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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Feb 01, 2013 5:11 pm 
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cestlavegan wrote:
Another question for you guys... I have two cheeses air-drying right now - the brie from VegNews and the gouda. The gouda is already a bit of a mess since I didn't cook it long enough. I just checked on them both and noticed itty bitty teeny tiny black specks that look like pepper here and there. There's not a ton of it, but I'm worried it might be some kind of mold. I haven't had high hopes for the gouda since I already messed it up, but the brie was looking really good. I'd be bummed if it's not salvageable. Any thoughts or suggestions? Have you guys experienced anything like this?


Look at your cashews are they completely clean or do they have a little husk on them here and there? The kind of cashews I buy do have a little darker husk in places but I don't worry about it because they are soft and I don't want to spend the time pulling them out. So yeah those end up as specks in my light cheeses. Another thought is, could it be from your blender? This happened to me once and it was just specks in my blender that hadn't cleaned out well in the dishwasher (from a fruit smoothie. Or perhaps if you have a really inexpensive blender it might even be the blade is knocking into the black plastic piece at the bottom (you can check this to see if it is marred).

I don't have a great blender, or rather I didn't have a great one (since it died yesterday [[cry]]). But I guess that just gives me an excuse to buy a Vitamix now--- I only wish I knew what model to purchase *ugh* I'm searching for that vitamix thread now to ask the questions but if anyone has any recommendations (especially given I am addicted to making these cheeses) I am open to suggestion.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Feb 01, 2013 5:39 pm 
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Thank you, gingerhotpepper - I think it's my cashews. It might also be from my blender since I make smoothies everyday, and I know there's a bit of build up in there.

I had two blenders die before finally buying a Vitamix, so I feel your pain! My husband and I decided to make it our Christmas presents to each other a few years ago. We got a factory refurbished 5200 because it was cheaper than buying it brand new. We've been VERY happy with it. You're going to love yours!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Feb 01, 2013 7:45 pm 
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Right now I have some cashew cream cheese going. At 36 hours I tasted it and it did not seem the least bit cream cheesy. It tasted very much just of raw cashews, and an off flavor. I wonder if the yogurt I used was past it's prime. I'm letting it go a bit more, but I may end up tossing that. Obviously it's not the recipe's fault if my ingredients were bad though.

I also have the air dried emmentaler culturing right now. The use of sauerkraut was too weird not to try. So far it tastes yummy, and I'm sure it will get even better after it cultures more and cooks. Right now it still has a bit of that raw starch taste, so that will definitely be better when it cooks out.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Feb 01, 2013 8:57 pm 
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cestlavegan wrote:
Thank you, gingerhotpepper - I think it's my cashews. It might also be from my blender since I make smoothies everyday, and I know there's a bit of build up in there.

I had two blenders die before finally buying a Vitamix, so I feel your pain! My husband and I decided to make it our Christmas presents to each other a few years ago. We got a factory refurbished 5200 because it was cheaper than buying it brand new. We've been VERY happy with it. You're going to love yours!


Wow thank you, this was actually really helpful since I am between the 5200, the 1363, and 1782 (<--- this one is the least expensive but it is only a 2 speed: hi and low). I'll check out the refurbs. and see if they have any 5200s. :)

As promised here are some more pictures:

My camembert (i took a wedge before it was entirely cured --yes it is that good!):
Image

Boursin (yum):
Image

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Feb 01, 2013 11:32 pm 
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I have the two speed vitamix. I am 99% happy with it. My problem is that even low speed starts up pretty fast, so you get a big splash up the sides, and have to scrape all that stuff back down in order to get a nice puree. I imagine the 10 speed one has a much slower start up. I could be wrong though. Since the vitamix is such a work horse, I figure this one will never die, which means I won't get to replace it with a better one for a looooong time. I wish I had just ponied up the dough for a better one at the time, but I didn't know how amazing the vitamix would be and didn't realize that I would love it so.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Feb 01, 2013 11:54 pm 
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Believe it or not I've actually read every page in this thread but now that I'm actually in the process I have a rejuvelac question and don't feel like searching again!

