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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon May 26, 2014 10:16 pm 
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Does anyone know why all of the air dried cheeses are yogurt based? Would it be possible to make an air dried cashew and rejuvelac cheese that does not contain yogurt? Is it possible to air dry some of the cheeses that are not listed in the air dried chapter? Just curious. I do have access to the Whole Soy plain yogurt and have successfully made my own yogurt using that as the starter.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue May 27, 2014 10:58 am 
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brief excerpt from chapter two that explains why Miyoko added the yogurt...

"...that cheese was based on Basic Cashew Cheese... and while it was good, I wasn’t thrilled with the texture. It was somewhat too crumbly and grainy due to the fact that Basic Cashew Cheese is made of ground-up cashews with only minimal liquid. While this is fine for a cheese aged for only a few days, over a period of weeks the solids in the cheese simply turn grainy... after some trial and error, I realized that air-dried cheeses need a higher liquid content if they are to have a creamier texture."

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue May 27, 2014 9:38 pm 
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Ah, thanks zero. I'd swear I've read the whole book cover to cover several times, but somehow I missed that. I do remember the explanation of why yogurt was important for the meltable cheeses, which is along the same lines.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 5:31 pm 
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I found some plain unsweetened coconut yogurt... I can make my own now. YAY!!!

Once I make the yogurt, how many times can I use it as a starter to make a new batch? Will I eventually need to buy a new yogurt container at the store??

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 6:36 pm 
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you can use your homemade yogurt as a starter "forever" unless the cultures die - which shouldn't happen unless it gets too hot. you'll know they're dead if the new batch fails.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 6:45 pm 
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Ok thanks. Cool! I'm super excited to start this :)

Ohh it says soy or almond milk in the recipe, can I use coconut? Can't use almonds (hubby is allergic) and I want to avoid soy as much as possible

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 7:01 pm 
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others have used coconut milk with varied results... usually thin and runny. but you can always add a thickener if you want - like agar, cornstarch, arrowroot, pectin, etc.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 7:10 pm 
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Why would it work with almond milk then?? Isn't coconut milk thicker? *scratches head*

Thanks.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 10:07 pm 
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I think it has more to do with the milk's ability to curdle when it comes in contact with an acid or the right bacteria, and not so much the thickness of the milk. I'm still confused that almond milk will work though. I thought only soy would do.

While I'm here, does anyone know why coconut oil is not used in any of the meltable cheeses? I assumed it was going to be used for it's solid-cold/liquid-warm properties to aid melting. Yet all the meltable cheeses call for canola oil.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 14, 2014 10:30 pm 
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refined coconut oil is what i've been using - works great.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Jun 15, 2014 6:42 am 
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So it works if it's refined?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Jun 15, 2014 8:35 am 
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refined is tasteless - unrefined has a coconut flavor and will change the taste of the cheese... so it's a personal choice.

as for the yogurt, almond milk will be thin and runny too... you should experiment with all three and see which one you like best. they're all edible, but if you're going for thick and creamy be prepared for some disappointment if you don't use soy.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Jun 15, 2014 9:43 am 
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Super! Thank you!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Jun 20, 2014 8:41 pm 
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I made the air-dried brie recipe, and while it tastes fabulous, it didn't solidify -- it stayed at a sort of sour cream texture. I'm guessing I did something wrong with the agar step, but does anyone have any idea what I did wrong? I mixed in the agar and tapioca and then cooked it until it seemed sort of smooth and shiny. No matter how much I mixed it, the stuff at the bottom of the pot kept getting clumpy.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 21, 2014 2:13 am 
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Is that one of those recipes that calls for carrageenan and gives agar as an option? If you use agar, you need to cook it in water first and then mix it with the cheese. If you try to cook it in the cheese like you would do with the carrageenan, it won't activate properly. I learned this the hard way too. It's a bit of an omission that the book doesn't mention this.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 21, 2014 6:20 am 
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Yes, it is. Thanks! How do I cook it in water? (I seem to be agar-impaired -- I have yet to try a recipe using it that came out right.)


