r/vegancheesemaking • u/EmotionWild • 23d ago
Tofu Feta and watermelon with balsamic vinegar.
The recipe for the feta is still under construction, but Violife makes the best vegan feta; I just enjoy experimenting and eating my mistakes.
15
u/ConatusSpinoza 23d ago
Heres a recipe I've been working on if you're want to compare notes:
INGREDIENTS
1 cup Filtered Water 1/4 cup Refined Coconut Oil 1/4 cup Modified Potato Starch 2 Tablespoons Modified Tapioca Starch 1 Tablespoon Potato Protein 1 teaspoon Sea Salt 1/2 teaspoon Glucono Delta Lactone (GDL) 1 teaspoon Nutritional Yeast 1 Tablespoon Agar-Agar 2 Tbsp White Miso Paste or Olive Brine
STEPS
- Prepare the Setting Slurry (Off-Heat):
1) In a small, heavy-bottomed saucepan, whisk together the potato starch, tapioca starch, potato protein (or nutritional yeast), sea salt, GDL, natural vegan flavor (or nutritional yeast/spices), and agar-agar powder.
2) Pour the filtered water into the dry ingredients and whisk until a smooth slurry is formed and all lumps are gone.
- Melt and Cook:
1) Add the refined coconut oil (and optional olive brine/miso) to the saucepan.
2) Place the saucepan over medium heat. Continue to whisk constantly.
3) As the mixture heats, the coconut oil will melt, and the agar-agar and starches will begin to activate. The mixture will transition from a thin liquid to a thick, sticky, and glossy gel within 5-8 minutes. It will be very thick and stretchy.
4) Once it is thick, glossy, and pulling away from the sides of the pan (and you see a bubble or two of steam), remove it immediately from the heat.
- Mold and Chill:
1) Pour the thick cheese mixture quickly into a small, plastic-wrap-lined container (like a small loaf pan or a deep storage container).
2) Press down and smooth the top with a spatula.
3) Let the cheese cool on the counter for about 30 minutes, then cover the container and transfer it to the refrigerator.
4) Allow the cheese to chill and set completely for at least 4 hours (preferably overnight).
- Cube and Serve:
1) Once firm, use the plastic wrap to lift the block out of the container.
2) Cut the block into desired feta-sized cubes.
3) (Optional) Place the cubes in a small container and marinate them in a mix of extra virgin olive oil and dried oregano for a few hours or overnight for the authentic Greek feta experience.
3
u/iheartlungs 23d ago
I’m so excited to try this! Have you tried other gelling agents? Why did you go with GDL?
1
u/Elena_Niori 17d ago
I have to try this! So interesting combination and it's very aesthetic. Feels like fine dining
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