Low Carb Cheese

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Information

• Conversion Tables
  • Conversion Tables @ cafefernando.com (12/18)

  • Mass-Volume Equivalents of Common Chemical Solids @ chymist.com (PDF) (12/18)

  • Weights and Measures for Home Winemaking (PDF) (12/18)

  • Water boils at 212 deg F

• Cheddar Cheese Composition
  • Cheddar Cheese is 37% moisture, 25% protein, 33% fat, 1% carbohydrate, and 4% ash

• Milk Composition
  • In the U.S., cow's milk is 87.7% water, 4.9% lactose, 3.4% fat, 3.3% protein, and 0.7% minerals (ash)

• Nutritional Information (for 1 tbsp):
  • Flours (1 tbsp):
    • Carob Powder: 13 calories, 3.0 g net carbs, 2.0 g dietary fiber, 0.0 g protein, 0 mg caffeine
    • Cocoa: 10 calories, 1.0 g net carbs, 2.0 g dietary fiber, <1 g protein, 8.4 mg caffeine, 106 mg theobromine
    • Coconut Flour: 30 calories, 1.5 g net carbs, 2.5 g dietary fiber, 1.0 g protein
    • Oat Flour: 30 calories, 4.125 g net carbs, 0.75 g dietary fiber, 1.3125 g protein
    • Peanut Butter Flour: 25.5 calories, 1.0 g net carbs, 1.0 g dietary fiber, 3.0 g protein

  • Thickeners & Dietary Fibers (1 tbsp, unless noted):
    • Arrowroot: 28.6 calories, 6.8 g net carbs, 0.25 g dietary fiber, 0.0 g protein
    • Corn Starch: 30.5 calories, 7.2 g net carbs, 0.1 g dietary fiber, 0.0 g protein
    • Kappa Carrageenan (100 g): 240.0 calories, 0.0 g net carbs, 60.0 g dietary fiber, 0.0 g protein
    • Kappa Carrageenan (1 tbsp): 10.80 calories, 0.0 g net carbs, 2.7 g dietary fiber, 0.0 g protein
      • Assuming 1 tsp = 1.5 grams
    • Konjac Flour: 60.0 calories, 0.0 g net carbs, 15.0 g dietary fiber, 0.0 g protein
    • Locust Bean Gum (100 g): 332 calories, 0.0 g net carbs, 77.0 g dietary fiber, 4.6 g protein
    • Nutritional Yeast: 15.0 calories, 0.5 g net carbs, 0.75 g dietary fiber, 2.0 g protein
    • Potato Starch: 35.7 calories, 7.8 g net carbs, 0.6 g dietary fiber, 0.7 g protein
    • Tapioca Flour: 25.0 calories, 6.5 g net carbs, 0.0 g dietary fiber, 0.0 g protein
    • Xanthan Gum: 35.0 calories, 0.0 g net carbs, 8.0 g dietary fiber, 0.0 g protein

  • Protein Powders:
    • Casein Protein: 22.0 calories, 0.4 g net carbs, 0.0 g dietary fiber, 4.8 g protein
    • Egg White Powder: 26 calories, 0.0 g net carbs, 0.0 g dietary fiber, 6.0 g protein
    • Whey Protein (PP Vanilla): 32 calories, 1.6 g net carbs, 0.0 g dietary fiber, 5.0 g protein
    • Whey Protein Isolate: 26 calories, 0.2 g net carbs, 0.2 g net carbs, 6.0 g protein

  • Dairy Ingredients:
    • Cottage Cheese, small curd: 13.88 calories, 0.5 net carbs, 0.0 g dietary fiber, 1.56 g protein
    • Cream Cheese: 49 calories, 0.6 g net carbs, 0.0 g dietary fiber, 0.9 g protein
    • Cream Cheese, fat free: 14 calories, 0.8 g net carbs, 0.0 g dietary fiber, 2.1 g protein
    • Heavy Whipping Cream: 50 calories, 1.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein, 2.75 g fat
    • Yogurt, plain: 9.3 calories, 0.6875 g net carbs, 0.0 g dietary fiber, 0.5625 g protein

  • Liquid Ingredients:
    • Calorie Countdown Chocolate Milk: 5.0 calories, 0.25 g net carbs, 0.125 g dietary fiber, 0.375 g protein
    • Calorie Countdown Vanilla Milk: 4.375 calories, 0.1875 g net carbs, 0.0 g dietary fiber, 0.3125 g protein
    • CarbMaster Original Milk: 3.75 calories, 0.1875 g net carbs, 0.0 g dietary fiber, 0.6875 g protein
    • Milk, Whole, 3.5% milkfat: 9.125 calories, 0.8125 g net carbs, 0.0 g dietary fiber, 0.5 g protein, 0.5 g fat
    • Liquid Egg Whites: 8.33 calories, 0.0 g net carbs, 0.0 g dietary fiber, 1.67 g protein

  • Fats and Oils:
    • Cocoa Butter: 119 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
    • Coconut Oil: 117 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
    • MCT Oil: 100 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein

  • Bulking Ingredients:
    • Applesauce, unsweetened: 17.2 calories, 1.5 g net carbs, 0.17 g dietary fiber, 0.025 g protein
    • Bananas, mashed: 25.0 calories, 2.85 g net carbs, 0.36 g dietary fiber, 0.153 g protein
    • Carrots, baby food strained: 4.0 calories, 0.64 g net carbs, 0.20 g dietary fiber, 0.11 g protein
    • Pumpkin Puree: 6.25 calories, 0.875 g net carbs, 0.375 g dietary fiber, 0.125 g protein

  • Sour & Umami Ingredients:
    • Apple Cider Vinegar: 3.0 calories, 0.1 g net carbs, 0.0 g dietary fiber, 0.0 g protein, 1 mg NA
    • Coconut Aminos: 15.0 calories, 3.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein, 339 mg NA
    • Lemon Juice: 3.8 calories, 1.25 g net carbs, 0.06 g dietary fiber, 0.06 g protein, 0.125 mg NA
    • Miso Master Chickpea Miso: 30.0 calories, 6.0 g net carbs, 0.0 g dietary fiber, 1.0 g protein, 510 mg NA
    • Nutritional Yeast: 22.5 calories, 0.5 g net carbs, 2.0 g dietary fiber, 4.0 g protein, 2.5 mg NA
    • White Wine Vinegar: 3.0 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein, 0.0 mg NA

• Substitutions
  • 1 tbsp tapioca flour = 1/2 tbsp cornstarch
  • 1 tbsp tapioca flour = 1/2 tbsp potato starch, or rice starch
  • 1 tbsp tapioca flour = 1/2 tbsp arrowroot
  • 1 tbsp tapioca flour = 1/2 tbsp xanthan gum (theoretically, see note below)
  • 1 tbsp konjac flour = 10 tbsp cornstarch
  • 1 tbsp konjac flour = 20 tbsp tapioca flour (using ratios listed above)

  • Tapioca starch thickens quickly, and at a relatively low temperature
  • Xanthan gum is also an excellent substitute for tapioca starch
  • Both cornstarch and arrowroot can be used in a 1:1 ratio when replacing xanthan gum
  • Cornstarch is the best choice for thickening dairy-based sauces
  • Cornstarch loses potency when mixed with acids
  • Arrowroot becomes slimy when mixed with milk products
  • Use arrowroot if you are thickening an acidic liquid

• Notes
  • Kappa Carrageenan @ myfitnesspal.com (12/18)

  • Locust Bean Gum @ myfitnesspal.com (12/18)

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Carrageenan

• Carrageenan @ fao.org (12/18)
  • Both kappa and iota carrageenan form gels with potassium and calcium salts
  • Aqueous solutions of both carrageenans must be heated above 60 deg C for the
    carrageenan to dissolve
  • After addition of the salt, the gel forms as the solution cools
  • Carrageenans will combine with protein in milk (casein)
  • Iota carrageenan
    • Elastic gels formed with calcium salts
    • Clear gel with no bleeding of liquid (no synaeresis)
    • Gel is freeze/thaw stable
    • Iota forms gels most strongly with calcium salts, followed by potassium salts
    • Calcium gels are soft and resilient and are virtually free of bleeding
    • They can be frozen and thawed without destroying the gel
    • They show an unusual property for a gel -- thixotropic flow
  • Kappa carrageenan
    • Strong, rigid gel forms with potassium salts
    • Brittle gel forms with calcium salts
    • Slightly opaque gel, becomes clear with sugar addition
    • Some synaeresis
    • For kappa, as little as 0.5 percent in water and 0.2 percent in milk is sufficient
      to form gels
    • Kappa forms gels most strongly with potassium salts, followed by calcium salts
    • Potassium gives a rigid, elastic gel while calcium produces a stiff, brittle gel
    • Synaeresis can also be reduced by adding locust bean gum
    • The kappa can be reduced to one-third of the concentration that would be needed if
      no locust bean gum were used
    • The resulting gels are more resilient than those with kappa alone
    • Kappa carrageenan (at 0.01-0.04 percent) added to cottage cheese will prevent
      separation of whey

• Carrageenan to Boost Egg White Gelling @ foodnavigator.com (12/18)
  • Kappa carrageenan enhanced the gelling of ovalbumin (the most abundant egg protein)

• GENU Carrageenan @ bisi.cz (12/18)
  • Inorganic salts are most effective in altering the hydration of carrageenan
  • 1.5% to 2.0% potassium chloride is sufficient to prevent the dissolution of
    kappa carrageenan at normal temperatures
  • NaCL solutions of 4-4.6% and above are also non-dissolving
  • In hot water, carrageenan can be dissolved to make 7-8% solution
  • Kappa carrageenan is soluble in hot milk
  • Carrageenan in solution has maximum stability at pH = 9
  • Carrageenan should not be heat processed at pH values below 3.5
  • Kappa carrageenan gels in the presence of potassium ions; the rigidity increases
    with increasing potassium ion concentration
  • Potassium ions raise the melting and gelling temperature
  • Calcium ions increase the rigidity of the carrageenan gel; the effect is most
    pronounced if potassium ions are also present
  • In salty foods (meat products), up to 0.5% of NaCl may be replaced by KCl without
    detection
  • KCl has the highest effect on gel strength per potassium unit
  • Calcium ions make the kappa carrageenan gel brittle
  • Potassium carrageenan gel is elastic, cohesive and transparent
  • Sodium ions make the gel short and brittle
  • A maximum gel breaking strength occurs when locust bean gum and kappa carrageenan
    are at 1:1 ratios
  • Rigidity also increase, reaching a maximum at 0.25% locust bean gum
  • Locust bean gum makes the kappa carrageenan gel less brittle and more elastic
  • Xanthan gum makes a kappa carrageenan gel softer, more cohesive, and more elastic
  • Xanthan gum reduces syneresis
  • Using xanthan gum and kappa carrageenan together can cause air bubbles in the gel
  • Guar gum does not have a synergistic effect with kappa carrageenan
  • Carrageenan reacts with the fraction of milk protein called kappa casein
  • Milk contains large amounts of calcium ions
  • To gel a milk system, you need 1/5 as much as is needed to gel a water system
  • Carrageenan is insoluble in alcohol and oil

