What you will need:
Place peeled hazelnuts and water into your blender. Blend on high for 1-2 minutes. Squeeze the liquid through your nut milk extraction device (I use a panty hose).
Put the flour onto a cookie sheet and chop and spread it out. Dry it in the oven at 150-200 degrees for about 2 hours, checking often. You can regrind the dry flour in your blender and use for baking.
Add a few grains of culture. Just an itty bitsy bit will do. Put in fermentation station at 100 degrees for 8 hours.
Nowhey will separate from the protein. The mixture will be thicker than the un-cultured milk, but will still be quite watery.
Drip out until mixture resembles stirred yogurt consistency. This may take several hours, because the curd on hazelnut milk is quite small and clogs the holes on the drip more quickly. You can stir the mixture to speed the process, but not too much or you’ll start losing curd through your drip cloth.
Place curd into blender on low speed. Slowly trickle coconut oil into the blender until well emulsified, usually around 60-90 seconds.
Add salt. You can add the nutritional yeast if you like, it will make the butter a little more yellow.
Scrape the cloth with a sharp knife to get all the hazelnut cream off.
Pour into silicone molds and cool. Will stay good for 5-7 days in the refrigerator. This recipe makes about 1 cup of dreamy, melty butter. This butter can be made in bulk and frozen.
This is a fun dinner idea! It doesn’t take that long, if you’re ok with things being a little rough around the edges. It’s easy to get distracted by trying to make things perfect, so if you’re type A, practice letting go of the perfect shaped chicken leg.
The cultured tofu bakes up with a super delicious crunchy crust. I imagine you could bread them too, and make a good fried chicken if you wanted to.
What you need:
Start by making little lines on your cultured tofu. Decide how you want to cut it to make them into the right shape.
Start to cut out your shapes.
Save the little pieces to bake into ground beef alternative.
Use a sharp knife to smooth off the edges. Once you bake this, the tofu will puff a bit and change shape, so don’t go too crazy making it perfect. The less you mess with it the better because it’s pretty dry and will crumble. Once it crumbles it won’t go back on. Drizzle these with olive oil and sprinkle some Italian herb seasoning all over them.
Bake it for around 12 minutes at 400 degrees. Check it to make sure it doesn’t burn.
Plate it up! If you want to be able to pick up the chickun legs and they are too wobbly, you can stick a kebab skewer through the middle.
Bonus! Super easy gravy recipe-
- 4 Tablespoons cornstarch
- 4 Tablespoons Braggs
- 1Tablespoon toasted sesame oil
- 2 Tablespoons nutritional yeast
- 2 cups boiling water
- unsweetened soy milk
Stir the top 4 ingredients together. Add in the boiling water (I use water from boiling potatoes because if I’m making gravy, I’m making potatoes!!). Thin the gravy with unsweetened soy (or other non dairy) milk.
You don’t have to make the cultured tofu from scratch. You can make it a faster, easier way as well.
What you need:
Pour the milk into a large pot.
Add in 1/4 cup apple cider vinegar per quart of milk.
You will see the milk begin to curdle right away. Bring the soy milk and vinegar to a low boil on medium heat, stirring regularly so that it doesn’t burn to the bottom.
It will start to thicken as it heats. The proteins are uncurling from the heat and acid.
When you start to see the “noway” separating, you can take it off the heat and let it cool a little.
Pout it into your drip station. It will drip out rapidly.
You can stir it to keep the process moving along.
Once its to a dough-like texture, add in a teaspoon of salt (for two quarts of milk) and two level scoops of Avellana Vegan Cultures.
Wrap it up in its cloth, put a bowl on top, and put something heavy into the bowl.
Place the whole drip station into your fermentation station. Leave it here for 24 hours.
Pull it our after 24 hours. It’s ready!
What you’ll need:
- Two cups cooked rice
- One bag of cauliflower rice (optional-if you don’t use, double your rice)
- A large block of cultured tofu-easy or from scratch
- Six peppers (I prefer green but only had red)
- One eight oz. package of white mushrooms
- One jar of tomato sauce
- One onion
- 2-3 cloves of garlic
How to make it:
Crumble your cultured tofu (or regular tofu if you prefer that) and sprinkle around one tablespoon of olive oil and one teaspoon of salt. Bake at 400 degrees until lightly browned. You’ll need to stir it every couple minutes so that it doesn’t stick.
