Berta - Almond feta cheese for salad or grill

 

For more information, also watch about curdling vegan milk:

 

Berta

Almond feta for salads or to grill.

The powdered koji contains natural enzymes that will break down the almond proteins and develop  umami flavours.

Get your Berta starter kit containing all tools and cultures at: https://www.cashewbert.com/en/berta-starter-kit-homemade-almond-feta.html

 

Ingredients

200g Almonds*

750ml Water

1/4 tsp white sugar (optional, helps fermentation)

1/16 tsp Cheese starter cultures (Thermophilic)

3,75ml (3/4 tsp) Vzyme (Transglutaminase)

10g - 15g (about 2 tsp) Salt

5g (1 tsp) Kojiko (powdered koji)

*European almonds tend to give a better curd than from california

Tools

 

Blender

Sieve

Nut milk bag or cloth

Large pot

Cheese form with press lid

Thermometer

Cheese mats or sushi mats

ripening wrap or storage container 

 

Time

Making: 3 hours

Forming: 6 to 8 hours

Drying: 1 day

Ready: 3 days

 

Yields

One cheese of about 250g

 

Directions

 

Almond milk

If using non-blanched almonds, blanch them with boiling water for 5 minutes. Rinse well to remove any dirt until the water comes out clean. You don’t need to peel it.

 

Add the almonds and water to a blender. Blend until completely smooth, 1 to 3 minutes depending on your blender.

 

Strain the milk using a fine-mesh cloth or bag into a large pot.

 

Add the sugar to the milk and bring it to a boil (at least 95ºC), stirring often.

 

Cool the milk to 40ºC, if the milk cools down below the temperature, warm it up again.

 

Fermenting

 

Mix the thermophilic cultures and Vzyme with some water (about 15ml) and add to the milk, stirring well for about 1 minute.

 

Cover and let it sit for two hours. For best results, keep at about 40ºC for the whole time.

 

Forming and draining

 

Put the form on a place to drain well.

 

Sprinkle the salt and powdered koji on top of the curds. Stir gently only to incorporate. Scoop carefully the curds onto the cheese form, placing the lid on top of the curds.

 

You can drain for 15 minutes on a cloth before transferring to the form, if the curd is not firm enough.

 

Leave it to drain for 1 hour, until the cheese is stable.

 

Add a light weight (an empty glass for example). The cheese should be firm enough to not deform. Leave it to light press for 1 hour before adding more weight if you want it more compact.

 

Press for 4 to 8 hours. If you want a firmer cheese, flip the cheese, put back in the form and press for another 4 to 8 hours.

 

Drying

 

Place the cheese onto a cheese mat and leave it uncovered at room temperature for 24h, flipping in between to dry the other side.

 

Aging

 

Wrap the cheese in a ripening wrapper or place it in a container or light salted brine.

 

Keep refrigerated.

 

Allow it to age for at least 2 days before eating, then you can keep for up to 7 days.

 

Grill the cheese for the best flavours or eat it plain with jam or on a salad.

Comments
Not really, this is an already inoculated and ready to use koji, this is not the kojikin, spores to grow, but the actual rice koji with focus on protease instead of amylase.
Anderson Santos Silva - 23 May 2022 - 04:49
Could you use koji spores dispersed in rice flour instead of the powdered koji?
Becky - 23 May 2022 - 00:51
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