jtnippon1985
53 posts
Dec 13, 2006
10:22 AM
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Sorry about the title...I just couldn't resist...XP
Anyway. Tahini. I finally recieves some decent carrageenan and would now like to attempt the cheese again. I had been using this brand called Joga or Joya or something of that sort...came in a little tin and the Tahini was peanut butter colored. I think that I was using a roasted(?) kind of Tahini hence the color, and decided to play it safe and buy Arrowhead mills brand this time. It's a pale whitish-gray tahini and I'm guessing its raw. Has anyone used this tahini for the cheeses or anything else? Recommend another brand?
Also, I remember reading from The Ultimate Uncheese book that instead of pimentos or roasted red pepper chunks, she said you could use a small amount of canned tomato paste for coloring. I'm assuming that Bryanna's cheeses use the pimentos for coloring and nothing else, and if this is the case then the canned tomato paste might also be a possible alternative to use. Any thoughts on this?
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Val
168 posts
Dec 14, 2006
10:20 AM
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Hi! re: tahini, I've purchased tahini that had a pale color but was still "cooked". If you're looking for raw tahini, the jar should say "Raw Tahini". The brand that I usually use is MaraNatha and I get it from Whole Foods. It says "Creamy and Raw" on the jar. BTW it's also organic.
Whole Foods also has several other brands of both types of tahini.
Good luck!
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Val
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jtnippon1985
54 posts
Dec 14, 2006
11:24 AM
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Ok, well, on my next trip to Whole Foods I'll have to pick up the raw one. I'm still wondering if I can used the Arrowhead Mills one...is there going to be any major difference in the final product (using 1/2 cup for the cheese recipe) between using raw and not raw? Anyone here who has made the cheese recipes use regular tahini?
And something else I just realized. The miso I have is just called "milder miso" and has soybeans, water, and salt. I don't know if there is a lighter option out there, any recommendations?
Thought: I really hate the hundreds of different variations one product can have some times.
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Debbie
1280 posts
Dec 15, 2006
8:43 AM
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I also use Maranatha brand raw tahini.
Regarding miso, if you want to make cheese I recommend the strong miso flavor. This is the one that makes the 'cheese' salty and yeasty flavor. Unless you want the 'cheese' tastes very mild.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1915 posts
Dec 15, 2006
2:40 PM
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JT, my tahini is from Lebanon and it is very pale, but I don't know if it is raw or not. I use a brown miso that does not add too much dark color, but has a nice fermenty taste. I use roasted red peppers or ajvar for color. Tomato paste might be a tad bit too sweet?
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jtnippon1985
55 posts
Dec 15, 2006
5:18 PM
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Many thanks Val, Debbie and Bryanna. Bryanna, hope you're making it through the storms ok! MSN's front page has been showing lots about the nasties for a couple days.
BTW, You've become quite popular here at my house. My family usually asks with anticipation when the next "Byranna dish" is being made, LOL!
Last Edited on 15-Dec-2006 5:19 PM
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