So I made a cultured cashew cheese - VeggieBoards
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#1 Old 03-16-2010, 06:26 AM
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I used Pro-flora brand probiotic enzymes, (6 ground up tablets) 2 tablespoons of water, and two cups raw cashews pureed in the food processor till very smooth, and let it drain, weighted with a gallon jug of water, wrapped in cheesecloth in a stainer over a bowl for 24 hours. Then I added salt, onion powder, and nutritional yeast and chilled it. The probiotics gives it a lovely tang.



Oh my.



Well worth the effort.
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#2 Old 03-16-2010, 08:30 AM
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I've been wanting to try that for a long time! Do you have any pictures?
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#3 Old 03-16-2010, 08:33 AM
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I'll try to remember to take a picture of it before I eat all of it.
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#4 Old 03-16-2010, 10:01 AM
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recipe?
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#5 Old 03-22-2010, 12:12 PM
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bump



anyone have a recipe for this?
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#6 Old 03-22-2010, 01:23 PM
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Details! I need details! Where do you get the enzymes and may we please have the recipe?
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#7 Old 03-22-2010, 02:18 PM
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here's one without enzymes that's pretty good http://chocolateandzucchini.com/arch...hew_cheese.php
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#8 Old 03-22-2010, 04:54 PM
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Sounds pretty easy. Thanks!
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#9 Old 03-22-2010, 08:10 PM
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I LOVE this type of cashew cheese! I'm so glad someone else is hooked too!



The best part is that if you do it right, it really doesn't go bad - at least not as fast as everything else in my fridge. 1 day makes cream cheese, 2 days is more of a light cheddar ... all the way almost to feta! As long as you plan your meals around how long the cashew cheese has been in your fridge, you can eat cheezy things for a loooong time.

(That sounded kinda gross. It's not. )
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#10 Old 03-22-2010, 09:08 PM
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Doesn't sound gross at all. I'm excited to try this.
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#11 Old 03-22-2010, 10:53 PM
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This one sounds (and looks) pretty good. And easy. CASHEW CHEESE

Doesn't have those probiotics though.
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#12 Old 03-23-2010, 04:42 AM
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2 cups raw cashews soaked covered in water overnight.

6 tablets Pro-Flora tablets crushed into powder, or empty six capsules (I bought at health food store, it's expensive, around 30 bucks for 30 tablets)

1 tablespoon nutritional yeast

1 tablespoon onion powder

1 teaspoon sea salt

A couple of grinds of nutmeg



Drain the cashews after soaking. In two tablespoons of water, dissolved the probiotics powder into a slurry. Put the cashews in a food processor along with the probiotics and blend until very very smooth. Put a strainer into a large bowl and line with dampened cheesecloth (triple layered). Spoon in cheese and cover with overlapped cheesecloth. Put a weight on top, I use a gallon bottle of water that sits right in the strainer on top of the cheese. Let it sit and drain for 24 hours in a slightly warmish spot. Unwrap and put into bowl and stir in rest of ingredients. Taste for salt and add in a bit more if necessary. Spoon out onto plastic wrap and wrap tightly as a log and refrigerate for 24 hours. After thoroughly chilled, roll log in dried parsley.



It's gorgeous and will give you a happy.
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#13 Old 03-23-2010, 05:49 AM
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Woot! Cheese fest coming this weekend!
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#14 Old 03-23-2010, 11:36 AM
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I'm curious why it's okay to leave the food out for a day (or two) without refrigeration. Why doesn't it cause food poisoning?



The recipe I posted came from Real Food Daily and says to leave it out for a day or 2, before putting it in the fridge. I always leave it out for one.
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#15 Old 03-23-2010, 11:37 AM
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Quote:
Originally Posted by Katoo View Post

2 cups raw cashews soaked covered in water overnight.

