by
Paul
Benhaimcheesecloth folded into a thick layer. Place the cheesecloth into
each jar, so a pouch is formed about halfway into the jar, and
fasten securely with a rubber band or piece of string. Pour the milk
into the pouch so the solid part of the milk remains in the pouch
and the liquid falls to the bottom. The optional stage here is to
weigh down the cheese with a heavy weight. This will form a more
solid cheese that can be cut into cubes for adding to a Greek
salad or to Indian dishes. Place in refrigerator for 8 hours; you will
then find a delicious cottage cheese left in the pouch that is great
with fresh herb salads or as a snack by itself. Place this cheese in
a separate jar and pour the whey (the remaining liquid) into a
separate bottle. The whey is a delicious and nourishing food that
can be flavoured (see hot milk recipes) added to borscht or used
to lightly cook vegetables. The whey is also a good start (used in a
1:4 ratio with raw milk) for your next batch. This will greatly speed
up the fermentation.
Tofu
VGNS
600ml hemp milk
300ml boiling water
2 tsp lemon juice or nigari or epsom salts
Muslin (hemp) cloth lined tub and heavy weight for pressing
In a cup mix 1 cup of boiling water with 2 teaspoons of lemon juice
or equivalent. Boil two cups of milk for 2 minutes. Mix lemon water
and milk and take off heat. Leave for 3 minutes for curds to form.
Place in a muslin lined tub. Tie with an elastic band or tape the
muslin around a large pan and fill. Place a flat plate or saucer on
the curd and lay a heavy weight on it. Leave for at least one hour
before taking out of the mould. Best eaten immediately or within 2-