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 Post subject: natto cheese advice please!
PostPosted: Wed Aug 26, 2015 11:19 pm 
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Can't Dance, Isn't Part of Revolution
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Location: Port Khomeini, West Tabarestan, Obamastan
Folks,
So, in my first experiment using natto to make cheese, I'm afraid to even try what I made. I'd love to hear your thoughts. Should I try it???

I soaked one cup of almonds overnight, blanched and remove the skins and then ran them through the blender with one tsp. of natto. The result was essentially white. I divvied up the result into two parts, and added 1 tsp acidophilus powder to one of them. Then I put them in sterilized jars and covered them with a paper towel held down with a rubber band and ran them through the dehydrator at 100 degrees for 24 hours.

This is what it looks like now (remember when I put it the mush was all white)--

https://drive.google.com/file/d/0Bw4MZ4InFVYCcDE5WXBQWVZXQzA/view?pli=1

It smells like a combination of ammonia and gym socks...

Try or dump??

I've tried other nasty smelling stuff-- i recall keep almond mush with probiotic capsules out for 3 days -- it smelled like a decomposing dead rat- but when I tried it, it was fine.

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 Post subject: Re: natto cheese advice please!
PostPosted: Thu Aug 27, 2015 2:41 am 
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Ammonia smell can sometimes be a result of proteins breaking down, I think. Try a tiny amount, I reckon.

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 Post subject: Re: natto cheese advice please!
PostPosted: Fri Aug 28, 2015 5:52 am 
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try it!


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 Post subject: Re: natto cheese advice please!
PostPosted: Fri Aug 28, 2015 10:28 am 
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I tried making cheese with acidophilus capsules and got a weird, greyish, smelly result too. I would try it with just natto, it's teeming with bacteria already, right?

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 Post subject: Re: natto cheese advice please!
PostPosted: Fri Aug 28, 2015 7:09 pm 
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Can't Dance, Isn't Part of Revolution
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Location: Port Khomeini, West Tabarestan, Obamastan
I've never been so scared to try a dish as with these natto experiments. Well, it didn't taste as nasty as I thought. Natto is definitely the nirvana for plant-based stinky cheeses; it does deserve a seat at the cheese-making table. I found the white part pretty ok, the brown part was not too much to my liking; but i could see others liking it. The batch with both acidophilus and natto - the white part was quite cheeselike. I can see myself making another batch that way and then adding other things. Thanks for the encourgement!

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 Post subject: Re: natto cheese advice please!
PostPosted: Sun Aug 30, 2015 3:54 pm 
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Ammonia and gym socks sounds like a big improvement on the smell of natto! There aren't many vegan foods I won't touch, but natto makes me gag every time. Still, I can see how it could have potential for producing good vegan cheeses. Keep experimenting for all of us, because some of us won't let natto in our homes (yet)!


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 Post subject: Re: natto cheese advice please!
PostPosted: Sun Aug 30, 2015 4:20 pm 
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Yes, natto gives me nightmares. But Torque has the greatest natto story ever. Kudos to anyone brave/adventurous enough to give it a try.

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 Post subject: Re: natto cheese advice please!
PostPosted: Sun Aug 30, 2015 4:27 pm 
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Can't Dance, Isn't Part of Revolution
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Location: Port Khomeini, West Tabarestan, Obamastan
on the vegan cheese lovers group on Feisbuk someone posted this photo...call it a vegan horror food photo

https://www.facebook.com/photo.php?fbid ... =1&theater

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