CINDY A
07-30-2009, 01:06 PM
:)PROVENCAL FROMAGE
RENEE LOUX UNDERKOFFLER LIVING CUISINE PAGE 313
1 CUP WALNUTS, FERMENTED INTO CHEESE (SEE DIRECTION ON PAGES 311-312)
1 CUP CASHEW, FERMENTED INTO CHEESE (SEE DIRECTION ON PAGES 311-312)
½ CUP SUNFLOWER SEEDS, FERMENTED INTO CHEESE (SEE DIRECTIONS ON PAGES 311-312)
½ TEASPOON GROUND FENNEL SEED, OR 2 TABLESPOON HERBES DE PROVENCE
½ CUP PINE NUTS
¼ CUP LEMON JUICE
2 CLOVES GARLIC
2 TABLESPOONS APPLE CIDER VINEGAR
2 TEASPOONS DRIED THYME
3 TABLESPOONS EXTRA- VIRGIN OLIVE OIL
2 TEASPOONS DRIED MARJORAM
FRESH WATER IF NECESSARY, T0 BLEND
2 TEASPOONS DRIED ROSEMARY
2 TEASPOONS RAW HONEY (OPTIONAL)
½ TEASPOONS DRIED LAVENDER
1-2 TEASPOON SEA SALT
BLACK PEPPER TO TASTE.
DIRECTIONS
IN A FOOD PROCESSOR, FINELY CHOP PINE NUTS, GARLIC AND HERBS AND PREPARED CHEESES, LEMON JUICE, APPLE CIDER VINEGAR OLIVE OIL AND HONEY (IF DESIRED) AND BLEND INTO A SMOOTH PASTE. IT MAY BE NECESSARY TO ADD A BIT MORE OIL, OR A FEW TABLESPOONS OF FRESH WATER TO BLEND WELL, SEASON WITH SEA SALT AND PEPPER.
MAKING SEED AND NUT CHEESES
RENEE LOUX UNDERKOFFLER LIVING CUISINE PAGE 311-312
MAKES 2-4 SERVINGS
FOR EVERY CUP OF NUTS OR SEEDS USE 2 TEASPOON MISO AND JUST ENOUGH WATER TO COVER THEM (ABOUT 1 ¼ CUPS)
Equipment
1 QUART OR HALF-GALLON WIDE MOUTHED GLASS JAR
1 CUP SEED AND /OR NUTS
ABOUT 5 CUPS FRESH FILTERED WATER
12 BY 12 INCH SCREEN, CHEESECLOTH, OR SILK SCREEN, (SCREEN AND SILK SCREEN CAN BE WASHED AND USED REPEATEDLY. CHEESECLOTH IS ONLY GOOD FOR ONE USE)
2 TEASPOON UNPASTEURIZED MISO OR 1 CUP REJUVELAC (A STARTER FOR GOOD CULTURING)
BLENDER OR FOOD PROCESSOR
LARGE SPOON (A SLATTED SPOON WITH HOLES WORKS BEST)
2 BOWLS
DIRECTIONS
I N THE GLASS JAR, SOAK SEED/NUTS IN WATER FOR 4-12 HOURS. COVER THE MOUTH OF THE JAR WITH THE SCREEN OR CHEESECLOTH AND SECURE WITH A RUBBER BAND. DRAIN OFF THE WATER. FILL THE JAR WITH FRESH WATER TO RINSE THE SEEDS/NUTS AND DRAIN AGAIN
IN A BLENDER OR FOOD PROCESSOR, COMBINE SEEDS/NUTS WITH MISO OR REJUVELAC AND JUST ENOUGH WATER TO COVER THEM. PULSE UNTIL THE SEEDS/NUTS ARE PULVERIZED BUT NOT BLENDED SMOOTH.
