Pea cheese (lean, vegetarian)

[Oat leaven]

Pea cheese (lean, vegetarian)

Category: Vegetable and fruit dishes

Ingredients
Oat leaven
oat flakes	100 g
water	300 BC
rye sourdough (starter)	30 g
Cheese
pea flour	180 BC
water	1 l.
salt to taste	2-3 tsp
oat leaven	140 g
vegetable oil b / s	100 ml.
sugar optional	2-6 tbsp. l.
ground black pepper optional	taste
dry garlic or herbs optional	taste
turmeric optional	1 tsp

Cooking method

• Pour oatmeal with warm water (32 degrees), mix. Add bread rye sourdough and stir again. If there is no sourdough, then you can put black bread, crackers or sediment from bread kvass, I think, in the same amount.

• Stir, cover with foil and leave at room temperature for 2-3 days.

• The sourdough should become noticeably sour and stratify into a liquid and thick part.

• Pass the leaven through a sieve, pressing the oatmeal. Put in the refrigerator, let the sediment settle. Drain the liquid and use the thick part. The liquid is oat kvass, and oat jelly can be cooked from the sediment.

• Pour pea flour into a saucepan with a thick bottom and add water. Stir and put on fire. With continuous stirring, let it boil, reduce heat and cook for 35-45 minutes, stirring occasionally. The optimal amount of water is in a ratio of 1: 4. If you take more water, for example 5 parts of water for 1 part pea flour, then the cheese will look like cottage cheese or soft cheese.

• The mass will become thick. I cooked with the lid open. The source advises to close the lid or leave it ajar.

• 15 minutes after boiling, add salt. Salt is added to taste. Let's try.

• 10 minutes before cooking, pour in the oil.

• Add turmeric and whatever supplements you want. I added nothing but turmeric. At this stage, it was delicious for me and so. I should have eaten it right away.

• Now you can add sugar. For some chefs, it makes the cheese tastier.

• Remove from heat. Cool to a temperature of 30-32 degrees and add the oat starter.

• Mix. If you see that there are lumps left, then punch through the mass with a blender.

• Cheese can be molded in any shape, lined with parchment. These can be metal rings, forms for Easter cottage cheese. The form must be put on a plate.

• Put the pea mass in the mold. Cover with baking paper. The form should be filled with the mass by 3/4 of the volume. I realized this during further production.

• You need to put a plate on top. Leave the cheese at room temperature to ferment for 2-3 days. My fermentation process took 1.5 days.

• During fermentation at room temperature, you need to turn the cheese once a day (as often as possible), holding it by the lower and upper plates. The released liquid must be drained.

• One form I had was not completely filled with mass. And this is good, because the cheese rises, filling the entire mold. And, if the form is complete, then it falls out.

• The finished cheese settles down again, thickens. This can be seen from the photo.

• Free the cheese from the mold and send to the refrigerator. There it can be stored for up to seven days.
• 
• Cooking is not difficult, the main thing is to do it with love for your loved ones!

Note

The recipe is taken from the Syrodelkin website. RU.
I "walked" around this recipe for over a year. It was necessary to "walk" further. Then the whole Post thought to spread it or not? I decided to post it so that no one else from our forum would fall for this "miracle". Of course, this is my subjective opinion.
What does it look like? It looks like a sour pea puree. In one of the steps, I wrote that I needed to eat it (puree) at the stage before fermentation. It was delicious then!
I ate a piece of porridge. I was waiting for the "consequences". But, to my surprise, there were none. I won't say that you can't eat it at all, but I couldn't do it anymore. My husband even refused to try when I told him my feelings.
Of course we are all different. Maybe it tastes good for someone, but not for me. To do or not to do is up to you. And I'm on my own DO NOT RECOMMEND this product!

Well, negative is also a result, Angel!
For that now you will no longer walk around this recipe, otherwise you would continue to go and suffer

Yeah, that's for sure. Only time is a pity for the products, albeit inexpensive)

[Angela]

Angela, you need a medal for the work done and the courage to lay it out with a recipe !!! You are a fine fellow! Usually, if you don't like it, then we don't spread it, we throw it away, we forget !!!)))

