2 cup pimentos (or red peppers)
2 Tbs lemon juice (or to taste)
Blend until smooth. I think this cheese is superior if you use the cashew nuts, although we usually use the sunflower seeds as they are cheaper. It's still good. If it needs to be thicker, just add some rolled oats or quick oats when blending. A very delicious cheese to use in pizzas and lasagna etc.
PIMENTO CHEESE BRICK (From Country Life Vegetarian Cookbook")
1 1/2 cups water
5 Tbs agar flakes
3/4 cup cashew pieces or tahini
2 Tbs sesame seeds or 1 Tbs tahini
1 1/4 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 cup Nutritional Yeast flakes
1/2 cup pimentos (or red pepper)
2 1/2 Tbs lemon juice
Put first two ingredients into small saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Place remaining ingredients in blender. Add agar mixture when cooked. Blend all ingredients on high 1 - 2 minutes until creamy, stopping blender once or twice to stir contents. Pour into mold and chill overnight.
Variations: To make different flavours, fold in one of the following before pouring cheese into mold.
1. Olive - 3/4 cup finely chopped olives
2. Toasted Sesame - 2 Tbs toasted sesame seeds
3 Caraway - 1 1/2 Tbs caraway seeds
4. Dill - 2 Tbs dill weed powder
5. Onion-Dill - 1 Tbs and 2 tsp onion flakes and 2 1/4 tsp dill seed or dill weed.
TOFU CHEESE RAREBIT (From "Country Life Vegetarian Cookbook")
1 cup cashew pieces
2 1/3 cups water
2 cups tofu
1/4 cup oil (or you may use water)
2 1/2 tsp salt
1 Tbs seasoning
1 Tbs onion powder
1/4 tsp garlic powder
1/4 cup yeast flakes
1/2 cup pimentos (or red peppers)
1/4 cup lemon juice
Blend 1 cup water with cashews on high speed 1 - 2 minutes until creamy. Pour into saucepan. Blend rest of ingredients with remaining water until smooth. Pour into saucepan with blended cashews. Bring to boil; reduce heat and simmer until thick, stirring constantly. Serve over toast, pasta or grains. We love to put onions and tomatoes on toast and then pour this cheese on top and grill in the oven. Really delicious.
MILLET CHEESE
1 cup cooked millet
1/4 cup water
1/4 cup cashews
1 Tbs lemon juice
2 Tbs Nutritional Yeast
1 clove garlic
1 tsp onion powder
1 tsp salt
Blend until creamy and smooth. Add extra water if necessary. Make it thick or thin according to your needs. I really like this recipe. It is also a very healthy cheese, using the millet. Low cost also.
GOLDEN SAUCE
3/4 cup water
1/2 cup potatoes
1/4 cup carrots
3 Tbs Nutritional Yeast
1 Tbs oil
1/2 tsp salt
3 Tbs lemon juice
Liquefy until smooth. Cook only if potatoes and carrots are raw. Otherwise heat to serving temperature. Good on greens, grits, rice or vegetables. Flavour may be varied by whizzing in 1 cup tomatoes in place of carrots and water and 1/2 cup cooked cereal in place of potatoes. Use for grilled sandwich by toasting open face under grill.
CHEE SAUCE
1 cup tomatoes
1 cup water
1/2 cup lemon juice
1 1/2 tsp salt
3 Tbs oil
1/8 tsp garlic powder
4 Tbs Nutritional Yeast
Optional:
1 tsp onion powder
1/2 tsp celery seed
2 Tbs sesame seeds
Blend in blender until smooth. Good substitute in macaroni cheese or spaghetti casseroles.
