Tell me more ×  Recently, I decided to make myself a soup with a
new kind of cheese nockerln. For the nockerln, I wanted to make
nut-mushroom cheese.  I used roughly equal amounts of
emmentaler, portobellos (pureed) and hazelnut flour, with some
heavy cream, some gluten and a pinch of lecithin. The mixture
turned out very soft and very gritty, even after prolonged
refrigeration. The taste was good, but the texture was all
wrong. I was aware that the end result would be softer than pure
emmentaler, but I wanted it to be something which can be picked
up without smearing (harder than the usual wedges of processed
cheese).  Is there a good guideline/chart for what amount of
proteins, solids, fat and water can I add to cheese to get a
certain firmness of the final product?  share|improve this
question add comment  1 Answer  I would experiment with more
cheese and less added liquid to make it more firm, making sure
the pureed mushrooms are as tiny as possible (Pacotize,
homogenize, etc.), and if that still gives an