r/vegancheesemaking

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)

1. 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?

2. 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!

High protein low fat mozzarella slices 60 calories per serving 4 grams protein 2 g fat. Recipes make 10 servings.

Blend the ingredients shown in the photos with an immersion blender and heat over a low stove for 10 minutes stirring and folding regularly. Once glossy transfer to a lined dish and chill for at least 5 hours before sliceing or shredding. This both melts and stretches as well as having a gooey texture and fantastic flavor. Super easy and perfect for pizza, grilled cheese, caprese salads or any other mozzarella dish. You could also put it into molds for snack cheese since the flavor is great cold as well!

I’ve only made basic cashew cheese following the below recipe, with some tweaks to the seasonings:

https://rainbowplantlife.com/fermented-cashew-cheese/

I always like the taste of the cheese when I taste test it immediately after blending, but for some reason I’m not as keen after it has been fermented. My first try I fermented the cheese for 48 hours and sadly just did not like it at all. I then tried it again but only fermented for 24 hours. It was better for sure, but I still think I prefer the taste of it before it has done any fermenting.

It’s weird, because I usually enjoy fermented foods. But I think it makes it taste less like real cheese (which I know is strange, as it should enhance the cheesy tangy flavours). It almost gives it a weird sour tang with a hint of sweetness at the end? Although the sweetness could be the coconut oil. I don’t know if I’m doing something wrong. But I’m now thinking of just making a batch of cashew cheese, and instead of fermenting it, just adding a bit of extra lemon juice and vinegar for the tang and skipping fermentation completely.

Just wondered if anyone else feels the same? Or am I weird? Lol

So I made keshek el forquara and it was worth the 4 weeks of life it took from me to make it. The original basis was Hermann's recipe - 500g of bulgur wheat (I used fine) in water with two tablespoons of salt. The jars I had weren't enough to hold the dough together so I split it and on a whim created another jar with boiled white and black quinoa. This jar was chaos fermenting no measurements and I tossed in about a teaspoon of salt. Stirred once a day for the first 2 weeks then every 2 days for the final 2 weeks and milled everything with a mortar in separate batches.

Something interesting happened, one of the bulgur jars smelt sweet while the other was the cheesy funk I was originally going for and the quinoa was the funkiest. So I put jujubes in the sweet bulgur before putting it in oil, coated the stinky bulgur with mixed herbs and the quinoa with garlic.

This is so yummy. The sweet bulgur is milky, buttery and creamy rather like a young brie or extra cultured cream. I paired this with a carrot jam to work with the jujube. The stinky bulgur is light cheesy and is similar to a goat cheese with the herbs and cream cheese plain. The quinoa ended up the star of the show, funky garlicky and perfect on toast though I am thinking of burgers as well.

It takes long but it's with it. I'm eating as soon as 24hrs after going into sunflower oil because others said the oil ageing impact is minimal and to be honest it's so yummy I'll have to work to not finish it within 2 weeks.

Photo 1 - all cheeses

Photo 2 - sweet bulgur with jujube

Photo 3 - stinky bulgur with mixed herbs

Photo 4 - quinoa with garlic

Will be making a fresh batch soon

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/