NO CHEESE SPREAD (From "May All be Fed" by John Robbins)
5 Tbs olive oil
1 small red pepper, seeded and coarsely chopped
1 1/2 cups raw cashews
1/4 cup raw sesame seeds
1/2 cup water
1/3 cup Nutritional Yeast flakes
1/4 cup freshly squeezed lemon juice
1/4 cup canola oil
1 Tbs Braggs Liquid Aminos
Heat 1 Tbs olive oil in frying pan over medium high heat. Add bell pepper and cook until tender. Transfer to blender. Add all remaining ingredients and blend until smooth. Will keep to a week in fridge. I think you could also make this without cooking the pepper, but just mixing all ingredients raw in the blender.
N.B. If you are not able to purchase Braggs Liquid Aminos at your health shop, you can use Tamari or a low salt soy sauce instead.
TOFU CHEESE SAUCE (From "May All be Fed" by John Robbins)
1/2 pound firm tofu, crumbled
1/3 cup freshly squeezed lemon juice
1/3 cup Nutritional yeast
1/3 cup raw tahini (if you don't have tahini, you can use raw sesame seeds - tahini is
sesame seed paste)
3 Tbs Tamari (or low salt soy sauce)
3 Tbs water
1 tsp dried basil
1/8 tsp turmeric
1 garlic
1/4 tsp freshly ground black pepper
Put all ingredients in blender until smooth. Serve sauce warm or at room temperature. Great topping for Baked Potatoes.
SAVORY TOFU SAUCE (From "May All be Fed" by John Robbins)
1/2 pound firm tofu, crumbled
3/4 cup vegetable stock or water
1/4 cup canola oil
2 Tbs Tamari
2 Tbs Nutritional yeast
2 Tbs chopped fresh basil or 1 tsp dried basil
2 tsp freshly squeezed lemon juice
1 garlic
1 tsp Dijon mustard
Blend until smooth. Serve hot or cold.
GEE WHIZ SPREAD (From "The Un-Cheese Cookbook" by Joanne Stepaniak)
1 (15 1/2 oz can great northern beans (about 1 1/2 cups) rinsed well and drained. I soak and cook my own
beans rather than using canned ones..
1/2 cup pimento pieces, drained (or you can use red bell pepper)
6 Tbs Nutritional yeast flakes
3 Tbs fresh lemon juice
2 - 3 Tbs tahini
1/2 tsp onion flakes
1/2 tsp prepared yellow mustard
1/2 tsp salt
Place all ingredients in a blender. Process until completely smooth. Transfer to a storage container and chill thoroughly before serving. Good on crackers or bread.
CORNMEAL CHEESE PUDDING (From "The Un-Cheese Cookbook" by Joanne Stepaniak)
2 cups low-fat, dairy-free milk (rice or soy)
1/2 cup pimento pieces drained (or red bell pepper)
1/4 cup Nutritional Yeast flakes
2 Tbs fresh lemon juice
2 tsps onion granules or powder
1 tsp salt
3/4 tsp mustard powder
1/2 tsp garlic powder
1 cup coarse, whole-grain cornmeal
1 cup low-fat, dairy free milk (rice or soy)
Place the first 8 ingredients in a blender and process until very smooth. Set aside.
In a medium saucepan mix together the corn meal and 1 more cup of the milk to make a smooth paste. Gradually stir in the blended ingredients. Bring to a boil, stirring constantly. Reduce the heat to low. Cover and cook, stirring often, for 30 minutes. Serve immediately. Makes 2 cups. A main dish. Good topped with steam veggies and tomato sauce.
WALNUT CHEESE SPREAD (From "Country Life Vegetarian Cookbook")
1 cup tofu, packed into cup
1/4 cup finely chopped walnuts
2/3 cup finely chopped black olives
3 Tbs finely chopped celery
1 1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
1/2 cup soy mayonnaise
Rinse, drain, measure tofu, packing into cup. Put into bowl and add remaining ingredients. Stir together well.
SOY CHEESE (made from soy flour)
(From "Total Health in the Kitchen" by Lois Allen and D.W. Allen)
The soy flour must be fresh and fine to give a good texture and flavour.
