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Cheese production archives: Difference between revisions
→Bean-cheeses
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===Bean-cheeses=== | ===Bean-cheeses=== | ||
[[File:.jpg|thumb|Thumbnailed image| | [[File:Bean-cheeses_hulling.jpg|thumb|Thumbnailed image|Hulling of the white beans before mashing.]] | ||
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The“bean-cheeses” using soja were inspired by “stinky tofu” recipes, but this method turned inefficient when applied to other types of beans (red & white). We did not find any appropriate way to curdle the milk, and focused on bean paste. The taste was strongly vegetal before ripening, and uneatable after 2 weeks — while matured tofu developed strong cheese-like notes. | The“bean-cheeses” using soja were inspired by “stinky tofu” recipes, but this method turned inefficient when applied to other types of beans (red & white). We did not find any appropriate way to curdle the milk, and focused on bean paste. The taste was strongly vegetal before ripening, and uneatable after 2 weeks — while matured tofu developed strong cheese-like notes. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:.jpg| | File:Different_bean-cheeses.jpg| | ||
File:.jpg| | File:Unsuccessful_bean-cheeses.jpg| | ||
</gallery> | </gallery> | ||
===Potato-cheeses=== | ===Potato-cheeses=== | ||
[[File:Potato-cheeses_maturing.jpg|thumb|Thumbnailed image|Potatoe cheeses maturing in front of a photography of the <i>Puys</i> (extinct volcanos) from the Auvergne region.]] | [[File:Potato-cheeses_maturing.jpg|thumb|Thumbnailed image|Potatoe cheeses maturing in front of a photography of the <i>Puys</i> (extinct volcanos) from the Auvergne region.]] | ||