Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 Sadly, there's oil in this. Can anyone tell me if you've tried it without the oil? Did it work? Serene BRYANNA'S QUICK TOFU FETA (AND VARIATIONS FOR ITALIAN RICOTTA SALATA, MEXICAN QUESO FRESCO, FRENCH CHEVRE, AND MIDDLE EASTERN FIRM YOGURT CHEEZE) Makes about 1 and 1/2 c. This is excellent and very easy to make (especially in a microwave)! It even melts when heated, so you can grill <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> the " chèvre " version in grape leaves, or coat <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> it in breadcrumbs and fry it til crispy on the outside and melty in the middle. This versatile recipe will allow you easily convert many ethnic recipes to make them low-fat, dairy-free, and soy-rich. 6 oz. firm tofu, crumbled NOTE: You can use 4 oz. medium-firm mixed with 3-3 and 1/2 oz. extra-firm tofu, if you have no firm tofu) 1 tsp. agar powder (or 2 T. flakes) 2 T. water <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> 1/2 tsp. unbleached sugar 1 T. neutral-tasting cooking oil 1 and 1/4 tsp. salt 1/2 T. light miso 3 T. fresh lemon juice Blend the tofu, agar, water, sugar, oil, and salt in a food processor <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> until very smooth. Place the mixture in a heavy-bottomed small saucepan and stir over medium heat <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> until it bubbles for a few minutes and thickens. MICROWAVE OPTION: Place the mixture in a microwave-safe bowl and microwave on HI for 2 minutes. Whisk <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> briefly. Microwave 1 minute more. Whisk the miso and lemon juice into the cooked mixture. (You add these last because the lemon juice interferes with the jelling of the agar if cooked with it, and you want to preserve the enzymes the miso.) Pour it into a flat container, cover and chill until firm. Cut into squares. To store <http://www.vegsource.com/mcdrecipes/messages/9917242.html#>, make a fairly salty brine of water and salt (about 1 T. salt per cup <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover. The “feta” will keep for several weeks in a covered container <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> in the refrigerator in this brine. VARIATIONS: RICOTTA SALATA (used in some Italian recipes-- it's a salty dry ricotta that can be crumbled or grated and is used on some pastas <http://www.vegsource.com/mcdrecipes/messages/9917242.html#>) or MEXICAN QUESO FRESCO (ubiquitous mild fresh Mexican white cheese-- use in many Mexican recipes): Use only 1 tsp. salt. This can be stored in the regfrigerator in a covered container with oil to cover for several weeks. CREAMY VERSION: instead of firm tofu, use 1 and 1/3 c. extra-firm SILKEN tofu), and use 1 and 1/2 tsp. agar powder (or 2 and 1/2 T. flakes) “CHÈVRE” (like a creamy goat <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> cheese): Use the Creamy Version; omit the oil and use 2 T. tahini; use only 4 tsp. lemon juice and 1/2 tsp. salt, and use 2 T. miso. You can roll this into balls or logs when almost firm and roll in peppercorns <http://www.vegsource.com/mcdrecipes/messages/9917242.html#>, or herbs, and then store in the refrigerator in a jar of oil to cover. YOGURT CHEEZE AND YOGURT CHEEZE BALLS (Use in Middle Eastern cooking): Use the creamy version. Use only 3/4 tsp. salt and NO miso. Good on pita crisps, rye crisp and sesame crackers. If you like, roll the cheese, when firm enough, into balls, which you store in a jar of oil in the refrigerator. You can roll the balls in herbs (especially thyme), or zatar (a sumac-thyme-sesame mixture) or Aleppo pepper first, if you like. Or add bay leaves, thyme sprigs and red chiles to the jar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 It's just for me, so I can try to alter it without the oil. Thanks again. Plus it is only a tablespoon. I wonder if I add liquid agar rather than powdered. I can play. Thanks for the ingredients! , Serene <serene-lists wrote: > > Sadly, there's oil in this. Can anyone tell me if you've tried it > without the oil? Did it work? > > Serene > > BRYANNA'S QUICK TOFU FETA > (AND VARIATIONS FOR ITALIAN RICOTTA SALATA, MEXICAN QUESO