Bashny.Net
Lean cheese plate: Cheese pea
Bashny.Net
This cheese really tastes like cheese and not peas. Is of interest not only for fasting but for Mirolubov. Depending on the time of fermentation and molding, you can get different cheese and make a cheese plate, which will decorate the table to those who fast.
in the left foreground of cheese black bean , cheese to the right of pea flour; in the background the cheese from grains red beans
cheese made from pea flour on the 4th day of ripening was kept not in the forms, isn't covered, because with cracks
RECIPE CHEESE
Pea flour – 1 tbsp (250 ml volume), add slowly to cold water – 4 cups, stirring constantly with a whisk (and then, when thickens as the heat polivarietiveness spoon).
Stirring constantly, let boil, reduce heat to low and simmer for 20 minutes. Stir all the time (or often) while cooking the cheese. 3-5 minutes before the end add salt to taste.
Remove from the heat.
Cool to 32-35C.
Enter the oatmeal yeast ½ Cup (250ml) vegetable oil – 100-150g(stir well with blades, apparently, can bring down the mixer).
To put the cheese in a mold (glass or enameled) greased with vegetable oil. Leave for 2-3-5 days for fermentation, covered with parchment. After put into the refrigerator.
FORMING THE CHEESE
Can be stored in forms, but that would be to build a "cheese Board" (cheese plate), you can put the cheese in a metal ring laid the parchment (the parchment, the height of the ring, rolling in 4-5 layers and pave the ring). After the cheese stand for a few hours, you can ring to remove and fix the parchment tape rubber bands in several places (that would be parchment tape stays in place). Rubber should not be too steal the cheese. Leave for fermentation in this form, covering the top with parchment paper. The less taken, the better prepared the cheese holds its shape.
You can put the cheese mass in an ordinary plastic funnel, grease it with vegetable oil. It is better to lay baking paper).
You can put cheese in glass jars or if not long keep it in the box, laid the parchment.
Can be molded in enamelled mugs, etc..
That would make the cheese plate need to be molded cheese in different forms, and make it with different exposures, with a crust or without, etc. as a complement to cheese apply honey, nuts, very suitable tomato sauce or sundried tomatoes and peppers.
VERY IMPORTANT NOTES
The ratio of "pea flour – water" depends on how hard or soft a cheese will be.
How much cheese will be sour depends on the number made a starter from the time that the cheese will ferment in mounds .
Cooking cheese after it boils better by setting the pan on the divider. The saucepan is better to take a thick-walled (cast iron or duralumin).
The cheese which Matures not in uniform and not covered with parchment paper form a crust and cracks.
How much cheese is salty, depends on how his salt ).
If water is to take more of these rules, it turns out the cheese, in this case the cheese is better placed in the Bank, there to keep .
If you put the cheese after fermentation in brine (water + salt), the cheese loses its shape. Trying to hold it in the brine and to brine the cheese failed.
When broiling cheese made from pea flour holds its shape, fuses, but does not stretch such as sulguni.
Once again I want to say, for fasting pea (legumes) cheese is a godsend.
ABOUT CHEESE BEANS RED BEANS AND BLACK BEANS.
The experimental production of cheese with beans red beans and black beans failed. Beans and legumes cheese in the photos. Both cheeses keep their shape poorly fermented, but no flavor of cheese (dairy), and the texture is not like cheese. Apparently, to get a bean and cheese bean, you need to use the flour of these legumes.
RECIPE OF OAT SOURDOUGH.
A Cup of oatmeal pour cooled down to 32C boiling water – 1.5 l,
add black or rye bread or rye crackers, or if there is, brew the precipitate.
Leave for fermentation for 2-3 days at room temperature (which would ripen, sour should be noticeable)
After oat sourdough will be ready (to ferment), drain through a sieve, squeeze the oats through a sieve with a spoon.
Let the liquid settles in the fridge a bit, that would have settled the grounds. Half of the clear liquid to drain (you can drink it or cook her pancakes-the pancakes as usual on whey), and half with the sediment to use as a starter. Shake before use) .