• "Solution Properties of Kappa Carrageenan" (PDF) (12/18)

• Carrageenan @ agargel.com (12/18)

• Carrageenan @ micchem.com (12/18)
  • Carrageenan binds water to form a gel network which complements the protein network
    (in meat)
  • The charged nature of carrageenan stabilizes water/fat emulsions
  • Carrageenan has a strong functional synergism with starches
  • Starch/carrageenan combinations offer resistance to shear degradation and low
    processing viscosity while maintaining excellent stability during thermal cycling
  • Typically, when fats are removed, carrageenan is added to maintain viscosity and mouthfeel

• Hydrocolloids Primer @ cookingissues.com (12/18)
  • The strongest synergy occurs when mixed in the ratio of 6 parts kappa carrageenan
    to 4 parts locust bean gum
  • Kappa-LBG mixes need to be brought almost to the boil to become fully functional,
    but will set and re-melt at lower temperatures

• The Non-Dairy Evolution Cookbook @ thegentlechef.com ($15; PDF; paypal) (12/18)
  • Lambda carrageenan
    • It is the most common additive in commerical soymilk
    • It is a cold soluble, non-gelling form of carrageenan
    • It is used to thicken commerical dairy and non-dairy products
    • It gives the finished cheese a peculiar, rubbery texture
  • Kappa carrageenan
    • It is a firming agent for block and wheel cheeses
    • It is sensitive to acids
    • As the pH is lowered, there is a loss of viscosity and gelling capability
    • It is used as a firming agent because of its heat-reversible properties
  • Iota carrageenan
    • It is used to replace gelatin in the marshmallow recipe
  • Westsoy soymilk is ideal for the preparation of cheeses
  • Nut milk bag is used to strain the pulp from soymilk
  • If you don't have a nut milk bag, you can use a woman's knee-high stocking
  • Refined coconut oil
    • Provides the necessary fat to transform soymilk into cheese
    • Contributes to the firmness of the cheese
  • Tapioca starch is used as a thickening agent
  • Nutritional yeast flakes and other seasonings impart unique flavors or colors
    to the cheese

• The Non-Dairy Evolution Cookbook @ amazon.com ($13.36; paperback) (12/18)

• Kappa Carrageenan @ amazingfoodmadeeasy.com (12/18)
  • Kappa carrageenan is especially effective at gelling dairy-based liquids
  • To gel, the liquid must contain either calcium or potassium that is free to bind with
    the kappa carrageenan
  • Kappa carrageenan can be combined with locust bean gum to strengthen the gels
    and make them less elastic
  • For typical dairy gels you can use a 0.3% to 1.5% ratio
  • If you are adding locust bean gum, it will be at two thirds the weight of the kappa carrageenan
  • Kappa carrageenan has to be properly dispersed and hydrated
  • Kappa carrageenan is best dispersed in cool liquids
  • An immersion blender or standing blender is preferred to disperse the kappa carrageenan
  • In order for kappa carrageenan to hydrate properly it has to be brought above 70 deg C / 158 deg F
  • Kappa carrageenan does not hydrate well with sugar
  • How to make a gel
    • Combine the kappa carrageenan with the liquid you would like to gel
    • If the liquid does not have either calcium or potassium then at least one of them will
      need to be added
    • Heat the mixture to above 70 deg C / 158 deg F and as high as a boil
    • Pour the liquid into molds
    • It will begin to set around 35-60 deg C / 95-140 deg F, depending on the calcium and
      potassium content of the liquid
    • Let it cool to room temperature or in an ice bath
    • Place the gel in the refrigerator to finish setting
    • It should be fully set after a few hours for most mold sizes
    • Once it has set, the gel can be turned out, shaped, and plated
    • The gel will maintain its form as long as it stays cooler than 10-20 deg C / 18-36 deg F
      above its setting temperature
    • The gel will also last for a day or two in the refrigerator

• Introduction to Carrageenan Synergy @ cybercolliods.net (12/18)
  • Some stiff polysaccharide molecules (e.g., locust bean gum and kappa carrageenan)
    association results in gel formation
  • Hot solutions of kappa carrageenan-locust bean gum form strong elastic gels with low
    syneresis when cooled below 50-60 deg C
  • The maximum interaction occurs at a ratios between 60:40 and 40:60 kappa carrageenan
    to locust bean gum
  • These polymer combinations are used in very large quantities in cooked meats
  • Konjac flour (E425i) interacts even more strongly than locust bean gum to form
    strong elastic gels with kappa carrageenan

• Introduction to Carrageenan - Milk @ cybercolloids.net (12/18)

• Vegetarian Substitutes for Gelatin @ healthyeating.sfgate.com (12/18)
  • One ounce of carrageenan can gel 1 cup of liquid

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Konjac Flour

• "Complex Carbohydrates in Foods" (12/18)
  • Kappa carrageenan and konjac powder solutions form an elastic, thermally reversible
    gel after heating and cooling

• Introduction to Carrageenan Synergy @ cybercolliods.net (12/18)
  • Konjac flour (E425i) interacts even more strongly than locust bean gum to
    form strong elastic gels with kappa carrageenan

• Introduction to Konjac - Properties @ cybercolloids.net (12/18)

• "Inulin and Konjan Glucomannan" (PDF) (12/18)
  • Konjac flour hydrates rapidly, absorbing up to 200x its weight in water
  • Fairly acid stable
  • Konjac flour and kappa carrageenan gels are more stable than pure kappa carrageenan gels
  • Best ratio of Konjac flour to kappa carrageenan is 2:3
  • Konjac flour and xanthan produces a viscosity THREE TIMES that of either gum alone
  • Neither gum gels by itself
  • Together, the mixture produces gels with good freeze-thaw stability
  • Thermoreversible gels:
    • Konjac flour + kappa carrageenan
    • Konjac flour + xanthan gum

• Glucomannan Recipes @ lowcarbfriends.com (02/16)
  • Cheese Sauce
    • 1 tbsp Parmesan cheese
    • 1 tsp glucomannan powder
    • 1 wedge Laughing Cow Cheese
    • 1/3 cup chicken broth
    • Garlic/onion powder, fines herbs, salt/pepper
    • Microwave for 10-20 seconds to melt the LCC, and then stir, stir, stir
    • Adjust seasoning as desired
    • Makes a thick and delicious cheese sauce

• Stevia Syrup Recipe @ gwens-nest.com (02/16)
  • Ingredients
    • 3 cups water
    • 1 Tbsp. Maple extract (I like Frontier brand)
    • 1/2 tsp. butterscotch flavoring (or butter, or caramel ... your pick)
    • 2 drops NOW orange essential oil, or 1/8 tsp. orange extract
    • 1/8 tsp salt
    • 1/4 tsp stevia extract or your favorite sweetener to taste
    • 1/2 to 1 tsp glucomannan powder
  • Instructions
    • Combine all of the ingredients except for the glucomannan into a medium saucepan
    • Once everything is stirred in together, sprinkle the glucomannan lightly over the
      surface of the syrup, and whisk to incorporate
    • Taste and adjust the flavors (the gluccie tends to subdue the flavors somewhat)
    • Turn the heat up to medium
    • Let your syrup come to a simmer, and thicken
    • It will thicken up a bit more when cooled/chilled
    • If you like a thicker syrup, use a little more gluccie, up to 1 tsp
    • Serve warm or cold

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Locust Bean Gum (Carob Gum, Carob Bean Gum, Carobin)

• Locust Bean Gum @ wikipedia.org (12/18)
  • Locust bean gum occurs as a white to yellow-white powder
  • It is dispersible in either hot or cold water, forming a sol having a pH between
    5.4 and 7.0
  • The sol may be converted to a gel by the addition of small amounts of sodium borate

• Locust Bean Gum @ amazingfoodmadeeasy.com (12/18)

• Locust Bean Gum @ molecularrecipes.com (12/18)
  • Particularly good for dairy gels and ice creams
  • To make a firm and brittle cold gel with no syneresis, use 0.4% LGB with 0.2% Kappa
  • Disperse in cold water; make a slurry of the powder in cold water
  • Hot soluble at above 80 deg C (176 deg F)
  • Mix dispersed LBG with other ingredients and boil for three minutes to fully hydrate
  • Will only gel in the presence of xanthan gum, agar or kappa carrageenan
  • LBG and xanthan gum will form a heat-stable gel when mixed
  • Xanthan gum works well with Kappa carrageenan

• Locust Bean in "Vegan Handbook" @ books.google.com (12/18)
  • Locust bean gum (LBG) functions in cheese products by controlling water loss
  • LBG results in a firm, homogeneous, and spreadable product

• Frozen Yogurt @ cybercolloids.net (12/18)

• Pistachio Gelato @ modernistcuisine.com (12/18)

• Standard Ice Cream @ cybercolloids.net (12/18)

