Easy Probiotic-Cultured Vegan Cheese

Sorry but, like almost all supposedly began cheese recipes on the Internet, this is, at best, a cheese substitute, but NOT cheese. There’s only one definition for cheese, and that is coagulated milk protein…often, but not necessarily, cultured. Thus, the only true vegan cheese, from vegan “milks” is tofu. I know that some people will say tofu isn’t cheese because it isn’t “melty-stretchy”. But, all cheese does not melt or stretch. Only cheese with casein, found only in animal milks, melts. Cheese made from the whey, (like ricotta), after the casein curds are removed, is a good example of a non-melty stretchy cheese. In fact, the texture of tofu can be like ricotta.. And vegan milks even behave like whey in cheese making. That is, a coagulent is not 100% necessary, if the liquid is acidified and heated together with the presence of calcium. You might say that vegan milks don’t have lactose, that turns to sour lactic acid in animal cheeses…hence the reason for adding anacid to “vegan cheese” to get that certain “tang”. But, the lacto-bacillus that acidifies lactose to lactic acid can grow on the sugars in, say, soy milk. So, adding an acid is not necessary, exept for impatient “cheese makers”. And, adding lemon is, sorry, asinine. Who wants lemony “cheese”. It makes as much sense as adding coconut oil that has not been purified to remove the coconut flavor. The common comment is that lemon is the one aced everyone is likely to have on hand. But, who doesn’t have a bottle of vinegar, whose pH is just a bit lower than lemon, on the shelf”. Those supposed vegan cheeses that are made with starches, like tapioca, rice flour, potato starch, etc and then cooked are, by definition “pudding”…not cheese. A savory pudding is not sweet…just a cheese doesn’t have to be “melty”. On the other hand, The point is that, if you took milk and gelled it with starch, and then called that “cheese” you would be accused of fraud. And, while there is a bit of yeast flavor in cheese, it is closer to the taste of a fermented produst like miso…or sauerkraut. Fanally, a combination of hydrocolloids, like xanthan and guar gums, yields a melty-stretchy gel. With locust bean gum it is even more stretchy. Adding that to tofu makes it melt & stretch. But, only tapioca cheese, this is still true cheese because you are starting with true tofu cheese curds. In truth, if you fortify vegan milks to put in what is in animal milk whey…calcium and acid…you can treat the milk, in cheese making, identically to that animal milk whey.

Hi I’m wondering what amount the 2 capsules of probiotic powder equates to in tsp/or whatever. I have probiotic powder in the fridge.