After five years spent making a great deal of beer, I’m recently retired and am now going whole-hog on interesting food processing you can do at home.
My unqualified successes: home-made tofu and soy-cashew Greek yogurt.
Other success, somewhat qualified: seitan
Very much work-in-progress: cheese. I’ve made one batch of cashew-based Camembert so far:
The rind and the next ~1/2” in are pretty tasty, but the center isn’t as nice. Currently starting again with more humidity and smaller cheeses.
I also have a cashew blue that’s getting close to done.
My unqualified successes: home-made tofu and soy-cashew Greek yogurt.
Other success, somewhat qualified: seitan
Very much work-in-progress: cheese. I’ve made one batch of cashew-based Camembert so far:
The rind and the next ~1/2” in are pretty tasty, but the center isn’t as nice. Currently starting again with more humidity and smaller cheeses.
I also have a cashew blue that’s getting close to done.