1 cup soy flour
1 quart water
1. Blend or beat soy flour with a portion of the water until smooth. Use only enough water to blend easily. For quick results bring the remaining water to the boil first, then add blended soy flour and water.
2. Cook in a double boiler for 20 minutes, or simmer in a thick bottomed saucepan, stirring frequently.
3. When piping hot, add 1 - 2 Tbs of lemon juice, citric acid or cider vinegar. Stir slightly. Add a little more if the mixture is slow in turning. It should separate into a very fine curd and lemon-coloured fluid.
4. Let stand for about 20 minutes until the cheese has formed a good curd.
5. Strain in a very fine strainer until all the liquid has drained away.
6. Chill and flavour with vegetable salt, tomato and green herbs.
Use in savouries and spreads. Note: Do not be too generous with the soy flour. Milk that is too thick will not curdle. If this occurs, add more water.
NUT CHEESE (From "Good Food, Milk Free, Grain Free" by Hilda Cherry Hills)
6 Tbs nut butter
6 Tbs soya flour (or more as required)
good pinch of turmeric
Add other flavours if you wish.
Melt the nut butter gently in a pan. Stir in the Soya flour gradually to make a thick paste, then stir in the turmeric. Press the mixture into a small round glass dish or cup and chill until the 'cheese' has hardened. Plunge the dish into hot water for a few seconds to unmold. It should be possible to cut the 'cheese' in slices and grate it.
NUT BUTTERS
To make the nut butters from almonds, peanuts, pecans, walnuts, cashews etc.
1. Toasting. Spread the shelled nuts out on a baking tin and roast at 350 F. for about
15 minutes. Stir the nuts occasionally to ensure even roasting.
2. Grinding.
a) With a hand mill. Adjust the mill to make the nuts come out as a firm paste but
do not set it too tight. A hand mill may be used to grind a large quantity at a time.
B) With an electric blender. Use the grinder or set at 'grind.' Only a few nuts should be ground at a time. Keep adding a little oil to make a paste.
At the end of the process mix in sea salt to taste and store the 'butter' in clean airtight glass jars. The amount of salt required is generally about half a teaspoonful to one pound of butter. Keep any opened jar refrigerated.
Compiled by Nancy Campbell (http://mailto:nancy@aboverubies.org)
I would love to hear from you as to which cheese recipe you enjoy the most - or of any changes you made, or any new recipes that you have.
Nancy Campbell, the Author of these recipes would like feedback if you try them (see bottom of list).
NON DAIRY CHEESE RECIPES
Although cheese is advocated as a wonderful protein food, it is actually not a good food to eat at all, apart from the fact that it has no fibre. If you or your children have problems with constipation, it would be advantageous to eliminate cheese from your diet. Here's a few other negatives about dairy cheese:
1 The putrefactive process results in the production of amines, ammonia, irritating fatty acids (butyric, caproic, caprylic, etc.) The carbohydrate is converted to lactic acid. These are all waste products which cause irritation to nerves and gastro-intestinal tract.
2. Migraine headaches can be caused by tyramine, one of the toxic amines produced in cheese.
3. Certain of the amines can interact with the nitrates present in the stomach to form nitrosamine, a cancer producing agent.
4 An intolerance to lactose, the chief carbohydrate of cheese and milk, is probably the most common food sensitivity in the western world.
5. Rennet is used in the curdling of milk for cheese making. Rennet is obtained from the whole stomach lining of calves, lambs, kids, or pigs.
I'm sure you'll find some wonderful cheese substitutes from the following 14 recipes. You may not have some of these ingredients, but you can usually find something else to replace them.. I have written my suggestions or comments in italics. However, it is worth purchasing some of these basic ingredients to have on hand to make your own cheeses. They are all so simple to make and they are all nutritious and healthy. Once you start enjoying these cheeses, you will never miss dairy cheese again!
