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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 1:33 am 
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miyokoschinner wrote:

So just use agar agar. It still works, although the texture is a little different, and it doesn't melt as well. It will still harden the cheeses.

Ok great, ill give that a go while im still searching, i have the vegan soc of New Zealand trying to help me too ;) So just use the same quantity called for but use agar instead?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 3:29 am 
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I believe you have to double the quantity if you use agar powder, maybe even morenofbyou use flakes. She gives advice on it at the start of the book.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 4:11 am 
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gimmedanegatives wrote:
I'm waiting for the book to arrive in the mail, so my question may have been answered there, but I've noticed that many recipes call for miso. I'm soy-intolerant. Is there something else that I can use in its place? Or can I leave it out? I know that South River Miso makes a chickpea miso, but it's expensive and I can't find it in stores.
Side note: I made the brie from VegNews and paired it with some peach basil jam and fresh-baked bread and it was crazy good. Everyone loved it!
Firstly, peach basil jam sounds glorious! I've never heard of that combination before and I want it in my mouth please.

Secondly, and I'm sure I'll be shouted at for being disgusting, you can substitute miso for vegemite if you're feeling dirty (I'd use half the amount, though). Obviously, changing the ingredient changes the flavour, but they are both salty umami flavours. I've even seem miso described as "Asian vegemite" before on Japanese-for-Westerners food blogs so it's not just me who thinks so.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 4:17 am 
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Gulliver wrote:
gimmedanegatives wrote:
I'm waiting for the book to arrive in the mail, so my question may have been answered there, but I've noticed that many recipes call for miso. I'm soy-intolerant. Is there something else that I can use in its place? Or can I leave it out? I know that South River Miso makes a chickpea miso, but it's expensive and I can't find it in stores.
Side note: I made the brie from VegNews and paired it with some peach basil jam and fresh-baked bread and it was crazy good. Everyone loved it!
Firstly, peach basil jam sounds glorious! I've never heard of that combination before and I want it in my mouth please.

Secondly, and I'm sure I'll be shouted at for being disgusting, you can substitute miso for vegemite if you're feeling dirty (I'd use half the amount, though). Obviously, changing the ingredient changes the flavour, but they are both salty umami flavours. I've even seem miso described as "Asian vegemite" before on Japanese-for-Westerners food blogs so it's not just me who thinks so.


Mmmmm vegemite ;)


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 1:54 pm 
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miyokoschinner wrote:
bunniee wrote:
Daphne wrote:
I only use quinoa for rejuvelac. Its easy and sprouts fast.

Soak quinoa 3-8 hours. Drain. Rinse. Place in sieve or other draining device. cover with a cloth and place in a dark place that is not too hot or cold. (I put mine inside of my microwave with the light off)

every hour or so, RINSE quinoa. put back in dark place. do this for about two days. IF you cant get to it every hour or so, dont worry...just do it when you remember.

on about the second or third day, you will see little tails. I usually wait for the tails to get a little longish and then I place them in a large glass container or bowl and add filtered water. cover with cloth and place in dark place. let sit for two days. Occasionally STIR the mix to give it some extra fermenting power.

Taste it on the second or third day. It should look cloudy and taste lemony-smokey. It should taste FRESH. If it tastes rotten or bad, toss it, because it is bad. This is not a common thing--I have had this happen only once in all my years of making the stuff.

Rejuvelac is not hard to make and dont stress out. I read these posts and see so many people stressing over rejuvelac. Go for the easiest grain to sprout: QUINOA. And dont worry so much. It will work for you--

:)

D.


I started this process on Saturday, moving the quinoa to a strainer that evening and it still hasn't sprouted. I've kept it covered and rinsed the quinoa as often as I can remember. It smells kind of musty now, I don't think my quinoa is going to sprout. :/


It sounds like you are using pre-sprouted quinoa. Check the package. Pre-sprouted quinoa is becoming very popular, and you often buy it without knowing what it is. Unsprouted quinoa practically sprouts overnight, or within 24 hours.


Yes, you may be using the pre-sprouted stuff--and you cant really tell any difference at all! I almost bought it the other day...I only use quinoa for rejuvelac, so that could have been not good! Let us know if you try it again.

D.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 2:15 pm 
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Gulliver wrote:
gimmedanegatives wrote:
I'm waiting for the book to arrive in the mail, so my question may have been answered there, but I've noticed that many recipes call for miso. I'm soy-intolerant. Is there something else that I can use in its place? Or can I leave it out? I know that South River Miso makes a chickpea miso, but it's expensive and I can't find it in stores.
Side note: I made the brie from VegNews and paired it with some peach basil jam and fresh-baked bread and it was crazy good. Everyone loved it!
Firstly, peach basil jam sounds glorious! I've never heard of that combination before and I want it in my mouth please.

Secondly, and I'm sure I'll be shouted at for being disgusting, you can substitute miso for vegemite if you're feeling dirty (I'd use half the amount, though). Obviously, changing the ingredient changes the flavour, but they are both salty umami flavours. I've even seem miso described as "Asian vegemite" before on Japanese-for-Westerners food blogs so it's not just me who thinks so.