In this recipe the quantity of pea flour and water leaven was taken to ½ Cup. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: bufetum.livejournal.com/48729.html
in the left foreground of cheese black bean , cheese to the right of pea flour; in the background the cheese from grains red beans
cheese made from pea flour on the 4th day of ripening was kept not in the forms, isn't covered, because with cracks
RECIPE CHEESE
Pea flour – 1 tbsp (250 ml volume), add slowly to cold water – 4 cups, stirring constantly with a whisk (and then, when thickens as the heat polivarietiveness spoon).
Stirring constantly, let boil, reduce heat to low and simmer for 20 minutes. Stir all the time (or often) while cooking the cheese. 3-5 minutes before the end add salt to taste.
Remove from the heat.
Cool to 32-35C.
Enter the oatmeal yeast ½ Cup (250ml) vegetable oil – 100-150g(stir well with blades, apparently, can bring down the mixer).
To put the cheese in a mold (glass or enameled) greased with vegetable oil. Leave for 2-3-5 days for fermentation, covered with parchment. After put into the refrigerator.
FORMING THE CHEESE
Can be stored in forms, but that would be to build a "cheese Board" (cheese plate), you can put the cheese in a metal ring laid the parchment (the parchment, the height of the ring, rolling in 4-5 layers and pave the ring). After the cheese stand for a few hours, you can ring to remove and fix the parchment tape rubber bands in several places (that would be parchment tape stays in place). Rubber should not be too steal the cheese. Leave for fermentation in this form, covering the top with parchment paper. The less taken, the better prepared the cheese holds its shape.
You can put the cheese mass in an ordinary plastic funnel, grease it with vegetable oil. It is better to lay baking paper).
You can put cheese in glass jars or if not long keep it in the box, laid the parchment.
Can be molded in enamelled mugs, etc..
That would make the cheese plate need to be molded cheese in different forms, and make it with different exposures, with a crust or without, etc. as a complement to cheese apply honey, nuts, very suitable tomato sauce or sundried tomatoes and peppers.
VERY IMPORTANT NOTES
The ratio of "pea flour – water" depends on how hard or soft a cheese will be.
How much cheese will be sour depends on the number made a starter from the time that the cheese will ferment in mounds .
Cooking cheese after it boils better by setting the pan on the divider. The saucepan is better to take a thick-walled (cast iron or duralumin).
The cheese which Matures not in uniform and not covered with parchment paper form a crust and cracks.
How much cheese is salty, depends on how his salt ).
If water is to take more of these rules, it turns out the cheese, in this case the cheese is better placed in the Bank, there to keep .
If you put the cheese after fermentation in brine (water + salt), the cheese loses its shape. Trying to hold it in the brine and to brine the cheese failed.
When broiling cheese made from pea flour holds its shape, fuses, but does not stretch such as sulguni.
Once again I want to say, for fasting pea (legumes) cheese is a godsend.
ABOUT CHEESE BEANS RED BEANS AND BLACK BEANS.
The experimental production of cheese with beans red beans and black beans failed. Beans and legumes cheese in the photos. Both cheeses keep their shape poorly fermented, but no flavor of cheese (dairy), and the texture is not like cheese. Apparently, to get a bean and cheese bean, you need to use the flour of these legumes.
RECIPE OF OAT SOURDOUGH.
A Cup of oatmeal pour cooled down to 32C boiling water – 1.5 l,
add black or rye bread or rye crackers, or if there is, brew the precipitate.
Leave for fermentation for 2-3 days at room temperature (which would ripen, sour should be noticeable)
After oat sourdough will be ready (to ferment), drain through a sieve, squeeze the oats through a sieve with a spoon.
Let the liquid settles in the fridge a bit, that would have settled the grounds. Half of the clear liquid to drain (you can drink it or cook her pancakes-the pancakes as usual on whey), and half with the sediment to use as a starter. Shake before use) .
In this recipe the quantity of pea flour and water leaven was taken to ½ Cup. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: bufetum.livejournal.com/48729.html
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