FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE
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- Опубликовано: 24 авг 2021
- This fermented chickpea cream cheese is both healthy and incredible because it is fat-free and cholesterol-free! Unusual to my previous cheese recipes, this one requires s bit more steps because, unlike cashew or tofu-based cheeses, the chickpeas need to cook and become phytate-free. I have spent a few months now trying to perfect this recipe and finally, I have reached the point where I wanted it to be, with both creaminess, silkiness, tanginess, and a lot of good probiotics that are excellent for your gut health!
Enjoy it!
FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE
INGREDIENTS:
1 cup of raw chickpeas
3 cups of water
1 tablespoon of nutritional yeast
1/4 teaspoon of onion powder
Salt to taste
3 to 4 tablespoons of the chickpeas soaking water or any probiotics of your choice such as kombucha, probiotic capsules, or water kefir.
CUPS MEASUREMENT:
1 CUP: 250 ml
1/2 CUP: 125 ml
1/3 CUP: 83 ml
1/4 CUP: 62 ml
METHOD:
Add the dry chickpeas to a cowl and add water enough so it covers them. Cover and let it sit overnight.
Drain the chickpeas, add them to a blender along with the water, blend well.
With the help of cheesecloth, drain the chickpea milk very well directly to a pot.
Turn the heat to medium-low and stir the milk for about 20, 25 minutes, it will become very creamy.
Turn off the heat and allow it to reach room temperature. It will firm up even more. That's expected.
Add the creamy chickpea milk to a blender, add the remainder of the ingredients and blend briefly. Blend it VERY BRIEFLY. From this point on, avoid the use of metal spoons and metal utensils, those might kill the probiotics.
Place the cheesecloth into a small cheese mold, place inside a bowl and add the cream cheese to it. Cover with a plastic film, wrap it in a tea towel and put it in a dark place for 24 hours.
After 24 hours, remove the cream cheese from the mold, there will be some water released from the cheese in the bottom of the bowl, this is expected and normal.
Put the cream cheese in a clean bowl, and mix it well, transfer it to a clean and sterilized lidded container.
LASTS FOR UP TO 7 DAYS IN THE FRIDGE.
😻PRINTABLE RECIPE: bit.ly/3DlA2yG
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FERMENTED CREAM CHEESE⎮OIL-FREE, SOY-FREE NUT-FREE recipe by chef Jana Pinheiro 
Хобби
I’m going straight to your website to print it out-we are chick peaholics in our house, lol. Thank you Jana!! ♥️♥️
EEhhh!!! More chickpea recipes to come! :)
Great to see you, Jana! Thanks for this easy delicious cheesy goodness. I'm going to try this and I have some ideas on how I can use it! Awesome.
You are so innovative! I love the fact that it’s fermented.
I know, right? Me too! :)
Wonderful to get a Chef Jana alert! This looks like such an interesting technique Jana - my cup of chickpeas is soaking. You remind me again just how clever you are when you develop a recipe like this. Thanks Jana, as always 😊
Hello, dear Jana! I am so glad you are back with your sciencey innovations--I adore your lupini cheese and have recommended it to others who have all gone, "Huh, lupini beans? That's GENIUS!"--so I have great faith that this recipe will create a sensational result, too! ThanksForPosting : )
Thank you sooooooo much, my darling! I have missed you!
Hello, my lovely! ♡ Thank you for the chickpea recipe. I just tried growing them for the first time in the garden this year. They were super easy to grow, however, the rabbits and field mice enjoyed them before I could. Hahaha! Sending much love from Washington state, USA ♡♡♡
So nice of you! Much love to you, Angela! :)
☀️🍃”Heeeyyyy! I can’t get enough of the garbanzo beans! This creativity that we have been born with must be used- it is such a beautiful thing and a terrible thing to waste! Thank you so much!”💋👌🏻
Thank you so much 🤗
I make fermented vegan cheese with blended cashews and rejuvelac. With your recipe I would cook the strained chickpea residue separately and combine with your reduced liquid to make a thicker cheese. Or roast the residue and flavor it to make a vegan parmesan. Thanks for sharing!