FRESCO, FRENCH > CHEVRE, AND MIDDLE EASTERN FIRM YOGURT CHEEZE) > Makes about 1 and 1/2 c. > > This is excellent and very easy to make (especially in a microwave)! It > even melts when heated, so you can grill > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> the > " chèvre " version in grape leaves, or coat > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> it in > breadcrumbs and fry it til crispy on the outside and melty in the middle. > > This versatile recipe will allow you easily convert many ethnic recipes > to make them low-fat, dairy-free, and soy-rich. > > 6 oz. firm tofu, crumbled > NOTE: You can use 4 oz. medium-firm mixed with 3-3 and 1/2 oz. > extra-firm tofu, if you have no firm tofu) > 1 tsp. agar powder (or 2 T. flakes) > 2 T. water <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> > 1/2 tsp. unbleached sugar > 1 T. neutral-tasting cooking oil > 1 and 1/4 tsp. salt > 1/2 T. light miso > 3 T. fresh lemon juice > > Blend the tofu, agar, water, sugar, oil, and salt in a food processor > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> until very > smooth. Place the mixture in a heavy-bottomed small saucepan and stir > over medium heat > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> until it > bubbles for a few minutes and thickens. MICROWAVE OPTION: Place the > mixture in a microwave-safe bowl and microwave on HI for 2 minutes. > Whisk <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> > briefly. Microwave 1 minute more. > > Whisk the miso and lemon juice into the cooked mixture. (You add these > last because the lemon juice interferes with the jelling of the agar if > cooked with it, and you want to preserve the enzymes the miso.) > > Pour it into a flat container, cover and chill until firm. Cut into > squares. To store > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#>, make a > fairly salty brine of water and salt (about 1 T. salt per cup > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> of water) > boiled together for 5 minutes, cool it, and pour it over the chunks of > " cheese " to cover. The " feta " will keep for several weeks in a covered > container <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> > in the refrigerator in this brine. > > VARIATIONS: > RICOTTA SALATA (used in some Italian recipes-- it's a salty dry ricotta > that can be crumbled or grated and is used on some pastas > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#>) or MEXICAN > QUESO FRESCO (ubiquitous mild fresh Mexican white cheese-- use in many > Mexican recipes): > > Use only 1 tsp. salt. This can be stored in the regfrigerator in a > covered container with oil to cover for several weeks. > > CREAMY VERSION: instead of firm tofu, use 1 and 1/3 c. extra-firm SILKEN > tofu), and use 1 and 1/2 tsp. agar powder (or 2 and 1/2 T. flakes) > > " CHÈVRE " (like a creamy goat > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#> cheese): > Use the Creamy Version; omit the oil and use 2 T. tahini; use only 4 > tsp. lemon juice and 1/2 tsp. salt, and use 2 T. miso. You can roll this > into balls or logs when almost firm and roll in peppercorns > <http://www.vegsource.com/mcdrecipes/messages/9917242.html#>, or herbs, > and then store in the refrigerator in a jar of oil to cover. > > YOGURT CHEEZE AND YOGURT CHEEZE BALLS (Use in Middle Eastern cooking): > Use the creamy version. Use only 3/4 tsp. salt and NO miso. Good on pita > crisps, rye crisp and sesame crackers. > > If you like, roll the cheese, when firm enough, into balls, which you > store in a jar of oil in the refrigerator. You can roll the balls in > herbs (especially thyme), or zatar (a sumac-thyme-sesame mixture) or > Aleppo pepper first, if you like. Or add bay leaves, thyme sprigs and > red chiles to the jar. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 I've never heard of liquid agar! Where do you find that?Best wishesaliceOn 08/01/2009, at 10:54 AM, Michelle wrote:It's just for me, so I can try to alter it without the oil. Thanks again. Plus it is only a tablespoon. I wonder if I add liquid agar rather than powdered. I can play. Thanks for the ingredients! Quote Link to comment Share on other sites More sharing options...
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