Post Punk Kitchen Forum

I made it with blueberries during VeganMoFo, here. It's a huge cake! I think next time I would reduce the recipe just because it was way more cheesecake than we could handle (between two people!). We enjoyed it though. It was definitely different to other vegan cheesecake recipes I've tried- less sweet, and the texture was more like the dairy baked cheesecakes I remember. Lots of fun to make!

I'm at that stage with my rejuvelac where I'm not sure if it's done or not. It smells grainy and tastes a little bit sour, but not really tangy. Should I wait longer?

Mary - have the grains really sprouted? If so, I think you're good... When I finally had rejuvelac success (with quinoa) it was mild, but sour.

My air dried cheddar (2nd go) isn't drying. The outside is slowly flaking off but the centre is resolutely spreadable, despite drying in several small chunks. My Parmesan dries perfectly and is about the same size.

I wonder if I could do a cheddar with a process more like the Parmesan? No tapioca or carrageenan... Just tweak the miso/nooch balance and use some rejuvelac?

Why would the world end on the 21st?

I dumbfounded a chevre-loving omni today with the cashew chevre. Who needs dairy cheese? Exactly!

Also, update on the pumpkin cheesecake - it's not super sweet, but it's very tasty. I added 1 1/2 tbsp of sugar to the recipe to account for my larger-than-average sugar granules, but I probably could have doubled that. Or weighed it. I let the cream cheese culture for a full 48 hours and used medium firm tofu and tapioca flour instead of the other options of firm tofu and cornstarch. Agar powder instead of flakes.

It was very tasty, but it could have been a little less firm in that agar kind of way. I don't think it was an issue of overbaking because I turned the oven off when it was risen at the edges and just slightly wobbly in the center, and left it to finish in the turned-off oven with the vent on and the door cracked open. I would probably dial back the agar a little on future attempts. It makes a really good sized pie, and rich enough that I served 1/16 of it to my dinner guests alongside a little scoop of homemade orange ginger coconut ice cream.

Can't recommend the crust because I made my own Biscoff crumb crust, but I'm interested in trying it some other time. I had an almond-allergic person to feed.

IT'S THE END OF THE WORLD!!! (not)

Miyoko, would it be too much to ask to make a short video clip, up close, to show how you cook your cheeses?

I've made my fourth batch yesterday and I still can't get a firm cheese. Every batch I made was still too soft but I had to stop the cooking process because they started to burn. One of the cheeses couldn't be dried on a rack (brie from vegnews) because it was so soft the metal would slice through the cheese. 2 other batches I made (another brie from vegnews and the hard gruyere from the book I made last night) still ended up being soft. They did get glossy while I cooked them and pulled away from the sides of the pan, but then the fat (coconut) started oozing out. By an earlier comment you made you said that means they are overcooked.
They are extremely delicious (that is a huge compliment, I am Swiss and was a big cheese consumer) and I would love to be able to make a firm, sliceable cheese.

I was sarcastically referring to the Mayan prophesy/world ending on Dec 21 thing...I'm just kidding, people.... just kidding....

Two failed cream cheese attempts, one failed rejuvelac. Started another try at rejuvelac today, hoping for better luck.

Having done some experimenting... I think I don't like the taste of tapioca flour... Hmmm

Smoked provolone is hanging out now, I figured I would go all the way and air dry it. Anyway, I kept scraping the pan with my fingers, it was so good!

I also have the brie, also really yummy but I have no clue what to actually do with it. I've never actually had dairy brie, so not only do I not know how it compares (which isn't a bad thing) but I don't have the slightest clue what to do with it the two wheels I have now. I"m thinking I'll do some tofurkey and apple sandwiches for lunch? Any other suggestions?

I used to like brie in a flaky pastry.

My cashew chèvre is weirdly sweet. It's nice, but... sweet.

I also did one with a mixture of sesame, sunflower and cashews and it ain't half bad.

I eat the brie in grilled sandwiches with green apple and red onion.

For the basic cashew cheese - the culturing step - what do you cover with? Something breathable, like cheese cloth? Should I use a container that has a lid? Just some foil? I had bad luck with mold and had to scrap two tries at cream cheese, I seem to have rejuvelac and don't want to waste more cashews.

I just use a paper towel that I've stabbed some holes into.

I set a piece of parchment paper over the top.

I usually put into a Tupperware box and then leave it in cupboard kitchen . I have done it it twice with good results.

I used a couple layers of cheese cloth and it seems to be working. Opened it up and it smells like cheese!

I put a plate on top.

I really don't like the taste of tapioca starch either. I'm thinking i might try a mix of potato starch and glutinous rice flour to emulate the tapioca texture. Anyone have any suggestions?

Aside from corn, wheat and rice starch i can get sweet potato starch, mung bean starch and water chestnut starch. Can't get arrowroot starch, but can get dried arrowroot pieces, blend them up and sift out the fibrous bits, but i may die from arrowroot asphyxiation in the process. A risk i am willing to take, as surely there could be no more dignified death than for the cause of artisanal nut cheese?

Interesting...tapioca starch doesn't have a taste in my opinion. Wondering if it's different in different locales.

Same problem with the tapioca starch... I'm using Bob's Red Mill, which has never been an issue in baked goods or seitan recipes - but it is overwhelming the cheese and if I try to cook it longer, the oil separates.

I am expecting a delivery of Ultratex (a very bland, cold water swelling tapioca starch from Willpowder) tomorrow and will be playing with it this weekend with some yoghurt cheddar that is aging on the counter right now - which is developing an excellent flavor.

I found these helpful:

http://www.youtube.com/watch?v=EOUiYPhU ... ature=plcp

http://www.youtube.com/watch?v=3zbPLXONzXA

http://www.youtube.com/watch?v=oa8rA7hT ... ature=plcp