hi,

i started some cashew camembert the other day and, as i did not have acidophilus or mesophilic readily available, i used probiotic capsules that contain 3 cultures: lactobacillus acidophilus and also lactiplantibacillus plantarum and lacticaseibacillus casei.

some mold is starting to grow on the cheese and it looks normal but do you think it can go bad because of these other bacteria? i think i don't understand their role well enough to decide whether it was a bad idea to use these probiotics or not.

thank you for your advices :)

Hi guys, I just wanted to put it here, I published my Milk alternatives book on Amazon. Check it out. I am microbiologist, so all the recipes include fermentation. 🌱🧀 📕Book title: DAIRY ALTERNATIVES: milk, yogurt, spreads, and cheese (Erika G.)

Hi! Ive been playing with making cheddar/gouda style cheeses, using probiotics to ferment nuts seeds and various legumes. Then coating in wax to age for 1 month to a year.. I want to try making a dill havarti style and my thought was to ferment, then add dill before aging...

My concern is that adding dried, unsterile herbs will contaminate the cheese. Am i unnecessarily worried or is there a certain method to deal with this? Thanks!

I went a bit cheese crazy this time last year. I still have leftover cultures in my fridge. Obviously well out of date now, do I just need to bin them or will they still work? Thanks

Hey folks, I've been making cashew soy milk yogurt using vegan yogurt culture packets, but they are super expensive (nearly $5 a packet). I've read that instead you can just use probiotic pills. Does anyone have any suggestions of a specific probiotic on Amazon that would work well for this? Also, how many pills per 1 quart of yogurt? Thanks!

I know its possible to make yam milk, I've done it, but I was wondering if anyone has tried making cheese or yogurt from this milk. Im doing a school project so any tips or recommendations would be apreciated.

I am an aspiring vegan cheese business entrepreneur. I am currently doing my research on how to safely make vegan cheese commercially, and there is a lot to consider.

I am looking to find a source of vegan friendly commercially produced lactic acid bacteria (it cannot be probiotic capsules). It's also apparently discouraged to use any "back slopping" (learned a new term), which is using other starters like rejuvelac, raw kombucha or miso paste.

Right now my prized cheese has probitoics, homemade kombucha vinegar and miso paste in it. It's so tangy and awesome, but I think I'll have to rework it into something else to manage safetly risks.

Thanks so much for reading, and if you know of anywhere to get bulk vegan cultures I'd love your feedback.

Also, if anyone here makes vegan cheese commercially I'd love to chat.

PS. I live in Canada for regulation purposes.

Hi everybody! Does anybody know a book, a source or has made a nice refining set-up to go further on the vegan cheese making? Thanks a lot

First time trying to make rejuvelac and I started with two batch of 200gr quinoa each. After 48h, one developed some bad smell and mold so I threw it away, the other one smelled like melon peel and I saw some sprouts so I added filter water. It was cloudy from the start but after 24h it developed some strange patina on the top and white things at the bottom. The smell is the same, melon skin (I don't know why)

Do you think is ok? Or what went wrong?

https://preview.redd.it/2h06y1snoynd1.jpg?width=960&format=pjpg&auto=webp&s=6c3f86671db2b79b7a62e28e30ce7e6194664998

https://preview.redd.it/wixm30snoynd1.jpg?width=960&format=pjpg&auto=webp&s=8b0a8050b86476d8e312a5bb2ec6df2824b1e9c2

Title says it all!

Coconut doesn't agree with me (headaches, digestive system pain and eczema). What alternative have people found?

** additional caveat: nuts are also not and option in our household due to my partners allergies.

I absolutely LOVE [this cheese](https://www.vegusto.ch/cheese-alternatives-as-a-block/no-moo-piquant?srsltid=AfmBOorXdkWxQxJibm0ev5k8CgWgEcTOaPshbsyAaNBPq8CU1qLVDlM2) - it's the closest I've ever found to a Mature Cheddar, with a great firm and slightly crumbly texture, and a lovely sharp flavor.

I would love to be able to replicate it (to some extent) at home. Does anyone have any suggestions of where to start in developing a recipe?

https://preview.redd.it/wmoq84nygwmd1.png?width=1582&format=png&auto=webp&s=1035c44274f2abee0841ff2aa73acb5da52464e6

Hi! I’m vegan since 2 years and love cooking and experimenting, and really miss cheese sometimes. If I wanna treat myself I may buy myself some vegan cheese at the store, but they don’t really hit as they should, they’re super pricey and really hard to find. There’s a store near me that sells ferment and mould, so I know where to find the right ingredient, and I already have some tapioca flour and cashews at home lol.

I just need some recipes to start with: maybe a Camembert? Seems pretty straightforward, but any other recipe is welcome.

Does maybe someone have some tips or recipe to share? Even a book that they read and it helped them in their cheese making. Would be so much appreciated. Thank you so much!

Hi there! I have been whole food/plantbased and vegan for a few years and I am just now getting into cheese. I never tried any of the vegan cheeses on the market because of the. WFPB lifestyle. I wasn’t crazy about cheese before becoming vegan, only the cheese that didn’t taste like cheese and super mild at that. So I have been missing pizza lately and wanted to experiment. I made a blended cooked tofu cheese on pizza that turned out half decent flavor wise but it was a bit bread like when it came to texture. I had the idea that it is missing that cultured sour flavor. I have these powdered probiotics that I mix in water and I have said for years that it tastes like milk. So I saw that the Miyokos pourable cheese has cultures. And their pourable cheese is the texture I am going for because I was always a “light on the cheese” pizza person. I am thinking to remake the cheese using cultures instead of plant based lactic acid, maybe making my own almond milk kefir and mixing that with some silken tofu with tapioca starch, nutritional yeast, all the seasonings. What do you all think? If you have attempted this, I would love to know if you used a packaged starter or not! Included my trial for tax lmao, thanks for any help!

10+ year vegan here, confident cook but have never made anything cheeselike beyond nacho dip.

Is there an "easy" way in to cheesemaking?

My favourite kind of cheese is mature cheddar, but I have no problem starting with other kinds of cheese if they are easier (except blue cheese! I've never enjoyed that).

I'm also happy to be told "Just go to ChatGPT!" if it happens to be that simple.

Thank you.

Looking to generate some discussion here on the subreddit. There are a lot of great people here who are helpful and knowledgable.

I'm hoping to have an "advanced" discussion here on aging vegan cheeses. What worked for you? What problems did you have to troubleshoot? Are there microbial and contamination concerns that cheese makers should be aware of?

since I posted. put about 60 rounds of cheese into the cave today our classic brie and an heirloom tomato camembert. see ya in a few weeks my moldy children.