LESSARELLA CHEEZ (From "Country Life Vegetarian Cookbook")
2 cups water
3 Tbs lemon juice
1/2 cup Nutritional Yeast
1/3 cup quick oats
1/4 cup arrowroot or cornstarch
1 Tbs onion powder
1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini is sesame seed paste)
1 1/2 tsp salt
Optional: You can also add 1/2 chopped red bell pepper if you want to make the cheese more orange coloured. I like to do this. Also, if you are not going to set the cheese, you can leave out the cornstarch. The oats are enough to thicken the cheese for pizzas and other savoury cheese dishes.
Blend all ingredients on high for one minute. Pour into saucepan and cook on medium, stirring constantly until thickened. Put into loaf pan or other mold. Chill overnight. Remove from mold and slice. Delicious on crackers, pizza or in sandwiches. For pizza or fondue, use half the amount of arrowroot.
You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the top of mashed potatoes when making a beanshepherd's pie, on toast with tomatoes. You can make it thick and set it and cut it the next day or you can make it thinner and pour it over vegetables as a cheese sauce. I use this recipe most frequently as it has no nuts or seeds which makes it cheaper. However, if you can afford them, the recipes with nuts and seeds are so good for nutritional value.
N.B. Nutritional Yeast which is used in most of these cheese recipes is also called Food Yeast or Savoury Yeast. It is not Brewers Yeast. It can be purchased at most Health shops.
PIMENTO CHEESE (From "Country Life Vegetarian Cookbook")
1 cup water
3/4 cup cashew nuts or sunflower seeds
2 Tbs sesame seeds or 1 Tbs tahini
1 Tsp salt
3 Tbs Nutritional Yeast flakes
2 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dill seed (optional)
1/2 cup pimentos (or red peppers)
2 Tbs lemon juice (or to taste)
Blend until smooth. I think this cheese is superior if you use the cashew nuts, although we usually use the sunflower seeds as they are cheaper. It's still good. If it needs to be thicker, just add some rolled oats or quick oats when blending. A very delicious cheese to use in pizzas and lasagna etc.
PIMENTO CHEESE BRICK (From Country Life Vegetarian Cookbook")
1 1/2 cups water
5 Tbs agar flakes
3/4 cup cashew pieces or tahini
2 Tbs sesame seeds or 1 Tbs tahini
1 1/4 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 cup Nutritional Yeast flakes
1/2 cup pimentos (or red pepper)
2 1/2 Tbs lemon juice
Put first two ingredients into small saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Place remaining ingredients in blender. Add agar mixture when cooked. Blend all ingredients on high 1 - 2 minutes until creamy, stopping blender once or twice to stir contents. Pour into mold and chill overnight.
Variations: To make different flavours, fold in one of the following before pouring cheese into mold.
1. Olive - 3/4 cup finely chopped olives
2. Toasted Sesame - 2 Tbs toasted sesame seeds
3 Caraway - 1 1/2 Tbs caraway seeds
4. Dill - 2 Tbs dill weed powder
5. Onion-Dill - 1 Tbs and 2 tsp onion flakes and 2 1/4 tsp dill seed or dill weed.
TOFU CHEESE RAREBIT (From "Country Life Vegetarian Cookbook")
1 cup cashew pieces
2 1/3 cups water
2 cups tofu
1/4 cup oil (or you may use water)
2 1/2 tsp salt
1 Tbs seasoning
1 Tbs onion powder
1/4 tsp garlic powder
1/4 cup yeast flakes
1/2 cup pimentos (or red peppers)
1/4 cup lemon juice
Blend 1 cup water with cashews on high speed 1 - 2 minutes until creamy. Pour into saucepan. Blend rest of ingredients with remaining water until smooth. Pour into saucepan with blended cashews. Bring to boil; reduce heat and simmer until thick, stirring constantly. Serve over toast, pasta or grains. We love to put onions and tomatoes on toast and then pour this cheese on top and grill in the oven. Really delicious.