6 tablets Pro-Flora tablets crushed into powder, or empty six capsules (I bought at health food store, it's expensive, around 30 bucks for 30 tablets)

1 tablespoon nutritional yeast

1 tablespoon onion powder

1 teaspoon sea salt

A couple of grinds of nutmeg



Drain the cashews after soaking. In two tablespoons of water, dissolved the probiotics powder into a slurry. Put the cashews in a food processor along with the probiotics and blend until very very smooth. Put a strainer into a large bowl and line with dampened cheesecloth (triple layered). Spoon in cheese and cover with overlapped cheesecloth. Put a weight on top, I use a gallon bottle of water that sits right in the strainer on top of the cheese. Let it sit and drain for 24 hours in a slightly warmish spot. Unwrap and put into bowl and stir in rest of ingredients. Taste for salt and add in a bit more if necessary. Spoon out onto plastic wrap and wrap tightly as a log and refrigerate for 24 hours. After thoroughly chilled, roll log in dried parsley.



It's gorgeous and will give you a happy.



Thanks for posting!
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#16 Old 03-23-2010, 01:43 PM
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In the case of using probiotics, the enzyme doesn't activate unless it's warm. Your utensils should be scrupulously clean.



Have you ever made yogurt? It's kept out and warm-ish for a few days, my guess would be that the enzymes prohibit bacterial growth. I haven't had a batch of cashew cheese go bad on me yet.
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#17 Old 03-23-2010, 03:31 PM
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For those of you who wanted a picture:



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#18 Old 03-23-2010, 04:09 PM
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Hmm this is an intriguing recipe. I don't have a food processor, but I wish I did just because some of these items sound so interesting. As for cashew cheese, I can't even fathom what it would taste like, so of course I'm curious!
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#19 Old 03-23-2010, 05:11 PM
 
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Quote:
Originally Posted by Katoo View Post

For those of you who wanted a picture



Looks intriguing, but judging from the ingredients, it also looks expensive. Cashews and probiotics aren't cheap...
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#20 Old 03-23-2010, 05:31 PM
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You can save a bit of money on the probiotics if you use a few tablespoons of your first batch of cheese to start the next. That's the old fashioned way of making any sort of cultured food product.

www.thesaucyvegan.com
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#21 Old 03-23-2010, 05:52 PM
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I did a bit of googling before Katoo posted her recipe and found one that said miso would work if you couldn't find the probiotics. Does that seem plausible to you guys?

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#22 Old 03-23-2010, 06:11 PM
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Quote:
Originally Posted by saxyphonist View Post

I did a bit of googling before Katoo posted her recipe and found one that said miso would work if you couldn't find the probiotics. Does that seem plausible to you guys?



I dunno, I'd probably give it a shot. I'm certainly going to try using a tablespoon of the last batch as a starter for my next batch. I used to do that when I made yogurt.



And yeah, it's pricey, but not as pricey as all the money I've spent on fake cheese that I tasted and tossed. Also not as pricey as the delicious yet tiny little ball of Dr. Cow which is very good and is what set me in search of making something similar. What I've found is that the probiotics give the cheese the right kind of "tang", and the cashews give the creamy texture of a good cheese.
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#23 Old 03-29-2010, 03:15 PM
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I started this recipe yesterday, but I have a question. It says to wrap in cheesecloth and set a heavy weight on top, put in a strainer and allow to drain. Well I allowed it to drain for almost 30 hours, and nothing at all drained out. The pot below the strainer is completely dry. Katoo, did yours actually drain liquid out? What was the texture when you removed the cheesecloth? Mine didn't seem much different than when I put it in there. Should it have drained and become drier? I put a pretty heavy weight (a large container for storing flour, but filled with water).



Anyway it's rolled into a log in the fridge now. I'll let everyone know tomorrow how it worked out!
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#24 Old 03-29-2010, 09:47 PM
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I soooooo want to make this! Hubby & I take probiotics every day anyway, so we have some I could use. I'm sure it doesn't matter which you use, right??



Looks delish and I'd love to get away from Dairy cheese.
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#25 Old 03-30-2010, 08:46 AM
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Yeah, mine only drained about a tablespoon or so of liquid. I think what is actually happening is the probiotics are culturing. Mine always feels like thick cream cheese at first. It firms up in the fridge more and more over a number of days.
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