I saw a mozzarella recipe recently that used it. I'm curious about it. I've used kappa carrageenan in the past with some good success.

What are the differences or benefits of pectin?

Is there like a master post around here that way the pros and cons between ingredients like pectin, kappa, agar agar, tapioca starch, psyllium husk, etc?

I've check a few Asian markets including ranch 99 and they only sell the stuff with sugar in it. Any recommendations for where to buy agar to make cheese (excluding Amazon)?!

Aloha y'all....I'm wondering why isn't there a nearly identical mozzarella for shredding and melting just like cow milk version but made with cashew milk instead? I'm thinking cashew milk is high fat like cows milk so why doesn't it come out the same? I own a vegan restaurant and we recently added pizzas. I'm frustrated bc the 2 choices of vegan mozz are violife and daiya which act opposite. Violife has good flavor but doesn't really melt at all and it just sort of dries out in the oven then daiya is like the opposite, melts into a puddle of goop. Is there something in between? Also these are both made w coconut oil and starch. Just wondering why isn't there a nearly identical mozz to cow milk version, what is it that cashews can't replicate? Thanks

Hello and Merry Christmas to those celebrate today!

My husband started eating vegan a few months ago, and as a gift I made us a vegan cheeseboard for Christmas morning. I opened the maverick cage aged bandit cheese I got from a local vegan store a few days ago, and it looks like it has mold on it?

Any chance someone can tell me if it’s safe to eat? He’s a very new vegan so we aren’t sure! My immediate thought says no but then again I love blue cheese so who am I to judge! 🤗

Any help is appreciated ❤️ (Side note the other vegan cheeses so far are 10x better than the dairy cheeses! Yum!)

Im looking a vegan cheese recipe that has no nuts or potatoes or peppers (no paprika) in it that can also melt easily and tastes good!

I was recently looking at some Korean recipes (not cheese) that called for doenjang. I had no idea what it was, so looked it up and read that it has a funky flavor and smell similar to blue cheese.

Hi All! I've been making blue and Brie vegan cheeses with really great results. I'm working on scaling up my process and I was wondering what containers everyone uses to ripen their cheeses. I usually use a wood slat or bamboo mat covered with a plastic draining mat. I put the cheese on top of that and then cover everything with a glass bowl. I'm looking for something that doesn't require me to use all my bowls and that could maybe save a little space, too. Also, do you prefer your ripening containers to be airtight? I've read mixed things about this. Thanks for whatever help you can offer!

It wasn't the result I expected even after aging. When spread on a pizza after cooking it became "rubbery" like cooked halumi or fresh mozzarella. Can recommend sticking to Mary's pumpkin seed tofu as the base for pump seed cheese making.

Uncooked it still has a pleasant raw pumpkin seed flavour and spreads well. After cooking on a pizza this was gone. I did try adding psyllium husk to half of the "butter" but it didn't work very well. A green topped pizza did provided novelty value!

The experiments continue.

simple cheese made with porcini mushrooms and washed with nocino. i’ve shared before but here is a clip from 7 5# rounds I portioned today for aging.

So I found this recipe on youtube by an Italian girl. https://www.youtube.com/watch?v=6lJo0y9sg7k

"80g cashews

300g hot water

20g tapioca flour

1 tablespoon kappa carrageenan

1 tablespoon psyllium husk

3 tablespoons nutritional yeast

1 teaspoon salt

2 tablespoons deodorized coconut oil"

I am increasing the psyllium husk quantity to 1.5 tsp.

The problem is that I DON'T want to use kappa carrageenan. CAN I REPLACE IT WITH AGAR AGAR?

After draining the curds in fridge for a couple of days I was about to transfer it to a jar but then the voice inside my head won out and I transferred it instead to mould but before doing I added some psyllium husk powder. The aim being to see if it would firm it up and possibly help it melt (yet to be tested). Instead it appears the psyllium has displaced the oil or pulled enough moisture from something that was holding the oil and now it can't.

Has anyone else made the mistake or had this issue?

I was thinking a remedy could be to add more psyllium next batch in the hope it will help emulsify any "free" oils/fats.

Recipe

Ingredients

• Sunflower seeds (250g)
• Water for washing, soaking, and making the milk.
• Salt 2% by weight (of the milk)
• Culture tablets.
• Psyllium husk powder 0.5 teaspoon

Process:

• Wash and soak the seeds 6 hours (ended up being 12 hours this time)
• Drain, wash and rinse the soaked seeds.
• Turn the seeds into sunflower seed milk.
• Add the salt and the culture to the milk
• Incubate for 24-48 hours.
• Carefully transfer curds to draining setup.
• Drain in fridge until it stops dripping.
• Transfer to mixing bowl and stir to break up lumps.
• Add psylllium husk and mix well.
• transfer to mould
• age in fridge (current step).

Notes:

• Sanitised everything like normal.
• Incubator ran about at about 37 degrees C

Leaky cheese

Curds

Curds

Hi! I did some blue cheese with penicillium roqueforti and the mesophilic cultures. The spores were expired but decided to nevertheless try to use them, doubling the amounts. Now the cheese are in the fridge at 6°C since 10 days and there's no visible blue mold so I guess that's not going to happen, right?

The cheeses look healthy, have pleasant smell and no contaminations. They're probably lacto fermenting a bit. So I would like to fix the spores thing and therefore ordered knew ones. But I was wondering how to inoculate them in the formed cheeses. I thought that I could either

1. mix spores with a bit of water and spray them on the cheeses or
2. put all cheeses in a bowl, mix them very well with a solution of water and spores (water to help mixing) and them form the cheeses again.

Do you think that one of those could work? Or am I doomed to eat the cheese like that? Thanks for helping ☺️

Hey! Quick help me, tried to make the fop camembert, after mixing the nuts the goop was so hot it was steaming, I didn't think twice and put in the mesophilic and camembert culture.. now two days in room temp later nothing has happened, no bubbles at all. Do you think I killed both cultures? Do I add new culture to the batch and try to ferment again /Utter noob

Hey guys, I just wanted to share this vegan ricotta cheese I made a few weeks ago. I loved the consistency. The day after I made it, the taste improved even more, and the lemon juice flavor was much less noticeable.

I was wondering if any of you have ever tried to make almond milk curdle using lactic acid. If so, did the taste turn out different?

Let me know if you'd like the recipe!

Hi all! I’m new to vegan cheese after developing an intense sensitivity to dairy. I know many people use vegan lactic acid to make things tangy, but I keep seeing that it’s made from beet sugar. I’m very allergic to beets, so I’m wondering if there are any types of vegan lactic acid that specify it is NOT made from beet sugar. I hope you experts can help! I miss my tangy cheese and yogurt so much!

Hey all!

More and more I’ve realized my cuisinart food processor is not cutting it.

Would love recommendations for an affordable blending option to really get the nuts fully silky smooth.

I ended up squeezing my last batch of cashew/sunflower cheese through a fine cheesecloth which took forever and I lost too much through this process…

I’m unemployed so I will take more expensive recs but would love a $50 or less option for now…

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 :)