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Synergy in Thickeners

• Kappa Carrageenan
  • pH
    • Kappa carrageenan can function in a pH range of 4 to 10
    • As the pH is lowered, there is a loss of viscosity and gelling capability
    • Stability in solution
      • Acid hydrolysis depends on pH, temperature and time
      • For minimum degradation, high temperature short time processes are preferred
      • Carrageenan in solution has maximum stability at pH = 9
      • Carrageenan should not be heat processed at pH values below 3.5
      • At pH <= 4.0, carrageenan will be hydrolyzed
      • At neutral and alkaline pH, kappa carrageenan is stable
      • At acid pH, kappa carrageenan is hydrolized in solution when heated
      • One should add the acid as late in the process as possible
    • pH of a few selected ingredients:
      • Yogurt has a pH of 4.4-4.6
      • Apple cider vinegar has a pH of 4.25-5.00
      • Potassium bicarbonate has a pH of 8.2
      • Baking Soda (sodium bicarbonate) has a pH of 8.3
      • Calcium hydroxide has a pH of 12.45 (in water)
    • Rule of thumb in balancing baking soda and acid:
      • 1/2 tsp of baking soda to 1 cup of fermented milk (pH = 3.50-3.85)
      • 1/2 tsp of baking soda to 1 tbsp of lemon juice or vinegar (pH = 2.0-2.4)
      • 1/2 tsp of baking soda to 1 1/4 tsp cream of tartar (pH = 3.557)
      • 1/2 tsp of baking soda to 2 tbsp apple cider vinegar will give you a pH of about 6
      • Sodium bicarbonate (baking soda) cannot raise the pH above 7
    • Rule of thumb in balacing potassium bicarbonate and acid:
      • Potassium bicarbonate and Vitamin C @ vitamincfoundation.org (03/16)
        • Potassium bicarbonate alkalizes twice as much as baking soda
        • So 1/8 tsp potassium bicarbonate will do what 1/4 tsp of baking soda does
      • When substituting potassium bicarbonate for sodium bicarbonate, 19% more potassium
        bicarbonate is required to yield the equalvent amount of carbon dioxide release

  • Dispersion and Hydration
    • In order for kappa carrageenan to be used effectively it has to be properly dispersed
      and hydrated
    • Kappa carrageenan is best dispersed in cool liquids
    • This will prevent hydration until the liquid is heated
    • An immersion blender or standing blender is the preferred tool to disperse the
      kappa carrageenan
    • It may also be melted directly in hot liquids
    • In order for kappa carrageenan to hydrate properly it has to be brought above 70 deg C / 158 deg F
    • Kappa carrageenan does not hydrate well with sugar; sugar should be added after the
      hydration process is completed

  • Salts
    • Kappa carrageenan has different affinities for some ions:
      • Monovalent cations: K+ > NH4+ > Na+ > Li+
      • Divalent cations: Ca2+ > Mg2+ > Zn2+
    • To gel, the liquid must contain either calcium or potassium that is free to bind with
      the kappa carrageenan
    • Kappa forms gels most strongly with potassium salts, followed by calcium salts
    • In general, the rigidity of the gel increases with addition of KCl
    • Potassium gives a rigid, elastic gel while calcium produces a stiff, brittle gel
    • Calcium ions increase the rigidity of the carrageenan gel; the effect is most
      pronounced if potassium ions are also present
    • Milk contains large amounts of calcium ions
      • One cup of skim milk contains 316 mg of calcium, 419 mg of potassium, and 130 mg sodium
      • One cup of Carbmaster Original milk contains 400 mg calcium (40% DV), ?? mg potassium,
        and 95 mg sodium
      • One container (5.3 oz) of Chobani Plain Greek Yogurt contains 150 mg calcium (15% DV),
        260 mg potassium, and 70 mg sodium
      • One cup of GV Greek yogurt also has 300 mg of calcium
      • One ounce of Whey Protein Isolate has 112 mg calcium, 134 mg potassium, and 78 mg sodium
      • One scoop of Piping Rock Whey Protein Isolate contains 135 mg potassium, and 45 mg sodium

    • Sodium Salts:
      • Sodium ions make the gel short and brittle
      • Large amounts of sodium ions disturb the gelation of carrageenan and reduce the gel strength
      • In NaCl solutions, the kappa carrageenan adopts a disordered conformation (random coil)
      • Molar mass of NaHCO3 = 84.007 g/mol (27.367% Na by weight)

    • Potassium Salts:
      • Potassium chloride (KCl)
        • KCl has the highest effect on gel strength per potassium unit
        • Morton No-Salt is pure KCl (it is used as a salt replacement)
        • Chloride is the chemical that gives the salty taste to salt, and tends to raise
          blood pressure
        • If potassium is supplemented, it is essential that vitamin B-1 be adequate
        • 1/4 tsp of Morton Salt Substitute has 690 mg of potassium
      • Potassium Bicarbonate (KHCO3)
        • Potassium bicarbonate (KHCO3) is a colorless, odorless, slightly basic, salty substance
        • Potassium bicarbonate is used to regulate pH; it is a common ingredient is club soda
        • It is a strong buffer with mild alkalinity
        • It is water soluble and dissolves quickly
        • It is a convenient source of potassium
        • It is used as an antacid, potassium supplement, and a pH control agent
        • One tsp of potassium bicarbonate contains 2000 mg potassium
        • One tsp of potassium bicarbonate weighs 4.8 grams
        • Potassium bicarbonate contains 39% potassium by weight
        • 1 tsp of potassium bicarbonate weighs 4.8 grams
        • Molar mass of KHCO3 = 100.115 g/mol (39.053% K by weight)
        • 1 tsp of KHCO3 contains (4800 mg * 0.39) = 1872 mg potassium
        • From my potassium bicarb ingredient label, 1/4 teaspoon is 1 gram = 390 mg of
          elemental potassium

    • Calcium Salts:
      • Calcium chloride, Calcium lactate, Calcium lactate gluconate are used with hydrocolloids

      • Calcium chloride (CaCl2)
        • Molar mass of CaCl2 = 110.984 g/mol (36.112% Ca by weight) (12/18)
          • 1 tsp CaCl2 weights 1.5 grams
          • CaCl2 is 36.112% Ca by weight
          • 1 tsp CaCl2 = 1.5 grams * 0.36112 = 542 mg Ca
          • It tastes bitter and is very soluble in water
          • It is used to flavor pickles (salty flavor) without adding extra sodium
          • It is used in cheesemaking to restore the natural balance between calcium and
            the protein in casein
          • Useful for adding calcium if the water is low in chlorides
          • Lowers pH
          • The pH will change because calcium is a Lewis acid; it forms Ca(OH)2 and liberates
            the H+ causing the pH to become lower
          • A couple of spoons of CaCl2 was added to distilled water; the pH dropped by 0.4 units

        • Calcium Salts @ molecularrecipes.com (12/18)
          • Do not add the calcium salt until the hydrocolloid has been hydrated in a liquid
            with no calcium ions (distilled water or milk)
          • After the hydrocolloid has been hydrated, you can add the calcium salt

        • Calcium Chloride (aka Pickle Crisp) @ healthycanning.com (12/18)
          • Ball and Bernardin sell it in greenplastic canisters under the name of "Pickle Crisp"
          • This is pure calcium chloride, with no added salt or flavorings
          • Calcium chloride can add a salty taste
          • Too much could leave a bitter aftertaste
          • Never substitute it measure-for-measure with regular salt (sodium chloride)
          • Use no more than 1 part CaCl2 with 2 parts of NaCl

      • Calcium carbonate
        • It is NOT water soluble
        • Calcium carbonate is 40% calcium by weight

      • Calcium hydroxide -- Ca(OH)2
        • Calcium hydroxide is called "Pickling Lime", or "Hydrated Lime"
        • Calcium hydroxide is a white alkaline powder (pH of 12.8)
        • Calcium hydrixide has poor solubility in water (pH of 12.45)
        • Without CO2 being present, calcium hydroxide maintains its high pH
        • At 25 deg C, its solubility is 1.0 gram in 630 ml of water (2.66 cups)
        • It is used to pickle cucumbers and other foods
        • Pickling Lime is a food-grade version of Calcium hydroxide
        • Calcium hydroxide is used to make Miracle Noodles
        • El Guapo Cal Mexicana para Nixtamal @ walmart.com (04/16)
          • This can be purchaed at Fiesta (in the produce section; $1.19 for a 4-oz pack)
          • A "serving" is 1/8 tsp (0.6 grams)
          • A serving contains 32% DV (which equals 320 mg calcium)
          • The Daily Value for calcium is 1,000 mg for adults

      • Calcium lactate
        • It is used as an ingredient in baking powder and antacids
        • Cheese crystals usually consist of calcium lactate (especially on Cheddar cheese)
        • It is added to sugar-free foods to prevent tooth decay
        • When added to xylitol, it increases the remineralization of tooth enamel
        • It is added to fresh-cut fruits to keep them firm and extend their shelf life,
          without the bitter taste of calcium chloride

    • Combinations used as baking powder:
      • Monocalcium phosphate is Ca(H2PO4)2
      • Hain Sodium-free Baking Powder: monocalcium phosphate, potato starch,
        potassium bicarbonate (KHCO3)
      • Rumford Aluminum-free Baking Powder: monocalcium phosphate, sodium bicarbonate,
        corn starch

  • Synergy with Locust Bean Gum
    • Synaeresis can be reduced by adding locust bean gum
    • A maximum gel breaking strength occurs when locust bean gum and kappa carrageenan
      are at 1:1 ratios
    • Locust bean gum makes the kappa carrageenan gel less brittle and more elastic
    • The strongest synergy occurs when mixed in the ratio of 6 parts kappa carrageenan to
      4 parts locust bean gum
    • The maximum interaction occurs at a ratios between 60:40 and 40:60 kappa carrageenan
      to locust bean gum

  • Synergy with Konjac Flour
    • Kappa carrageenan and konjac powder solutions form an elastic, thermally reversible
      gel after heating and cooling
    • Konjac flour (E425i) interacts even more strongly than locust bean gum to form strong
      elastic gels with kappa carrageenan
    • Konjac flour and kappa carrageenan gels are more stable than pure kappa carrageenan gels
    • Best ratio of Konjac flour to kappa carrageenan is 2:3

  • Synergy with Xanthan Gum
    • Xanthan gum works well with Kappa carrageenan
    • Xanthan gum makes a kappa carrageenan gel softer, more cohesive, and more elastic
    • Xanthan gum reduces syneresis
    • Using xanthan gum and kappa carrageenan together can cause air bubbles in the gel

  • Synergy with Starches
    • Carrageenan has a strong functional synergism with starches
    • When Kappa carrageenan is added to starch systems, no increase in viscosity is noticed
    • Tapioca starch is used as a thickening agent in vegan cheeses made with kappa carrageenan

