Low Carb Cheese

Return to Index

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)

Top of Page

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

Top of Page

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

Top of Page

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)

Top of Page

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

Top of Page

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)

Top of Page

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

Top of Page

Sour Flavors in Cheese

• Information
  • Culinary Acids by Kitchen Alchemy @ youtube.com (11/23)
    • The Secret of Culinary Acids @ blog.modernistpantry.com (11/23)
    • Quick Pickles @ blog.modernistpantry.com (11/23)
    • He used malic acid to make cheese (curds)

  • Culinary Acids Usage Chart @ blog.modernistpantry.com (11/23)

    Acid	pH	Flavor Profile
    Ascorbic	2.38 pH	Mild, Fresh
    Citric	2.34 pH	Sharp, Fresh
    Lactic	3.00 pH	Mild, Lingering
    Malic	2.19 pH	Sharp, Clean
    Tartaric	2.17 pH	Sharp, Clean

• Acetic Acid
  • Most vinegars have a pH of 2-3 and a strength of 4-8%

  • Apple Cider Vinegar
    • Apple Cider Vinegar @ wikipedia.org (12/18)
      • Apple cider vinegar is 94% water and 5% acetic acid
      • Acetic acid and malic acid give vinegar its sour taste
    • Braggs ACV has a pH of 2.85

  • White Vinegar, Distilled
    • Distilled white vinegar is a combination of acetic acid and water
    • Vinegar is about 4-6% acetic acid in water
    • It has a pH of 2.4

  • Perfect Substitutes for Vinegar @ thekitchencommunity.org (10/23)
    • 1 tbsp rice vinegar = 1 tbsp ACV + 1/4 tsp sugar
    • 1 tbsp white vinegar = 1 tbsp ACV or malt vinegar
    • 1 tbsp vinegar = 2 tbsp lemon juice (to correct the acidity)

• Ascorbic Acid
  • Helps preserve the color of foods

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

    • NOW Foods Citric Acid @ iherb.com (4 oz; $3.69) (11/23)

  • Fresh Lemon Juice
    • Fresh lemon juice contains citric acid
    • Lemon juice has a pH of 2.0
    • Substitutes for Lemon Juice @ tastebetterfromscratch.com (10/23)
      • Substitute 1/2 part white vinegar for every 1 part lemon juice (in cooking)

• Cream of Tartar, Tartaric Acid
  • 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

  • Tartaric Acid @ en.wilipedia.org (11/23)
    • Tartaric acid is a white, crystalline organic acid that occurs naturally
      in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus
    • The acid is added to foods to impart its distinctive sour taste
    • Its salt, potassium bitartrate, is commonly known as cream of tartar
    • Tartaric acid can be used in baking and candymaking

  • Tartaric Acid @ sciencedirect.com (11/23)
    • Tartaric acid has a stronger, sharper taste than citric acid
    • Tartaric acid is used preferentially in foods containing cranberries or grapes
    • Tartaric acid is highly water soluble and has a very strong tart taste

• Lactic Acid
  • Lactic Acid @ wikipedia.org (10/23)
    • Lactic acid is ten times more acidic than acetic acid
    • Lactic acid is found primarily in sour milk products and sourdough bread

  • Comments
    • 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
    • Lactic acid has a more mellow flavor when compared to citric acid

  • Lactic Acid @ modernistpantry.com (11/23)

• Malic Acid
  • Malic Acid @ wikipedia.org (11/23)
    • It contributes to the sour taste of fruits (unripe apples, grapes, rhubarb, sumac)
    • It confers a tart taste to wine
    • It is a component of some artifical vinegar flavors, such as "salt and vinegar" potato chips

  • Malic Acid @ moderistpantry.com (50 g; $7.99) (11/23)
    • Frequently added to beverages, bakery products, confectionaries, and desserts
    • Can be added to foods to give them a richer aroma
    • Provides a sharp, clean, acidic flavor
    • It is more tart than either ascorbic or citric acid

  • Hoosier Hill Farm Food-Grade Malic Acid @ amazon.com (1.5 lb; $19.99) (11/23)
    • Used to add sour flavors to candy, or vinegar flavor to snack foods
    • Malic acid lowers pH a bit less than Tartaric Acid, and is less sour
    • Fruit Punch Gummy Bears recipe