THE IDEAL FINISHED TEXTURE IS QUITE LIKE COTTAGE CHEESE. THE RIGHT TEXTURE IS IMPORTANT FOR SUCCESSFUL PRESSING
WASH THE GLASS JAR THOROUGHLY WITH HOT WATER. RETURN THE BLENDED SEEDS/NUTS TO THE GLASS JAR AND COVER THE MOUTH OF THE JAR WITH THE SCREEN OR CHEESECLOTH, SECURING IT WITH A RUBBER BAND. BE SURE THAT THERE ARE SEVERAL INCHES OF SPACE LEFT AT THE TOP OF THE JAR TO AVOID A MESS, AS THE CHEESE WILL EXPAND AND GROW AS IT FERMENTS. PLACE THE JAR IN A WARM PLACE (BETWEEN 85 DEGREES AND 95 DEGREES F) UNDISTURBED FOR 6-12 HOURS ON TOP OF THE REFRIGERATOR, NEAR A WARM STOVE, OR IN A DEHYDRATOR SET AT A VERY LOW TEMPERATURE ARE ALL GOOD PLACES DO NOT LEAVE FOR LONGER THAN 12 HOURS, AS THE CHEESE IS LIKELY TO BECOME RANCID AND SPOIL . DURING THIS TIME THE CHEESE WILL FERMENT AND SEPARATE. THE TOP LAYER OF THE CHEESE MAY BE A DARKER COLOR. THIS IS FINE. IT IS JUST THE RESULT OF OXYGEN BREAKING IT DOWN (THIS HAPPENS WITH FRUIT IF IT IS CUT OPEN AND LET EXPOSED TO THE AIR) THE BULK OF THE CHEESE WILL RISE TO THE TOP OF THE JAR. IT WILL APPEAR TO HAVE AIR BUBBLES IN IT FROM FERMENTING. THE LIQUID WHEY WILL SEPARATE TO THE BOTTOM OF THE JAR. THE WHEY ON THE BOTTOM MAY BE FAIRLY CLEAR OR DARKER IN COLOR.
WITH A LARGE SPOON, SCOOP SOME CHEESE, ONTO THE SCREEN, CHEESECLOTH OR SILK SCREEN SQUEEZE AND WRING THE CHEESE FIRMLY OVER A BOWL TO COLLECT THE WHEY. THE TEXTURE OF THE PRESSED CHEESE SHOULD BE CRUMBLY AND FAIRLY DRY. THE CHEESE IS READY TO BE USED. IT CAN ALSO BE STORED TO KEEP FRESH FOR SEVERAL DAYS. TO STORE FOR LASTING FRESHNESS, SEAL THE CHEESE FROM OXYGEN A GLASS OR PLASTIC CONTAINER WITH A SEALING LID IS THE BEST CHOICE. PACK THE CHEESE FIRMLY IN THE CONTAINER. PRESS A PIECE OF PLASTIC WRAP OVER THE TOP OF THE CHEESE AND SEAL WITH THE LID.. THESE MEASURES ARE TAKEN TO LIMIT THE EXPOSURE OF THE CHEESE TO AIR. IT SHOULD KEEP FRESH FOR AT LEAST A WEEK
RENEE LOUX UNDERKOFFLER LIVING CUISINE PAGE 313
1 CUP WALNUTS, FERMENTED INTO CHEESE (SEE DIRECTION ON PAGES 311-312)
1 CUP CASHEW, FERMENTED INTO CHEESE (SEE DIRECTION ON PAGES 311-312)
½ CUP SUNFLOWER SEEDS, FERMENTED INTO CHEESE (SEE DIRECTIONS ON PAGES 311-312)
½ TEASPOON GROUND FENNEL SEED, OR 2 TABLESPOON HERBES DE PROVENCE
½ CUP PINE NUTS
¼ CUP LEMON JUICE
2 CLOVES GARLIC
2 TABLESPOONS APPLE CIDER VINEGAR
2 TEASPOONS DRIED THYME
3 TABLESPOONS EXTRA- VIRGIN OLIVE OIL
2 TEASPOONS DRIED MARJORAM
FRESH WATER IF NECESSARY, T0 BLEND
2 TEASPOONS DRIED ROSEMARY
2 TEASPOONS RAW HONEY (OPTIONAL)
½ TEASPOONS DRIED LAVENDER
1-2 TEASPOON SEA SALT
BLACK PEPPER TO TASTE.
DIRECTIONS
IN A FOOD PROCESSOR, FINELY CHOP PINE NUTS, GARLIC AND HERBS AND PREPARED CHEESES, LEMON JUICE, APPLE CIDER VINEGAR OLIVE OIL AND HONEY (IF DESIRED) AND BLEND INTO A SMOOTH PASTE. IT MAY BE NECESSARY TO ADD A BIT MORE OIL, OR A FEW TABLESPOONS OF FRESH WATER TO BLEND WELL, SEASON WITH SEA SALT AND PEPPER.