  • Synergy with Gelatin
    • When carrageenan and gelatin are used together in a solution in which the pH is higher
      than the isoelectric pH of gelatin, carrageenan increases the melting temperature of the
      gel without influencing the texture significantly

  • Antagonists for Kappa Carrageenan
    • Carrageenan is insoluble in alcohol and oil
    • Guar gum does not have a synergistic effect with kappa carrageenan
    • When the soluble solids content is above 50%, the gelling temperature becomes too high
    • High temperature, an acid pH, and more than 50% soluble solids causes rapid
      depolymerization of carrageenan

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Coloring Agents in Cheese

• Coloring agents: annatto, beta-carotene, paprika, riboflavin, or tumeric
  • Kraft Mac & Cheese will be colored with paprika, annatto and tumeric

• Annatto (Achiote)
  • Cheese Coloring -- Always an Option @ blog.cheesemaking.com (12/18)
    • Liquid annatto is the best choice for home cheese makers
    • If you use powdered annatto, you will need to dissolve it in hot water, cool it down, and then add it to your milk
    • Food colorings are so acidic that they may interfere with the curding of the milk
    • Buy water soluble cheese coloring for cheese, and fat soluble coloring for butter
    • Cheesemaking.com only sells the water soluble kind
    • The color increases as the acidity increases
    • 1-1 1/4 tsp per gallon will yield a deep orange cheese, even with high fat milk
    • For a milk gold color (Colby), 1/4 tsp per gallon is enough

  • Cheese Coloring @ rickandlynne.com (12/18)
    • Buy ground annatto at the supermarket
    • Annatto powder in water gives a red/pink color
    • Annatto powder in alcohol gives a nice orange color
    • Put 1 tbsp annatto powder in a tea bag
    • Make annatto "tea", and use a dropper to add to the milk

  • Annatto has no flavor in small amounts, like when coloring cheese
  • Annatto’s flavor can be described as earthy, musky, and slightly peppery

  • Coloring for Cheese
    • Coloring for Cheese @ amazon.com (2 oz, $7.49) (12/18)

    • Coloring for Cheese @ cheesemaking.com (1 ounce, $3.45; 2 ounces, $4.95) (12/18)
      • Contains water, annatto, potassim hydroxide, castor oil
      • To add a warm cream color to milk, add 20-30 drops per gallon of milk
      • To produce a highly colored cheese, it takes 5-10 times that much

  • Ground Annatto
    • Bolner's Fiesta Extra Fancy Ground Achiote (Annatto) @ amazon.com (16 oz) (12/18)
    • Orale! Achiote Molido (Ground Annatto) @ walmart.com (12/18)

• Beta-Carotene
  • Is a natural coloring agent in milk
  • Gives cheese a yellow color
  • Beta-carotene is soluble in fat
  • People have used carrot juice (which has a lot of beta-carotene)
  • SO-TEC Natural Cheese Color @ dairyaustralia.com.au (PDF file) (02/16)
    • Natural Cheese Color is a blend of paprika and beta-carotene
    • It is dispersible in water or milk

• Food Coloring
  • Buy the orange color:
    • LorAnn Orange Liquid Food Color
      • LorAnn Orange Liquid Food Color @ amazon.com ($4.98 + free shipping) (12/18)
        • Ingredients: water, propylene glycol, yellow #6
      • Jo-Ann craft stores sell this food color ($2.49 + $3 shipping) (12/18)
        • Jo-Ann (700 Alma Dr, in Plano; Sun 10-6, Mon-Sat 9-9) 972-424-0011
        • Jo-Ann (11700 Preston Rd #810, Preston & LBJ) 214-369-9699
        • Jo-Ann (2930 Preston Rd #800, Preston & 121 in Frisco)

  • Mix the orange color yourself:
    • How to Make Frosting Colors @ foodnetwork.com (12/18)
      • You can make these colors using a standard box of food coloring
      • Carrot Cake: 50 drops red, 45 drops yellow
      • Orange Soda: 33 drops red, 90 drops yellow
      • Apricot Jam: 12 drops red, 45 drops yellow
      • Pancake Batter: 1 drop red, 10 drops yellow

    • Using red and yellow food coloring to make orange
      • Orange sunset = 5 drops yellow + 1 drop red
      • Orange = 3 drops yellow + 1 drop red
      • Red-Orange = 2 drops yellow + 1 drop red

    • Must Have Spring Colors @ mccormick.com (03/16)
      • Cayenne = 14 drops red, 1 drop blue, 1 drop yellow
      • Celosia Orange = 2 drops red, 17 drops yellow
      • 1/4 tsp Food Color = 20-25 drops

• Pimiento
  • Pimiento is added to nut cheeses for color

• Saffron
  • Is extracted from dried crocus
  • Gives a light yellow color
  • Is used for special cheese such as Parmesan

• Tumeric
  • Tumeric is added to mustard to impart a deep yellow color
  • You can add tumeric or chili powder for coloring
  • Vegan Cheese Sauce (with 1/4 tsp ground tumeric for color) (12/18)

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Enzymes

• Amylase (hydrolysis of starch into sugars)
  • Amylase breaks long starch monlecules into sugars which can be eaten by yeast
  • Bacillus subtilis generates alpha-amylase in Acid Cheese Whey @ scielo.br (12/18)
  • Lactobacillus bifidus (aka Bifidobacterium, it ferments carbohydrates, is a probiotic,
    and likes low O2 environments) (12/18)
  • Bean-O contains a mixture of several enzymes which break down carbohydrates

• Catalase (convert hydrogen peroxide to water and molecular oxygen)
  • Catalase is used in the production of Swiss cheese

• Lactase (converts lactose into its constituent sugars -- galactose and glucose)

• Lipase (convert fat/oil into fatty acids)
  • Lipse enhances the flavor development and shortens the time for cheese ripening
  • Hydrolysis of the shorter fats is preferred because it results in the desirable taste of many cheeses
  • Hydrolysis of the longer chain fatty acids can result in either soapiness, or no flavour at all
  • Lipase found in food works in an acidic environment
  • Oil cannot ferment in the classical sense
  • Fermentation requires the presence of a carbohydrate as the food for the fermentation process
  • When oils are exposed to the conditions of fermentation, they go rancid
  • Microbial rancidity occurs when microorganisms (bacteria or molds) use their enymes such as lipases to break down fat
  • Water needs to be present for microbial growth to occur in oil

  • Signs of rancid Coconut Oil:
    • Yellow in colour when liquid
    • Blotchy, or a non-smooth consistency
    • It tastes and smells bad, like stale or bitter

  • Lipase - A Helpful Busy Little Enzyme @ curd-nerd.com (12/18)
    • Lipase is one of many enzymes that are present in raw milk
    • Lipase releases fatty acids which create the aroma, texture, and sharp taste of most
      Italian cheeses
    • Most suppliers have a "mild" and a "sharp" version of lipase
    • Add the lipase after the starter cultures have ripened

  • Lipase @ health-science-spirit.com (12/18)
    • Coconut oil does not contain lipase because it would spoil quickly
    • The richest sources of lipase are raw butter and cream
    • Lipase is soluble in water but not in fat and oils
    • It breaks lipids down at the contact border between the watery and the lipid phase
    • To efficiently break down lipids, make an emulsion of the two phases by shaking or
      stirring after the addition of lecithin
    • Any food to which lipase is added should not be hotter than about 45 deg C (113 deg F)

  • Hydrolysis of Virgin Coconut Oil Using Immobilized Lipase in a Batch Reactor @ hindawi.com (12/18)

  • Sources
    • Mild Lipase Powder @ culturesforhealth.com (2 oz, $7.99 + $3.99 shipping) (12/18)
    • Lipase Powder Italase (mild) @ amazon.com (1 oz, $3.29 + $4.51 shipping) (12/18)

• Protease (hydrolyze protein)

• Transglutaminase (meat glue)
  • Meat Glue @ molecularrecipes.com (12/18)
    • You should wear a mask and gloves when working with this enzyme
    • It is an enzyme that can be used to bind proteins to make uniform portions of fish,
      meat, etc
    • Can be used to make shrimp noodles
    • Bind ground meat mixtures like sausages without casings
    • Bind peanut butter to make ultra-thin peanut butter sheets that can be cut into noodles
    • Strengthen noodles that don't contain gluten
    • Thicken dairy products (yogurt)
    • Strengthen dough mixtures
    • Apply some meat glue to each side of the protein, press the sides together, and let it
      rest in the refrigerator for a few hours

  • Meat Glue - Lobster Hot Dog @ moleculargastronomy.wordpress.com (12/18)

  • Video Using Activa to Glue Chicken Breasts Together (12/18)

  • Sources
    • TG2N (meat glue) @ store.molecularrecipes.com (03/16)
      • Contains transglutaminase, maltodextrin and sodium caseinate
      • It will activate much quicker than Transglutaminase TGF
      • TG2N meat glue needs to be used within 20 minutes or the product will begin to bond to itself

    • TGF (meat glue, similar to Activa GS) @ store.molecularrecipes.com (12/18)
      • Contains sodium chloride, gelatin, trisodium phosphate, maltodextrin and transglutaminase
      • This is an alkaline mixture; transglutaminase is inactive in an alkaline environment

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Sour Flavors in Cheese

• Apple Cider Vinegar
  • Apple Cider Vinegar @ wikipedia.org (12/18)
    • Acetic acid and malic acid give vinegar its sour taste
  • Braggs ACV has a pH of 2.85

• Citric Acid
  • Citric Acid @ wikipedia.org (12/18)
    • Citric acid is a weak organic tribasic acid
    • A citric acid solutin has a pH of 3.2
    • Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating

• Cream of Tartar
  • Potassium Bitartrate @ wikipedia.org (12/18)
    • It is a product of winemaking
    • It is a component of baking powder (as an acid ingredient)
    • A saturated solution has a pH of 3.557

• Fresh Lemon Juice
  • Lemon juice has a pH of 2.0

• Lactic Acid
  • Lactic Acid @ wikipedia.org (12/18)
  • It is a superior alternative to lemon juice
  • It add flavor, acidity, and tanginess to non-dairy foods
  • It is used to replace the bacteria to acidify dairy cheese mixtures
  • Lactic acid has a pH of 2.4

