Post subject: Re: Cashew chèvre from Artisan Vegan Cheese
Posted: Fri Nov 30, 2012 2:27 am
Baking In The Flavor
Joined: Tue Feb 07, 2012 1:31 am Posts: 187 Location: sf bay area
No straining, just cultured for about 36 hours or so, then put in the fridge and flavored the next day. I process my 'shews after 3 hours of soaking in a Vitamix with the smaller amount of rejuvelac called for in the recipe, so it's thick enough to scrape out even before it cultures.
Herbed chèvre was my favorite before I went vegan- so jealous!
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