Vegan cheese: its composition and recipe

For those who try to avoid eating products of animal origin, vegan cheese can be an appropriate option. This product can also be useful to those who have problems with lactose intolerance or an allergy to milk protein.

Vegan cheese: composition and difference from dairy

How does it differ from the "present"? Natural cheese is made by combining milk proteins (casein) with calcium and a combination of enzymes (rennet, for example). Then the acidity is increased by means of a special dairy culture, which converts the sugar (lactose) into an acid. The consolidated protein (cottage cheese) is then cut and heated to promote moisture release, thereby releasing the solid from the liquid phase. The resulting cheese can undergo protein modification during aging, and as a result, textures and aromas associated with product ripening occur.

What is cheese?

According to international standards, cheese is a fresh, ripe solid or semi-solid product in which the ratio of whey protein / casein does not exceed the ratio of milk obtained. The cheese is extracted in several ways:

• By coagulation (wholly or partly) of the following raw materials: milk (whole or partially fat-free or partially), cream, whey cream or buttermilk, by the action of a rennet or other suitable coagulant, and by partial withdrawal of serum;

• Processing technologies, including coagulation of milk and / or materials derived from it, which give the final product having similar physical, chemical and organoleptic characteristics (the so-called "cheese product").

Vegan cheese is simply the consolidation of protein mass from nuts, coconut, beans, etc. To ensure acidity, it is also possible to use milk bacteria when preparing it. For a harder vegan cheese, emulsifiers, oils and thickeners should be used.

Consolidation in this case is simply a matter of compaction of proteins and, unlike real cheese, the physical connection of proteins in the plant variant is absent. Cheese is exposed to natural maturation, which proteins make in a real product, so it will not have the same complex flavor and aroma. Of course, there is also a solid such product, and vegan melting cheese, but its texture is still very different from dairy.

How it works?

The process is really very simple and involves the preparation of natural bacteria that you can create yourself from grains. In addition, you will need a source of protein, such as a nut or bean base. One of the best options is cashew.

The grains are allowed to germinate for a day or so, and then allowed to ferment with the natural microorganisms that they contain. After about 3 days you will have a rather sharp liquid with a natural milk bacterium, ready to ferment the protein, and from it you will get vegan cheese.

Once you have natural bacteria "starter", you can cook the cheese from cashew. This is done by soaking the cashews in water for 6-8 hours in order to soften them a little. Once this is done, you will need to grind the nuts to a homogeneous paste, then add the "starter", and put everything in a blown place at room temperature. The product should be aged for 2-3 days, depending on the desired taste. To get fused vegan cheese, you will also need to add an oil like coconut oil.

After this time, the nut cheese will have a pleasant acute taste due to the fermented sugars emitted from the cashew. Thus, any nut or even seeds can be cooked. Thus, among cheese-makers, cheese from sunflower seeds is popular. Even if we stop on the cashew variant, and in this case there can be different kinds of cheese from it.

Vegans claim that you can create many other options using this prepared "cheese" base. As mentioned above, vegan cheese has no real chemical consolidation. More advanced grades of this product, however, require the addition of oils, thickeners and other additives to achieve the texture and characteristics of the true cheese.

Method of cooking the main vegan cheese

If you avoid eating animal products, then you can safely forget about milk and abomasum for making cheese. In addition, using vegan options, you will learn how to make your own "starting" bacterial culture. This is very similar to the "starter" for a real natural marinade or sauerkraut.

You will need:

• 2 cups of raw unsalted cashew;
• About 1-1.5 cups of any grains (capable of germinating);
• Salt - one pinch.

Vegan cheese: recipe

First of all, it is necessary to pay attention to the sugar component of cashew and the fermentation plan of sugars. Therefore, you need mature nuts.

Then you must create an environment for the development of bacteria. To do this, any grain - all varieties of wheat, barley and so on, will do. Any of these cultures contains its own population of natural bacteria.

You will be able to access these microorganisms by slightly changing the grains: go through them and fill with water. After soaking and rinsing the culture for a few days, you will see small sprouts starting to form. It is a natural process in all seeds / seeds of plants, and when this happens - the starch in them turns into more accessible food for bacteria.

Such grain can be found on sale in most health food stores or for truck farmers. Once it starts to germinate, you should put it in a jar of water and store at room temperature for 2-3 days.

You will see that some bubbles form on the surface, as well as a sudden change in odor. This is the result of the fermentation of grains and the reproduction of lactic acid bacteria. As a result, you will get a leaven for the fermentation of sugars in cashews, which creates that pleasant tangy taste that is present in the cheese. Therefore, you should try this mass to taste.

As soon as the liquid becomes a bit sharp, place the jar in the refrigerator to slow down the process. This will allow the leaven to remain active for several weeks.

The process of creating cheese

Steep 2 cups of cashew in cold water for 6-8 hours. Then you need to lightly dry the nuts and put them into the blender bowl.

Add about 1/4 or 1/2 cup "starter" and whisk until a uniform paste is formed. Initially, the addition of water is not required - add it only in the amount in which it will be necessary for a homogeneous consistency of the mixture. Transfer the finished paste to a prepared container and smooth the edges well.

Fermentation process

Now all you need is a little time in an inflated area. It is also important to maintain approximately homogeneous room temperature (18-22 degrees).

You will begin to notice that after about 2 days the aroma of sweet pasta will become somewhat spicy. This is due to the milk bacteria that you have grown in the "starter", as they convert sugars into cashew paste into lactic acid. This fermentation can continue until you like the taste and smell of the product. Some people like a balanced acid, while others prefer a little sweeter.

End the cooking process

In other words, as soon as the vegan cheese seems to you "right" to taste, put it in the refrigerator. If you feel that it is too dry, you can add some more liquid to it before cooling. In addition, lemon juice can sometimes add a good fresh flavor.

After the cashew cheese is ready, you can leave it in a bowl in the form of "putty" or roll into the shape you need. In addition, it can add any herbs or spices. To choose the right taste, it is recommended to pay attention to Vegan cheese Volko Molko. On sale there is a large number of species and varieties with different spices. The process of final "ripening" will last a couple of weeks in the refrigerator. Simply wrap the product with a breathable film and store it in a closed plastic container.