• Probiotic Powder
  • Used to ferment nut cheeses

• Rejuvelac (12/18)
  • Rejuvelac is a fermented drink made from sprouting whole wheat, rye, quinoa,
    barley, millet, buckwheat or other raw grains
  • It can be found in the refrigerated section of Whole Foods
  • Used to ferment nut cheeses
  • You can use the juice from fermented saurkraut

• White Wine Vinegar

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Umami Flavors in Cheese

• Coconut Aminos

• Marmite Yeast Extract (12/18)
  • Kroger, Safeway, and Whole Foods carry it
  • Might be a substitute for white miso
  • It has 200 mg of sodium per 4 gram serving
  • Can be used as a broth mix
  • It has a rich, earthy, and somewhat sweet smell
  • It's VERY salty, and almost pure umami
  • It reminds you of beef stock and/or sauteed chicken livers
  • It smells like miso paste
  • It has a salty yeasty (almost meaty) goodness

• Nutritional Yeast (Nooch)
  • Nooch tastes nutty, cheese, and delightfully creamy
  • Many vegans use it as a cheese flavoring subsittute
  • To bring out its cheesy side, add some salt (sea salt or tamari)
  • It tastes like extra sharp cheddar cheese, chicken soup, and vitamins
  • Bob's Red Mill Nutritional Yeast (1/4 cup):
    • Calories: 60
    • Net carbs: 2 grams
    • Dietary fiber: 3 grams
    • Protein: 8 grams
    • Sodium: 25 mg
    • No calcium or potassium

• Promite Vegetable Extract Spread (12/18)

• Seasonings
  • Onion and garlic powders

• Soy Sauce

• Ume Plum Vinegar

• Vegemite Yeast Extract (12/18)
  • Might be a substitute for white miso
  • Kraft Vegemite tastes better than Marmite (to some people)
  • It has 140 mg in a 4-gram serving
  • Marmite is a little sweeter than Vegmite; both are byproducts of beer production
  • It tastes like salty beef bullion with a hint of black liquorice
  • When spread on buttered toaste, it tastes like a heavy-aged cheese spread with a
    slightly bitter taste
  • It reminds one of soy sauce and/or beef bullion, and maybe mushrooms
  • It is malty and salty
  • It can be used as bullion cubes for cooking
  • It reminds some of the tasty pan residue/drippings after cooking meat
  • Ingredients: YEAST EXTRACT, SALT, POTASSIUM CHLORIDE, MALT EXTRACT
    (FROM BARLEY),
    COLOUR (E150d),
    CONTAINS PRESERVATIVE (SULPHUR DIOXIDE), VEGETABLE EXTRACT,
    (CONTAINS ONION, CELERY), NIACIN, THIAMINE, RIBOFLAVIN, FOLIC ACID

• White Miso
  • Chickpea miso pastes are soy free
  • Miso Master Organic Chickpea Miso (12/18)
  • Chickpea miso can be purchased at Whole Foods

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Example Recipes

• Kappa Carrageenan @ pinterest.com (12/18)

• Cheddar and Sour Cream Potato Chip Seasoning @ thegentlechef.com (02/16)
  • 3/4 cup nutritional yeast flakes
  • 1/4 cup organic soymilk powder (do not use soy protein powder or soy flour)
  • 3 Tbsp tomato powder
  • 2 Tbsp onion powder
  • 4 tsp fine sea salt or kosher salt, or more to taste
  • 1 1/2 tsp lactic acid powder (available from ModernistPantry.com)
  • 1/2 tsp dry ground mustard
  • 1/8 tsp garlic powder

• Dessert Jelly @ cybercolloids.net (uses both carrageenan and locust bean gum in a 1:1 ratio) (12/18)

  Water	80.00%
  Sugar	15.00%
  Citric acid	2.50%
  Tripotassium citrate	2.00%
  Carrageenan	0.25%
  Locust bean gum	0.25%
  Colour (as required)	0.00%
  Flavour (as required)	0.00%

• Frozen Yogurt @ cybercolloids.net (uses both carrageenan and locust bean gum in a 1:10 ratio) (12/18)

• Gelled Milk @ girlstalkinsmack.com (12/18)
  • For a firm brittle version of gelled milk:
    • Ingredients
      • 1 tsp (1.5 g) kappa carrageenan
      • 3.5 oz (100 ml) milk (equals 6 tbsp + 2 tsp)
    • Directions
      • Whisk together in a saucepan, and bring to a boil
      • Pour into a glass, ice cube tray, or mold
      • Chill in the fridge until set
  • Modification of the recipe:
    • Add 1 tsp (4 g) of sugar
    • Substitute some cream for a portion of the milk
    • Put the mixture into a bowl
    • Microwave for 1 minute to set it
    • Pour mixture into a ramekin that has a thin layer of jam and toasted sliced almonds
      on the bottom
    • Once gelled, invert the set gel onto a plate
    • You now have something like a flan-style custard
    • Also try adding some chocolate
  • Notes:
    • Carrageenan is thermoreversible (once gelled, it can still be melted)
    • 1 tbsp milk = 15 ml

• Liquorice Jelly @ molecularrecipes.com (12/18)
  • Ingredients
    • 560 grams (19.8 oz) water
    • 400 grams sugar
    • 16 grams Kappa Carrageenan
    • 2 grams black color powder
    • 200 grams (7 oz) Sosa liquorice compound
  • Directions
    • Bring all ingredients to a boil
    • Coat food with the liquorice jelly

• Processed Cheese Block @ cybercolloids.net (12/18)

  Hard cheese	52.00%
  Water	35.00%
  Butter Fat	5.00%
  Rennet casein	5.00%
  Tri Sodium citrate	2.00%
  Sodium Chloride	0.75%
  Carrageenan	0.25%

• Soft Chocolate Gel @ sugoodsweets.com (12/18)
  • Ingredients
    • 530 g cream (equals 2 1/4 cups)
    • 500 g 64% chocolate, chopped into small pieces
    • 120 g sugar (equals 1/2 cup + 1 tbsp + 1 tsp)
    • 600 ml water (equals 2 1/2 cups)
    • 1.6 g locust bean gum (equals 1 tsp)
    • 1.6 g kappa carrageenan (equals 1 tsp)
  • Directions
    • Scald the cream and pour it over the chocolate and sugar
    • Whisk to combine, and set aside
    • In another bowl, add the water, locust bean gum and carrageenan
    • Use a hand blender to combine thoroughly
    • Boil the mixture
    • Whisk the hot gel and chocolate mixture together
    • Pour it into an 8 x 8 pan lined with plastic
    • Refrigerate for at least two hours to set
  • Notes
    • The gel is magically creamy and solid at the same time
    • 500 grams chocolate = 4 cups of GRATED chocolate
    • 500 grams chocolate chips = 2 1/2 cups
    • 200 grams = 1 cup chocolate chips
    • 1 square of baking chocolate = 30 grams

• Standard Ice Cream @ cybercollids.net (uses carrageenan and locust bean gum in a 1:7.5 ratio) (12/18)

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Lekue Cheese Maker

• Lekue Cheese Maker @ lekueusa.com (12/18)

• Information at lekuecooking.com (12/18)

• Cheese Maker Instruction Booklet @ lekueusa.com (12/18)
  • The cheese should be kept refrigerated, and can be kept for 3 days maximum
  • Fresh milk precipitates when you add an acidifying ingredient AFTER it has reached
    92 deg C
  • Acidifying ingredients
    • Vinegar: coarser texture, more compact
    • Lemon/Lime: wetter and softer texture
    • Yogurt: creamy texture
  • Option A: 4 cups milk
  • Option B: 3 cups milk + (1 1/2 cup + 1 tbsp) yogurt
  • Heat for 14 minutes in an 800-watt microwave
  • FYI: heat for 9 1/3 minutes in a 1200-watt microwave
  • Add acidifying ingredient:
    • Option 1: 2 tbsp lemon or lime
    • Option 2: (1 tbsp + 1 tsp) vinegar
  • If the milk does not precipitate when adding the acidifying agent, you can put it in
    the microwave for 1-2 minutes at 800 Watts
  • Let the cheese rest for 30 minutes
  • Optionally, add these:
    • 2 tbsp mustard
    • 3/4 tsp salt
  • Pour the precipitated milk into the colinder (over the kitchen sink)
  • Tamp the top until flat
  • Put the colinder into the white bowl, and cover it with the green lid
  • Let the cheese rest for another hour (in the refrigerator)
  • Dump the formed cheese onto a plate

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Vegan Cheese

• Coconut Milk Cream Cheese @ dailyforage-glutenfree.com (12/18)
  • Ingredients
    • 1 can coconut milk (not low fat), very well chilled (Thai Kitchen Coconut Milk)
    • 1-3 capsules non-dairy probiotic - powder only
    • OR
    • 1 1/4 Tablespoons fresh lemon juice
    • Pinch of kosher salt
  • Instructions
    • Chill can of coconut milk in the refrigerator
    • Open the can and, using a knife, trim around the edges of the can to loosen the solid milk
    • Slide the milk out without tipping the can; place the solid milk into a bowl
    • Reserve the coconut water for smoothies or shakes, if desired
    • Add the probiotic powder OR the lemon juice and salt to the coconut milk
    • Stir well to combine
    • Place coconut milk mixture into a nut bag nestled inside a coffee-filter-lined strainer over a bowl
    • Cover with a coffee filter, if desired
    • Place in a cool, dark place, such as the microwave or oven
    • Let sit for 24-36 hours to drip off the excess liquid and become cultured
    • Taste after 24 hours to check the tang level
    • The longer it sits, the more the tang will develop; don't go past 36 hours
    • Transfer the creamy, semi-firm mixture to a container with a lid
    • If you wish to flavor your cream cheese, this is when you stir in your "add-ins"
    • Cover bowl and store in fridge for at least 6 hours to allow cream cheese to solidify
      and chill
    • Ready to serve when firm.