If the strained chickpea liquid is where the probiotics come from for the fermentation, then cooking that liquid would kill the bacteria off. Unless you were to keep it well under 115 F, I suppose.
I still want to make your millet cream cheese. I don't have the sour starch but I'm sure it'll still be good. Thanks for all the options! It's nice to know that I can make cheese put of just about anything!
I also do not have sour starch here in eastern europe, but I use tapioca starch, and it worked well. But with millet i am sure it turn out fine without any use of added starch.
This is so cool!!!! Thank you for this 🙌🏻
yummy! :) thank you for this amazing recipe
Thanks I love it, definitely I’ll gonna make it thank you
Just AMAZING!!!!
How I love your channel ! Wonderful recepies!!!!
Very interesting recipe, Chef! I’ll definitely try to make it one day😋
Looks wonderful, Jana...thank you! ❤️
This recipe is amazing I will try to make this thank you ❤️
Wow! Another winner, Chef :D Thank you so much
I love cream chz, I may have to try this.
My my, you are just amazing!!! How ingenious of you to make this delicacy!! Thank you very much!
Beautiful thank-you.
Great video per usual!
It's wonderful you back
Wonderful❤️
I will do this.
Thank you 👍😊🥰
Dear Jana! I am so glad, that You returned! That You are back! With such a wonderful recipe! Thank You very much, Jana!🐸🌻🌹⚘🤗🐬⛷🐳🐸🌻🌻🌻🌻🌻🌻
Thank you, Petr! 😊
@@ChefJana You are welcome, Jana! As I prefer not to use the phone on Shabbat, thus, my answer is being slightly procrastinated. Would make up for and catch up with all Your recipes, Jana!!!
Really interesting and easy!
WOW! Look at those bubbles!
Chef Jana thank you for this recipe! Absolutely mind blown that you can make "cheese" out of chickpeas! Will try and let u know! And btw I made the vegan quiche the other day and its by far the best vegan quiche ive tried and been pairing it with steamed kale/brocolli. Thank you and much love to you
You're the best
Excellent
Yummy yummy
Thanks
Omg lady, I love you and your recipes. I don't have all the equipment to try every recipe but I love that it's inexpensive 💕
Thank you, Chantal! Much love to you!
Love you Chef Jana! Can't wait to try this. Thank you for the great recipes.
You are so welcome!
Amazing and nut/oil free!
Yes! Thank you!
Excelente Chef Jana. INCRÍVEL
Obrigada! 🥰
Woooow 😍😍😍😍 Looking for my chickpeas as I’m commenting
WOW!
Tenho todos os ingredientes, obrigado!!! Ansioso pra testar :)) Welcome back!
Obrigada! :)
Jana, Happy Festival of Sukkot! 🍇🥭🍇🥭🍇🥭🍇🥭🍇🥭🧚♂️
I must try it! Thank you, Jana. 🤗
You're welcome 😊
@@ChefJana 🙏
Dear chef Jana ! So creative! much love from Israel🇮🇱💜!
Hi dear thank you so much.
Just one concern , can you recommend something to do to remove the light checkpea tast on this....
Thanks in advance !
Really awesome recipe,...will definitely try it,.. I wonder if you could make out this recipe something like a garlic cream cheese by adding of course just fresh minced garlic 🧄. 😁🤗
Yes you can!
Love the recipe, think it would be even greater with some dried or fresh herbs.
Exactly! 😉
Hiii Jena
Can I use this for vegan cheese cake
YUUMMMM
Muah!
@@ChefJana , ❤
Hi chef Jana
I'm so glad to find your channel cause you make a great recipes but I wanna ask, is there any way you can show us how to make nutritional yeast at home? Cause where I'm from I can't seem to find it.
Thanks alot😘😘
I have a recipe for nutritional yeast substitute here on the channel 😉
@@ChefJana Ok Jana.