MAKING SEED AND NUT CHEESES
RENEE LOUX UNDERKOFFLER LIVING CUISINE PAGE 311-312
MAKES 2-4 SERVINGS
FOR EVERY CUP OF NUTS OR SEEDS USE 2 TEASPOON MISO AND JUST ENOUGH WATER TO COVER THEM (ABOUT 1 ¼ CUPS)
Equipment
1 QUART OR HALF-GALLON WIDE MOUTHED GLASS JAR
1 CUP SEED AND /OR NUTS
ABOUT 5 CUPS FRESH FILTERED WATER
12 BY 12 INCH SCREEN, CHEESECLOTH, OR SILK SCREEN, (SCREEN AND SILK SCREEN CAN BE WASHED AND USED REPEATEDLY. CHEESECLOTH IS ONLY GOOD FOR ONE USE)
2 TEASPOON UNPASTEURIZED MISO OR 1 CUP REJUVELAC (A STARTER FOR GOOD CULTURING)
BLENDER OR FOOD PROCESSOR
LARGE SPOON (A SLATTED SPOON WITH HOLES WORKS BEST)
2 BOWLS
DIRECTIONS
I N THE GLASS JAR, SOAK SEED/NUTS IN WATER FOR 4-12 HOURS. COVER THE MOUTH OF THE JAR WITH THE SCREEN OR CHEESECLOTH AND SECURE WITH A RUBBER BAND. DRAIN OFF THE WATER. FILL THE JAR WITH FRESH WATER TO RINSE THE SEEDS/NUTS AND DRAIN AGAIN
IN A BLENDER OR FOOD PROCESSOR, COMBINE SEEDS/NUTS WITH MISO OR REJUVELAC AND JUST ENOUGH WATER TO COVER THEM. PULSE UNTIL THE SEEDS/NUTS ARE PULVERIZED BUT NOT BLENDED SMOOTH.
THE IDEAL FINISHED TEXTURE IS QUITE LIKE COTTAGE CHEESE. THE RIGHT TEXTURE IS IMPORTANT FOR SUCCESSFUL PRESSING
WASH THE GLASS JAR THOROUGHLY WITH HOT WATER. RETURN THE BLENDED SEEDS/NUTS TO THE GLASS JAR AND COVER THE MOUTH OF THE JAR WITH THE SCREEN OR CHEESECLOTH, SECURING IT WITH A RUBBER BAND. BE SURE THAT THERE ARE SEVERAL INCHES OF SPACE LEFT AT THE TOP OF THE JAR TO AVOID A MESS, AS THE CHEESE WILL EXPAND AND GROW AS IT FERMENTS. PLACE THE JAR IN A WARM PLACE (BETWEEN 85 DEGREES AND 95 DEGREES F) UNDISTURBED FOR 6-12 HOURS ON TOP OF THE REFRIGERATOR, NEAR A WARM STOVE, OR IN A DEHYDRATOR SET AT A VERY LOW TEMPERATURE ARE ALL GOOD PLACES DO NOT LEAVE FOR LONGER THAN 12 HOURS, AS THE CHEESE IS LIKELY TO BECOME RANCID AND SPOIL . DURING THIS TIME THE CHEESE WILL FERMENT AND SEPARATE. THE TOP LAYER OF THE CHEESE MAY BE A DARKER COLOR. THIS IS FINE. IT IS JUST THE RESULT OF OXYGEN BREAKING IT DOWN (THIS HAPPENS WITH FRUIT IF IT IS CUT OPEN AND LET EXPOSED TO THE AIR) THE BULK OF THE CHEESE WILL RISE TO THE TOP OF THE JAR. IT WILL APPEAR TO HAVE AIR BUBBLES IN IT FROM FERMENTING. THE LIQUID WHEY WILL SEPARATE TO THE BOTTOM OF THE JAR. THE WHEY ON THE BOTTOM MAY BE FAIRLY CLEAR OR DARKER IN COLOR.
WITH A LARGE SPOON, SCOOP SOME CHEESE, ONTO THE SCREEN, CHEESECLOTH OR SILK SCREEN SQUEEZE AND WRING THE CHEESE FIRMLY OVER A BOWL TO COLLECT THE WHEY. THE TEXTURE OF THE PRESSED CHEESE SHOULD BE CRUMBLY AND FAIRLY DRY. THE CHEESE IS READY TO BE USED. IT CAN ALSO BE STORED TO KEEP FRESH FOR SEVERAL DAYS. TO STORE FOR LASTING FRESHNESS, SEAL THE CHEESE FROM OXYGEN A GLASS OR PLASTIC CONTAINER WITH A SEALING LID IS THE BEST CHOICE. PACK THE CHEESE FIRMLY IN THE CONTAINER. PRESS A PIECE OF PLASTIC WRAP OVER THE TOP OF THE CHEESE AND SEAL WITH THE LID.. THESE MEASURES ARE TAKEN TO LIMIT THE EXPOSURE OF THE CHEESE TO AIR. IT SHOULD KEEP FRESH FOR AT LEAST A WEEK