• How to Make Vegan Cheese - Provolone @ thehiddenveggies.com (11/18)
  • Ingredients
    • 1 can coconut milk full fat
    • 1/2 cup hot water
    • 1 tsp salt
    • 1 tbsp + 1 tsp nutritional yeast
    • 2 tbsp agar agar powder
    • 1 tsp tapioca flour (aka tapioca starch)
    • 1/2 tsp lemon juice
    • 1/4 tsp garlic powder
  • Instructions
    • Instructions
    • Spray glass container with oil; recipe makes about 2 cups of cheese
    • Pour the can of coconut milk into a sauce pan
    • Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining
      coconut milk and add the water to the pan
    • Add all remaining ingredients to the sauce pan and stir with a whisk.
    • Set heat on medium and stir frequently until it boils
    • Turn down heat until the cheese sauce is just barely boiling and stir constantly for
      6 minutes until it is very smooth; it will get very thick and stretchy
    • Immediately pour into the prepared cheese molds
    • Let it cool with the lid off for about 15 minutes at room temperature
    • Transfer to the refrigerator for at least 2 hours to firmly set
    • Once cheese is cooled completely cover and store in the refrigerator in a sealed
      for up to a week
  • Notes
    • To make this cheese able to melt, add 2 additional tablespoons of tapioca starch
      (this will equal a total of 2 tbsp + 1 tsp)
    • For firmer cheese, leave out the tapioca starch from the recipe
    • Make it cheesier by adding an additional tsp of nutritional yeast
    • You can substitute the coconut milk with any plant-based milk that you choose and
      some oil. Use 1 1/4 cup of plant milk and 1/2 cup oil instead of the coconut milk and water.
  • Variations
    • Vegan Cheese with Garlic and Herbs (11/18)
    • Vegan Smoked Gouda (11/18)
    • Vegan Mozzarella (11/18)
    • Vegan Grilled Cheese that Melts (11/18)

• How to Make Vegan Cheese at Home @ theveganwoman.com (12/18)
  • Ingredients for Base Cheese (makes 500 grams of cheese)
    • 2 liters of unsweetened soy milk (Alpro with the red label)
    • Note: this recipe works with soya milk or homemade cashew milk
    • 3 medium lemons
    • 3/4 cup of boiled water
  • Ingredients for Flavored Cheese (optional)
    • 2 garlic cloves (crushed)
    • Olives (chopped)
    • Salt to taste
  • Tools Required
    • Cheesecloth
    • Large sieve and bowl
    • Pan with a lid
    • Large spoon
    • Blender
  • Instructions for Base Cheese (like ricotta)
    • Prepare all your ingredients, utensils and boil the water
    • Line the sieve with cheesecloth, and place on top of the bowl
    • Heat the milk in the pan unti it just begins to bubble, and then turn off the heat
    • Squeeze the lemons into the 3/4 cup of hot water
    • Pour 1/3 of the hot water into the hot milk in the pan
    • Gently stir, close the lid, and wait for 5 minutes
    • Add just over 1/2 of the hot lemon water to the hot milk
    • Gently stir, close the lid, and wait for another 5 minutes
    • Add the remainder of the lemon water to the pan
    • Gently stir, close the lid, and wait another 15 minutes
    • Pour the mixture into the cheesecloth, and let it drain into the bowl
    • Wrap the cheese in the cheesecloth, and gently squeeze
    • Save the liquid that drained out of the cheese
  • Instructions for Soft Flavored Cheese
    • Place the base cheese in the blender
    • Add the drained liquid back into the cheese until you get the desired texture
    • Add the optional flavors
    • This soft cheese can be used as a spread

• Paleo Cheese (Nut Free) @ theymerrymakersisters.com (01/19)
  • Ingredients
    • 1 1/2 cups coconut milk
    • 3 tbs. coconut flour (or tapioca flour for a smoother cheese)
    • 2 tbs. gelatin powder (we use great lakes)
    • 2 tsp. apple cider vinegar
    • 2 tsp. paprika
    • 1 tsp. onion powder
    • 1 tsp. turmeric
    • Pinch of salt
  • Directions
    • In a small bowl, add all of the dry ingredients and whisk to combine
    • Meanwhile, in a saucepan on med-high heat, bring the coconut milk to the boil
    • Add the vinegar to the coconut milk and whisk for 1 minute
    • Turn down the heat to medium-low
    • Add the dry ingredients to the saucepan and continue to whisk until smooth for
      a further minute
    • Take the saucepan off the heat and continue to whisk for another 1 minute
    • Pour the cheese in to silicon molds and place in to the fridge for at least 2 hours
      to set before turning out
    • Store the paleo cheese in an airtight container in the fridge for up to 5 days

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Vegan Cheese using Kappa Carrageenan

• The Non-Dairy Evolution Cookbook @ thegentlechef.com ($15; PDF; paypal) (12/18)
  • Mozzarella Fior di Latte
    • 3/4 tsp lactic acid powder, or 1 tbsp fresh lemon juice
    • 2/3 cup refined coconut oil
    • 1 1/3 cup soymilk
    • 1/4 cup tapioca flour
    • 4 tsp kappa carrageenan
    • 1 1/4 tsp fine sea salt
    • 1 tsp liquid hickory smoke (optional)

  • Pepper Jack
    • 1 large jalapeno or serrano chili
    • 1 tsp red pepper flakes
    • 2 tsp raw apple cider vinegar
    • 1/4 tsp lactic acid powder, or 1 tsp fresh lemon juice
    • 2/3 cup refined coconut oil
    • 1 1/3 cup soymilk
    • 1/4 cup tapioca flour
    • 2 tbsp nutritional yeast flakes
    • 4 tsp kappa carrageenan
    • 1 1/4 tsp fine sea salt

  • Golden Cheddar
    • 1/4 tsp lactic acid powder, or 1 tsp fresh lemon juice
    • 1 tsp raw apple cider vinegar
    • 1/2 cup refined coconut oil
    • 1 1/3 cup soymilk
    • 1/4 cup tapioca flour
    • 1/4 cup nutritional yeast flakes
    • 1 tsp kappa carrageenan
    • 1 tbsp mellow white miso paste
    • 1 tbsp tomato paste
    • 1 tsp fine sea salt
    • 1/2 tsp dry ground mustard
    • 1/2 tsp onion powder
    • 1/8 tsp garlic powder
    • For Smoky Cheddar: omit the vinegar, and add 2 tsp liquid hickory smoke
    • For Chipotle Cheddar: omit the tomato paste, and add 1 tsp chipotle chili powder

• Cheese Substitutions @ godairyfree.org (12/18)
  • Basic Parmesan Sustitute (nutritional yeast, almonds, sea salt) (12/18)
  • Cashew Chipotle Raw Vegan Cheese (cashews, garlic, chipotle powder, lemon juice) (12/18)
  • Cashew Pimiento Cheese Sauce (cashews, lemon joice, pimientos, onion/garlic powder) (12/18)
  • Dairy Free Buffalo Mozzarella (cashews, probiotic powder, nutritional yeast, xanthan gum, agar) (12/18)
  • Dairy Free Almond Feta Cheese (almonds, Rejuvelac, agar powder) (12/18)
  • Lessarella Cheez (lemon juice, nutrition yeast, quick oats, arrowroot/cornstarch, tahini) (12/18)
  • Melty Cheese #1 (raw nuts/seeds, onion/garlic powder, lemon juice, cornstarch or arrowroot, nutritional yeast) (12/18)
  • Melty Cheese #2 (tofu, nutritional yeast, cashews, soymilk, vegetable shortening, lemon juice) (12/18)
  • Meltable Mozzarella Vegan Cheese (nondairy yogurt, canola oil, tapioca flour, carrageenan, xanthan gum) (12/18)
  • Meltable Muenster Vegan Cheese (nondairy yogurt, canola oil, tapioca flour, nutritional yeast, carrageenan) (12/18)
  • Nondairy Swiss Style Cheese (agar, cashews, almonds, vegetable oil, soy milk, nutritional yeast, lemon juice, miso) (12/18)
  • Pimento Cheese (agar, cashews, nutritional yeast, pimentos, lemon juice) (12/18)
  • Sharp Cheddar Vegan Cheese (cashews, nutritional yeast, rejuvelac, canola oil, miso, carrageenan, xanthan gum) (12/18)
  • Vegan Parmesan Flakes (sunflower seeds, almonds, nutritional yeast, tamari) (12/18)

• Meltable Dairy Free Cheese @ ideliciate.com (based on almond-cashew yogurt) (12/18)
  • Almond Cashew Yogurt @ ideliciate.com (12/18)

• Meltable Mozzarella Vegan Cheese Alternative @ godairyfree.org (12/18)
  • 1 cup plain, unsweetened nondairy yogurt
  • 1/2 cup water
  • 1/3 cup canola oil
  • 2 teaspoons salt (1 tsp for the brine)
  • 6 tablespoons tapioca flour/starch
  • 1 tablespoon carrageenan powder
  • 1/2 teaspoon xanthan gum, optional (for stretchier consistency)
  • 8 cups ice water (for the brine)

• Meltable Muenster Vegan Cheese Alternative @ godairyfree.org (12/18)
  • 1 cup plain, unsweetened nondairy yogurt
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1/4 cup tapioca flour/starch
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon carrageenan powder
  • 1 teaspoon salt

• Mozzarella Aquafaba Cheese @ avocadosanddales.com (12/18)

• Smoked Coconut Gouda @ vedgedout.com (12/18)
  • Ingredients
    • 1 (13.66 ounce) can full fat coconut milk
    • 1/4 cup water
    • 1/2 teaspoon Vegemite, Marmite or Kittee’s Vegan & Gluten-Free Worcestershire Sauce
    • 2 tablespoons nutritional yeast
    • 2 tablespoons Kappa Carrageenan
    • 3 tablespoons tapioca starch
    • 1 tablespoon liquid smoke
    • 1 1/2 teaspoons sea salt
    • 1 teaspoon apple cider vinegar
  • Directions
    • In a medium saucepan, add everything EXCEPT the apple cider vinegar
    • Whisk together until completely smooth
    • Heat to medium heat
    • Cook while whisking constantly for about 7-9 minutes
    • The mixture will thicken and get very glossy
    • It is ready when it begins to pull away from the sides of the pan
    • Remove the cheese mixture from the heat
    • Quickly whisk in the apple cider vinegar
    • Pour the cheese into a small cntainer (minimum of 2 cups volume)
    • If properly cooked, the cheese will start to set right away
    • Let the cheese sit at room temperature for 30 minutes
    • The put the cheese in the refrigerator for 3-4 hours

