This little mini-staycation week has flown by, especially with all the projects that are always floating in my mind. Fortunately, we were blessed here in central Indiana with two consecutive days of rain, which has allowed me to something else in my evenings besides watering my garden, for example pulling weeds!
In addition to pulling weeds, I also collected chives and garlic chives from my garden last night, which are key ingredients to one of the cheeses I made today. The recipe also contains white wine, which adds depth to the acidity profile of the cheese. I imagine that this cheese would go brilliantly with some crusty French baguette and a glass of wine (or a cup of tea, which I personally prefer).
Happy vegan cooking and eating!
Aquafaba of 1 tin of chickpeas
1 cup soy milk
3 TBS melted refined coconut oil
140 gram (1 cup) boiled jasmin rice
1 tsp salt
1/4 tsp chili powder
1/4 tsp white pepper
1/2 tsp garlic powder
4 TBS tapioca flour
5 tsp kappa carrageenan
2 TBS white wine
1/4 cup finely chopped chives and garlic chives
1 tsp lactic acid
If you would like to decorate the cheese, put some sprigs of chives and a dusting of chili powder in the mould.
Put wine, chopped chives, and lactic acid aside. Place all other ingredient in blender and blend until completely smooth. Pour into saucepan. Heat on medium-high heat until the starches have formed. Add chives and wine and stir until fully incorporated. Turn off heat and add lactic acid. Stir well and pour into mould. Place in fridge for 8 hours.