Using basic cooking techniques, cheese can be achieved with any kind of milk, even the dairy-free, hemp-seed kind. And it goes mighty well on bagels!
After preparing ricotta cheese at Kask on a frequent basis for our poblanos stuffed with herbed ricotta, I have grown quite privvy to the art of curdling cheese. Being an avid hemp seed milk user (better than SO many other things to be a user of), and a lover of creamy flavor and texture without compromising digestive benefit, I decided to experiment, tonight, with the curdling of hemp seed milk into cheese.
What came out of my traditional ricotta recipe was not ricotta, but, instead, a delightfully creamy spread of sorts. Something I could not stop SAMPLING atop my gluten-free “Portland sourdough” bread.
Here’s how you, too, can make your very own dairy-free cream cheese for you and your loved Bubble Children. It’s like a science experiment turned delicious. Whip out the goggles… we’ve got ourselves somethin’ delicious.
1 cup warm water
juice from 2 lemons (about 1/2 cup)
1 1/2 tbs. sea salt
2 quarts unsweetened hemp seed milk
+ 1 cheesecloth for straining
Preparation time: 2 minutes
Cooking time: 15 minutes
Yields about 1/2 cup cream cheese
1. Dissolve sea salt and lemon juice in warm water. Pour hemp seek milk into medium pot. Pour lemon sea salt mixture evenly atop hemp seed milk, and stir once along top of mixture. Heat over medium heat, and let cook for 10 minutes.
2. After 10 minutes, stir once, gently, along top section of cheese mixture. Let cook another 5 minutes, or until solids are clearly separate from clear liquid that has formed.
4. Let strain about 15-20 minutes, or until liquid has seeped through and you are left with a creamy residue. Spoon into storage container, and you’ve got yourself some cream cheese.