  • Malic Acid @ sciencedirect.com (11/23)
    • Malic acid has a smooth, tart taste that lingers in the mouth without
      imparting a burst of flavour
    • Malic acid is highly water soluble
    • It is inhibitory to yeasts, moulds and bacteria, probably due to its impact on pH
    • It is used in beverages, hard candies, canned tomatoes and fruit pie fillings
    • Together with tartaric acid, malic acid makes up about 90% of the total acidity of wine

• 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

Top of Page

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

• 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

Top of Page

Nutritional Yeast

• Nutritional Yeast and MSG
  • How Nutritional Yeast Ruined My Gut and How I Healed @ muneezaahmed.com (01/24)
    • Consuming nutritional yeast can caused loss of appetite, stomach aches, and headaches
    • Nutritional yeast contains a toxic form of glutamic acid which is the foundation of MSG
    • Nutritional yeast can irritate the lining of the intestinal tract

  • The Rising Agent: Nutritional Yeast @ foodinsight.org (01/24)
    • Nutritional yeast is an inactive form of yeast
    • Nutritional yeast has a rich, savory, umami flavor
    • Nutritional yeast receives its umami flavor from naturally occurring MSG

  • Yeast Extract is not equal to Glutamate @ yeastextract.info (01/24)
    • The glutamate content of yeast extract is generally around 5%
    • This is low compared with other commonplace foodstuffs
    • Tomatoes, peas, and mushrooms contains significantly higher glutamate content

• Nutritional Information
  • Bob's Red Mill Nutritional Yeast @ calorieking.com (11/23)
    • 1/4 cup has 45 calories, 2 net carbs, 3 grams fiber, 6 grams protein, and 25 mg Na

  • Bragg Nutritional Yeast Seasonsing
    • 1 tbsp has 20 calories, 1 net carb, 1 gram fiber, 2 grams protein, and 10 mg Na

  • NOW Nutritional Yeast Powder
    • 1 tbsp has 40 calories, 1 net carb, 2 grams fiber, 5 grams protein, and 0 mg Na

• Information
  • Characteristics of Nooch
    • Nooch tastes nutty, cheese, and delightfully creamy
    • Many vegans use it as a cheese flavoring substitute
    • To bring out its cheesy side, add some salt (sea salt or tamari)
    • It tastes like extra sharp cheddar cheese, chicken soup, and vitamins

  • Benefits and Uses of Nutritional Yeast (07/14)
    • Add to a white sauce to make a 'cheese' sauce for pasta
    • Add to bread dough for a "cheese-stuffed" taste
    • Add to gravies, stews and soups
    • Sprinkle on salads

  • Nutritional Yeast @ thespruceeats.com (12/18)
    • It is yellow, with a nutty cheesy flavor
    • It is similar to cheese when added to foods
    • It is the only reliable food source of B12
    • It exists as either flakes or powder
    • It is also called "savory yeast" in Australia

  • What is Nutritional Yeast Used For? @ chowhound.com (12/18)
    • Dragonfly's Dry Bulk Uncheese Mix:
      • 3 cups raw, organic cashew pieces
      • 2 cups either Red Star or Vegetarian Support, nutritional yeast
      • 3 Tblsp seasoning salt
      • 3 Tblsp garlic powder (NOT garlic salt)
      • 3 Tblsp of onion powder (NOT onion salt)
      • 8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot.
      • Directions:
      • Using a VERY dry blender, blend the nuts till they are very fine.
      • Then, blend in batches of about 1 cup and then mix in a dry container.
      • You can keep this tightly covered in the frig for about 6 weeks.
      • To make up, add one heaping 1/2 cup of mix to 1 cup of water and stir over heat till thickened.
      • Use less water and add salsa for queso dip.
      • Pour over hot veggies and/or pasta.
      • Spread on vegan bread and toast for grilled uncheeses.
      • Preparation time: 15 minutes
    • Smokey Uncheese:
      • 3 cups water
      • 1 package (6oz) Agar Flakes
      • 2 cups Dragonfly's Uncheese Mix
      • 1 or 2 tbsp liquid smoke (I like mine really smokey)
      • Directions:
      • Bring 3 cups water and agar flakes to a boil, stirring often.
      • Remove from heat and Add the 2 cups uncheese mix and liquid smoke.
      • Stir well until smooth.
      • Pour into oiled loaf pan and refrigerate.
      • Within an hour you should have sliceable yummy smokey cheese!
    • Put it in pizza crust for flavor
    • Adds depth and "umami" to foods, a bit like miso

