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1 pcs ALPINE CHEESE 2087 views


mukadder (2007 05 10)

ALPINE CHEESE

1/2 c water
1/3 c Emes unflavored gelatin
2 c well-cooked corn flour mush
1/3 c tahini (sesame butter), raw or 1/2 cup sesame seeds milled to butter or very fine meal.
1/4 c lemon juice
1/4 c food yeast flakes
2-3 tbsp onion, or 1 tbsp onion powder
21/2 tsp salt (if mush was unsalted)
1 clove of garlic or 1/4 tsp garlic powder

Soak Emes in water for several minutes in liquefier. Add hot corn flour mush and whiz to dissolve gelatin. Add remaining ingredients and thoroughly liquefy. Cool and refrigerate until firm and sliceable. Yields 3 cups.
Note: If you do not care for the tahini flavor, replace it with 1/3 cup cashew butter, or a combination of the two. This is the best cheese for broiling, as it does not melt away. as some of the other cheese do; it is good on pizza and toasted cheese sandwiches.




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