View Full Version : Feta Cheese Please
04-09-2007, 09:04 AM
Is there anything that even comes close?
04-09-2007, 09:56 AM
Almond Feta Cheese
by Karen Parker
• 1½ cups almonds, soaked for 12 hours
• 1 cup cashews, soaked for 12 hours
• ¼ cup light miso (such as chickpea or 'golden' miso)
• ¾ cup water
• ¼ cup fresh parsley, minced
• ¼ cup basil
• 3 tablespoons fresh oregano, minced
• 4 tablespoons fresh thyme, minced
• 3 tablespoons fresh white sage, minced
• ¼ cup olive oil
• 1 teaspoon white pepper
• 2 teaspoons Celtic sea salt
• ¼ cup leeks, minced
Homogenize almonds in Green Life or Champion juicer (if you don't have a juicer, mix 2 cups water with almonds in high-speed blender until creamy. Then strain through fine-mesh bag (save almond liquid for use in Chocolate Mylk recipe, right)). Keep almond pulp in mesh bag.
In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out (liquid will be used in Holiday Gravy recipe opposite). Continue to squeeze liquid out of bag until no more will come out.
Spoon almond pulp onto a Paraflexx sheet on a dehydrator tray. Keep pulp in crumbled form; do not break chunks up. Dehydrate at 90 degrees for 8 hours or until completely dry. Keeps in sealed glass jar in cooler for up to 4 weeks.
© Karen Parker 2002
04-09-2007, 04:58 PM
Here's another one for you. Sorry, haven't tried it yet...
MO BETA FETA CHEESE
by melissa davison
1 cup almond pulp from almond milk
4 Tbsp thyme chopped fine
pinch of celtic sea salt
1 Tbsp lime or lemon juice
1 Tbsp olive oil
1/2 clove garlic, finely minced
2 tsp sundried tomato powder
Mix all ingredients in a bowl, fluff with a fork. Better if left to marinate a few minutes. Add to favorite salad. Refrigerate in a sealed container up to one week.
04-09-2007, 05:01 PM
Thanks for sharing these......I think I am having a GREEK salad tonight ! Yummy ;-)
04-09-2007, 05:31 PM
So funny... I was just at your eat.rawfood site, looking at your gorgeous pics... lol
04-09-2007, 05:38 PM
BE SURE TO POST HOW THESE WORK OUT, PUH-LEASE!
04-10-2007, 10:51 AM
Anybody make these yet??
05-17-2007, 07:38 AM
I'm doing things slightly different - my almond pulp is fermented; I added sea salt, lemon juice, olive oil, and garlic powder. Now I'm dehydrating it....the taste seems really right - salty and zingy because of the fermentation. This might be a cheese that I'm actually happy with - I've been so disappointed with other attempts. :)
05-17-2007, 11:40 AM
Can you right more details when you know for sure? i.e. how long you fermented the pulp, etc?
05-17-2007, 12:21 PM
I have no way of making any pulp lol. I don't have a juicer. How does it taste :p
05-17-2007, 12:42 PM
You don't need a juicer to make pulp.
Just a blender.
And a $6 or so nut milk bag, ideally.
05-18-2007, 03:15 AM
05-18-2007, 03:16 AM
I used a food processor, and combined 1. cup of almonds with 1 cup of water....added some sea salt and agave to create a pleasant, bready sort of taste, then left it out on my counter. I don't know exactly how long I let it ferment - I would guess every kitchen is different. I just kept tasting it until it was super-tangy. "Zingy" is really the best way to describe it. Don't stir it very much , this seems to have the same effect as "punching down" bread dough.....except with nut cheese it loses taste, not volume really. When it seems finished, add in the other ingredients, (don't be afraid of salt, feta cheese is plenty salty), then dehydrate it. turn it once, it'll go crumbly and perfect.
(Sorry, I didn't really measure the ingredients.....I just add stuff until it tastes right. I didn't have any of the herbs on hand, but they sound like they'd be an excellent addition.)
It is *GOOD*! I made eggplant bacon today as well - I need to make the slices thicker, but otherwise, it rocked. I think I'm starting to get the hang of this. :D
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