Morning breakfast with cheese omelette is something most of us relish. But did you know that cheese other than adding to your cholesterol level has a high carbon footprint thereby damaging the environment as well?
Cheese has a high carbon footprint because it takes a lot of milk to produce a pound of cheese. Cheese is produced from cow’s milk which emits large quantities of methane and has a global warming impact of 25 times higher than carbon. Grains and other forage that goes into the feeding of the cows also add to the carbon footprint.
What is carbon footprint?
Carbon footprint includes all the greenhouse gas emissions produced on the farm, in the factory, till transporting it to your home. Most of the foods that we eat especially meat, eggs and cheese have a high amount of carbon foot print. To produce one kilo of cheese, 13.5 carbon dioxide kilos equivalent amount of greenhouse gases are emitted in the environment. This is further equivalent to the amount of CO2 that a car will produce when driven for 31 miles.
So what is the alternative to cheese?
Choose Vegan or Dairy Free Cheese as healthier and environment friendly option as they use substantially less fossil fuels to produce the product.
Alternatively, you can use local cheese and one that is less processed. Younger cheese is more energy efficient than older ones as it does require that much of energy to process it or store it for longer use. Softer cheese will be greener than their harder counterparts.
How to make your dairy free cheese at home?
Make vegan cheese or dairy free cheese at home and believe it, you will savour it more than the packaged ones bought from the mart.
Here’s one quick one for you:
Garlic and Herb Cream Cheese
- 1 cup cashews, soaked 2-12 hours
- A big handful of fresh basil
- A small sprig of thyme
- 1/2 teaspoon sea salt
- 2 garlic cloves
- 1 1/2 teaspoon white vinegar
- 3 tablespoons nutritional yeast
- 2 tablespoons white oil of your choice
- Water, if needed
How to prepare it?
- Drain and rinse the nuts well after soaking them for 12 hours.
- Except oil, mix all the ingredients in the blender
- Blend the mixture very well until it is super smooth.
- You can add a little bit of water, if the mixture looks too dry.
- Add the oil only when you are sure the cheese looks creamy, buttery, and smooth.
- Leave the cheese for some time for the taste to develop
- Put a cloth on a strainer and refrigerate it.
Voila! Your homemade dairy free cheese is right here!