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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Jul 01, 2015 2:30 pm 
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zero33 wrote:
you should be good just stirring it all back together during the thickening procedure.

when culturing you don't need to seal the container - just cover with a towel, leave the lid vented, or use a water airlock... That may prevent separation next time.


Oh, I bet you're right. I wasn't sure which way to culture, and that probably did cause separation. I did stir it all up together in the pot, and it had a very yeasty bread smell. However the mixture never became glossy and smooth, just thick and gloopy. Also it was very lumpy. I used the tapioca flour, kappa carageenan and the optional xanthan gum. It's been in the fridge since last night, and I haven't tried it yet. When pouring it into the mold, I noticed it smelled more like yeasty bread than cheddar. Also the color was more of a manilla beige than a yellow cheddar. I haven't tried tasting or melting it yet.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 08, 2015 7:13 am 
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I am at the point where I could either make the Sharp Cheddar or the Pub Cheddar. Which one would you recommend? I started making half a recipe, so I don't know if I could make both (meaning I would thicken just a quarter recipe).


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 08, 2015 11:12 am 
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my vote goes to the pub cheddar - cheese+beer=yum

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 08, 2015 11:37 am 
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zero33 wrote:
my vote goes to the pub cheddar - cheese+beer=yum

I have an Ommegang. So Pub Cheddar it is.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Aug 25, 2015 2:46 pm 
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Is there a reason why you don't soak the cashews in either rejuvelac or a plant milk? I might run an experiment...

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Aug 25, 2015 2:49 pm 
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i've thought about soaking cashews in rejuvelac, too! seems like it would enhance the flavor...i'd just be careful to:

1. rinse the nuts thoroughly before soaking
2. keep the nuts in the fridge while soaking...

if you do it, i'd love to hear how it goes!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Aug 25, 2015 4:20 pm 
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raffi_1970 wrote:
i've thought about soaking cashews in rejuvelac, too! seems like it would enhance the flavor...i'd just be careful to:

1. rinse the nuts thoroughly before soaking
2. keep the nuts in the fridge while soaking...

if you do it, i'd love to hear how it goes!


I was thinking of doing this too. And would keep them in the fridge while soaking. I'm also interested about how your experiment turn out, Gulliver.

My Pub Cheddar is getting better as it cures and dries in the refrigerator.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Aug 25, 2015 10:19 pm 
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pepitajobo wrote:
raffi_1970 wrote:
My Pub Cheddar is getting better as it cures and dries in the refrigerator.


how do you cure and dry the cheddar in the fridge?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 26, 2015 1:24 am 
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raffi_1970 wrote:
pepitajobo wrote:
raffi_1970 wrote:
My Pub Cheddar is getting better as it cures and dries in the refrigerator.


how do you cure and dry the cheddar in the fridge?


I wrapped it in wax paper and let it hang out. It's been a slow process (18 days) and I started with only a half batch and have been eating tiny slivers of it.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 26, 2015 3:59 pm 
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pepitajobo wrote:
I wrapped it in wax paper and let it hang out. It's been a slow process (18 days) and I started with only a half batch and have been eating tiny slivers of it.


when you say you let it hang out, where did it hang out in the fridge or...?
how is the flavor??

is it something you see yourself making again and again??

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 28, 2015 7:56 am 
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My first batch of chèvre and it's kind of sharp and bitter. I'm not wild about it.

I'll try the air dried chedder. Maybe the other flavours will help.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 28, 2015 10:29 am 
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Gulliver wrote:
My first batch of chèvre and it's kind of sharp and bitter. I'm not wild about it.

I'll try the air dried chedder. Maybe the other flavours will help.


Did you soak the nuts in the rejuvelac?

raffi_1970 wrote:
pepitajobo wrote:
I wrapped it in wax paper and let it hang out. It's been a slow process (18 days) and I started with only a half batch and have been eating tiny slivers of it.


when you say you let it hang out, where did it hang out in the fridge or...?
how is the flavor??

is it something you see yourself making again and again??


Sorry I took so long to respond. I just wrapped the cheese in wax paper and placed it in the fridge (I did not put it inside a container).
Pre-vegan I liked really sharp cheddar, so I am pleased with the funkiness it has. Must warn you, I used blanched almonds instead of cashews, so I can't vouch for my substitution.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 29, 2015 11:13 am 
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Okay, I've done a new batch of cashews and mixed air dry cheddar and let it sit. After about a day and a half, it has suddenly risen, like a dough. As in, it's gone all poofy. I stirred it back down and it tastes very tangy. Is this a good sign? Obviously something is going on.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 29, 2015 2:50 pm 
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Gulliver wrote:
Okay, I've done a new batch of cashews and mixed air dry cheddar and let it sit. After about a day and a half, it has suddenly risen, like a dough. As in, it's gone all poofy. I stirred it back down and it tastes very tangy. Is this a good sign? Obviously something is going on.

Those are signs that your ferment is active.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Sep 01, 2015 10:09 am 
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Air-dry cheddar. The flavour is excellent, and the texture is kind of like cream cheese, but I think I have the wrong kind of carrageenan so that's identifiable. Spending nearly ten pounds for 250g of kappa carrageenan is something I might do one day, but not today.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Jan 21, 2016 3:01 am 
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Has anyone made the emmentaler using carrageenan instead of the listed agar? Why is this one of the only recipes that doesn't list both?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Mar 01, 2016 8:57 pm 
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Love, love, love the cashew yogurt recipe in this. I've made it twice in an old thermos and it's been perfect both times. I let it culture 11 hours once and 8 hours the second time, and I could definitely taste a difference. The milder yogurt is a nice breakfast, but when I use it to make cheese, I might let it get sharper.

The only cheeses I've made so far are the basic cashew cheese (reminds me of cream cheese - delicious on bagels!), the chevre, and the sundried tomato basil cashew cheese. All three have been nice on pasta or vegetables, but probably not something I would just eat straight. I used to love cheese, but after 8 years without it, maybe my tastes have changed. Or maybe I just need to find a recipe I love - I'm gonna do the gruyere next!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Mar 24, 2016 8:08 am 
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Avocatom wrote:
Finally getting around to trying this book out. Sorry for the beginner's question, but can you make rejuvelac with legumes? I tried with black eyed peas. I didn't read the instructions well enough for the basic cashew cheese and just assumed I could use anything sproutable. Does it have to start with grains?

It tastes pretty good after 10 hours, but basically just like a normal cashew cream.



just reading through this thread now... interesting to read everyones take on the recipes.

As for the post above (even though its was from a while ago) Im experimenting with a rejuvelac made with sprouted mung beans right now. I will let you know how it fares vs other grain based rejuvelacs ive made.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Mar 24, 2016 3:17 pm 
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I'll be interested to read about bean-based rejuvelac! I wonder if the phytic acid will be an issue?

I made the Gruyere and I loved it. It has lasted me for weeks now, because I find I want much less of it than I did way back when with dairy-I use it more as a flavoring than the centerpiece of a meal. I'm gonna try the provolone next, and am debating air drying... but I'm concerned about mold!!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Apr 14, 2016 5:22 pm 
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the sprouted mung bean rejuvelac wasnt so great... it ended up spoiling the cheese pretty quickly while sitting in the fridge. lesson learned :)

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Apr 15, 2016 12:26 am 
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I made buckwheat rejuvelac. It tastes slightly acidic but also musty/yeasty and smells a bit like eggs? Not sure if I'll start again with it

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