Put your chopped onion in a pot with a small amount of water or olive oil and cook for a minute or two.
Chop the mushrooms and add them in along with the crushed or minced garlic.
Cut the tops off of your peppers and put them into a deep pan that can be covered. You can cut the bottoms off too, if they are wobbly.
Your tofu should be browning after ten minutes or so!
Cook up your rice. Once it’s done, I just pour the riced cauliflower into the pot and let it steam. Stir them together and add to your mushrooms and onion.
Add in a quarter of the jar of tomato sauce and the browned cultured tofu. I put kalamata olives in mine this time. Taste the filling to see if it needs salt or other spices to balance it out.
Stuff your peppers with the filling. Top the tomato sauce jar off with water to thin the sauce. Shake it up and pour it over your peppers.
Cover and bake at 400 degrees until your peppers are the desired softness. I like mine really soft! Really soft takes an hour or so.
This dish is low calorie and so delicious. Between the immune building garlic, the peppers, and the cultured tofu, it also really packs a healthy punch!
What to give the person who seems to have everything? How about the gift of gastrointestinal health, immunity, relief from inflammation, and possibly even an emotional feeling of happiness and well being?!?
Culturing foods has been happening for thousands and thousands of years. We use culturing to preserve foods naturally, with the benefit of added heath and well being. There are two ways to culture (ferment) foods. 1. wild fermentation and 2. controlled fermentation. When you are using the wild version of fermentation, you are relying on the bacteria that is naturally present in the air and on whatever you are trying to ferment. When you use a controlled ferment, you add a culture that gives the process a head start and helps to regulate the final product.
You can use Avellana vegan cultures to kick start your vegetable and fruit fermentation! This will
cut down your fermentation time,
reduce the amount of pathogenic bacteria in your final product,
reduce the risk of bad molds ruining your hard work,
and produce a delicious and super powered probiotic ferment!
You can have fermented foods in just 24 hours, using a fermentation station, Avellana Vegan Cultures, and your vegetables.
1. Cut up your vegetable (I chose beets and turnips for Valentine’s Day)
2. Put vegetables into a jar and fill with water. Put one scoop of Avellana Vegan Cultures and one tablespoon salt per quart of water/vegetable.
3. Put jar in your fermentation station at 80-100 degrees for 24-72 hours. Burp your jars every 12-24 hours.
4. Want to make a special Valentine’s Day treat? Cut your veggies into hearts and have a healthy Valentines Day!
A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)
Avellana Vegan Cultures CANADIAN SHIPPING OPTION
A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping TO CANADA)
What you need:
1. Pour the milk into the jar.
2. Put the culture in the milk.
3. Put the milk into the fermentation station.
4. Let it culture for 8 hours.
This makes the creamiest, smoothest, most delicious soy yogurt! (I’m not affiliated with Eden soy in any way.)
Avellana Signature hazelnut cheese is, quite simply, the best vegan cheese I have ever had, and I’ve had a LOT of vegan cheeses. It’s not just because I’m partial to my own work, it’s just that good! I sampled this cheese to hundreds of folks over the years and the most often heard comment-“It doesn’t taste vegan.” Now I know, the definition what vegan things taste like is changing rapidly, but the point is, this cheese is rich and creamy and has flavor for days. Give it a try! You won’t be sorry.
Avellana Signature Cheese-
- Soak the hazelnuts overnight (this sprouts the hazelnuts and makes for a creamier final product.)
- Peel the hazelnuts by placing them in 6 cups of water and two tablespoons of baking soda, and bring them to a boil. If you cook them too high, they will boil over and make a big mess, so be careful.
- When they start to slip out of their skins, take them off the heat and run them under cold water. Rub them between your hands to get as many skins off as possible. The reddish water might dye your hands (you can use this as a natural dye, if you are a dyer! It ends up a beautiful reddish brown). I usually float them in cool water and skim the peeled ones off the top. They don’t have to be perfect. If you leave too many skins on it will make your cheese pink and slightly bitter.
