Smooth and Creamy Feta Panna Cotta
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- Опубликовано: 13 сен 2024
- We took the best crumbly dry fetta cheese and turned it into a smooth, creamy, and spreadable cheese panna cotta, and it is next level good! The synergistic properties of kappa and iota carrageenan blend perfectly to achieve this delicious dish.
Recipe Link:
Feta Panna Cotta
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That's a great idea, thanks! Have you tried other milks like half and half or cream?
Not yet, you can certainly try that. It will likely require an adjustment in the ratios depending on the water content.
Great work!! Thank You Roman.
What other applications can I use this for as I am dairy intolerant?
Would this work with cultured coconut milk to make a cheez?
Ideas for flavors/ingredients to add for a paleo/keto cheez spread?
It definitely has the potential for that. You may find our plant-based panna cotta as a good starting point:
blog.modernistpantry.com/recipes/plant-based-panna-cotta/
There are natural cheese flavors out there you can add. We used to carry them years ago. There may be other people that sell them now.
I made this yesterday using only vegan feta from the supermarket. I used three different brands - Follow Your Heart crumbles, and 1 block each of Daiya and Violife feta. I also used Nutpods Almond and Coconut creamer. This mix was difficult to blend ( it was very, very thick ) but I ultimately got it creamy and without lumps. I don't know if it needed the heating and refrigerating step because the 'milk' never separated, but the end product came out really great.
Thank you for this. I'm wondering, could I use gelatin? Why do you prefer the hydrocolloids (xanthan gum and the carrageenans)?
We haven't tried gelatin. I suspect it would result in a different texture since in this case we're gelling cheese and not a liquid. Give it a go and see if you're happy with how it turns out
@@Modernist_Pantry Thank you for such a fast response. I asked because I currently have gelatin, pectin and agar at home. I don't have a lot of experience using these things and don't want to waste a lot of feta unnecessarily. Is there any particular reason you chose the xanthan and the carageenans over other alternatives? Thanks in advance. :)
@Modernist_Pantry . You literally turn the cheese into a liquid, so i dont see it being a problem
@@Modernist_Pantry Just wanted to say thank you again. I made it with vegan feta/milk and it came out really wonderful.