Cheese substitute - ginger

[Guest guest]

The jury is really still out on the Emes product, depending on who you choose to

believe. It is available at health food stores.

 

Agar Agar can be substituted for it and will have a better jelling and will stay

jelled at room temp. I've not substituted it before, but I know that others

have.

I recommend flake or powder form. To jell 2 cups of liquid, you need 1 tsp. of

agar powder, or 2 T. of agar flakes, soaked in the liquid for several minutes

and then simmered or microwaved until it dissolves. It does not need to be

strained. (As a comparison, 1 T. or one packet of unflavored animal gelatin

will gel the same amount.) You need to use 6 times more of the flakes than the

powder.

 

 

 

BRYANNA'S VEGAN FRUIT JELL

© Bryanna Clark Grogan 2005

 

Using agar alone makes a kind of rubbery jell. If you add some starch it makes

a more delicate jell.

 

 

 

4 c. sweet fruit juice of choice

 

OPT: sugar or other sweetener to taste if juice isn't sweet enough

 

pinch salt

 

OPT: some grated citrus rind. 1/2 tsp. vanilla or other flavoring , if desired

 

2 tsp. agar powder (OR 1/4 c. agar flakes)

 

1 T. cornstarch dissolved in 1 T. water

 

OPTIONAL: fresh fruit to add to jell

 

 

 

Sprinkle the agar over the juice (with sweetener, salt and any flavoring). Let

soak a few minutes. Then cook over medium heat til boiling. Agar powder just

needs to simmer for a minute; flakes should simmer at least 5 minutes. Add

dissolved starch and stir in. Boil for 30 seconds.

 

 

 

Pour into a bowl or small bowls. Place in refrigerator. When half-jelled, you

can stir in fruit. Let set until firm and cold.

 

 

 

AGAR-AGAR TABLESPOON FLAKES TO POWDER RATIO LIST

 

 

 

1 TABLESPOON AGAR-AGAR FLAKES = 1/2 TEASPOON AGAR-AGAR POWDER

 

2 TABLESPOONS FLAKES = 1 TEASPOON POWDER

 

3 TABLESPOONS FLAKES = 1 1/2 TEASPOON POWDER

 

4 TABLESPOONS (1/4 CUP) FLAKES = 2 TEASPOONS POWDER

5 TABLESPOONS FLAKES = 2 1/2 TEASPOONS POWDER

 

1/3 CUP FLAKES = 2 3/4 TEASPOONS POWDER

 

7 TABLESPOONS FLAKES = 3 1/2 TEASPOONS POWDER

 

8 TABLESPOONS (1/2 CUP) FLAKES = 4 TEASPOONS POWDER

 

 

 

NOTE: Certain ingredients may interfere with the jelling of agar, so you may

have to experiment to see if you need more than the recommended amount of agar

to achieve the degree of firmness you want. Acid foods like lemon juice,

vinegar, and fruit juices may pose problems, and also foods containing oxalic

acid, such as chocolate, spinach, and rhubarb. Try using half again as much,

especially with citrus juices, tomato, and pineapple.

 

 

 

To jell about 2 c. of liquid:

 

 

 

1 T. animal gelatin= 2 T. agar flakes=1 tsp. agar powder =2/3 of a bar of kanten

= 1 tsp. powdered carageenan or irish Moss= 0.3 oz. (10 g) packg. vegetarian

kosher jel (such as Carmel or Kojel-NOT Emes), about 4 1/2 tsp.

 

 

 

(kosher jel should be sprinkled on the cold liquid)

 

 

 

 

 

Judy - the other one : > )

 

 

-

matildalucet

Wednesday, April 09, 2008 5:12 PM

Re: Cheese substitute - jycr73

 

 

jycr73, this looks interesting, but in the Slicing Cheese variation, it calls

for Emes Plain Kosher

Jel, which I thought was no longer being made after having been outed as

non-veg a few

years ago. Is it back in business, or do you know of a substitute?

 

-ginger

 

, " jycr73 " <jycr73 wrote:

> 4. Slicing Cheese: Leave out 1/2 cup of cashews. Add 3 TBSP Emes

> Plain Kosher Jel. Bring to a boil the water from the original

> recipe. Blend smooth all ingredients with the boiling water. Chill

> several hours then slice sheese or cut in cubes. Melts when exposed

> to heat. Freezes well.