  • Nutritional Yeast Recipes @ vegetarian.lovetoknow.com (12/18)

• Recipe Collections
  • Nutritional Yeast Recipes @ recipes.wiki.com (12/18)

  • Nutritional Yeast Recipes @ vegweb.com (12/18)

• Recipes
  • Cheese Sauce
    • "Cheese Sauce", Uncheese, etc @ chowhound.com (12/18)

    • Melty Nutritional Yeast [Cheese] Sauce @ ivu.org (12/18)

    • Yummy Nacho "Cheese" Sauce @ chetroy.com (12/18)
      • 1/4 cup nutritional yeast (not bread yeast)
      • 2 tablespoons of flour
      • 1/4 teaspoon paprika
      • 1/2 teaspoon salt
      • 1/2 cup soy milk (or water)
      • 1/4 cup of salsa
      • 1 teaspoon of Earth Balance buttery spread (optional)

  • Faux Popcorn with Nutritional Yeast @ dadamo.com (12/18)

  • Vegan Cheezy Biscuits @ geniuskitchen.com (12/18)

  • Vegan Sharp Cheddar Cheese @ geniuskitchen.com (12/18)

Top of Page

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)

Top of Page

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

Top of Page

Coconut Oil 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)

• 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

Top of Page

Gelatin Cheese

• Information
  • 1/4 cup = 5 packets of Knox Gelatin

  • Gelatin Uses, Benefits, & Recipes (11/23)

  • Gluten Free Substitutions Part VI: Binding Agents @ jenncuisine.com (12/18)
    • Gelatin is a poor choice for use in gluten-free products (especially breads)
    • Gelatin will absorb more water AND post baking it will retrograde much more
      quickly than the gelatinized starch
    • Initially this will cause a soggy sloppy bread, and then after it dries out
      it will become hard as a rock

  • How to Substitute Knox Gelatin for Eggs (11/23)

  • Gelatin Cooking Tips @ whatscookingamerica.net (11/23)

  • Natural Egg Replacements for Baking (12/18)
    • Dissolve 1 tablespoon gelatin in 1 tablespoon of cold water
    • Beat in 2 tablespoons of boiling water until frothy

• Paleo Cheese
  • Dairy Free Paleo Friendly Cheddar Cheese @ andloveittoo.com (10/23)
    • Ingredients
      • 1 1/2 cup water
      • 2 Tbsp Unflavored Gelatin
        (OR 1 1/2 tbsp agar agar powder OR 5 tbsp agar agar flakes)
      • 1/2 cup Raw Cashews
      • 1/4 cup Nutritional Yeast Flakes
      • 3 Tbsp Fresh Lemon Juice
      • 2 Tbsp Sesame Tahini
      • 3 tsp smoked paprika (this is a LOT!)
      • 3 tsp onion powder
      • 1 1/2 tsp sea salt
      • 1/2 tsp garlic powder
      • 1/4 tsp cayenne
      • 1/4 tsp dry mustard
    • Instructions
      • Generously grease a 1-quart glass bowl; set aside
      • In small sauce pan, bring gelatin and water to boil for 1 minute
      • Quickly move this and all other ingredients to blender
      • Blend at highest setting until mix is completely smooth
      • Pour sauce into prepared bowl, refrigerate uncovered for 3 hours
      • Cover and chill overnight
      • Store in refrigerator for up to 10 days
      • Slice, shred, cube, serve
      • Makes approximately 2 cups
    • Notes
      • This will be spongy, instead of hard like regular cheese

