A cheese that will "set" in the fridge

[lavendarJ]

Happy Saturday Everyone!

I did a search but didn't find what I was looking for. I was thinking of trying to make some sort of mozzarella type of chesse that I could actually just whip up and then put in the fridge... is there a cheese that would "set"-- you know, solidify and end up nice and firm. That way I could slice it and serve it with a sandwich recipe I was going to try on a nonraw friend.

I looked through Alissa's book and I've seen the recipes on the search but they are usually just ones you use as is or you dehydrate. Has anyone dehydrated the cheese into thick enough squares and been able to store them in the fridge and use them as cheese slices later? I was hoping not to have to use the dehydrator.

[Diana Cda]

Happy Saturday Everyone!

I did a search but didn't find what I was looking for. I was thinking of trying to make some sort of mozzarella type of chesse that I could actually just whip up and then put in the fridge... is there a cheese that would "set"-- you know, solidify and end up nice and firm. That way I could slice it and serve it with a sandwich recipe I was going to try on a nonraw friend.

I looked through Alissa's book and I've seen the recipes on the search but they are usually just ones you use as is or you dehydrate. Has anyone dehydrated the cheese into thick enough squares and been able to store them in the fridge and use them as cheese slices later? I was hoping not to have to use the dehydrator.Has anyone made any cheese like this? I was thinking that anything made with agar-agar, perhaps?

Cheers! :)

[Veganforlife]

Happy Saturday Everyone!

I did a search but didn't find what I was looking for. I was thinking of trying to make some sort of mozzarella type of chesse that I could actually just whip up and then put in the fridge... is there a cheese that would "set"-- you know, solidify and end up nice and firm. That way I could slice it and serve it with a sandwich recipe I was going to try on a nonraw friend.

I looked through Alissa's book and I've seen the recipes on the search but they are usually just ones you use as is or you dehydrate. Has anyone dehydrated the cheese into thick enough squares and been able to store them in the fridge and use them as cheese slices later? I was hoping not to have to use the dehydrator.

I have made Alissa's cheezes and even froze them into slices and used on the RAWvolution's Famous Onion Bread - yum-oh!

[tvillemom]

How about dehydrating it into a thin cracker form and cutting it into slice shapes?? I know you don't want to use your dehydrator....I guess I'm no help.

Wendi

[snowdrop]

the only cheeze i have found a recipe for that firms up is one that is cultured (like dairy) only with rejuvelac.
charlie trotter & roxanne klein have the recipe in their book 'raw'
which i happen to own :)

cashew cheese
yield 3 c

3 c cashews, soaked 10-12 hrs in filtered water, drained
1/4 c rejuvelac
1/2 t celtic sea salt

in hi speed blender or juicer w/ blank plate process the cashews till smooth...
transfer to a bowl & stir in rejuvelac & salt, mixing well.
line a sieve dbl thickness w/ cheesecloth & place over a bowl.
transfer mixture to the sieve drape cheesecloth over the top and leave in a warm place to ripen for 12 hrs

remove the cheese from cloth lined sieve shape mixture into a round, place into a covered container & refrigerate for at least 24 hrs or till firm.
use immediately or store in fridge up to 3 days.


hope that helps.

[Diana Cda]

I have made Alissa's cheezes and even froze them into slices and used on the RAWvolution's Famous Onion Bread - yum-oh!Sorry, I seemed to have missed this post. That sounds like a do-able idea. I wonder how well it would keep out of the fridge, though.

For instance, I slice up my manna bread that I buy from the health food store. By the time I come home, if it's not soft enough to slice, I'll open up and put on a plate for half hour or so then can slice up. This time when I did it on Friday, about an after after putting slices back in the freezer, I went and got the bag out and separated the slices one last time and this time they didn't all freeze stuck together. Can't believe how many years I've been battling with frozen together slices of bread! <lol>

Then in morning, I put in a small mason jar and take to office. I put rest of lunch in fridge but not the bread and by lunch time it's both soft _and_ dry! <g>

Would that work with the frozen "cheese" I wonder, though I'd have to put this in the fridge along with rest of my lunch. (I have a reminder that comes up at work at about 12:00 p.m. noon, 1/2 hour before lunch, so that lunch is no longer cold. When on raw, it's amazing how cold food is unpleasant. Less flavour, too!

Anyway, comments on the frozen cheese would be appreciated. Thx! :)