Two recipes in two days…I understand my blogging experience is still in its infancy, but even I know that is an unusual occurrence. I doubt this will happen regularly, although, I have quite a bit of catching up to do and will likely be posting two or three recipe’s a week for the next month or so. At minimum, I plan to maintain at least one recipe, idea, or food related conversation per week and look forward to insight my readers will offer over time.
That being said…onto today’s recipe.
Homemade, dairy free, gluten free, soy free ‘processed’ cheese
To quote the website where I obtained the basis for this recipe… “Say whaaa?”
A few days ago, one of my favorite bloggers, Heidi Kelly from Adventures of a Gluten Free Mom, posted a picture on facebook of the end result from a recipe she had been working on that she felt wasn’t quite perfect (but looked absolutely delectable!); and asked “Shall I go ahead and share the recipe so you can try it and tweak it to your liking?” To which several of her readers (including me) responded with an overwhelming “YES!”
While her version included powdered rice milk and Daiya cheese (of which I presently have neither), I tweaked my version to include powdered goats milk and Manchego cheese (you will find we use this a lot).
What I like most about this cheese is not only the smooth creamy texture, but the fact that it certainly provides a way to get more for your money. I put in 8 oz of Manchego and came out with 12 oz of creamy, Velveeta like cheesiness. (Yum!). I do believe my version came out firmer than Heidi’s, although the conversation on her page regarding vegan cheeses and the yumminess of Daiya sparked my interest well enough to hunt some down and purchase it…I hope to have this shipment in early next week so I can perfect a vegan version of this ‘processed’ cheese and promise to post as soon as I have that perfected as well.
Without further adieu, please enjoy the goat’s milk version below:
Ingredients:
- 8 oz Grated Manchego Cheese
- ½ cup VERY Hot Water
- 3 Tbs Powdered Goats Milk
- ½ tsp Unflavored Gelatin
Directions:
Line mini loaf pan with plastic wrap or parchment paper.
In a blender or food processor, but ½ cup VERY hot water, 3 Tbs. Powdered Goats Milk, ½ tsp gelatin. Whip until the gelatin is dissolved.
Quickly add 8 oz grated Manchego cheese and blend until well combined (it will look like cream cheese at this point). Pour into lined mini loaf pan.
Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Enjoy!
After photographing the end result, I sliced a bit for each child and received varying results. Keili (my dairy free child), simply responded with “YUMMY!” Savannah and Shea reflected with “mmmmm, this is goooooood mommy!” Taylor said it tasted like American cheese, while Damian argued that it was just like a white Velveeta (which is ultimately what I was going for). Anyway you look at it, they all really liked what they tasted and anxiously asked for more. When I explained that I was saving the cheese for Keili’s mac and cheese lunch next week (I make her school lunches identical to what the cafeteria is serving, simply ‘tweaking’ each item to ensure they are ‘Keili safe’), there was a disappointed, yet harmonic ‘awe’ from all (I swear they rehearse).
Find the original recipe and inspiration for this post: here. Please add Heidi to your list of ‘blog’s to follow,’ she is absolutely great!
Thanks everyone!