• Soy Vegan Cheese @ quincesandkale.net (12/18)
  • Ingredients
    • 1 1/3 cup plain soymilk with no additives at room temperature
    • 1/2 cup organic refined coconut oil liquified
    • 1/4 cup tapioca flour
    • 2 1/2 tsp kappa carrageenan
    • 6 tsp nutritional yeast
    • 2 tsp white wine vinegar
    • 1 1/2 tsp sea salt
    • 1/2 tsp onion powder
  • Directions
    • You will need a container capable of holding 2 cups, not a glass one
    • I use a small rectangular 1 litre container
    • Pour the half cup of melted oil into a blender
    • Add the remaining ingredients to the blender
    • Process the contents until smooth
    • Transfer the mixture to a saucepan and cook over low heat, stirring and scraping with a silicone spatula
    • Keep stirring and scraping as the mixture thickens
    • Stir vigorously until the mixture becomes very thick, smooth and glossy
    • Now quickly transfer the mix to a container but don't bother trying smooth it out too much, it will set before you can
    • Bang the container on bench to settle it
    • Let the cheese cool for 20 minutes
    • Cover and refrigerate for at least 6 hours or until completely chilled and firm
    • Turn the container over and bang it on the bench to remove the cheese
    • Store the cheese wrapped in a paper towel and sealed in a zip lock bag in the fridge
    • If you don't eat it quickly, you'll need to change the paper every few days

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Veggie Cheeze

• Cauliflower Cheese @ thespunkycoconut.com (11/18)
  • Ingredients
    • 2 cups steamed cauliflower puree (rutabaga also works)
    • 1/2 cup grass-fed gelatin
    • 1/2 cup nutritional yeast
    • 1/4 cup coconut cream concentrate (coconut butter or coconut manna)
    • 1 tablespoon lemon juice
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon fine pink salt
    • 1/8 teaspoon onion powder
    • 1/8 teaspoon garlic powder
    • Optional: herbs and spices to taste
  • Directions
    • Steam one large head of cauliflower until fork tender
    • In the food processor with the S blade puree the cauliflower until smooth
    • Measure out 2 cups of hot pureed cauliflower
    • Quickly put the 2 cups of puree back into the food processor, and turn the machine on
    • Place a funnel over the feed tube and immediately add your gelatin
    • (It’s important that the puree is still hot for the gelatin to emulsify)
    • Next add the nutritional yeast the same way
    • Now we can remove the funnel and add the rest of the ingredients.
    • Line a loaf pan with unbleached parchment paper, then fill with the cheese puree, and chill to set

• Cheesy Cauliflower Sauce @ fatfreevegan.com (11/18)

• Hayley's Zucchini Cheese @ instagram.com (11/18)
  • Ingredients
    • 1 C carrot or cauliflower, chopped
    • 3 C zucchini, about 2 medium zuc, peeled and sliced
    • 3/4 C water
    • 3 T coconut oil
    • 1 T ghee
    • 1 tsp coconut aminos
    • 3/4 tsp lemon juice, or apple cider vinegar
    • 3/4 tsp sea salt
    • 8 T gelatin
  • Directions
    • Bring water to a boil in a small saucepan
    • Add carrots or cauliflower then the peeled zucchini
    • Cover and simmer for 8 10 minutes
    • Drain completely
    • Add your veggies to a blender
    • Then add the oil, ghee, lemon juice or acv, and sea salt
    • Blend on high speed until smooth
    • On medium low speed, sprinkle in the gelatin
    • Blend on high
    • Line a bread pan with non-bleached parchment paper
    • Pour into the parchment paper lined bread pan
    • Refrigerate over night or for at least 3 hours to set

• Nacho Zucchini Cheese @ healthstartsinthekitchen.com (11/18)
  • Use a container that holds 6 cups
  • Ingredients
    • 5 cups zucchini, peeled and cubed
    • 1 cup red pepper, diced
    • 1/2 cup water (filtered)
    • 1 tablespoon ghee or coconut oil
    • 1 tablespoon Fresh Lemon Juice
    • 1/3 cup gelatin
    • 1/4 cup nutritional yeast
    • 1 teaspoon sea salt (real salt)
    • 1/2 teaspoon organic cumin
    • 1 teaspoon coconut aminos
    • 1/4 cup finely chopped jalapeño, seeds removed
  • Directions
    • Steam zucchini and red pepper with 1/2 cup water for about 5 minutes, or until very soft
    • Drain steamed veggies and add to your blender
    • Then add ghee, lemon juice, sea salt, nutritional yeast and coconut aminos
    • Blend on high until completely smooth
    • Add gelatin and blend again to combine
    • At the very end, gently pulse in the diced jalapeños
    • Pour your cheese mixture into a small square or rectangular container
    • Chill for at least 6 hours or until completely set up
    • It will be like velveta cheese or very stiff jello
    • Gently loosen from your container and invert
    • Slice your cheese as desired

• Paleo Zucchini Cheese @ asquirrelinthekitchen.com (11/18)
  • Recipe will yield 2 loaves of cheese (3 x 5 1/2 pans)
  • Ingredients
    • 2 cups zucchini, peeled and cut up into small cubes
    • 1/2 cup water
    • 2 TBSP coconut oil, melted
    • 4 TBSP gelatin
    • 2 TSP lemon juice
    • 2/3 TSP of salt or more to taste
    • 2 TBSP nutritional yeast (optional)
    • 1/2 cup fresh parsley, chopped
  • Directions
    • Steam the zucchini for 5 minutes, until tender
    • Drain the zucchini
    • In a blender, blend the zucchini with water, coconut oil, lemon juice, and salt until smooth
    • Add the gelatin and the nutritional yeast
    • Blend for another 15 seconds
    • Pour the mixture in a bowl, add the parsley and mix well with a spoon.
    • Pour the preparation in a foil loaf pan and refrigerate until set (at least 4 hours)

• Zucchini Cheese @ gutsybynature.com (11/18)
  • Ingredients
    • 1 cup zucchini, peeled and sliced
    • 1/4 cup water
    • 1 tablespoon coconut oil
    • 1 teaspoon lemon juice
    • 1 1/2 tablespoons gelatin
    • 1 tablespoon nutritional yeast (optional)
    • 1/3 teaspoon sea salt, or to taste
  • Directions
    • Line an 8 by 8 inch baking pan with parchment paper
    • Place zucchini and water in a pan and bring to simmer
    • Steam with lid on for about 5 minutes
    • Drain and discard water
    • Transfer zucchini to a blender and add coconut oil and lemon juice
    • Blend on highest speed until completely smooth
    • Add gelatin, optional nutritional yeast, and salt
    • Blend again until smooth
    • Pour mixture into prepared pan and spread in an even layer
    • Refrigerate for 2 hours, or until set
    • Remove and cut into desired sizes

• Zucchini Cheese @ ieatrealfood.recipes (11/18)
  • Thin squares -- in an 8 x 8 inch pan
    • 1 cup zucchini or summer squash (green or yellow skin), approximately 1 small-medium, peeled and sliced or diced, or cauliflower florets
    • 1/4 cup water, for steaming and to drain afterwards
    • 1 tbsp. coconut oil, extra virgin olive oil, or ghee
    • 1/2 – 1 tbsp. nutritional yeast, optional
    • 1/2 – 1 tsp. lemon juice, or apple cider vinegar
    • 1/3 – 1/2 tsp. sea salt, or to taste
    • 1 1/2 – 2 tbsp. gelatin
    • 1 dairy-free probiotic capsule, optional
  • Cheddar Cheese Block -- to full half of a bread pan
    • 3/4 cup carrot, about 1 medium carrot, fine diced (carrot is used for cheddar color)
    • 3 cups zucchini or summer squash, about 3 small-medium zucchini, peeled and sliced or diced, or cauliflower florets
    • 3/4 cup water, for steaming and to drain afterwards
    • 3 – 4 tbsp. coconut oil, extra virgin olive oil, or ghee
    • 3 – 4 tsp. lemon juice or acv
    • 1 – 1 1/2 tsp. sea salt, or to taste
    • 7 – 8 tbsp. gelatin
    • 1 dairy-free probiotic capsule, optional

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Whey Cheese

• Dallas Cheese Stores
  • Molto Formaggio (12/18)
    • 68 Highland Park Village, Dallas, TX 75205
    • Preston Rd & Mockingbird Lane
    • (214) 526-0700
    • info@moltoformaggio.com

• Ricotta
  • What is Ricotta Salata @ cookthink.com (12/15)
    • Ricotta is a moist fresh cheese made from whey that is used in dishes like lasagna and cheesecake
    • Ricotta salata is hard and white and has a mildly salty, nutty and milky flavor

  • Ricotta di Buffalo Il Parco (12/18)

• Ricotta Salata ("The Italian Feta")
  • Whole Foods: Locatelli Ricotta Salata @ $8.99/lb
    • Pasteurized Sheep's Milk Whey, Salt

  • Locatelli Ricotta Salata @ ambriola.com (12/18)

  • Locatelli Ricotta Salata @ heb.com (12/18)

  • 10 Uses for Ricotta Salata @ thekitchn.com (11/18)

• Ricottone (Whey Cheese)
  • How to Make Ricotta Cheese from Whey @ instructables.com (11/18)

  • How to Make Ricotta Cheese from Whey @ youtube.com (11/18)
    • Heat whey to 200 deg F
    • Ricotta floats on top
    • Kill the heat, and scoop the ricotta off the top of the whey
    • Place the ricotta into a cheese cloth (which is over a bowl)
    • Tie the points of the cheese cloth together (double layer of cheese cloth)
    • Hang the ball of cheese to drain
    • When the cheese is cooled, it is ready to eat

  • Ricottone aka Ricotta (11/18)
    • Ricotta made from Whey (traditional way of making it) is called Ricottone
    • Curds are mostly casein, and Whey is mostly albumin

  • Traditional Whey Ricotta @ culturesforhealth.com (11/18)

• Whey Protein
  • Whey Protein @ wikipedia.org (11/18)
    • The protein in cow's milk is 20% whey protein and 80% casein protein, whereas
      the protein in human milk is 60% whey and 40% casein
    • The major allergens in milk are the caseins

