A month or so ago someone on the comm here posted about keshek el fouqara, a fermented bulgur wheat cheese. That post inspired me to make some and I just balled it up and put it in jars. I tried some after it had fermented and pressed the water out and it was good. Nice a sour in a good way. I think it would combine well with other stuff like nuts, sundried tomatoes, maybe dates, balsamic reduction.

I feel like I probably could have left it in water to ferment for longer but I was excited so only left it a month. I did two flavours, one zatar and one berbere spice mix.

I did 2 lbs of bulgur wheat and got a shit load of product. The bag of wheat was about $4 so this is dirt cheap compared to cashew or nut based vegan cheese. Olive oil to pour over it is more expensive, but I’m expecting to be able to use the olive oil afterwards anyway.

My partner was a bit wary about the oil soaked balls in jars being shelf stable so its in the fridge for now. I’ll update the comm in another month or so when I go to town on those. I expect the flavour to get more complex over time - fermented stuff usually does.

    • Eris235 [undecided]@hexbear.netEnglish
      2·
      20 days ago

      Oh rad, glad I could inspire you! I’m just about to fully crack my own open; I’ve been traveling, these past 2 weeks, though I did sneak a taste before I left, and thought it was great.

      I really like this recipe, largely because I’m allergic to nuts, so this, and silken tofu-based cheese, are the only two I’ve found that I can make/have. But that goat-cheese like tang is something I like, that I’d been kinda missing.

  • illi@lemm.eeEnglish
    4·
    22 days ago

    The process sounds tedious but the result looks intriguing. How cohesive are those balls? Are these made to be spread, like on one of those pictures, or can be eaten like cheese? What’s the texture like?