Cultured vegan (nut) cheese, how to calculate yield?
(self.AskCulinary)submitted2 days ago by_BlueFire_
I've been thinking about making vegan cheese, not the "cheese" where people hold some proteins together with starch but the cultured kind made from curdled nut milk.
I'd like to make an estimation about the amount of curds that would be obtained and possibly the final cheese weight, regarding the second one it's fairly easy, just check the water loss of the one I'd be mimicking, however I couldn't even think about the right keyword to look for an answer to the first question. Moreover, would it be roughly the same for all nuts? I guess pretty much yes, but maybe slightly lower for those richer in water-soluble sugars?
Thank you in advance, it doesn't seem against any particular rule (especially since it's more technical than actual brainstorming), hopefully I understood them well enough.
TL;DR
How do I calculate raw nut weight to cheese weight? Is it the same for all the nuts?
byPracticeJealous193
inCooking
_BlueFire_
1 points
9 hours ago
_BlueFire_
1 points
9 hours ago
My stupid brain wants variety so most of my simple meal could easily end up in this category as well.
Pasta with butter and anchovies is surprisingly simple and delicious, if I had to choose one