I used the Full of Plants recipe. The cheese did turn blue initially, but has failed to get blue again on the outside after crumbling and reforming. The entire process has been about 10 weeks. It's very wet. I kinda want to eat it and see how it tastes, but I'm on a low fodmap diet.
I miss miyokos pourable mozzarella so much. I have tried several copycat recipes and while the texture turns out well and it’s “melty” and cooks up nicely, it doesn’t have the same “tang” or cheesey taste that Miyokos had. Basically they taste bland. Is there a secret ingredient I’m missing
Hi all! I am newish to vegan cheese making and I’m having a great time discovering how amazing plant based cheeses can be!
I recently made this vegan mozzarella recipe for the second time and am having trouble nailing down the texture https://itdoesnttastelikechicken.com/vegan-bocconcini-homemade-mozzarella-balls/#recipe
I like that the moz balls are good both as chilled balls and melt nicely for pizza and pasta, but it feels slightly gritty due to the cashews. The second time I made it I really blended the shit out of it in my high powered blended but it still was a little grainy. I also wished they were a little more “bouncy”, but I can live with the firmness that it has. Any advice on how to overcome this? Could I use cashew milk? An entirely different recipe all together? I would prefer to stick with one that uses kappa carrageenan since that’s what I have on hand and I have a hard time finding other thickeners like agar at my local grocery stores.
I am new to this so any advice about using kappa/thickeners in general is welcome. Thanks all!
I’m looking for a cheese that behaves similarly to the one in the images when heated.
Any tips for making something like this? Is it possible to achieve this texture with vegan cheese?
overnight in parma (but with a mix of mostly walnuts, almonds, and a few cashews-- and rice flour subbing the chickpea flour... and also I didn't use any brine or miso or sauerkraut and somehow it worked out) and some potato cashew muenster. I definitely fucked up on both cheeses in many ways, but the parmesan tastes absolutely amazing regardless of how weird it looks (I love walnuts so much). Also, the potato cashew muenster tastes perfectly vaguely cheesy (notably, I added too much water to the recipe, so uh, hope that doesn't kill me).
There's no image for the potato-cashew muenster, so I have no idea what it's supposed to look like. Couldn't even find one online. So like, someone tell me if I'm gonna die immediately from the horrors I've made.
Super yoghurt! I found out I can make yoghurt out of unfiltered soy milk. Of course the taste and texture is different, but so are the nutrients!
I used 300g soaked soy beans and water to the top line of my soupmaker (works the same as a nut-milk maker).
Once cooled I mix it with a commercial yoghurt (160g) that contains live cultures.
Then I fermented it in the yoghurt maker for 12 hours.
As I mentioned, the taste is different, since you don't take out the okara, you get a little "beany" taste. And the texture is not as smooth as a commercial yoghurt.
Next time time I will try a longer a fermentation for a tangier taste, but I'm afraid it will go bad. Also I will try replacing some soy beans with cashew to see how it turns out.
What’s the difference between making vegan cheese from curds vs. using the whole blended mixture?
How does this affect the final cheese - especially its texture, flavor, fermentation, and aging? Is it highly dependent on the base you’re using (cashews, soy, sunflower seeds, etc.)?
Is there any general consensus on which approach works better for fresh/no-aging cheeses, short-aged cheeses, and long-aged cheeses?
And just to make sure, a noob question: is there maybe a third major approach besides making curds and using the whole blended mixture? 🙈
Btw, is there a subreddit specifically about making vegan yogurt?
Thanks for the answers :)