u/No-Cricket2853 — reddlx

Update/question - first two cheeses!

Pictured is my first blue after only a week! I’m flipping it daily and will crumble and reform it soon,

The second picture is my fermented cashew cheese using the recipie I’ve posted below, about 3 weeks in now and washed with olive oil , salt and vinegar every few days (hence the oil colour you can see on it)

My only concern with the latter is it is taking very long to dry and has stayed the same moisture level since the start, I possibly used too much water at the start - should I just accept this and treat it like a softer cheese?
Secondly I’ve now made far more cheese than I will eat regularly, my plan is to vacuum seal portions of them when they are done, is there any issue with this in terms of shelf life?

Thank you!

u/No-Cricket2853 — 1 day ago

▲ 105 r/vegancheesemaking

Hi Folks, I posted as an overexcited newbie to this a week ago - here is my first fermented cashew cheese after 7 days, I followed the recipe I’ve linked below (although I used a vegan cheese starter, not probiotic tablets) but not moved to the vinegar/oil/salt washing stage yet - they are drying far slower than I had imagined - should I just keep flipping and wait for it to dry before I wash it? Any other tips?

I also have a blue cheese starter I’m going to attempt soon.

Recipe I followed

https://www.cuoredicioccolato.it/en/homemade-cashew-cheese-recipe/

u/No-Cricket2853 — 14 days ago

▲ 11 r/vegancheesemaking

12+ year vegan here, I’ve been making wine, cider, kvass and kombucha for the last few years, I even grow and ferment my own tobacco..

I stumbled down this rabbit hole after rediscovering my love of artisan vegan cheese,

Today I soaked 250g cashews, blended it with some nooch and added a vegan starter and am letting it ferment at room temp for 24 hours, it’s already getting a “probiotic” smell (8 hours in)

My plan was to add salt tomorrow, form it into a wheel and then move it to the fridge, flipping it every few days and applying a wash (salt, oil, vinegar) to help it not dry out… and then to wait

The home brewer in me already wants to funk/experiment slightly already (I had planned to just follow this simple recipe)

The question - I have some fermented tofu in the fridge I bought (and loved) recently - it’s super umami and tastes like tangy miso paste with a hint of cheesy funk to it. It utterly dissolves when mixed into something, similar to silken tofu.

The question - will adding some of this when I add salt and form a wheel tomorrow throw off any of the fermentation? Or should I stick with a simple recipe for the first time?

reddit.com

u/No-Cricket2853 — 22 days ago