  • Paleo Cheese Dairy/Nut Free @ predominantlypaleo.com (10/23)
    • Paleo version (using cashews)
    • Nut-free version (using dairy-free milk; doesn't melt correctly)
      • Ingredients
        • 1 cup dairy free milk (flax/coconut if keeping nut free)
        • 1/4 cup nutritional yeast
        • 1/2 teaspoon onion powder
        • 1/2 teaspoon garlic powder
        • 1 teaspoon sea salt
        • Paprika to taste (and color)
        • 1 tablespoon pimentos
        • 3 tablespoons grassfed gelatin
      • Instructions
        • Combine all ingredients except for gelatin in a blender
        • Blend until pimentos are incorporated fully
        • In a saucepan, heat the mixture for 1-2 minutes over medium/high heat
        • Whisk in gelatin until dissolved completely
        • Transfer cheese mixture to a greased mold/container
        • Refrigerate for about 30 minutes (or more) until set
        • Slice however desired, I used a mandolin to achieve slices
      • Notes
        • You can add 1 tsp tapioca starch before heating; this will help it hold together

• American Cheese
  • DIY: Homemade American Cheese @ browneyedbaker.com (09/23)
    • Ingredients
      • 1 1/2 teaspoons (1.5 teaspoons) unflavored gelatin
      • 1 tablespoon water
      • 12 ounces (340.2 g) Colby cheese, shredded fine (about 3 cups)
      • 1 tablespoon whole dry milk powder
      • 1 teaspoon salt
      • 1/8 teaspoon (0.13 teaspoon) cream of tartar
      • 1/2 cup (122 ml) + 2 tablespoons whole milk
    • Instructions
      • Line a 5x4-inch disposable aluminum loaf pan with plastic wrap,
        using enough so that excess hangs over the sides
      • Sprinkle the gelatin over the water in a small cup and let sit until
        the gelatin softens, about 5 minutes
      • Pulse together the shredded cheese, dry milk powder, salt and
        cream of tartar in a food processor until combined, about 3 pulses
      • Bring the milk to a boil in a small saucepan
      • Remove from heat and immediately whisk in the softened gelatin until
        it is completely dissolved and the mixture is smooth
      • Turn the food processor on so it is running, then slowly add the
        hot milk mixture to the cheese mixture until smooth, about 1 minute,
        scraping down the bowl as needed
      • Immediately transfer the cheese to the prepared pan
      • Working quickly, pack the cheese firmly into the loaf pan to eliminate
        most air pockets, then smooth the top
      • Fold the overhanging plastic tightly against the surface of the cheese
        and refrigerate for at least 3 hours
      • The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap,
        for up to 1 month

• Velveeta Cheese
  • DIY: Homemade Velveeta Cheese @ browneyedbaker.com (09/23)
    • Ingredients
      • 1/4 ounce (7.09 g) packet unflavored gelatin
      • 6 tablespoons dry milk powder
      • 1 cup (250 ml) boiling water
      • 16 ounces (453.59 g) mild cheddar cheese, shredded
    • Instructions
      • Line a small loaf pan with plastic wrap, covering all sides and leaving
        excess to hang over the sides
      • Place the unflavored gelatin and dry milk powder in a blender
      • Pour the boiling water over top and immediately pulse to combine
      • Add the cheddar cheese and puree the mixture until smooth
      • Immediately pour and scrape the cheese mixture into the prepared loaf pan,
        smoothing it into an even layer with a spatula
      • Fold the excess plastic wrap over the cheese, pressing it against the
        surface of the cheese, ensuring that it is completely covered
      • Refrigerate for at least 12 hours, until set
      • The cheese will keep in the refrigerator, tightly wrapped in plastic wrap,
        for up to 1 month

  • Velveeta Cheese Recipe @ alyonascooking.com (09/23)
    • This recipe uses real cheese curds and doesn't contain gelatin
    • Ingredients for cheese curds
      • 1 gallon milk
      • 2 Tbsp citric acid mixed with 1/8 cup of cold water
    • Ingredients for Velveeta Cheese
      • 3/4 tsp baking soda (900 mg sodium)
      • 1/2 cup milk
      • 1/4 cup unsalted butter
      • 1 1/4 tsp salt
      • 2 Tbsp cheddar cheese powder
    • Instructions
      • Make the cheese curds
      • In a medium saucepan combine the baking soda, milk, butter, salt,
        and cheese powder
      • Heat until the butter melts
      • Add the cheese curds to the mixture and heat
      • Whip mixture together using a stick blender until the curds melt and
        it gets smooth
      • Quickly transfer to a lightly greased loaf pan and cool
      • Refrigerate covered with plastic wrap for up to a week

