Low Carb Cheese
- Conversion Tables
- 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
-
Carrageenan @ fao.org
(02/16)
- 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 Factors @ fmcbiopolymer.com
(02/16)
-
Carrageenan to Boost Egg White Gelling @ foodnavigator.com
(03/16)
- Kappa carrageenan enhanced the gelling of ovalbumin (the most abundant egg protein)
-
GENU Carrageenan @ bisi.cz
(02/16)
- 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)
(03/16)
-
Carrageenan @ agargel.com
(03/16)
-
Carrageenan @ micchem.com
(02/16)
- 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
(03/16)
- 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)
(02/16)
- 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)
(02/16)
-
Kappa Carrageenan @ modernistcookingmadeeasy.com
(02/16)
- 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
(02/16)
- 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
(02/16)
-
Vegetarian Substitutes for Gelatin @ healthyeating.sfgate.com
(03/16)
- One ounce of carrageenan can gel 1 cup of liquid
- 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:
- 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)
(03/16)
- 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
(03/16)
- 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
(04/16)
- 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
- 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
(03/16)
- 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
(03/16)
- 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
- Ground Annatto
- 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:
- Mix the orange color yourself:
-
How to Make Frosting Colors @ foodnetwork.com
(03/16)
- 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
- Amylase (hydrolysis of starch into sugars)
- 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
(03/16)
- 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
(03/16)
- 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
(03/16)
- Sources
- Protease (hydrolyze protein)
- Transglutaminase (meat glue)
-
Meat Glue @ molecularrecipes.com
(03/16)
- 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
(03/16)
-
Video Using Activa to Glue Chicken Breasts Together
(03/16)
- Sources
- Apple Cider Vinegar
- Citric Acid
-
Citric Acid @ wikipedia.org
(03/16)
- 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
- Fresh Lemon Juice
- Lemon juice has a pH of 2.0
- Lactic Acid
-
Lactic Acid @ wikipedia.org
(03/16)
- 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
(02/16)
- 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
- Coconut Aminos
-
Marmite Yeast Extract
(02/16)
- 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
(02/16)
- Seasonings
- Soy Sauce
- Ume Plum Vinegar
-
Vegemite Yeast Extract
(02/16)
- 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
-
Kappa Carrageenan @ pinterest.com
(02/16)
-
Cheese Recipes @ openthecages.org (PDF)
(03/16)
-
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)
(02/16)
| 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)
(02/16)
-
Gelled Milk @ girlstalkinsmack.com
(02/16)
- 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
(03/16)
- 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
(02/16)
| 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
(02/16)
- 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)
(02/16)
-
Lekue Cheese Maker @ lekueusa.com
(02/16)
-
Lekue Cheese Maker @ youtube.com
(02/16)
-
Information at lekuecooking.com
(02/16)
-
Cheese Maker Instruction Booklet @ lekueusa.com
(02/16)
- 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
-
How to Make Vegan Cheese at Home @ theveganwoman.com
(02/16)
- 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
-
The Non-Dairy Evolution Cookbook @ thegentlechef.com ($15; PDF; paypal)
(02/16)
- 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
(02/16)
-
Basic Parmesan Sustitute (nutritional yeast, almonds, sea salt)
(02/16)
-
Cashew Chipotle Raw Vegan Cheese (cashews, garlic, chipotle powder, lemon juice)
(02/16)
-
Cashew Pimiento Cheese Sauce (cashews, lemon joice, pimientos, onion/garlic powder)
(02/16)
-
Dairy Free Buffalo Mozzarella (cashews, probiotic powder, nutritional yeast, xanthan gum, agar)
(02/16)
-
Dairy Free Almond Feta Cheese (almonds, Rejuvelac, agar powder)
(02/16)
-
Messarella Cheez (lemon juice, nutrition yeast, quick oats, arrowroot/cornstarch, tahini)
(02/16)
-
Melty Cheese #1 (raw nuts/seeds, onion/garlic powder, lemon juice, cornstarch or arrowroot, nutritional yeast)
(02/16)
-
Melty Cheese #2 (tofu, nutritional yeast, cashews, soymilk, vegetable shortening, lemon juice)
(02/16)
-
Meltable Mozzarella Vegan Cheese (nondairy yogurt, canola oil, tapioca flour, carrageenan, xanthan gum)
(02/16)
-
Meltable Muenster Vegan Cheese (nondairy yogurt, canola oil, tapioca flour, nutritional yeast, carrageenan)
(02/16)
-
Nondairy Swiss Style Cheese (agar, cashews, almonds, vegetable oil, soy milk, nutritional yeast, lemon juice, miso)
(02/16)
-
Pimento Cheese (agar, cashews, nutritional yeast, pimentos, lemon juice)
(02/16)
-
Sharp Cheddar Vegan Cheese (cashews, nutritional yeast, rejuvelac, canola oil, miso, carrageenan, xanthan gum)
(02/16)
-
Vegan Parmesan Flakes (sunflower seeds, almonds, nutritional yeast, tamari)
(02/16)
-
Meltable Dairy Free Cheese @ ideliciate.com (based on almond-cashew yogurt)
(02/16)
-
Meltable Mozzarella Vegan Cheese Alternative @ godairyfree.org
(02/16)
- 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
(02/16)
- 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
(02/16)
-
Smoked Coconut Gouda @ vedgedout.com
(02/16)
- 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
(02/16)
- 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
-
Cauliflower Cheese @ thespunkycoconut.com
(12/15)
- 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
(02/16)
-
Hayley's Zucchini Cheese @ instagram.com
(12/15)
- 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
(12/15)
- Use a container that holds 6 cups
- Ingredients
- 5 cups zucchini, peeled and cubed
- 1 cup red pepper, diced
- 1/2 cup water (filtered)
- 1/4 tablespoons 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
(12/15)
- 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
(12/15)
- 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
(12/15)
- 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
- Ricotta Salata
- Sources
- Central Market has a few goat cheeses
- Fermenting Oats & Oat Flour
-
Fermented Grains @ nourishingdays.com
(03/16)
- 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
(03/16)
- 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
(03/16)
- 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
(03/16)
- 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
(03/16)
- 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 @ householdhowto.blogspot.com
(03/16)
- 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
- Information
-
Amazingly Disgusting Science of Cheese @ io9.gizmodo.com
(03/16)
- 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
(03/16)
- 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
(03/16)
-
Cheese Cultures 101 @ hoeggerfarmyard.com
(03/16)
- 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
- 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:
- Thermophilic Starters (lower range, for both cheese and yogurt)
- Gums
- Kappa Carrageenan
- Locust Bean Gum
- Lactic Acid
- LorAnn Orange Liquid Food Coloring
- Marmite
- You can find it at Kroger in the "International Foods" aisle
- Miso Paste
- NOW MCT Oil
- Salts and Buffers
- Calcium Carbonate
- Calcium Chloride
- Calcium Hydroxide (Pickling Lime)
- Potassium Bicarbonate
-
Willpowder @ sysco.com (PDF)
(03/16)
- Lekue
- Nut Milk Bag
- Yogurt Maker
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on April 6, 2016
URL: http://www.bonniehill.net/pages/lcmugcakes.html
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