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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 2:39 pm 
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Nooch of Earl
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August might just be a bad month to start vegan cheese making, depending on where you are.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 3:22 pm 
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Huffs Nutritional Yeast

Joined: Wed Oct 19, 2011 12:15 pm
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Daphne wrote:
When you culture cashews and its ready, it smells and tastes (to me) like cultured cheese or maybe a little like yogurt...it should be pleasant and sort of tart/salty, and maybe slightly "yeasty" flavored. It should smell like that too. I have never boiled my equipment, but its not a bad idea to do so and I will from now on.
D.


Thanks so much for all the input. The smell you describe would be fairly subtle, right? Like, you wouldn't smell it across the room?

annak wrote:
August might just be a bad month to start vegan cheese making, depending on where you are.


Haha, clever thinking! I did think of that, too. The heat wave has passed, though, and I know some other people in my area have had success.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 3:24 pm 
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Huffs Nutritional Yeast

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Also, thanks Miyoko, for answering earlier.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 5:20 pm 
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Huffs Nooch

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I've been trying to hold back on buying more vegan cookbooks, but this thread has done me in. Ordered! Can't wait to try the brie.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 5:43 pm 
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Addicted to B12 Enemas

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So my mozz turned out pretty good--Can I post pics on here? I cant seem to find a way here...

D.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 6:02 pm 
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Huffs Nooch
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Daphne wrote:
So my mozz turned out pretty good--Can I post pics on here? I cant seem to find a way here...

D.

Upload them to a free image host like http://imgur.com/
You can then show them using the img tags here, or by simply pasting the links.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 6:39 pm 
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Image

Thank you, Beanspark!!

This is the mozzarella and tomato salad I made with the homemade vegan mozz!!!! Its really tasty and the texture is remarkably like real milk mozz.


Last edited by Daphne on Mon Aug 27, 2012 6:42 pm, edited 1 time in total.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 6:40 pm 
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Here is the cheese fresh out of the ice water bath...


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Aug 27, 2012 7:20 pm 
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Naked Under Apron
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That looks so great, Daphne!

Damn, I need to get this before tomatoes are out of season here for another ten months.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 30, 2012 1:45 am 
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Drunk Dialed Ian MacKaye
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I posted a review of the first three cheeses I've made so far ON MY FORKING BLOG!
http://kitteekake.blogspot.com/2012/08/ ... heese.html

But here's a picture of one of them, 'cuz linking is annoying.
Image

xo
kittee

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 30, 2012 12:38 pm 
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Bathes in Braggs
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My copy finally arrived! I'm going to make so much cheeze :-)

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 30, 2012 12:50 pm 
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Wow, everyone's mozzarella pic's are amazing! I worry that I'm too much of a lazy cook for this book but I'm really tempted.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 30, 2012 10:52 pm 
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Addicted to B12 Enemas

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HEre is a pic of the Brie that I made...It turned out to be my favorite!
Image


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 30, 2012 11:12 pm 
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The last bite... :)


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 31, 2012 1:35 pm 
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Not NOT A Furry

Joined: Sat Jun 30, 2012 1:35 am
Posts: 496
I am tantalised by the tiramisu recipe on page 120. There is a list of ingredients for flaxseed meringue, and instructions to whip it, but then it isn't mentioned again! Unless I'm being singularly dense (which is possible!). What are you supposed to do with it next? Do you bake it? I want to make meringues for my friend who misses them more than anything!!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 31, 2012 2:18 pm 
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Ah! You fold it into the mascarpone.... Rats.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 10:06 am 
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Tofu Pup

Joined: Sat Sep 01, 2012 9:58 am
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I too am excited about this book. I received my copy this week and am looking forward to making the recipes with my daughter. Depending on how it works out I am thinking about encouraging my daughter to do this as a project for her interest fair at school.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 10:43 am 
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Hearts James Cromwell
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This just came in the mail yesterday. YAY!

I tried the sharp cheddar and herbed goat cheese recipes that were in VegNews. I had some issues when I had to heat the rejuvelac for the cheddar, so that never firmed up the way it should have. But the taste, for both, were spot on. Can't wait to give these another try.

Great pics, I love seeing those. I also watched her video that someone posted earlier in the thread, which was helpful.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 11:33 am 
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Invented Vegan Meringue
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Anyone with treenut allergies loving the cheeses without them? Gah, I want in!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 12:35 pm 
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Memorized Veganomicon

Joined: Fri May 04, 2012 11:54 am
Posts: 100
Location: San Francisco Bay Area
jdfunks wrote:
Anyone with treenut allergies loving the cheeses without them? Gah, I want in!

There are cheeses in the book that do not use any nuts at all, especially the ones that melt. They use soy yogurt or other ingredients instead. So give those a try! I have been using the Meltable Muenster in a variety of dishes lately. It's the easiest one to make of all, because it doesn't culture overnight (the yogurt itself is already cultured). My favorite dish now is fried squash blossoms stuffed with the meltable muenster, served with a bit of cherry tomato relish. It is out of this world! I served it to some very, very non-vegans yesterday (from the deep South), and they could not believe it wasn't cheese. And there are no nuts in it at all!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 12:45 pm 
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Saggy Butt

Joined: Mon Nov 08, 2010 4:17 pm
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I also had trouble with the sharp cheddar not firming up. It tastes good, but I really wanted something I could slice instead of spread. Anyone have any ideas what could have caused this?

Thanks to those who suggested quinoa for the rejuvelac - it was a cinch to make this time.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 12:54 pm 
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Location: San Francisco Bay Area
zinnia wrote:
I also had trouble with the sharp cheddar not firming up. It tastes good, but I really wanted something I could slice instead of spread. Anyone have any ideas what could have caused this?

Thanks to those who suggested quinoa for the rejuvelac - it was a cinch to make this time.

Check out my blog post about the cheddar that addresses some of these issues. It is perhaps one of the more challenging ones to make in terms of texture. http://veganmanifesto.blogspot.com/2012 ... eddar.html

However, please note that my recipe says that it WILL FIRM UP over time. It's one of those cheeses (like the real dairy cheddar) that starts out soft and dries out over weeks in your fridge. I never claimed it would be hard from the get-go. But how you cook it will determine how sliceable it is from the beginning. Again, these cheeses require time and patience. They are not instant. Read my blog post for more tips.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 3:17 pm 
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Nooch of Earl
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You could just call it cheese curds and say it was All How You Planned It.

I caught the world's most annoying cold a week and a half ago, and I am waiting to finish off my fresh mozzarella until I can fully taste things again. This is really frustrating because I have basil and heirloom tomatoes that aren't getting any younger.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Sep 01, 2012 11:24 pm 
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Drunk Dialed Ian MacKaye
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zinnia wrote:
I also had trouble with the sharp cheddar not firming up. It tastes good, but I really wanted something I could slice instead of spread. Anyone have any ideas what could have caused this?

Thanks to those who suggested quinoa for the rejuvelac - it was a cinch to make this time.


have you tried the air dried cheddar? it's been my favorite so far and has a very very nice slice-able texture.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Sep 02, 2012 11:35 am 
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Hearts James Cromwell
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I think I'm going to try the air dry cheddar next. The other cheddar I made I'll definitely still use, it tastes awesome!


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