MILLET CHEESE
1 cup cooked millet
1/4 cup water
1/4 cup cashews
1 Tbs lemon juice
2 Tbs Nutritional Yeast
1 clove garlic
1 tsp onion powder
1 tsp salt
Blend until creamy and smooth. Add extra water if necessary. Make it thick or thin according to your needs. I really like this recipe. It is also a very healthy cheese, using the millet. Low cost also.
GOLDEN SAUCE
3/4 cup water
1/2 cup potatoes
1/4 cup carrots
3 Tbs Nutritional Yeast
1 Tbs oil
1/2 tsp salt
3 Tbs lemon juice
Liquefy until smooth. Cook only if potatoes and carrots are raw. Otherwise heat to serving temperature. Good on greens, grits, rice or vegetables. Flavour may be varied by whizzing in 1 cup tomatoes in place of carrots and water and 1/2 cup cooked cereal in place of potatoes. Use for grilled sandwich by toasting open face under grill.
CHEE SAUCE
1 cup tomatoes
1 cup water
1/2 cup lemon juice
1 1/2 tsp salt
3 Tbs oil
1/8 tsp garlic powder
4 Tbs Nutritional Yeast
Optional:
1 tsp onion powder
1/2 tsp celery seed
2 Tbs sesame seeds
Blend in blender until smooth. Good substitute in macaroni cheese or spaghetti casseroles.
NO CHEESE SPREAD (From "May All be Fed" by John Robbins)
5 Tbs olive oil
1 small red pepper, seeded and coarsely chopped
1 1/2 cups raw cashews
1/4 cup raw sesame seeds
1/2 cup water
1/3 cup Nutritional Yeast flakes
1/4 cup freshly squeezed lemon juice
1/4 cup canola oil
1 Tbs Braggs Liquid Aminos
Heat 1 Tbs olive oil in frying pan over medium high heat. Add bell pepper and cook until tender. Transfer to blender. Add all remaining ingredients and blend until smooth. Will keep to a week in fridge. I think you could also make this without cooking the pepper, but just mixing all ingredients raw in the blender.
N.B. If you are not able to purchase Braggs Liquid Aminos at your health shop, you can use Tamari or a low salt soy sauce instead.
TOFU CHEESE SAUCE (From "May All be Fed" by John Robbins)
1/2 pound firm tofu, crumbled
1/3 cup freshly squeezed lemon juice
1/3 cup Nutritional yeast
1/3 cup raw tahini (if you don't have tahini, you can use raw sesame seeds - tahini is
sesame seed paste)
3 Tbs Tamari (or low salt soy sauce)
3 Tbs water
1 tsp dried basil
1/8 tsp turmeric
1 garlic
1/4 tsp freshly ground black pepper
Put all ingredients in blender until smooth. Serve sauce warm or at room temperature. Great topping for Baked Potatoes.
SAVORY TOFU SAUCE (From "May All be Fed" by John Robbins)
1/2 pound firm tofu, crumbled
3/4 cup vegetable stock or water
1/4 cup canola oil
2 Tbs Tamari
2 Tbs Nutritional yeast
2 Tbs chopped fresh basil or 1 tsp dried basil
2 tsp freshly squeezed lemon juice
1 garlic
1 tsp Dijon mustard
Blend until smooth. Serve hot or cold.
GEE WHIZ SPREAD (From "The Un-Cheese Cookbook" by Joanne Stepaniak)
1 (15 1/2 oz can great northern beans (about 1 1/2 cups) rinsed well and drained. I soak and cook my own
beans rather than using canned ones..
1/2 cup pimento pieces, drained (or you can use red bell pepper)
6 Tbs Nutritional yeast flakes
3 Tbs fresh lemon juice
2 - 3 Tbs tahini
1/2 tsp onion flakes
1/2 tsp prepared yellow mustard
1/2 tsp salt
Place all ingredients in a blender. Process until completely smooth. Transfer to a storage container and chill thoroughly before serving. Good on crackers or bread.
