For this badge bit, you will make 2 different dairy products!
Minimum requirements for this BB:
- Dairy - do two of the following (no duplication - ie. not two butters):
- Vegan cheese
- Nut milk (starting with whole nuts)
- Seed milk (starting with whole seeds)
- Hard cheese (counts as two)
- Powdered milk
- Cottage cheese
- Ice cream (vegan or regular)
- Soft cheese (starting with milk)
- Whole milk buttermilk (using cultures and milk, not from making butter)
To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
- give the recipes for each things you are preparing
- ingredients to make the dairy products
- making the dairy products
- finished dairy products (meeting the above stated requirements)
Here's my entry for making two vegan "dairy" products. Recipes first then pictures. I got both recipes from The Non-Dairy Evolution Cookbook by Skye Michael Conroy which i highly recommend.
2 1/2 cup water
2/3 packed cup almond meal
1/6 tsp salt
Put everything in in a blender on high for 2 minutes
Strain everything through a nut bag into a jar
Massage your nut bag vigorously till no more milk comes out
3/4 tsp lactic acid powder or 1 T lemon juice
2/3 cup organic refined coconut oil
1 1/3 cup pure soy milk or almond milk (important that the milk only has 3 ingredients: water, protein and salt)
1/4 cup tapioca flour
4 tsp kappa carrageenan
1 1/4 tsp salt
Melt the coconut oil
Combine milk, tapioca flour, and kappa carrageenan in a saucepan and whisk till smooth
Whisk in coconut oil (it won't fully combine)
Heat on medium and stir with a flexible spatula
Continue to stir until the mixture curdles and thickens. Scrape the sides, eventually it will get shiny and pull away from the pan.
Remove from heat and fold in lemon juice/lactic acid
Pour into a form and let cool. Put in the fridge for at least 6 hours the remove and wrap in a paper towel. Chill further for 24 hours.
Recipe - inoculate 1/2 gallon of fresh milk with 1.5 to 2 tablespoons of kefir grains. Let sit at room temperature for about 24 hours, shaking the jar occasionally. Milk will be thickened and smell tangy. Strain grains and start again.
Dairy product #2 - ice cream
Instead of pumpkin pie and whipped cream, our traditional Thanksgiving dessert is winter squash pie and cinnamon ice cream.
Recipe - makes about 1.5 quarts
2 cups whole goat milk
2 cups goat cream
1/2 cup unbleached sugar
pinch sea salt
3 egg yolks
1.5 tsp cinnamon
1 tsp vanilla
Blend all ingredients in sauce pan and heat until sugar is melted. Refrigerate over night. Churn the following day.
I made almond milk today (organic raw almonds) and then used the leftover pulp to make a savory almond nut cheese using herbs i grew and dried from the garden! Yay! Full circle no waste delicious snacks and beverages!
I used the recipes as a general guide as it was my first, but not last, time making vegan cheese. My only complaint is that I possibly squeezed too much liquid out and could not use the blender to mix in the dry ingredients, I dumped it into a bowl and mixed by hand.