So I'm not sure if my rejuvelac isn't finished yet or has gone bad. It's kind of cloudy, has a foamy top, and is definitely fermented/ing a little because little gas bubbles will shoot up. The only thing is that it doesn't have a lemony taste.. Maybe SLIGHTLY tart but mostly just tastes like gross grain water. Definitely not something I would want to drink more than the tiniest sip of. It also doesn't smell great (not bad) which I've read is normal? It's been hanging out for a few days, but it's pretty cold in my apartment. Do I just need to hang in there and wait a little longer? Or start over?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 2:32 am 
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Sounds just like my rejuvelac and my cheeses turn out fine with it. Maybe wait one more day, but it will probably work as is. Sometimes the taste and smell improve a little after straining and refrigeration, but it's not important. As long as it's not gross, it'll be fine.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 8:35 am 
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Chocolate cheesecake foodporn

naked
Image

with coconut whipped cream
Image

Image

Image


tastes pretty good I guess, it is kind of hard for me to say as I'm not a big fan of chocolate. But my friends like it well enough. Thanks for the recipe Miyoko. Any ideas on how could I make the cheesecakes more light and airy?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 9:58 am 
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Wow, that's beautiful, soysusu!

I made the cream cheese, and I had pink mold on it within 3 days. It's really humid here even in the winter, so I'm guessing I'm not going to have much luck with this book.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 11:13 am 
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Dr. Apricot wrote:
Wow, that's beautiful, soysusu!

I made the cream cheese, and I had pink mold on it within 3 days. It's really humid here even in the winter, so I'm guessing I'm not going to have much luck with this book.



That's been my problem! I live in a high mold area, so I'm almost ready to throw in the towel with this book. Grumble.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 11:17 am 
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soysusu wrote:
tastes pretty good I guess, it is kind of hard for me to say as I'm not a big fan of chocolate. But my friends like it well enough. Thanks for the recipe Miyoko. Any ideas on how could I make the cheesecakes more light and airy?

Your cheesecake looks delicious and perfect! In my experience, nonvegan cheesecakes aren't supposed to be light and airy. They are dense and creamy.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 11:19 am 
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Dr. Apricot wrote:
Wow, that's beautiful, soysusu!

I made the cream cheese, and I had pink mold on it within 3 days. It's really humid here even in the winter, so I'm guessing I'm not going to have much luck with this book.

Wow, are you saying this happened in the refridgerator? Are you in a hot climate? Could you run a dehumidifier? I haven't had any problem with mold yet. Seriously it is worth even creating a little space for the cheeses (maybe a pantry) if you can devote the space that is.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 11:29 am 
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gingerhotpepper wrote:
Dr. Apricot wrote:
Wow, that's beautiful, soysusu!

I made the cream cheese, and I had pink mold on it within 3 days. It's really humid here even in the winter, so I'm guessing I'm not going to have much luck with this book.

Wow, are you saying this happened in the refridgerator? Are you in a hot climate? Could you run a dehumidifier? I haven't had any problem with mold yet. Seriously it is worth even creating a little space for the cheeses (maybe a pantry) if you can devote the space that is.


It's hot in the summer, but it's cold right now. It's a question of humidity here in southern Indiana--it's always high. And yes, it happened in the fridge.

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That commercial didn't make me want to go out and buy Dove, but this thread did make me sniff my armpits. They smell like apricot. - designedtobekind


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 11:34 am 
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soysusu wrote:
Chocolate cheesecake foodporn

naked
Image

with coconut whipped cream
Image

Image

Image


tastes pretty good I guess, it is kind of hard for me to say as I'm not a big fan of chocolate. But my friends like it well enough. Thanks for the recipe Miyoko. Any ideas on how could I make the cheesecakes more light and airy?

Lovely! I wish I had your photographic talent. I have trouble even remembering to take photos. Might I post these on interest and my FB page? Of course, will credit you.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 12:18 pm 
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Miyoko: thank you, of course you can, I'd be honored!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 12:43 pm 
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cestlavegan and DEG thank you so much for your input! I ended up buying a refurbished 5200. I am very excited for it to get here especially since my cheese-making experiments are currently on hold because I don't have the right tools....{{taps fingers}} Well at least I still have my lovely levain growing on my counter and plenty of sourdough recipes to play with.

I might attempt some more cream cheese to go with my freshly baked wild yeast bagels since I have about a lb of basic cashew cheese sitting in my fridge (thankfully made before my blender died or perhaps it is the murderer of my cheap-o blender :). I wonder how my mini food processor would handle the rest of the recipe. I doubt my blender will come this week, so I either have to freeze the cashew cheese or use it. We shall see.

