The secrets of cooking cheese from peas
A healthy lifestyle and proper nutrition are the basis for maintaining youth and excellent physical fitness. Those who decide to abide by these rules often doubt that by refusing the usual food, they will be able to find a full and, most importantly, tasty substitute.
But a healthy diet is also varied. Few people imagine, for example, that from ordinary peas you can cook something other than mashed potatoes or soup. And it turns out that pea cheese is a great find for those who watch their figure. But the most important thing is that it is almost impossible to distinguish it from the milk congener.
Excellent this product is suitable for fasting, as well as for people who are allergic to lactose. It has a long history, it was often prepared by our ancestors, who were predominantly engaged in physical labor, noting the extraordinary nutritional properties. There are two types of such products - on sourdough and express variant with the addition of spices.
From the bean on sourdough
Modern conditions and the availability of technology make it possible to significantly simplify and speed up the process of preparing a tasty analogue of hard cheese.For its base, ferments, 0.5 kg of oatmeal and several crusts of rye bread will be needed.
They need to be filled with water and allowed to brew for 2-3 days in a warm place for fermentation. After this, strain and send to the refrigerator for 30 minutes. When the liquid is divided into layers, the top transparent will need to be drained.
How to cook the peas? You can use whole beans or ground into flour. In the case of ordinary peas, it must be boiled and turned into a puree with the help of a blender, and then mixed with starter.
If you use pea flour, then take ½ tbsp. sunflower oil, 1 tbsp. flour and 4 tbsp. water. Combine the flour with water and simmer for 30-40 minutes. In the process of cooking do not forget to add salt, and 15 minutes before the end of the pour oil.
When the mixture has cooled, add ½ tbsp. sourdough and distribute the cheese into forms. It must ripen for 2-3 days at room temperature.
Experienced Swordsmen know the secret - the porosity and acidity level can be regulated by the amount of ferment used and the duration of exposure. And also it is worth remembering that in this recipe you get a soft pea mass, because before you cut it, you need to let it lie down for several hours in the refrigerator.
Espresso version - fast and fragrant
For those who want to cook the legume cheese in a hurry, there is a quicker recipe. For it you need to boil the peas, smash into mashed potatoes and add spices. Excellent will be in harmony with legumes nutmeg, ginger, curry, turmeric. Also, the taste can be supplemented with walnuts or cashews and lemon juice. In order for the finished product to keep its shape, add a little gelatin or agar-agar in mashed potatoes with spices. And to give a pleasant taste a few spoons of lemon juice.
You can enjoy a useful product in 3 hours, during this time it will have time to harden. Unlike a dairy fellow, such a product will not melt when heated, but will become even tastier, recalling the taste of cottage cheese.
Pea cheese will become for you not only a real gastronomic joy, but also a useful product that contains a large amount of protein, and therefore can replace meat, while better digesting and helping to normalize the digestive system.
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