• Cheese Sauce
  • Keto Blender Cheese Sauce @ eatbeautiful.net (09/23)

Top of Page

Pea Cheese

• The Vegan Cheese Series by Sauce Stache
  • The Vegan Cheese Series by Sauce Stache @ youtube.com (09/23)

  • #1: Make Vegan Mozzarella Taste like Real Cheese by Sauce Stache @ youtube.com (07/23)
    • Aquafaba Cheese @ avocadosanddales.com (inspiration for Mozarella cheese) (07/23)
      • Used aquafaba as the emulsifier
      • Used tapioca starch to create the stretchy texture
      • Also added a bit of xanthan gum to increase the stretchiness
      • Used lactic acid powder to create the dairy-like tang (or lemon juice)
      • Added nutritional yeast
      • Added refined coconut oil to help with the firmness in the refrigerator,
        the mouthfeel and the melt
      • Used Kappa Carrageenan as the binder to make the cheese sliceable and
        shreddable
    • 1 1/2 tsp Lactic Acid
    • 1/2 tsp salt
    • Working on the stretchy cheese consistancy
      • 1 tbsp Tapioca starch creates a nice "gum" consistancy
      • 1 tbsp Potato starch adds a lot of stretch to the cheese
      • 1/2 tsp glucommanan powder (he used this to make stretchy ice cream)
      • 3 tsp Kappa Carrageenan
      • 6 tbsp melted REFINED coconut oil

  • #2: Fermenting TOFU to Make Stretchy Plant Based Cheese @ youtube.com (09/23)

  • #3: Fermenting Potatoes & Carrots to Make Vegan Cheese Better @ youtube.com (09/23)

  • #4: Make Incredibly Meltable Vegan Cheddar Slices at Home @ youtube.com (09/23)
    • Violife Sharp Cheddar Shreds contains: filtered water, coconut oil, food starch-modified
      potato starch, sea salt, Mature cheddar flavor (vegan sources), Olive extract,
      Beta Carotene (color), B12
    • Mature cheddar flavor: lactic acid, calcium lactate, glutamates (he uses mushroom powder)

  • #5: Never Buy Fake Cheese Again @ youtube.com (09/23)

  • #6: Incredibly REAL Vegan Mozzarella from Pea Milk - ONLY 4 INGREDIENTS @ youtube.com (09/23)
    • Incredibly REAL Vegan Mozzarella from Pea Milk by Sauce Stache @ youtube.com (07/23)
    • Real Mozzarella cheese is made from raw milk; curdling it; heating it,
      stretching it, cooling it, and putting it back together
    • Ingredients
      • 4 cups Ripple Pea Protein Milk (reduced to 2 cups)
      • 1/2 tsp Lactic acid
      • 4 tbsp Bob's Red Mill Tapioca starch
      • 1/2 tsp salt
      • 1 1/2 tbsp Kappa Carrageenan
    • Instructions
      • Heat pea protein milk on low and stir for about half an hour
      • We want to reduce the volume to 2 1/2 cups milk
      • Pour milk into a blender, and get it spinning
      • Add the lactic acid
      • Add the tapioca starch
      • Add the salt
      • Add the Kappa Carrageenan
      • Blend on high for just a moment
      • Very quickly spoon this into small containers
      • Place the container in the frig for about an hour
      • As a test
        • Make a container of salted ice water
        • Drop a few balls of cheese into the water
        • Come back in about 30-60 minutes
        • This did not ball up like a real Mozarella cheese would have
      • The cheese will melt
      • It can be sliced
      • This actually tastes like Mozarella cheese

  • #7: Making Incredibly Stretchy Cheese - USING RICE! @ youtube.com (09/23)

