Guest guest Posted August 11, 2009 Report Share Posted August 11, 2009 Many of the sliceable Cashew Cheese recipes I find call for Lemon Juice. Is that necessary for it to set up? We can't tolerate..can I just remove out of the recipe? Jennifer " God, grant me the serenity to accept the things I can't change; courage to change the things I can and wisdom to know the difference. " http://fortheloveofmybugs.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2009 Report Share Posted August 11, 2009 Jennifer, i would suggest using another acid in place of the lemon juice like vinegar or something similar. The acidic nature of the lemon juice or vinegar will add a tartness that is similar to the taste of cheese and it also helps the cashew cheese form correctly I believe. It will help the flavor of the cashew cheese " ripen. " I would definitely use some sort of tart acidic liquid instead of the lemon juice. Carrie *My Gluten Free Recipes Blog: http://www.gingerlemongirl.com *My GF Examiner Homepage: http://www.examiner.com/x-10350-Raleigh-GlutenFree-Food-Examiner On Mon, Aug 10, 2009 at 7:28 PM, Jennifer Lewis <gizbaby123wrote: > > > Many of the sliceable Cashew Cheese recipes I find call for Lemon Juice. Is > that necessary for it to set up? We can't tolerate..can I just remove out of > the recipe? > > Jennifer > > " God, grant me the serenity to accept the things I can't change; > courage to change the things I can and wisdom to know the difference. " > > http://fortheloveofmybugs.blogspot.com/ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2009 Report Share Posted August 11, 2009 Lemon juice is often used as a preservative and to help prevent some foods from changing color. With the cashew cheese I really don't think it would be that big of a deal. Maybe cut the recipe in half the first time so you can test it out. It should work fine without the lemon juice! Good luck! On Mon, Aug 10, 2009 at 7:28 PM, Jennifer Lewis <gizbaby123wrote: > > > Many of the sliceable Cashew Cheese recipes I find call for Lemon Juice. Is > that necessary for it to set up? We can't tolerate..can I just remove out of > the recipe? > > Jennifer > > " God, grant me the serenity to accept the things I can't change; > courage to change the things I can and wisdom to know the difference. " > > http://fortheloveofmybugs.blogspot.com/ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2009 Report Share Posted August 11, 2009 Yes, I too would suggest a safe vinegar in place of the lemon juice. BL On Mon, Aug 10, 2009 at 6:02 PM, Ginger Lemon Girl<gingerlemongirl wrote: > > > Jennifer, i would suggest using another acid in place of the lemon juice > like vinegar or something similar. The acidic nature of the lemon juice or > vinegar will add a tartness that is similar to the taste of cheese and it > also helps the cashew cheese form correctly I believe. It will help the > flavor of the cashew cheese " ripen. " I would definitely use some sort of > tart acidic liquid instead of the lemon juice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2009 Report Share Posted August 18, 2009 Or powdered citric acid. Quote Link to comment Share on other sites More sharing options...
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