Are there any cheese experts who can advise me on sunflower seed cheese?
So far I have soaked, sprouted, and mashed up the seeds. To make it interesting I decided to add a little tahini, fresh chopped thyme and sage, ground black pepper, turmeric, and water.
Ground up it looked the business, so I made one small cheese left to dry at room temperature, another I put in a jar without a lid, the other I wrang out some whey but kept it damp and wrapped in a cloth.
Any part that has come into contact with the air has turned black! The naturally drying cheese has an incredible sharp flavour - like an acidic woody taste that almost makes my eyes water. The one in the jar has a black crust with white mold - that smells like rotten fish ... But the stuff underneath looks OK. The third cheese smelt so bad I had to hide it in the barn ... But I am not convinced it is bad. Could I be wrong?
So, is it normal for this cheese to go black? Is the intense sharpness part of the maturing process ... I mean, do I simply wait for a few months for it to become a totally heavenly flavour!!? Or should I take up basket weaving instead!?
Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
posted 1 year ago
I don't know anything about seed and nut cheeses....is there a starter used or are they supposed to ferment at all?
a little tahini, fresh chopped thyme and sage, ground black pepper, turmeric, and water.
I noticed turmeric in your list of things you added and I remember another thread where it was thought that turmeric was interfering with the fermentation of some cucumbers. Even the sage and thyme might have some effect on the direction you're wanting your cheese to go?
The flavors sound wonderful...the smell you describe not so much
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi