..?? at what point does IT change from a yogurt to a cheese
babynew
Posts: 613 Member
I've soaked my almonds,blanched 10 seconds to help remove the skin,& ice bathed them,...meditation whilst painstakingly hand Squishing Each Individual Almond .. suckung in my core,telling my SPIRIT ENERGY .. I Mean.. conversing with The Energy within..) you get the picture..removing the skins ( need ideas here .. I've saved them,.. but do not dehydrate)
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Then Blendered them with = water to 70 oz.
Now here is where I'm. Confused..
They are in seperate containers,4-6 hours..
The watery portion( whey) begins to seperate.
Do I remove this as a yogurt ?.. And the solid part is the curd..
Then what?...
Do iadd more liquid ?..because it says to allow fermentation to continue8-12 hours till its totally seperated.
I get the rest .. the hanging cheese method I did with gram as a kid,
I just don't know How or when its a Yogurt?.. Are they the same?.. do you use the whey?.?
.. I'm in need of your help.Thank you.0 -
Its seperating nicely... Nearly completed.. I didn't touch it,only to smell the fermentation...
I'm Thinking when the bubbles& total separateness occurs,Iwill puncture,drain and save the liquid,
Then squeeze& hang the remainsas a cheese... but Where is the Yogurt?
.. or is This Yogurt Cheese?..
...@$~£€... Anyhow.. its cultured grubs ";"...
:flowerforyou:0 -
Ha.... So what was total end result?0
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I think it was a Yogurt when it wad punctured and drained.
Before it was totally squeezed and hung for a cheese.
Both ways it was super.
I'm Really Enjoying the Whey as a tonic..Its really interesting as it Also continues to seperate.
I've been ingesting it from the top.
Today I shook it up some,and it Thickened as a Yogurt... Wasn't expecting that.Ha.Its all good.
:flowerforyou:0