- Blend the nuts and 8 cups water for 1-3 minutes until smooth. Squeeze the liquid through a nut milk bag to separate the fiber. I do this in two rounds, because my blender is smaller.
- Add the apple cider vinegar and bring to a boil, stirring occasionally to keep it from burning to the bottom of the pot. You will see the curd start to separate as soon as you put the vinegar in and the curd will become more pronounced as you heat it.
6. Use the drip out method to separate the curd. This process may take a while, an hour up to a day (or longer depending on how much material you’re working with and how the curd forms) to reach the right consistency. If you stir it gently in the strainer it will speed the process up. The curd will need to be approximately the consistency of room temperature cream cheese, dry enough to where you can form it into a shape and it will stay like that.
7. Once the curd is dry enough, add in the salt and culture. Stir well. If it’s not drying quickly enough, you can change to a clean, dry cloth. This will speed the process a little bit.
8. Form the cheese into whatever shape you want it to be. Sprinkle a tiny bit of salt on the surface, then cover with a thin layer of your choice of spice and set in your fermentation station, set at around 100-110 degrees. Let it culture for 24 hours and then flip it over. Let the cheese culture for 24 hours longer to complete. The longer you culture it, the tangier the final result will be. Wrapped cheese will stay good for a ridiculously long time, as long as 6 months or longer.
This cheese is divine. It’s the most wonderful food that ever graced my plate. Still, after years of producing small batches week after week, peeling thousands of pounds of hazelnuts, drying hundreds of pounds of hazelnut flour to toasty perfection…THIS is still my favorite food.
Here are a few ideas for separating the “no-whey” from the protein of cultured non-dairy things…I’m sure there are a million more ways to do this. I usually go with cheap and easy so I’ll start off there!
- Most people have a strainer and a pot and a cloth napkin. This works super well and you can pick it up and move it really easily. I think a colander would work too, though it might take longer to drip out because the holes in the colander are usually further apart.
2. Big hair band and a big cloth and a pot. This method works really well too, when the strainer is being used. This method is probably the fastest, with the least amount of blockage between the cloth and the curd. You can also scrape the sides down more easily with this method than the above because the cloth is tauter and doesn’t move.
3. Purchase a greek yogurt maker. I don’t use this device, so I can’t speak directly to it’s effectiveness, though it does seem convenient. For me, it’s another thing to store in a small kitchen space, so I prefer to use what I’ve got on hand, but to each her own!
I’m calling this hazelnut yogurt, because of the way I’ve made it, however, it’s more like cultured hazelnut creme fraiche. It’s so rich and flavorful, you won’t want to use it like yogurt. It’s better suited to a dollop on a savory dish to add depth and richness to the meal.
What you need:
- 2 c hazelnuts
- fermentation station
- an extraction bag (panty hose or nutmilk bag)
- a drip station (wire screen sieve and cloth)
- one scoop Avellana vegan cultures
- Soak the hazelnuts overnight. Boil them in a pot with two tablespoons of baking soda. Once the skins start to slip, remove from heat, strain off water, and refill the pot with cold water. Rub the hazelnuts between your hands to remove the peels.
- Put peeled hazelnuts into blender with 6 cups water (you will likely need to divide this into two rounds. Filter out the hazelnut fiber with the panty hose or nut milk bag. Place milk in a large bowl or container.
- Add one level scoop of Avellana culture to the hazelnut milk and stir. Place bowl/container into fermentation station (or divide into smaller containers if the fermentation station isn’t big enough) and culture for eight hours at 100 degrees.
- The protein and fat of the hazelnut will separate from the water during culturing. This “no whey” will need to be separated off to thicken the cream to your desired consistency. Line a screen sieve with a tightly woven cloth and pour the cultured hazelnut cream in. Thickening will likely take several hours. You can stir the cream gently to speed the process. Cover it while you wait for it to drip out.
The final result is a rich, velvety cultured cream. You can push it toward the savory side or go sweet with it. Either way, a little of this cream goes a LONG way, so use it sparingly!!