  • Whey Protein Components @ wheyproteininstitute.org (11/18)
    • Beta-lactoglobulin -- 50-55% of whey protein
    • Alpha-lactalbumin --20-25% of whey protein
    • Glycomacropeptide -- derived from casein; 0-15% of whey protein (process dependent)
    • Immunoglobulins -- 10-15% of whey protein
    • Bovine Serum Albumin -- 5-10% of whey protein
    • Lactoferrin -- 1-2% of whey protein
    • Lactoperoxidase -- 0.5% of whey protein
    • Lysozyme -- <0.1% of whey protein

• Sources
  • Central Market has a few goat cheeses

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Yeast & Fermenting

• Fermenting Oats & Oat Flour
  • Fermented Grains @ nourishingdays.com (12/18)
    • Grind oat as fine as you like
    • Combine the oat flour with enough water to make a mixture that is stirable, but not soupy
    • Add the kefir (or yeast)
    • Cover with a cloth (or a coffee filter) and a rubber band (or canning ring)
    • Let the jar sit in a warm place for a few days, or until it start to smell sour and
      have little bubbles
    • Remove most of the sour porridge after two days, and restart the process (using the
      residue as the starter)

  • Fermented Sourdough Oats @ tohercore.com (12/18)
    • Combine 1 cup oats and 1 1/4 cups water
    • Pour the oats into a glass jar
    • Cover with a cloth (tied with a rubber band)
    • The speed of fermentation will depend on the temperature of your home
    • Normally, it takes around two days for your oats to ferment
    • If you wish to speed up the fermentation, you could add some whey or kefir to the mix
    • Grains ferment fine on their own
    • Try to keep the starter at a stable temperature while fermenting
    • Oats are not as finicky as other ferments (yogurt or sourdough bread)
    • Use a wooden or glass spoon (not a metal one)

  • How to Revolutionize Your Oatmeal @ theweek.com (12/18)
    • Add 1 cup of oat to 1 cup of water
    • Add 2 tbsp of yogurt
    • Place the cheesecloth-sealed container at room temperature
    • It makes the oat flavor more prominent and provides a sour note
    • Fermented oats can keep up to a week
    • Their tangy flavor will deepen the longer they're left at room temperature

  • Lacto Fermeting Your Oatmeal @ thekitchn.com (12/18)
    • Soak 1 cup regular rolled oats in 1 cup of water
    • Add 2 tbsp yogurt
    • Pour the oats into a clean, covered container
    • Leave it overnight (about 12 hours)
    • The fermentation process gives the oats a much more complex flavor
    • They don't taste sour, but the have a deeper, slightly yeastly flavor

  • Oat Yogurt @ vegpeace.org (12/18)
    • Put the oats in a ceramic or glass bowl (or a glass jar)
    • Add some water, enough to get them moist, with a little extra water covering them
    • After a few hours (or overnight), put the oats and soaking water in a blender
    • Blend until smooth, and put back into the bowl
    • Cover the bowl (or jar) with a cloth to keep out dust, and to keep the oats from drying
    • Leave the oats in a warm, sunny place
    • Stir them once in a while
    • If they have absorbed all the water, add a little
    • After a few days, taste them to see if they're sour yet
    • When they are as sour as you want, put them into the refrigerator
    • Oats are creamy because of their high fat content
    • Therefore, the result is similar to dairy yogurt or sour cream

• How to Make Yogurt
  • How to Make Yogurt in the Microwave @ onebrownmomt.com (12/18)
    • Measure 3 cups of milk, 2/3 cups powdered milk, and 2 tbsp yogurt starter
    • Clean a 28-oz mason jar and lid
    • Pour the powdered milk and liquid milk into the mason jar
    • Microwave the milk until it reaches 180 deg F
    • For a 900-watt microwave, it take approxmately 6 1/2 - 7 minutes
    • Remove the milk from the microwave and let it cool (uncovered) to 120 degrees
    • Stir in the yogurt starter
    • Put the lid on the jar
    • Wrap the jar in a towel, and return it to the microwave for 8-12 hours until set

Top of Page

Yeast Starters

• Information
  • Amazingly Disgusting Science of Cheese @ io9.gizmodo.com (12/18)
    • Most cheeses are a bacteria ranch that keeps growing and evolving, right until the
      moment it dissolves in your stomach

  • Cheese Starter Cultures @ cheeseforum.org (12/18)
    • The simplest way to start is to use store bought buttermilk that contains live culture
      for a mesophilic starter or store bought yogurt for a thermophilic culture
    • The next stage is to additionally use some cheese that you are trying to make to
      provide that bacteria or inoculation
      • Gouda, Provalone, Gruyere, and Cheddar are just a few of the varieties of cheese which
        are ripened and aged by anaerobic Lactobacilli or “good” bacteria
    • The third is using refined commercial cultures like the commercial cheese makers do

  • What Microbes Make Cheese @ seariouseats.com (12/18)

  • Cheese Cultures 101 @ hoeggerfarmyard.com (12/18)
    • The culture raises the acidity of the milk, and develops the flavor during the aging process
    • Cultures can be divided into two types -- mesophilic and thermophilic
      • Thermophilic cultures are for cheeses scalded to higher temperatures (104-140 F)
      • Mesophilic cultures are for those never exceeding 102 F
    • All cheese cultures will come as a freeze dried packet
    • DVI (Direct Vat Inoculant) is added directly to the milk (about 1/8 tsp per gallon of milk)
    • A Mother Culture can be recultured, but it will not last forever

• Cheese Starters
  • Thermophilic B Cheese Culture by Biena @ amazon.com ($11.95 + $4.49 shipping) (12/18)
    • Thermophilic cheese culture used to make hard cheeses
    • Make cheese such as Mozarella, Parmesan, Romano and Provolone

  • Thermophilic C Cheese Culture by Biena @ amazon.com ($11.95 + $4.49 shipping) (12/18)
    • Thermophilic cheese culture used to make hard cheeses
    • Make harder cheeses like Romano, Gruyere, Swiss, Jarlsberg and Emmental

• Yogurt Starters
  • Homemade yogurt can be either thermophilic or mesophilic
  • Homemade yogurt is cultured either in a warm, heated environment (thermophilic)
    or a room temperature environment (mesophilic)
  • The yogurts you're accustomed to eating are usually thermophilic yogurts
  • A starter culture for yogurt is traditionally composed of Streptococcus thermophilus
    and Lactobacillus delbrueckii ssp. bulgaricus

  • Chobani Greek Yogurt (plain, nonfat) contains the following strains of bacteria:
    • Streptococcus thermophilus (a lactic acid bacterium)
    • Lactobacillus bulgaricus (it requres a low pH (4.6-5.4) to grow effectively)
    • Lactobacillus acidophilus (grows at pH below 5.0 with optimum temperature
      around 99 deg F)
    • Lactobacillus bifidus (aka Bifidobacterium, it ferments carbohydrates, is a probiotic,
      and likes low O2 environments)
    • Lactobacillus casei (has a wide pH and temperature range; produces the enzyme
      amalase -- a carbohydrate-digesting enzyme)

• Thermophilic Starters (lower range, for both cheese and yogurt)

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Supplies

• Gums
  • Kappa Carrageenan
    • Food Grade Kappa Carrageenan @ amazon.com (50 grams; $10.99) (12/18)

  • Locust Bean Gum
    • Food Grade Locust Bean Gum @ amazon.com (50 grams; $11.99) (12/18)

• Lactic Acid
  • Druid's Grove Lactic Acid @ amazon.com (8 oz, $15.99) (12/18)

• LorAnn Orange Liquid Food Coloring
  • LorAnn Orange Liquid Food Color @ walmart.com (store #2996, 18121 Marsh Lane, Dallas, TX, $3.76; free pickup) (12/18)

• Marmite
  • You can find it at Kroger in the "International Foods" aisle

• Miso Paste
  • Whole Foods has miso products (in the refrigerated section, near the tofu)
  • Try Marmite or Vegemite instead (also soy sauce)

• NOW MCT Oil
  • NOW MCT Oil 32 oz @ vitacost.com ($14.53) (12/18)
  • NOW MCT Oil @ Natural Grocers in Richardson, TX (972-735-9200, $16.99)
  • NOW MCT Oil @ Central Market in Plano, TX (469-241-8300, $20.43)
  • NOW MCT Oil @ Whole Foods in Plano, TX (972-612-6729, $29.99)

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Tools

• Lekue
  • Lekue Cheese Maker, Green @ amazon.com (recipe book included; $29.95) (12/18)

• Nut Milk Bag
  • Nut Milk Bag @ amazon.com (12" x 10"; $8.45) (12/18)

• Yogurt Maker
  • Euro Cuisine YM80 Yogurt Maker @ amazon.com ($19.99 + free shipping over $49) (12/18)
    • Contains seven 6-oz glass containers with lids
    • Has ON/OFF switch and light that indicates it is working
    • Timer on the side marks time when yogurt will be finished cooking
    • It is 6 inches x 9.5 inches x 9.5 inches, and weighs 5 pounds
    • Pyrex Storage 7-Cup Round Dish with Dark Blue Plastic Cover fits this machine perfectly
      • ($9.25 + free shipping on orders over $49 @ amazon.com)
      • The bowl is 7 inches wide, and 3 1/4 inches deep
      • PYREX Blue 7-cup Round Plastic Replacement Lids @ amazon.com (4 pack, $8.90 + free shipping over $49) (12/18)
    • You can make quart batches of yogurt with this bowl (uncovered)
    • The base gets a little hot, and you should put a small dishcloth between the jars and the unit
    • Extra Jars for the YM80 Yogurt Maker @ amazon.com (set of 8, $13.68 + free shipping over $49) (12/18)
    • Best Yogurt Makers of 2018 @ bestreviews.com (12/18)
      • Euro Cuisine YM80 was selected as the "Best Bang for your Buck"
      • Because the heating elements are located in the base, the jars should be elevated with a kitchen towel
      • It has a low profile, minimal power consumption, and quiet operation
      • It can handle fermentation times from 6 to 24 hours (actually longer)
      • The temperature is set by the manufacturer between 105 and 115 deg F
      • It does not have a mechanical or electrical timing system
      • It is suitable for warming and holding pancakes, sauces, and other food items

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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on January 2, 2019

URL: http://www.bonniehill.net/pages/lccheese.html