For those who are trying to avoid eating animal products, vegan cheese may be a good option. This product may also be useful for those who have problems with lactose intolerance or are allergic to milk protein.
Vegan cheese: composition and difference from milk
How is it different from the "real"? Natural cheese is made by combining milk proteins (casein) with calcium and a combination of enzymes (rennet, for example). Then the acidity increases with the help of a special milk culture, which turns sugar (lactose) into acid. The consolidated protein (cottage cheese) is then cut and heated to promote the release of moisture, thereby isolating the solid from the liquid phase. The resulting cheese may undergo protein modification during aging, and as a result, textures and aromas associated with the aging of the product arise.
What is cheese?
According to international standards, cheese is a fresh, ripened solid or semi-solid product in which the ratio of whey protein / casein does not exceed the ratio of milk obtained. Cheese is extracted in several ways:
by coagulation (in whole or in part) of the following raw materials: milk (whole or fat-free in whole or in part), cream, whey cream or buttermilk, by the action of rennet or other suitable coagulants, and by partial removal of whey;
processing technologies, including coagulation of milk and / or materials obtained 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 from nuts, coconut, beans, etc. To ensure acidity in its preparation, you can also use dairy bacteria. Emulsifiers, oils and thickeners should be used for harder vegan cheese.
Consolidation in this case is simply a matter of protein compaction and, unlike real cheese, there is no physical connection of proteins in the plant variant. Cheese undergoes the natural maturation that proteins make in a real product, so it will not have the same complex taste and aroma. Of course, there is such a solid product, and melting vegan cheese, but its texture is still very different from milk.
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 be fermented by the natural microorganisms that they contain. After about 3 days, you will have a fairly sharp liquid with a natural milk bacterium ready to ferment the protein, and it will make vegan cheese.
Once you have the natural starter bacteria, you can make cashew cheese. This is done by soaking cashews in water for 6-8 hours in order to slightly soften them. Once this is done, you will need to chop the nuts until a homogeneous paste, then add the “starter”, and put everything in a windproof place at room temperature. The product should be aged for 2-3 days, depending on the desired taste. To get vegan processed cheese, you will also need to add butter like coconut.
After this time, nut cheese will have a pleasant pungent taste due to fermented sugars secreted from cashews. In this way, any nut or even seeds can be cooked. So, among raw foodists, cheese made from sunflower seeds is popular. Even if you stop on the cashew variant, in this case, there may be different types of cheese from it.
Vegans argue that many other options can be created using this prepared cheese base. As mentioned above, there is no real chemical consolidation in vegan cheese. More advanced varieties of this product, however, require the addition of oils, thickeners and other additives to achieve the texture and characteristics of a true cheese.
The method of preparation of 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 a “starter” for a real natural marinade or sauerkraut.
You will need:
- 2 cups raw unsalted cashews;
- about 1-1.5 cups of any grains (capable of germination);
- salt - one pinch.
Vegan Cheese: Cooking Recipe
First of all, it is necessary to pay attention to the sugar component of cashew and the plan for sugar fermentation. Therefore, you need exactly ripe nuts.
Then you must create an environment for the development of bacteria. For this, any grains are suitable - all varieties of wheat, barley and so on. Any of these cultures contains its own population of natural bacteria.
You can access these microorganisms by changing the grains a little: sort them and fill them with water. After soaking and rinsing the culture for several days, you will see small sprouts starting to form. This is a natural process in all grains / 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 gardeners. Once it begins 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, and also feel a sharp change in smell. This is the result of the fermentation of grains and the multiplication of lactic acid bacteria. As a result, you get a starter for the fermentation of sugars in cashews, which creates the pleasant pungent taste that is present in cheese. Therefore, you should taste this mass.
Once the liquid is a little sharp, put the jar in the refrigerator to slow down the process. This will allow the leaven to remain active for several weeks.
Cheese making process
Soak 2 cups cashews in cold water for 6-8 hours. Then you need to slightly dry the nuts and transfer to a blender bowl.
Add about 1/4 or 1/2 cup of the “starter” and beat until a uniform paste forms. Initially, the addition of water is not required - add it only in the amount in which it will be necessary for a uniform consistency of the mixture. Transfer the prepared paste to the prepared container and smooth the edges well.
Fermentation process
Now all you need is some time in a windproof place. It is also important to maintain approximately uniform room temperature (18-22 degrees).
You will begin to notice that after about 2 days, the aroma of sweet pasta will become somewhat pungent. This is due to the milk bacteria that you have grown in the “starter” because they convert the sugars in the paste from cashews to lactic acid. This fermentation can continue until you like the taste and smell of the product. Some people like balanced acid, while others prefer a bit sweeter.
The completion of the cooking process
In other words, as soon as the vegan cheese seems “right” to your taste, put it in the refrigerator. If at the same time it seems to you that it is too dry, you can add some more liquid to it before cooling. In addition, lemon juice can sometimes add a nice fresh flavor.
After the cashew cheese is ready, you can leave it in a bowl in the form of “spreading” or roll it into the shape you need. In addition, you can add any herbs or spices to it. To choose the right taste, it is recommended to pay attention to the Volko Molko vegan cheese. On sale there are a large number of types and options with different spices. The process of final "ripening" will last a couple of weeks in the refrigerator. Simply wrap the product in breathable film and store it in a closed plastic container.