🌿 Plant-Based Cheese: Melting & Stretching Functionality through Tailored Lipid Structures This recipe recreates the melting and stretch of dairy cheese using smart plant lipids and natural binders. 🧀 Ingredients Base: 1 cup raw cashews (soaked 4–6 hours) 1 cup water 2 tbsp tapioca starch (for stretch) 2 tbsp refined coconut oil (solid fat for melt) 1 tbsp sunflower oil (liquid fat for smooth texture) Flavor & Structure: 2 tbsp nutritional yeast (cheesy flavor) 1 tbsp apple cider vinegar or le
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YOGURT CREAM CHEESE vs REGULAR CREAM CHEESE Cream cheese is made by adding lactic acid to milk. This causes it to turn into curds then is blended to make cream cheese of then which companies add thickeners / stabilizers. It’s also not cultured as is yogurt, so it’s harder to digest. Yogurt, on the other hand, is made by adding live cultures to warmed milk. It’s this good bacteria that causes the milk to thicken. With much of the whey strained out for Greek yogurt versus regular yogurt, and again
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