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Jan. 11th, 2007 12:56 pmI tried an interesting recipe the other day:
Cashew Yogurt:
1 cup raw cashews
1 cup water
Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (at least 70ºF and up to 100ºF. Cover with light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of whey on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little honey, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.
Yield: 2 cups
Yes, it really is that easy. I have feeling it's less picky than normal dairy yogurt (which I've never made before) - I moved it around some, and the temperature wasn't really constant, and it still turned out yogurtish.
It is... interesting. Very rich. Kind of like eating sour nut butter, which it essentially is. I have a feeling it could be turned into something really yummy, but on it's own, it's kind of an acquired taste, I expect.
Leif seems to like it with lots of strawberry jam mixed in. I wonder if Mariel will.
I'm curious whether it could be done with other nuts, or if something specific to the cashews causes the fermentation.
(Notes: Use a big enough container for it to rise a bunch. The separation between curd and whey isn't visually obvious, unless I didn't actually leave it sitting long enough or did something else wrong.)
Cashew Yogurt:
1 cup raw cashews
1 cup water
Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (at least 70ºF and up to 100ºF. Cover with light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of whey on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little honey, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.
Yield: 2 cups
Yes, it really is that easy. I have feeling it's less picky than normal dairy yogurt (which I've never made before) - I moved it around some, and the temperature wasn't really constant, and it still turned out yogurtish.
It is... interesting. Very rich. Kind of like eating sour nut butter, which it essentially is. I have a feeling it could be turned into something really yummy, but on it's own, it's kind of an acquired taste, I expect.
Leif seems to like it with lots of strawberry jam mixed in. I wonder if Mariel will.
I'm curious whether it could be done with other nuts, or if something specific to the cashews causes the fermentation.
(Notes: Use a big enough container for it to rise a bunch. The separation between curd and whey isn't visually obvious, unless I didn't actually leave it sitting long enough or did something else wrong.)