I will search for it. Thanks alot
So, without the onion and garlic powder, would this taste good to use in sweeter recipes? Since the recipe is only for "cream cheese," I was surprised to see savory spices added.
hi honey cakes i love your videos. can you do a video dedicated to a raw cheesecake recipe
As I like my cream cream a little more firm, would I just use less liquid ? Can’t wait to make it though
Definitely! But it will get firmer once cold. ;)
I've been making the yoghurt with this method so I'm definitely going to try this cheese. Honestly is there nothing you can't make with chickpeas! Such a versatile food. I was wondering if you have any ideas for using the pulp from the strained chickpeas Jana? x
Did you try it? I did but it didn’t seem to ferment and came out bland
I make “chicken” nuggets out of leftover pulp and they’re amazing!! Just add spices and a bit of flour to make them stick together then dip them in a coating and bake or air fry :)
Is it ok to use probiotic from homemade sauerkraut? Or is it going to ruin the flavor? Please and thank you!
Hello Chef Jana I do hope your brother is much better. Enjoy your recipe 😉
He is doing great, Sharina, thank you so much!
I tried making this but it didn’t ferment for some reason so it came out pretty bland. I still used it though with some pasta as a cream sauce and that was good!
do you have to use the cup with holes in it?
What about the rest of the chickpeas? Can I use this in my bread dough or should I throw it away?
Whenever I use cream cheese it's more sweet then savory . That's the way cream cheese is in U.S. Unless it's flavored with herbs and savory spices. Sometimes sweetened with fruit ,etc. What would you use to give your cream cheese a gentle sweetness ? I have a couple ideas but you're the Chef 🌻
Try half a teaspoon of honey
Can I skip the last step of fermentation?
hi , I want replacement for yeast
Thank you for this fine recipe. I wonder if I could use the complete chickpea mass without straining it. Do you think it would work?
No, it would not create a goos texture but, if you want you can freeze the residues and add them to other recipes, such as smoothies, baking goods, fritters, etc...
@@ChefJana , thank you very much.
Yes you could. Cook the chickpeas first then blend using a high speed blender. The resulting mixture will be thicker and texture will be better after fermentation
@@silentbliss7666 , thank you.
I am a beginner in vegan food, so please help me! A ratio 1:10 applies to soaked chickpeas or raw?
Thnks ❤
If I were to weight the mold while it’s fermenting, would I get a firmer final product?
Oh, definitely... ;)
Looks really interesting, Chef…. I don’t think it would have a chance to be in our fridge for 7 days so no worries about spoiling here!
Eh... The same happens here... :)
@@ChefJana 😊
What does this taste like?
Hello, I love your recipes! I have a question though, why won’t my chickpea milk thicken? I’ve tried making it over and over and it never thickens nicely like your does. It looks like sad, yellow water instead of a thick milky substance. Please help!
My only guess is that the liquid could be not hot enough. I made pumpkin tofu and the "milk" has to be a certain temperature for it to coagulate into curds.
Just a guess and I'm not sure. I want to make this myself soon
Hi. Do you think the taste will get stronger if you ferment it longer?
Yes, definitely! 😉
Α quick question. If I won't use nutrition yeast, the result will be changed?
It just gives it that cheese flavor when you use Nutritional Yeast.
Will your nutritional yeast substitute work for this one?
Yes, absolutely!
Would hymalayin pink salt be fine?
Yes 😘
I wonder if red lentils would work too. Nevertheless it looks great!
Good question! 🙂
I'm thinking about making a cheesecake would this work making a cheesecake. I probably know that only salt and no other ingredients would be put into it if it can be made into a cheesecake
Hi Nancy! I'm afraid not, this is a type of savory recipe, even without salt it is still not the best for a sweet cheesecake... But my millet cream cheese is perfect for that! Hugs! :)
@@ChefJana thanks and go looking on your postings for that cream cheese. Thank you
I must have done something wrong!it tastes OK but the texture was nothing like yours as mine was all sponge is the only way I can explain it.
Should you cook the chickpeas? If no, why not?
How do you sterilise the plastic moulds?
I wash them in the hottest setting in my dish washer :)
Thank you
I take it you can't use canned chickpeas for this, correct?
No, they have to be raw... :)