Instant, Quick, and Aged Parmesan Cheeses ~ Vegudairy 2022 | Vegan Dairy
DON'T MISS YESTERDAY'S VIDEO!
Rich, Creamy, Piquant Liptauer Cheese Spread ~Vegudairy 2022 | Vegan Dairy:
Vegudairy Playlist:
Recipes and instructions for today's video below and here:
Macadamia Nut Parmesan:
Popcorn Parmesan:
Aged Parmesan:
Chef Jana's video:
Macadamia Nut Parmesan
Ingredients
1 cup macadamia nuts
1 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon miso powder
salt to tast
Instructions
Put all the ingredients in a food processor. Process until the ingredients are thoroughly combined and the texture is granular.
Stored in a covered container in the refrigerator, Macadamia Nut Parmesan will keep for 6 to 8 weeks.
Popcorn Parmesan
Ingredients
1/3 cup popcorn kernels
3 tablespoons vegan butter
About 1 cup water, added little by little
1 teaspoon (or more) of salt
1/4 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tablespoon nutritional yeast
a few drops lemon juice
Instructions
Grind popcorn kernels into granular pieces in a blender or food processor.
Add the butter to a skillet, over medium heat, when the butter is melted add the ground popcorn.
Stir for about 5 minutes. Add a little bit of the water, lower the heat and allow it to cook, it’ll take about 20 minutes. Keep adding water until the popcorn is cooked through and soft to the touch.
Add the salt, white pepper, garlic powder, onion powder, nutritional yeast, and a few drops of lemon juice.
Turn off the heat and enjoy!
Aged Parmesan Cheese
Ingredients
2 cups yogurt cheese
6 tablespoons nutritional yeast flakes
¼ cup medium brown miso
1/4 cup plant butter
2 tbsp carrageenan
½ teaspoon salt, plus more as needed
Instructions
Put the yogurt cheese, nutritional yeast, and miso in a medium bowl. Mix well.
Put a piece of parchment paper over a drying rack. Gather the mixture into a ball and transfer it to the covered rack. Flatten it to form a brick or round about ½ inch thick.
Sprinkle about ¼ teaspoon of the salt evenly over the top.
Put the rack and cheese in a cool place with good air circulation. Let air-dry for 24 hours. The cheese will become somewhat firm, and the top will be dry enough that the cheese can be flipped over. Use the parchment paper to flip the cheese over directly onto the rack; discard the parchment paper. Wash your hands well, rinse them thoroughly, and while they are still wet, sprinkle the remaining ¼ teaspoon of salt over your palms. Rub the salt over the top and sides of the cheese. Let air-dry for 10 to 14 days, flipping the cheese over every 2 days and checking daily for mold or other unwanted surface growth. If there’s any sign of mold or other growth, scrape or cut it off as soon as it appears and sprinkle a bit more salt on the surface. The cheese is ready when it is hard and quite dry throughout (slice and check).
Wrapped in plastic wrap and stored in a ziplock bag, Parmesan will keep for about 4 months in the refrigerator or freezer.
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How to make liptauer spread and Egg spread ????
Hello everyone...I welcome you back to my channel...Made liptauer and egg spread and decided to share it here on my channel... please kindly subscribe to my channel..
liptauer
1.sour cream
2.Butter
3.lean curd
4.Garlic
5.salt
6.Black pepper
7.Paprika powder
8.Chives
9.Baby cocumber
10.mustard
Egg spread
1.Hard boiled egg
2.lean curd
3.Mustard
4.black pepper
5.mayonais
6.
Thanks for watching.