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 21, 2014 11:47 am 
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Put the agar powder in a small saucepan with half a cup of water and cook it on a low boil for five minutes. Then blend the agar solution with the cashew cheese and tapioca and transfer it to a pot and cook it to activate the tapioca.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Jun 21, 2014 8:14 pm 
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This thing about the agar is interesting, since I used agar in that recipe and didn't pre-cook, but had zero issues with solidification. I used agar flakes because I couldn't find powder, don't know if that makes a difference.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 04, 2014 3:24 pm 
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kittenwithawhisk wrote:
Hi All,
I need some help with my rejuvelac.
I've made quinoa rejuvelac many times since buying Miyoko's book.
The rejuvelac has always become a little lemony and slightly fizzy. Twice in the last 2 weeks, I've attempted to make more and both times the batches were slightly lemony but not fizzy at all. The first time it happened, I figured the batch wasn't any good so I poured it out.
But this batch isn't fizzy either.
My question before I toss it is, is it still viable to make cheese even if it isn't fizzy? Would the probiotics be active? Or without the fizz, it won't work?
I've searched the internet and can not find any info on whether non-fizzy rejuvelac has active cultures or not.

Thanks so much for any help/advice that any of you may be able to offer!
K-whisk.


i get better results with most of my fermenting during specific moon phases.

okay, now that you've stopped laughing...

for me, rejuvelac is most fizzing when made during the first quarter but will be fine for cheese-making all the way through 3rd. the worst results i've had were during 4th. but, even when it isn't fizzy it generally still does its thing to the cheese - but i get better rise when it is fizzy and think the flavor is stronger too.

i get the best results with the aging cheeses during 3rd quarter.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 06, 2014 8:21 pm 
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Hello! First time poster, motivated by my cheese excitement to finally create an account instead of just lurking.

Here's my question: does anyone know for sure what purpose the miso serves in the recipes? On page 134 of the book, Miyoko says, "Miso . . . imparts both saltiness and an aged, slightly cheeselike taste to the recipes in this book, adding complexity and layers of flavor." Is it just for flavor, then?

I ask because I cannot find a miso I can have. I'm allergic to soy, and recently I developed a rice allergy, so now I can't even have my beloved South River Miso anymore. I can mess about trying to come up with something that has an aged flavor, or an umami flavor, and give it a try just to see if it works. I know I won't be able to come up with the same exact taste that following the recipe would give me, but I'd be happy with something that's in the same flavor family. But if the miso also serves some other purpose, then I need to look for something that also meets that requirement.

I'm going to start my rejuvelac tomorrow. I didn't have any of the ingredients yet as I was reading the book, but in a fit of desperation I ground up some soaked pecans and added the liquid from sauerkraut. It was so good! I love those two flavors together, don't know why I never thought of trying that before. Now I'm even more hopeful about trying out some of the book's recipes.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 06, 2014 8:34 pm 
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i'm 99% sure it's just for flavor - but it is a pretty important layer... does south river still have chickpea or adzuki miso?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 06, 2014 8:41 pm 
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zero33 wrote:
i'm 99% sure it's just for flavor - but it is a pretty important layer... does south river still have chickpea or adzuki miso?



Thanks for your response! They do still have them, and they're wonderful--but they have brown rice in them.

I'm at the point where I am thinking about making my own miso. The Koji seeds will probably have been cultivated on something I'm allergic to, but I'm hoping that little bit of contact won't be a problem. But if I have to make my own miso, that means I can't make many of the cheeses in the book. That's ok, but if there's a chance I could get anything even remotely like the book results with something else, I'm willing to experiment.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 06, 2014 10:17 pm 
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If you want to experiment, I would try marmite (assuming it's soy-free?). It's similarly umami and salty.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 07, 2014 8:47 am 
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mollyjade wrote:
If you want to experiment, I would try marmite (assuming it's soy-free?). It's similarly umami and salty.


That's funny, I was just wondering that myself last night. Great minds and all that. But I'm worried about which vegetables are used to make the vegetable extract and what medium the yeast is grown on. I have an allergy to All The Things. Late last night, I emailed a company I found online that makes a yeast extract, I'm hoping they'll have good news.

If I have any luck with my experiments, I will report back (but with the caveat that given all my food allergies, my standards are pretty low).


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 07, 2014 9:48 am 
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FYI, I don't know if this is the right place to post this, but since the company I mentioned above got back to me, I thought I'd report it here. The company says this yeast extract spread is gluten free, grown on non-GMO sugar beets, and doesn't have anything else added to it but sea salt: http://shop.organic-gourmet.com/product ... tegoryId=2

They also have miso pastes from oats, which I can't have and I'm not sure how they'd taste, but they exist: http://shop.organic-gourmet.com/categor ... egoryId=10

Probably y'all already know about these options, but I just discovered them for myself yesterday.


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