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 Post subject: Cottage cheese?
PostPosted: Sat Nov 06, 2010 4:00 am 
Tofu Pup
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Ok, I can say for sure that I have very little interest in vegan cottage cheese (except from a challenge stand point), but my partner said she wants to try and make it so I figured I'd try and see if anyone on here has any insight into it. I looked up some recipes and they all are mashed or cubed tofu with spices and/or vegenaise. Even as a total cottage cheese amateur (I maybe tried it once or twice as a kid when my mom had it), I know that doesn't sound correct. We looked up how to make dairy cottage cheese and it involves cooking milk at 80 degrees for like 13 hours while adding yogurt to it or something along those lines. Does anyone know if soymilk and soy yogurt have the properties to do something similar? I'm down to test this out at some point just to see if it can be done, but I figured I'd hit people up first to make sure someone else hasn't already figured this one out.

Thanks,
David


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 Post subject: Re: Cottage cheese?
PostPosted: Sat Nov 06, 2010 4:36 am 
Has it on Blue Vinyl
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http://bittersweetblog.wordpress.com/?s=cottage+cheese

I made this. I thought it was kind of more like a fresh ricotta, but I liked it.


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 Post subject: Re: Cottage cheese?
PostPosted: Sat Nov 06, 2010 4:46 am 
Tofu Pup
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Oh, I've actually seen that recipe before but the photo totally threw me off since it's a spread in the photo. We'll have to try it out. When you made it did it feel like cottage cheese? Would it work well with fresh fruit? That's a good blog and Hannah (the author) seems to be quite a good cook.

David


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 Post subject: Re: Cottage cheese?
PostPosted: Sat Nov 06, 2010 4:57 am 
Has it on Blue Vinyl
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The texture was like a fresh ricotta, tiny curds. Yes, I think it would be good with fruit!


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 Post subject: Re: Cottage cheese?
PostPosted: Sat Nov 06, 2010 8:10 am 
Vegan Since Before There Were Vegetables
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Location: Astoria, NY by way of San Diego, CA
I wonder if this would work with Eden Soy which hannah says in that blog post is the closest in protein and fat content to milk. Although, this uses skim and then adds back fat from creamer, so I don't know exactly how it would work.

http://www.foodnetwork.com/recipes/alto ... index.html

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