  • #8: 2 Ingredient Vegan Cheese Base That Can Make ANY Cheese @ youtube.com (09/23)
    • 2-Ingredient Vegan Cheese Base That Can Make ANY Cheese by Sauce Stache @ youtube.com (07/23)
    • Ingredients
      • 1 liter Ripple Pea Protein Milk (~4 cups)
      • 3 tbsp Lemon Juice (bottled lemon juice)
      • 1 tbsp water
    • Additives You Might Like
      • Salt
      • Nutritional Yeast
    • Instructions for basic cheese base/spread
      • Heat the pea milk (on low heat) to 160 deg F
      • Keep stirring as you heat the milk, otherwise pea milk will make a skin
      • Mix the water and lemon juice together
      • Turn the heat off
      • Slowly pour the lemon juice over a spoon into the hot pea milk
      • The pea protein milk will curdle as it sits (about 10-15 mins)
      • Place 2 layers of cheesecloth in a strainer
      • Slowly pour the curd mixture into the cheesecloth
      • Gather the ends of the cheesecloth, and let the water drain naturally
      • Open the cheesecloth and sprinkle a little salt on top
      • Wait about 30 minutes
      • Now we have a cheese base/spread
      • Place this in the frig; the next day you will have a nice cheese spread
    • Instructions for a stretchy cheese (for mac & cheese, cheesy dip)
      • Dump the cheese spread into a saucepan
      • For a stretchy white cheese, add 1 1/2 tbsp potato starch and 1 tbsp cornstarch
      • Whisk the starches into the cheese spread
      • This will make a smooth cheese mixture
      • Place the pan on very low heat
      • Whisk until the mixture begins to thicken just a little
      • Add a little annatto (for color), smoked paprika, garlic powder,
        and 3 tsp of nutritional yeast
      • Place the pan on very low heat again
      • Now you will have a good cheese sauce
      • You can add a little olive oil to simulate the oil in cheese
    • Instructions for making a firm, sliceable cheese
      • Add a little Kappa Carrageenan
      • Place the cheese in the frig to harden
    • Notes
      • You can replace the lemon juice with a lemon juice/apple cider vinegar mixture

  • #9: Using PEANUT BUTTER to Make a BETTER Vegan Swiss @ youtube.com (09/23)
    • Using Peanut Butter to Make a Better Vegan Swiss by Sauce Stache @ youtube.com (07/23)
    • Ingredients
      • 2 cups Ripple Unsweetened Pea Milk
      • 2 tsp olive oil
      • 1 tsp olive brine
      • 2 tsp peanut butter
      • 2 tbsp white miso
      • 1 large pinch of salt
      • 2 tbsp nutritional yeast
      • 1/2 tsp onion powder
      • 1 tsp lactic acid
      • 1 tbsp tapioca starch (for stretch)
      • 1/2 tsp potato starch (for stretch)
      • 3 tbsp agar agar (instead of Kappa Carrageenan)
    • Instructions
      • Blend everything together on a low speed
      • Oil a square flat dish
      • Oil plastic chopsticks
      • Randomly place the chopsticks so that they sit at an angle in the pan
      • Pour cheese mixture into a saucepan and heat on medium while stirring
      • Heat until it reaches 194 deg F
      • Turn the heat down and allow it to cook for about 5 minutes
      • Pour the cheese into your mold with the chopsticks in place
      • Let the cheese cool down, and then place in the refrigerator
      • Let the cheese dry out for about 5 hours
      • Pull out the chopsticks
      • Cheese slices very well and has "holes"

  • #10: The EASIEST Meltable, Sliceable, Shreddable FERMENTED Vegan Cheese @ youtube.com (09/23)

  • #11: Vegan Butter Cheese: The Best Cheese You've Never Tried @ youtube.com (09/23)

  • #12: Which Vegan Feta Pasta is Better @ youtube.com (09/23)

  • #13: Can You Turn a Potato into Cheddar Cheese @ youtube.com (09/23)