[Mom Tanya]

Mom Tanya, Tatyana, doubts gnawed at me for more than two months. But still she decided that no one would make mistakes. Although I do not exclude that there are people who like it)

[ang-kay]

ang-kay, Angela, you are a brave woman. I posted a step-by-step recipe with great photos, but I DO NOT RECOMMEND at the end!
Thank you for your work.
A long time ago I came across a recipe for pea sausage. They say it tastes like a doctor's sausage. So I didn’t get to cook it. Have you ever met this?

[Wildebeest]

Wildebeest, Sveta, this sausage is on the forum. Here Erbsenwurst (Pea sausage). Ersatz-wurst. But I haven't tried it.

I posted a step-by-step recipe with great photos, but I DO NOT RECOMMEND at the end!

Svetik, I didn't think everything was so bad)))) Therefore, I did everything as it should be.

Hello everyone!
Angela, can't it be the leaven? It is not akin to pea puree. Or, nevertheless, it was necessary to keep it longer, so that the fermentation did not stop at the layer of "sour peas", and then went on.
Have you thrown away this "wealth"?

[Accomplishment]

Accomplishment, Elena, I did everything according to the recipe. The starter culture recommended in the recipe. What could be wrong with her?
The last photo shows that the process has already passed. The cheese "fell" and began to move away from the walls. The smell of the mash was gone and the mass did not boil, as it was during fermentation. The top is dry and cracked. How much more complete fermentation should there be?

on a layer of "sour peas"

Lena, what stage should sour pre-fermented peas have? Can you tell me? If you ferment cabbage and the fermentation cycle is over, then what happens to it next? It continues to sour and eventually acidifies. I think that this should have happened here too.

Have you thrown away this "wealth"?

No, I saved it as a keepsake. Of course I threw it away. And I have no desire to repeat the experiment)

[after]

Angel, in the same place, in cheeses, as far as I understand, except for lactic acid, other types of fermentation should go, after lactic acid. And these processes depend exclusively on microflora. As I understand it, in each specific ferment the microflora can be specific, depending, for example, on the microflora of the air (housing, raw materials, etc.).
However, if the author of the recipe initially did not stipulate anything about the leaven, then, of course, we have the right to expect a normal result without getting into the jungle of the ongoing processes.

No, I saved it as a keepsake

Well, that's how my brain works! Even if I didn’t eat, I would leave a piece to “see, what will the bacteria do next there?” We will write off for scientific research professional deformation.

[ang-kay]

ang-kay, Angela, and what pictures! I wanted to lick my lips, but could not. And here the summary at the end really reassured me)).

A long time ago I came across a recipe for pea sausage. They say it tastes like a doctor's sausage. So I didn’t get to cook it. Have you ever met this?

It's definitely not like a doctor's sausage))) the consistency is not the same. And the taste is so-so. Better then make sausage from seitan (wheat protein). I also like soybean meal (okara) as a meat substitute. Cutlets and dumplings are awesome)

in cheeses, as I understand it, except for lactic acid, and other types of fermentation should go

So it’s in cheeses, and this is the only name.

And these processes depend exclusively on microflora.

Flax, this cheese doesn't last long. Therefore, the experiment, in my opinion, would have ended in mold and mucus. What can we expect from sour borscht? What will it ferment and become tasty, fermented?

but I would leave a piece to “see

Well, I had it in the refrigerator for another three days. I did not notice anything new. And I didn't want to try again. I ate exactly the piece that I cut for the photo. There was no stomach reaction. Therefore, I believe that all the processes have already passed.

what pictures

Thank you)

And here the summary at the end really reassured me)).

Well, yes, a recipe from the category of "shocking Asia" or "cold shower"

like soybean meal (okara)

I also like cutlets from it. Soy and oatmeal cutlets

Angela, good evening. On the site, the cheese maker has a recipe for cheese made from ryazhenka and chickpea flour. We didn’t do it by accident, I’ve been looking at it for a long time and I don’t get it.

[Dana15]

Dana15, didn’t and, to be honest, I didn’t even see.

Yeah, I get it. Thank you. And then I want to try and bite,