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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 05, 2013 11:32 am 
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Cornelie wrote:
I've used mine after it had white residu and had been in the fridge a loooong time and it was fine. As long as there is no mould floating on top, I keep using it.


yep, me too.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 05, 2013 12:00 pm 
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emmalv wrote:
Cornelie wrote:
I've used mine after it had white residu and had been in the fridge a loooong time and it was fine. As long as there is no mould floating on top, I keep using it.


yep, me too.


Thanks, guys! I'm glad I decided to ask here before just getting rid of it.

PPK to the rescue!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Nov 14, 2013 4:00 pm 
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Hey peeps! I've been stalking this board for awhile and have been getting some great tips on making cheeses!

I've made many Bries now and I have my first couple of batches of Sharp Cheddar aging. It's been about 6 days but I think one of them is ready to go!

I was taking some photos of one of my Bries for a school project and I found one that came out AWESOME and I'd like to share it with you. :)

Keep up the good work everyone! I like to read about how people are doing with their cheeses. What are you making right now?

Image


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Nov 14, 2013 4:07 pm 
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That's a beautiful Brie picture, Sarah! You've reminded me that I have a frozen wheel of this in my freezer that needs thawing and eating. I'm still trying to decide what to make for my next project. I'm thinking mozzarella.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Nov 15, 2013 7:44 pm 
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Thank you very much, Beethecookie! I hope your mozzarella turns out well. I haven't tried that yet, but maybe it will be my next cheese mission.

So I've been searching this thread and everywhere about kappa carrageenan for the sharp cheddar: Do I have to boil it in water like the agar, or do I just add it to the mixture?


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Nov 16, 2013 2:45 am 
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Just add it to the mixture and then cook the mixture as it says in the book. Take care not to overcook it.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Nov 20, 2013 3:16 am 
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Ok, so I had 2 failures with cheeses today

First, I made the mozzarella but my brain died so I added 1/3c of water too much to the agar mixture so the cheese balls never quite solidified as much as I assume they should, also I dont think my apartment was warm enough for the culturing to happen as there was no real cheesy taste to the cheese balls. I will try this one again properly.

Any tips on what to do in a house that stays 70 degrees to help the cheese culture?

second I made the melt able muenster but realized I had the wrong kind of carrageenan, and when I tried it it just didnt taste very good at all. Was this because of the carrageenan or maybe because I used Nancys soy yogurt which seems like it might be too sweet?

Im sort of bummed but have 2 cups of cashews soaking so I will re try tomorrow.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Nov 20, 2013 12:51 pm 
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I'm sure this has been asked somewhere in this thread, but I'm having a heck of a time finding it - has anyone used plain *sweetened* yogurt in their recipes? I'm assuming it won't work, but I can't find unsweetened and I don't think I have time to make yogurt AND age my cheeses to have them ready by Thanksgiving.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Nov 20, 2013 1:52 pm 
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I used a lightly sweetened yogurt to make cream cheese and it tasted fine. As long as the recipe requires only a small amount of yogurt, it will probably be fine.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Nov 23, 2013 3:58 pm 
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I had the same yogurt question, and I am now halfway toward making my own yogurt, so hopefully that turns out ok. I am hopefully making a Brie en croute for thanksgiving!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Nov 23, 2013 9:25 pm 
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Adam, sometimes to help breads rise I will turn my oven on for one minute, turn it off, open the door and let most of the heat out, and then put it in there. I have to hide things from my cat anyway so I might as well do it in something warmer than the microwave. Of course, then you wouldn't be able to use your oven while it's culturing. But here it's cold enough where you can really tell that the temperature in your cabinets is lower than the rest of your house, so stashing it away in a cupboard might actually be counter productive unless it's summer.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Nov 24, 2013 12:23 am 
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I made yogurt! I am made of magic!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sun Nov 24, 2013 11:13 pm 
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I misread the air dried Brie recipe and wound up adding too much salt. But 12 years later it tastes amazeballs. I made a second batch, but this time I was out of nooch, so hopefully it'll be ok.

Hoping to have one round of Camembert and one round of Brie en croute for thanksgiving.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Nov 25, 2013 2:08 pm 
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Halp!

I can only find agar flakes in the stores and I am at the thickening stage of my cheese making. What do I do? Is agar powder just agar flakes pulverized? Or is there another measurement I could use of agar flakes instead of powder?

Also, anyone have a good source for agar powder? I just spent a truly obscene amount of money on like half a cup of agar flakes.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Nov 25, 2013 2:18 pm 
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Agar is used a lot in Filipino cooking, and a friend of mine buys hers at the local Pinoy Grocery, just around the corner from me. I haven't used it, but that might be an option.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Mon Nov 25, 2013 8:45 pm 
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In her fresh mozzarella and cheesecake recipes in AVC she has a sub ratio of 1 tsp powder: 1 TBS flakes. I've seen this as the ratio for a lot of other recipes, too. But for cheese, you want to make sure Miyoko has blessed it.

Also, I've found super cheap agar powder at Asian markets. HFS overcharge for agar.

Also, there is a nice FAQ on her blog: http://www.artisanveganlife.com/more-cheesy-tips/


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 26, 2013 1:11 am 
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Yes 1 tsp powder: 1 TBS flakes. Preferably soak the flakes in the water for a while and cook them 15 minutes to make sure they dissolve completely.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 26, 2013 2:24 pm 
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Making a batch of of rejuvelac today to make some holiday cheeses for my family parties :) I want an air dried brie, and uhm, I dunno what else. recommend something for omnis?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 26, 2013 3:47 pm 
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stuckunderhere wrote:
Making a batch of of rejuvelac today to make some holiday cheeses for my family parties :) I want an air dried brie, and uhm, I dunno what else. recommend something for omnis?


I really like the air dried gouda and smoked provolone. I think those would probably go over pretty well.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Nov 28, 2013 7:53 am 
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ok air-dried gouda it is! That was a choice too. Thanks!

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Nov 28, 2013 11:05 pm 
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The Brie en croute was delicious and eaten greedily by a bunch of non vegans!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Nov 29, 2013 2:15 am 
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That's great Ariann!


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Nov 29, 2013 9:04 am 
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What grain do most of you use for the rej.??

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Nov 30, 2013 12:34 pm 
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Mispronounces Daiya

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stuckunderhere wrote:
What grain do most of you use for the rej.??


Quinoa! Its so fast. I got brown rice to work in the summer, but a lot of people have a hard time with it and I do recall it took about 3 times as long as the quinoa.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Nov 30, 2013 11:04 pm 
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I used quinoa and had sprouts in a day.

The "oops I added too much salt" Camembert en croute was also a hit at our second thanksgiving celebration yesterday. My husband said the Brie was too mild for him, he couldn't really taste it, but he liked this version better. I haven't had any of the second batch yet because my tummy was funny yesterday, but the thanksgiving Brie pretty much tasted like cheesecake to me with all the toppings and puff pastry. It was really awesome.

I think I might try cheddar or cream cheese next. My kid feels strongly about tofutti cream cheese and we just found out also loves cashews, so that would probably be a hit.


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