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..?? at what point does IT change from a yogurt to a cheese

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babynew
babynew Posts: 613 Member
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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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  • babynew
    babynew Posts: 613 Member
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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.
  • babynew
    babynew Posts: 613 Member
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    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:
  • Rawvine
    Rawvine Posts: 27 Member
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    Ha.... So what was total end result?
  • babynew
    babynew Posts: 613 Member
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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:

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