• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nancy Reading
  • Carla Burke
  • r ranson
  • John F Dean
  • paul wheaton
  • Pearl Sutton
stewards:
  • Jay Angler
  • Liv Smith
  • Leigh Tate
master gardeners:
  • Christopher Weeks
  • Timothy Norton
gardeners:
  • thomas rubino
  • Jeremy VanGelder
  • Maieshe Ljin

Shanklish

 
Posts: 152
Location: Southwest Oklahoma, southern Greer County, Zone 7a
20
goat dog foraging hunting chicken food preservation cooking medical herbs bee greening the desert homestead
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Shanklish

I'm particularly interested in the cheeses of the Middle East since they were developed in a hot climate and think this one especially interesting. Has anyone made it?
 
steward & author
Posts: 38385
Location: Left Coast Canada
13632
8
books chicken cooking fiber arts sheep writing
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Haven't made it yet. But looks delicious. Will be asking my Lebanese friend all about it next time I see him.

this recipe looks tasty. Do you think it's anything like the real thing?
 
Judy Bowman
Posts: 152
Location: Southwest Oklahoma, southern Greer County, Zone 7a
20
goat dog foraging hunting chicken food preservation cooking medical herbs bee greening the desert homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I think it would be similar at least. By cooking the yogurt the resulting curd would be drier and require less time in the sun I would think. I had some extra yogurt yesterday so I strained it, salted and mixed in some dried ground habanero pepper. It sat outside in the sun and breeze yesterday and should by dry enough to make a ball today.
 
r ranson
steward & author
Posts: 38385
Location: Left Coast Canada
13632
8
books chicken cooking fiber arts sheep writing
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I wondered about cooking it. That would reduce the live bacteria and other beneficial invisible beasties. I imagine cooked, it would have less storage life and be more open to unwanted microorganisms. It would be fun to experiment with.

I'm excited to try this. Now all I need is some yoghurt. Apparently we can make some with Kefir... hmmm....
 
Judy Bowman
Posts: 152
Location: Southwest Oklahoma, southern Greer County, Zone 7a
20
goat dog foraging hunting chicken food preservation cooking medical herbs bee greening the desert homestead
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
That's a good thought. It would depend on the temperature and how quickly curds form which would probably vary with the acidity of the yogurt. I'll mess around with it today and let you all know my results. I love a good experiment!
 
pollinator
Posts: 2538
Location: RRV of da Nort, USA
722
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
The sites linked below were getting me interested as well in making yogurt from cashews and peanuts, and if feeling emboldened, hazelnuts. Peanuts and hazelnuts would be the two that we have a prayer of growing in our region, so could be a local type of yogurt (non-dairy) that could then possibly be precipitated into some form of cheese. Will also soon be trying 'mesophilic cultures' that are sold for cheddar-type cheeses (dairy based) and will be seeing how these cultures do with a nut-milk base. I agree...fun way to experiment!

http://www.vegrecipesofindia.com/how-to-make-cashew-yogurt/

http://blog.veganosaurus.com/2011/01/creamy-peanut-milk-curdsyogurt.html

http://veganontheprowl.blogspot.com/2012/09/vegan-yogurt-peanut-and-cashew.html
 
r ranson
steward & author
Posts: 38385
Location: Left Coast Canada
13632
8
books chicken cooking fiber arts sheep writing
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Anyone tried this yet?

I hope to remember to fetch some yoghurt next time I'm at the shops and give this a go.
 
I promise I will be the best, most loyal friend ever! All for this tiny ad:
the permaculture bootcamp in winter (plus half-assed holidays)
https://permies.com/t/149839/permaculture-projects/permaculture-bootcamp-winter-assed-holidays
reply
    Bookmark Topic Watch Topic
  • New Topic