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From: Deborah (Recipes.vegsource.com)
Subject:         getting your "goat" cheez
Date: August 22, 2009 at 9:47 pm PST

In Reply to: posted by susan on August 21, 2009 at 7:03 pm:

This is a great cheeze for cooking.

If you fiddle around with the ingredients,
you can probably get a "goaty" flavor.

Try adding a pinch of asafoetida (hing),
or substitute vinegar for lemon juice.

Maybe do both...

---

Chef Deb's Cheeze
(It can be sliced or used as a spread, and it
melts!)

1 cup nutritional yeast flakes
2 Tbs tahini
1 Tbs lemon juice
2 Tbs light miso
1/4 cup margarine or oil
1 tsp onion granules
1/2 tsp garlic granules
1 tsp - 1 Tbs paprika (1 tsp = beige cheeze; 1 Tbs
= orange cheeze)
1/2 tsp yellow mustard
1/4 cup soymilk powder (plain), or rice milk
powder
1/2 cup soymilk, or rice milk
1/2 box firm silken Tofu
1 & 1/2 cups water
6 - 8 Tbs agar flakes (depending on firmness
desired)*

Spray a small (square or round) plastic storage
container with pan
spray. Set aside.
Put everything EXCEPT agar and water in a blender
or food processor.
Pulse/blend until creamy. Set aside.
Put the water and agar flakes in a small saucepan.
Bring to a boil, then reduce heat to medium-low,
and simmer,
stirring constantly, until the agar is dissolved
(5 minutes or more).
Pour the agar mixture into the blender or food
processor containing the
other ingredients.
Pulse/blend until the mixture is completely
smooth.
Stop the blender or food processor several times
to stir the mixture,
and scrape down the sides of the bowl or jar.
Put the mixture into the prepared container.
Put the open container in the refrigerator to let
the cheeze firm up.
When it is firm and cool,
cover the container with the lid or plastic wrap.
Let the cheeze chill for several hours before
serving.
Keep refrigerated.

It will keep for about 10 days in the
refrigerator.


VARIATIONS:

Hot Pepper Cheeze:
Stir in 1 Tbs mashed canned chilies
or 1/4 - 1/2 tsp crushed hot red pepper flakes
into
the blended mixture before pouring it into the
mold.

Nacho Cheeze:
Blend in 1 teaspoon chili powder,
1/2 teaspoon dried oregano, and 1/4 tsp garlic
powder.

Smoky Cheeze:
Blend in 1/4 teaspoon Liquid Smoke, or to taste.

Mozzarella Cheeze:
Omit paprika.

Pizza Cheeze:
Omit paprika; add 1 tsp Italian seasonings.

Swiss Cheeze:
Omit paprika; use maximum amount of agar.


VARIATION:
For a great CHEEZE SPREAD,
simply omit the agar-water mixture.
Blend remaining ingredients, as per the recipe.
Pack into a container, and refrigerate.
Use as a spread on toast, biscuits, veggies, etc.
Heat with some "milk" to make Cheeze Sauce.


*NOTE:
For a cheeze with a softer, creamier texture (sort
of like Velveeta),
use Instant Clear Gel or Ultra Gel (instant
cornstarch) instead of agar.
Add to processor last, and blend well. No cooking
required!
Start with 4 Tbs, and increase for firmer cheeze.
It thickens as it cools, so don't overdo.


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