Vegetable cheeses benefit vegetarians but also all other people

Vegetable cheeses benefit vegetarians but also all other people
Cheeses with, for example, cashews, almonds or almond milk have a good taste but also a nice aroma. By the way, vegetable cheeses satisfy 4 basic senses of taste (sweet, salty, sour and bitter) and the so-called fifth sense of taste or “umami” (discovered in 1908 by Japanese scientist Dr. Kikunae Ikeda from the Imperial University in Tokyo; ). Cheeses of plant origin are equivalent to cheeses of animal origin in terms of organoleptic properties (appearance, color, smell, texture and taste). The added spices also contribute to the great resemblance to classic cheeses. However, vegetable cheeses have a milder taste with a characteristic characteristic of cheeses of plant origin. Vegetable cheeses have all the nutritional value of nuts. Vegetable cheeses in combination with spices become delicate and an exceptional product.
Vegetable cheese from, for example, cashew nuts and almond milk is completely different from, for example, tofu cheese (which is made from soy milk). And the technological process of production is different. The production process is no secret. Today, you can find many recipes on the Internet with detailed explanations about making herbal cheeses at home and using herbal cheeses. These delicacies are unique because they can be consumed by vegetarians and all other people. Vegetable cheeses are especially suitable for people who suffer from lactose allergy or people who fast. These people most often face the problem of replacing dairy products with other products of plant origin. That is why vegetable cheeses are a great option. Some ingredients for making vegetable cheese (for example carrageenan, ie a derivative of red algae with a structure similar to gelatin that has long been used in cakes and ice cream) are more difficult to obtain, although today there are many shops with specialized spices and the like. The length of the process of making vegetable cheese is stretched due to fermentation. For example, cashew cheese has no heat treatment. The walnut is first ground, then probiotics, salt and spices (rosemary, basil, pepper, etc.) are added. The cheese then undergoes a fermentation process between 72 hours and 96 hours. Almond cheese has a different process. Almond milk is made first. A certain amount of almonds is placed in the cheese maker (for example, 140 grams of almonds for one liter of almond milk). Almonds are pre-soaked in water and left overnight. This water is drained the next day and the almonds are poured into a blender. New water is added. Everything is ground. Almond milk in the home version requires a good almond grinder. The essence is to make the almonds as finely chopped as possible. For clear milk without precipitate, the resulting mass should then be strained through gauze or a thick strainer. The milk thus obtained can already be drunk or be an ingredient for making cheese. Other ingredients (honey, cinnamon, vanilla, powder, etc.) can be added. Almond cheese can be made from almond milk that goes through the cooking process (not to the boiling point but the milk is just heated to retain all the nutrients). For example, carrageenan, coconut oil, spices and other elements can be added as desired. Carrageenan reacts to a certain temperature because the mass then thickens and then pours into the mold. Almond cheese can be made differently. Milk coagulates like any classic cheese, coagulates, strains. The rest of the squeeze is the finished product.
Vegetable cheeses can be used in various combinations. They go well with prosciutto and other cured meat products. They can be eaten as a stand-alone food in any variant. They are represented in the vegan and vegetarian diet. They can be added to salads. Herbal cheeses can essentially replace classic cheese because they are an organic product with many health benefits. Vegetable cheeses are a delicacy and therefore a slightly more expensive product, but they are not eaten in large quantities. A person should enjoy vegetable cheeses. Almond milk cheeses that go through the cooking process are hard while cashew cheeses are softer and lubricating. Neutral cottage cheese is most commonly used for cheesecake while mascarpone cottage cheese is used for tiramisu. Vegetable cheese makers are always looking for new combinations of plant foods and ingredients that the wonderful plant world can provide.

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