Keshek el Fouqara, a Lebanese recipe for vegan cheese made from lacto-fermented bulgar wheat.
After fermenting the wheat, you press water out, roll it into balls, and coat with herbs and spices, and jar in olive oil. I did fireball, galric onion herb, and black sesame pepper mustard for the three batches.
Has a smooth texture, and tangy, funky taste, to be used like a goat chevre.
This is super interesting, never heard of this before although fermenting stuff is my special interest.
What is the texture like when you use it as a spread? Does it hold together like cheese or break apart? In the link it was used as a spread.
Would love to try this
This seems like something that should be readily available on an industrial scale because I’m not stirring a pot of anything for 4 - 6 weeks
Been meaning to make some of this.
oh my this looks so good!
