@roadriverrail Soaked sprouted wheat berries for 2-3 days, to use as a culturing agent for a seed cheese experiment. Basically, you blend part of the strained liquid with seeds (soaked 8h, sprouted 8h) into a smooth paste, and let it ferment for 8-12h. Makes a cheesy spread, may be possible to air-dry it, suck moisture out to make a harder, aged cheese. Not sure how well it'll work with seeds, only ever seen that done with cashews.
@rek Anywhere I can read a bit more about this? I love the idea of plant-based cultured products, but I also actually try to limit my consumption of nuts (my blood lipids are crazy high, so I watch every last gram of all fats), and often seeds work better on that front. But I've never even heard of doing this with cashews, so I'm just curious in general.
@roadriverrail I've read about aged cheeses in the book Artisan Vegan Cheese by Miyoko Schinner. But the basic recipe for a seed cheese is: water, sunflower seeds and rejuvelac (or other culturing agent). Some ppl use probiotic powders (like this person https://fullofplants.com/hickory-smoked-aged-vegan-cheese/#tasty-recipes-8286) as its easier. I haven't found an overabundance of recipes using seeds, it's why I'm making tests, see if nuts and seeds are interchangeable at all.
This website explains it all well: https://www.superfoodevolution.com/seed-cheese.html
@chirrolafupa First post I saw was about ppl asking if the P. Roqueforti spores they use for their 'cheese' would stay in the fridge and cause all future 'cheeses' to be inoculated with it lolol. Crazy high-level cheese-making problems.
@chirrolafupa I'm more excited about the process than eating it really. The world of bacteria and their effect on food is so fascinating.
@somnius I know, that's why I was freaking out lol. I was like, holy hell, these ppl are not messing around! They pros.
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