• Pea Milk Cheese
  • Vegan Hard Sliceable Cheese @ purplewildflour.com (07/23)
    • Ingredients
      • 270 ml pea milk (1.14 cups; 250 ml = 1 cup)
      • 10 g Kappa-carrageenan (1.85 tbsp)
      • 170 ml water (0.72 cups)
      • 1.25 tbsp nutritional yeast
      • 2 tsp of onion powder
      • 1.5 tsp Himalayan salt
      • 12 g of tapioca flour (1.56 tbsp)
      • 65 g olive oil (4.87 tbsp; 60 g = 4.5 tbsp)
    • Instructions
      • Weigh all ingredients before starting to cook
      • Pre-oil your cheese mold by spraying or wiping it with an oiled paper towel;
        you don't want excess oil
      • Pour the milk and the water into the saucepan, add the Kappa-carrageenan
        and whisk well
      • Place the saucepan on medium heat
      • The Kappa-carrageenan fully dissolves at 140 F/ 60 C temperature
      • Incorporate the rest of the ingredients while still whisking the mixture
      • The mixture will slowly get thicker, you are looking for a stretchy
        (melted-cheese like) texture
      • Fix seasoning according to taste
      • If you want to make the cheese more yellow you can add a little bit of turmeric
      • Pour the mixture immediately in to the pre-oiled cheese mold, using the rubber
        spatula, make sure to get everything
      • Let the cheese cool down to room temperature
      • Seal the mold/container with a lid or plastic film and place in the fridge
        for 2-3 hours
      • The cheese will keep in the fridge for up to 10 days
    • Notes
      • If you want a more meltable cheese, you can reduce the amount of kappa by 2 grams
      • Add 1 tsp of garlic powder and 2 1/2 tbsp of Liquid Smoke to give it a
        Smoked Gouda feel

  • Vegan Swiss Cheese by Vegan Aloha Kitchen @ youtube.com (07/23)
    • Vegan Swiss Cheese by Vegan Aloha Kitchen @ sites.google.com (07/23)
    • This video shows using chopsticks to make the "holes" in the Swiss cheese
    • Sauce Stache borrowed this idea for HIS Swiss cheese
    • Ingredients
      • 1 13.5 oz can full fat coconut milk, OR any plant based milk
      • 1/2 cup water
      • 2 tablespoon nutritional yeast
      • 2 tablespoon kappa carrageenan (or agar agar)
      • 1 tablespoon tapioca starch
      • 1 tablespoon potato starch
      • 1 tablespoon tahini
      • 1/4 cup of sauerkraut OR 2 tbsp apple cider vinegar
      • 2 teaspoon lemon juice
      • 1 1/4 teaspoon salt
      • 1/2 teaspoon onion powder

• Pea Milk Cheese Sauce
  • Easy Vegan Cheese Sauce Base by Cooking on Caffeine @ youtube.com (09/23)
    • Easiest Vegan Cheese Sauce Base @ cookingoncaffeine.com (09/23)
    • Ingredients
      • 1 cup plant milk (your choice, unflavored)
      • 1 heaping tbsp tapioca starch
    • Instructions
      • Place tapioca stach in a small bowl with enough milk to cover it
      • Mix VERY WELL until smooth
      • Add milk until one cup total
      • Heat in a small saucepot over medium heat, stirring continuously
      • Once froth rises to top, turn heat down to low, continue stirring
      • Sauce will thicken very quickly, stir until smooth
      • Remove from heat
    • Notes
      • People often mix the tapioca starch and water in a 1:1 mixture
      • Then they make a smooth paste which is later added to the liquid
      • I believe tapioca starch should be hydrated in a COLD liquid,
        and later added to a HOT liquid (or the larger volume of liquid)
      • People also use a blender to mix the tapioca starch with the liquid
    • Vegan Cheese Recipes @ www.86eats.com (09/23)

• Miscellaneous Cheese
  • How to Make Vegan Cheese @ thehiddenveggies.com (09/23)
    • You can use Kapa carrageenan instead of agar agar powder in equal amounts
    • Tapioca starch will make the cheese able to melt and stretch
    • Lemon juice (or apple cider vinegar) can be used for flavor and acidity
    • Dissolve the tapioca starch in cold water and stir until it dissolves;
      then add it to the boiling cheese sauce

  • Vegan Pea Cheese @ ninjatestkitchen.eu (07/23)
    • Ingredients
      • 1 x can (280g) peas
      • 75g cashews
      • 15g nutritional yeast
      • 1 garlic clove
      • 1/2 juice of lemon
      • 30g neutral protein powder or oat flour
      • 1 tsp salt
      • 1 handful basil
    • Instructions
      • Soak Cashews for at least 30 minutes in hot water
      • Transfer everything to your Ninja Blender and mix for 1 Minute
      • Put the cheese in a boiled glass to keep it fresher for longer
      • Serve with bread