I started making my own jams this summer: plum, pluot, peach, guava, grapefruit, cherry, strawberry. It's so much fun and so much tastier than the store-bought stuff.
Thanks for the Vegemite idea! I'll try it out and let you know how it works.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 3:44 pm 
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Does anyone know if the quinoa in the bulk bins at Whole Foods is usually sprouted or not?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Oct 25, 2012 9:17 pm 
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b.vicious wrote:
Does anyone know if the quinoa in the bulk bins at Whole Foods is usually sprouted or not?



They have both sprouted and un-sprouted. Look on the label and it will say whether or not it is.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Oct 26, 2012 9:21 am 
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does anybody know if i can substitute refined coconut oil for canola oil ?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Oct 26, 2012 10:34 am 
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syrius wrote:
does anybody know if i can substitute refined coconut oil for canola oil ?



Which recipe? Refined coconut oil will make your cheese firmer when chilled. This would not be great for something like the Meltable Mozzarella.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Oct 26, 2012 10:41 am 
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I've got a review and contest posted on my blog right now. Contest closes 10/31!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Oct 26, 2012 5:49 pm 
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I threw out the batch of quinoa that refused to sprout, and bought a small amount of quinoa to try again. Hopefully round 2 will work! I made sure to get the kind that isn't pre-sprouted from the bulk bin.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 12:17 am 
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Round two of preparing rejuvelac from quinoa was successful. Yay! I'm making the Gruyere first and have to admit I'm a bit skeptical. When I tasted the mixture after blending, all I could taste was miso and cashews. I plan to let the cheese culture for at least 24 hours to let the rejuvelac work its magic.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 3:12 am 
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So i made my cream cheese... not that fussed :S Im not sure, but i think it may just be the taste of the cashew that over powers everything for me? What a nice easy and tasty one to try!!??


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 4:03 am 
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Did you culture it long enough? At first it still tastes like cashews, but it gets a very nice complex flavor if you let it culture for longer.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 4:24 am 
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I left it for a little over 30 hours.... Should i have left it longer do you think? I was thinking of just mixing it up with something....

Actually i just went and tasted it, its been in the fridge for about 4-5 days and tastes quite different. It has a tang, but also has a different savoury flavour about it too?? Would the flavour change for the better even after refridgeration?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 4:36 am 
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Yes, it can continue to culture a little and develop flavor in the fridge too. The tang and savory flavor signify a cheese that is sufficiently cultured.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 4:42 am 
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Woop!! Wow, ok so maybe i was successful lol. When i first tasted it, it was kind of tangy, but almost a bit dusty or bland tasting. But this is much different. Fermenting is ALL so new to me, even making my own yogurt has been a learning curve so its hard to know if something is 'right' or not. I guess you go by taste, if it tastes good and not off or foul i suppose its worked properly.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 12:09 pm 
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I'm eating the sharp cheddar now that I made from Vegnews in September. I wanted to age it longer but I'm getting red colouring on the surface. Don't know if it is mold, it is not fuzzy or anything, just red. So I thought better eat it now, I certainly don't want it to spoil . It is still not sliceable, only spreadable, but oh so dang good. Based on that I ordered the book, and some carrageenan. Can't wait to make some cheeses for Christmas.
I wanted to get a 2nd copy of the book for my friend but Chapter's Canada only had 1 in stock.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 12:26 pm 
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Yesterday I had to throw out two blocks of sharp cheddar that I made in early September because there was lots of green mold. :(
They were wrapped very well in plastic. The even stranger thing is that I have two more that were made around the same time that are still in their molds and covered with plastic, and these ones did NOT go moldy.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 12:27 pm 
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Yesterday I had to throw out two blocks of sharp cheddar that I made in early September because there was lots of green mold. :(
They were wrapped very well in plastic. The even stranger thing is that I have two more that were made around the same time that are still in their molds and covered with plastic, and these ones did NOT go moldy.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Oct 29, 2012 1:22 pm 
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Sorry to hear that PoesiePie! My molded cheddar is also still going strong as far as I can tell.

Tonight I veganized my old-time cheese favorite, Belgian endive casserole. It's normally made by covering the endive in Gouda and breadcrumbs. I used the Gruyere fondue made with water instead of wine and added a little extra xanthan gum. The result was very tasty and authentic. I didn't have time to culture the Gruyere but I'll try that when I make this again (I will definitely make this again!). My cheese-craving partner loved it too and suggested serving it to the entire family. Definitely a winner.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Oct 30, 2012 4:14 am 
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Well, the Kindle version seems to have been edited so now you can read the names of the recipes, which is great!

I'm making a batch of sharp cheddar now, and contemplating something else with the rest of the rejuvelac.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Oct 30, 2012 8:16 am 
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Okay, I'm a believer. I let the soft Gruyere ferment for 36 hours before refrigerating it early this morning. I just tasted a spoonful, and the cheese is tangy & creamy. It's a bit salty for my taste so next time I may cut back on sea salt or miso. Still good though!

I'm going to make one of the chevre style cheeses next. That should tide me over until the book arrives. I'm really looking forward to trying the melting cheeses.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Oct 30, 2012 3:31 pm 
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Has anyone tried cooking with the sharp cheddar? I may try a mac and cheese tonight.

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