soysusu, I'm actually intrigued at your description of the cheesecake because I hate cheesecake (traditional cow milk cheesecake). So maybe I would like this recipe. I haven't got into the sweet stuff in the cookbook just yet. And btw, your pictures are beautiful! I've just been taking pictures on my iphone. You make me want to plate my concoctions more artfully and pull out my good camera. Maybe next go round I'll try to be more artful with my pictures. I have definitely been treating this like I'm a scientist rather than an artist. Very inspiring thank you.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 12:49 pm 
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I made the sharp cheddar, crock style because I haven't purchased stink-free carrageenan yet. It is very tangy, so it definitely cultured in some fashion, but it doesn't taste like cheddar to me. After 4 days (1 day longer than the recipe suggested), I found a little mold so I had to stop culturing. Hmm.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 9:32 pm 
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Cornelie wrote:
Sounds just like my rejuvelac and my cheeses turn out fine with it. Maybe wait one more day, but it will probably work as is. Sometimes the taste and smell improve a little after straining and refrigeration, but it's not important. As long as it's not gross, it'll be fine.



Thank you! It was tangier and less watery today so I strained and refrigerated. You made me feel a lot better about it!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Feb 02, 2013 9:58 pm 
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BEEEE-YOOOOO-TEEEE-FUUUULLLLL......


soysusu wrote:
Chocolate cheesecake foodporn

naked
Image

with coconut whipped cream
Image

Image

Image


tastes pretty good I guess, it is kind of hard for me to say as I'm not a big fan of chocolate. But my friends like it well enough. Thanks for the recipe Miyoko. Any ideas on how could I make the cheesecakes more light and airy?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Feb 03, 2013 12:40 pm 
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gingerhotpepper wrote:
cestlavegan and DEG thank you so much for your input! I ended up buying a refurbished 5200. I am very excited for it to get here especially since my cheese-making experiments are currently on hold because I don't have the right tools....{{taps fingers}} Well at least I still have my lovely levain growing on my counter and plenty of sourdough recipes to play with.

You're very welcome! I'm glad I was able to help, and congrats on the new blender!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Feb 03, 2013 2:29 pm 
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Ive read almost this whole thread, but I apologise if this has been asked before as rejuvalac is a prevalent topic. Im wondering if the rejuvalac is still good if it turns uncloudy?

I made my rejuvalac out of wheat berries and it was super quick (only one day to sprout) and easy. When it was done the water was cloudy and slightly milky, but after a couple weeks sitting in a fridge now (waiting on my grocer to order unsweetened yogurt) its now clear, yellowish with the precipitate sitting on the bottom. It smells just fine, actually a bit sweeter smelling than my brown rice rejuv.

About to make some non-yogurt cheese tonight.. it smells okay so..


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Feb 04, 2013 10:10 am 
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So...I purchased a Blendtec last month and I've yet to get back on the cheese making train. The other blender just wasn't up to the task. I know Miyoko mentioned using cashew butter as an option, but I never got around to it. I got the blender after saving up and had cheese making on the top of my list, but things have been so crazy all I've managed is a green smoothie every morning! However, seeing how it pulverized cashews into a smooth, grainless cream for a recent soup, I'm excited about my cheese prospects.

Has anyone made a half batch of the rejuvelac? I want to avoid wasting my quinoa if possible. I've cleaned out the old batch I had sitting in my fridge and now know what rotten rejuvelac is like...now I need to make a new batch so I can go on a cheese making spree during a school holiday next week.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Feb 04, 2013 10:13 am 
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Half batches work just fine. I almost always do a half.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Feb 04, 2013 3:20 pm 
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Dr. Apricot wrote:
gingerhotpepper wrote:
Dr. Apricot wrote:
Wow, that's beautiful, soysusu!

I made the cream cheese, and I had pink mold on it within 3 days. It's really humid here even in the winter, so I'm guessing I'm not going to have much luck with this book.

Wow, are you saying this happened in the refridgerator? Are you in a hot climate? Could you run a dehumidifier? I haven't had any problem with mold yet. Seriously it is worth even creating a little space for the cheeses (maybe a pantry) if you can devote the space that is.


It's hot in the summer, but it's cold right now. It's a question of humidity here in southern Indiana--it's always high. And yes, it happened in the fridge.



Yeah, mine happened in the fridge as well. I have a dumb question about the dehumidifier. Would you run it inside or outside of the fridge?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Feb 04, 2013 6:05 pm 
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pickledtreats wrote:
Has anyone made a half batch of the rejuvelac? I want to avoid wasting my quinoa if possible. I've cleaned out the old batch I had sitting in my fridge and now know what rotten rejuvelac is like...now I need to make a new batch so I can go on a cheese making spree during a school holiday next week.


i've been using an 1/8 cup of quinoa or soft white wheat in a quart mason jar with no problems at all - and any leftovers goes in the next couple of days' morning smoothies.


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