CORNMEAL CHEESE PUDDING (From "The Un-Cheese Cookbook" by Joanne Stepaniak)
2 cups low-fat, dairy-free milk (rice or soy)
1/2 cup pimento pieces drained (or red bell pepper)
1/4 cup Nutritional Yeast flakes
2 Tbs fresh lemon juice
2 tsps onion granules or powder
1 tsp salt
3/4 tsp mustard powder
1/2 tsp garlic powder
1 cup coarse, whole-grain cornmeal
1 cup low-fat, dairy free milk (rice or soy)
Place the first 8 ingredients in a blender and process until very smooth. Set aside.
In a medium saucepan mix together the corn meal and 1 more cup of the milk to make a smooth paste. Gradually stir in the blended ingredients. Bring to a boil, stirring constantly. Reduce the heat to low. Cover and cook, stirring often, for 30 minutes. Serve immediately. Makes 2 cups. A main dish. Good topped with steam veggies and tomato sauce.
WALNUT CHEESE SPREAD (From "Country Life Vegetarian Cookbook")
1 cup tofu, packed into cup
1/4 cup finely chopped walnuts
2/3 cup finely chopped black olives
3 Tbs finely chopped celery
1 1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
1/2 cup soy mayonnaise
Rinse, drain, measure tofu, packing into cup. Put into bowl and add remaining ingredients. Stir together well.
SOY CHEESE (made from soy flour)
(From "Total Health in the Kitchen" by Lois Allen and D.W. Allen)
The soy flour must be fresh and fine to give a good texture and flavour.
1 cup soy flour
1 quart water
1. Blend or beat soy flour with a portion of the water until smooth. Use only enough water to blend easily. For quick results bring the remaining water to the boil first, then add blended soy flour and water.
2. Cook in a double boiler for 20 minutes, or simmer in a thick bottomed saucepan, stirring frequently.
3. When piping hot, add 1 - 2 Tbs of lemon juice, citric acid or cider vinegar. Stir slightly. Add a little more if the mixture is slow in turning. It should separate into a very fine curd and lemon-coloured fluid.
4. Let stand for about 20 minutes until the cheese has formed a good curd.
5. Strain in a very fine strainer until all the liquid has drained away.
6. Chill and flavour with vegetable salt, tomato and green herbs.
Use in savouries and spreads. Note: Do not be too generous with the soy flour. Milk that is too thick will not curdle. If this occurs, add more water.
NUT CHEESE (From "Good Food, Milk Free, Grain Free" by Hilda Cherry Hills)
6 Tbs nut butter
6 Tbs soya flour (or more as required)
good pinch of turmeric
Add other flavours if you wish.
Melt the nut butter gently in a pan. Stir in the Soya flour gradually to make a thick paste, then stir in the turmeric. Press the mixture into a small round glass dish or cup and chill until the 'cheese' has hardened. Plunge the dish into hot water for a few seconds to unmold. It should be possible to cut the 'cheese' in slices and grate it.
NUT BUTTERS
To make the nut butters from almonds, peanuts, pecans, walnuts, cashews etc.
1. Toasting. Spread the shelled nuts out on a baking tin and roast at 350 F. for about
15 minutes. Stir the nuts occasionally to ensure even roasting.
2. Grinding.
a) With a hand mill. Adjust the mill to make the nuts come out as a firm paste but
do not set it too tight. A hand mill may be used to grind a large quantity at a time.
B) With an electric blender. Use the grinder or set at 'grind.' Only a few nuts should be ground at a time. Keep adding a little oil to make a paste.
At the end of the process mix in sea salt to taste and store the 'butter' in clean airtight glass jars. The amount of salt required is generally about half a teaspoonful to one pound of butter. Keep any opened jar refrigerated.
Compiled by Nancy Campbell (http://mailto:nancy@aboverubies.org)
I would love to hear from you as to which cheese recipe you enjoy the most - or of any changes you made, or any new recipes that you have.