Almost, but not entirely unlike cheese
April 13th, 2008 SiobhanIn the last few months I’ve gone completely casein free in my diet. I’ve been gluten free for a couple of years now and have adapted to that. I’m finding going casein free a bit more difficult. For the first few weeks I completely went ape s**t as I detoxed. Now a few more weeks in I can tell an appreciable difference in anxiety levels and a lessening of repetitive action and speech. Awesomeness.
Actually finding casein free products that taste decent has been a bit more problematic.
Now who’da thunk that there’d be casein in SOY CHEESE for crying out loud?? I mean who the hell eats soy cheese except those sensitive to milk products and vegans??? Almond cheese too.
I want to know which brainiac in product development decided that this was a good idea. Having an ooey gooey melted texture isn’t going to do the company any good if it makes their clients sick now is it?
I also found out my favorite bratwurst from the Alaska Sausage Company (awesome products btw) while being gluten free has milk solids in it. Poop.
A few cool finds though.
Ghee is caesin and lactose free. WOOHOO for butter taste! I think I can add it to baked goods with a non trans fat margarine to get that oh so not duplicable flavor.
Soy yogurt is a pretty good substitute for sour cream or thinned a bit for buttermilk. It also drips out fairly well and can be used as a soft spready cheese like ricotta or sweetened for use in place of marscapone. The drip thing takes longer than with regular yogurt, but oh well.
Hmmmm. Maybe I should think about a cookbook. I’m cooking anyways (always have), I just tend not to write things down. Mayhap I should start…..
EDIT: I have since found that Tofutti brand soy cheese does NOT contain caesin! The Mozzarella sort even tastes ok! I’m going to try out a GFCF lasagne! Tinkyada rice pasta ROCKS!