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Vegan Cheeses
Wash and sterilize four 1 quart sized glass jars, put 1tbsp yogurt in each and fill jars the rest of the way with
milk. Seal lids, shake and let sit at room temperature for 24 hours (to inoculate milk with beneficial bacteria).
Warm the milk to 90F in a double boiler, remove from heat and let sit another 2-3 hours or until a firm curd is set
and makes a clean break when cut (see below for further instructions).
For Cheddar Cheese: follow instructions above, then cut the curds into 1/4" cubes with a long knife and let
sit 15 minutes or until firm. Slowly raise temperature of mixture to 105F over a period of about 45 minutes, stirring
frequently to prevent curds from matting together. Cook another 45 minutes at 105F, still stirring every few minutes.
Quickly pour mixture through a colander lined with cheesecloth to strain out whey, then return curds to the double boiler
and stir in 1tbsp sea salt. Cook curds at 105F for another hour, stirring every few minutes. Carefully put curds in a mold
lined with cheesecloth and press at about 20lbs for 45 minutes. Remove cheese from mold, turn over and return to the mold,
then press at 40lbs for 3 hours. Turn cheese over again and press at about 50lbs for 24 hours, then put on a wooden cutting
board and let sit at room temperature for 2 days. Turn over and let sit another 2-3 days or until cheese is dry to the touch.
Tightly wrap the cheese in two layers of cheesecloth, coat with melted beeswax and let cool. Age cheese in a refrigerator,
cellar or other dark cool place for 3-24 months depending on the desired strength of flavor, turning it over every few days.
For Cottage Cheese: follow instructions above, then cut curds into 2" cubes with a long knife and let sit another
15 minutes or until firm. Cook 45 minutes at 115F, stirring occasionally but gently so as to not break up the curd. Pour through
a colander lined with cheesecloth to strain out whey, rinse curds with cold water and drain. Put into a sealed container and
refrigerate 3-4 hours, then mix in 1/4C milk, 1/4C sour cream, 2tsp sea salt and 1tsp sugar and refrigerate overnight.
For Cream Cheese: follow instructions for cottage cheese, but cut curds into 1" cubes, don't add sugar,
strain and puree when done; may be pressed if not thick enough.
For Mozzarella Cheese: make the same as cheddar cheese, but return to double boiler before pressing
and heat cheese on low until it melts. Wearing rubber gloves, knead and stretch the cheese until it becomes smooth
and shiny, then form into balls and put in salty ice water to cool. Dry and press, but aging is unnecessary;
refrigerate.
For Velveeta Cheese: in a large saucepan mix together 4C grated cheddar cheese, 2C boiling water, 1/2C
non-dairy milk and 1tbsp starch; cover and chill overnight.
* Note: If cheeses don't curd well, bring to a boil and mix in 4-8oz vinegar, lemon juice or rosehip powder (acetic acid
in vinegar or citric acid in rosehips, lemons and other fruit curds even non-dairy milks); then remove from heat, let cool and
re-separate curds from whey if needed
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