• Pea Milk Powder
  • Folona Pea Milk Powder @ amazon.com (1 lb; $26.95) (10/23)
    • 2 scoops: 135 calories, 18 carbs, 7 grams protein

Top of Page

Soy Cheese

• Soy Milk Powder
  • Milk Powder Substitutes @ healthline.com (10/23)
    • Liquid replacements: Regular milk, non-dairy milks
    • Coconut milk powder -- calories and fat are too high
    • Soy milk powder -- 2 tbsp contains 153 calories
    • Rice powder -- very high carbs
    • Cashew powder -- fat and carbs

  • NOW Foods Organic Soy Milk Powder @ amazon.com (20 oz; out of stock) (10/23)

  • SYMKEN Soy Milk Powder @ amazon.com (500 g; $19.99) (10/23)

• Recipes using Soy Milk
  • Vegan Cheese (5-min Nut-Free Recipe @theplantbasedschool.com (09/23)
    • This recipe uses soy milk and soy yogurt
    • It is nut-free and does nut use a blender
    • This is like melted vegan mozzarella
    • Its texture is creamy and stringy at the same time, and you can melt it in the oven,
      with the broiler on, and it'll bubble and brown just like regular cheese
    • This vegan cheese recipe is not suitable as a dip
    • You can use any unsweetened, no-flavor plant milk. However, we find that
      soy milk produces the best result that is most similar to real cheese
    • Ingredients
      • 1 cup soy milk unsweetened
      • 1/4 cup tapioca starch
        (or 3 tablespoons of potato starch + 1 tablespoons of corn starch)
      • 2 tablespoons nutritional yeast
      • 1 tablespoon olive oil
      • 1 teaspoon salt
      • 1/2 cup soy yogurt unsweetened
      • 1 tablespoon lemon juice
    • 65 Vegan Italian Recipes @ theplantbasedschool.com (09/23)

  • Vegan Ricotta @ theplantbasedschool.com (09/23)
    • This is a soy based cheese
    • Recipe was made with unsweetened Ripple (pea milk), and it was delicious
    • You can't taste the vinegar IF you add salt to the hot soy milk
    • Ingredients
      • 4 1/4 cups soy milk (without sugar)
      • 1 teaspoon salt
      • 2 1/2 tbsp apple cider vinegar, or white vinegar, OR 4 tbsp of lemon juice

  • 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

• Recipes using Tofu
  • Homemade Tofu @ mountainfeed.com (11/23)
    • Tofu is made using water, soybeans, and Nigari
    • Nigari is concentrated saltwater from which the salt has been removed
    • Nigari is rich in minerals, magnesium chloride being the most important
    • Nigari may also contain sodium chloride, magnesium sulfate, calcium sulfate,
      potassium chloride, and magnesium bromide
    • Nigari is used to coagulate the soy curds to make the tofu
    • If the curds are not completely separated from the whey, a squeeze of
      lemon juice is added

  • LC Tofu @ Bonnie's Links

  • Best Vegan Mayo @ eatplant-based.com (11/23)

Top of Page

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

Top of Page

Veggie Cheeze

• Fauxveeta Vegan Cheese Sauce @ veryveganish.com (10/23)

• Vegan Cheese Sauce @ shaneandsimple.com (07/23)
  • Ingredients
    • 2 cups potatoes, peeled and roughly chopped
    • 1 cup peeled carrots, diced
    • 1/4 of small-sized onion, roughly chopped
    • 1/2 cup nutritional yeast
    • 1 Tbsp lemon juice
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. salt or to taste
    • 1/2 - 3/4 cup of warm water
  • Instructions
    • Boil the potatoes, carrots, and onion until soft usually 15-20 minutes
    • Once they're finished, drain them and add to your blender
    • Place all the remaining ingredients in your blender and blend until the
      cheese dip is smooth and creamy
    • If it's too thick, you can add a little more water while you re blending
    • You shouldn't have to heat up on the stove as the veggies will still be hot
    • Pour into a bowl and enjoy
    • Store leftovers in airtight container up to a week
  • Notes
    • Stir in one can of diced tomatoes and green chiles for a tex-mex kick

• 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 jalape o, 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 jalape os
    • 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

Top of Page

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)

Top of Page

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)

Top of Page

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

Top of Page

Return to Index

Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on January 14, 2024

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