- ID de l'analyse :
- 3ecc15c1-4753-40de-af2a-4bb02f5223c7Terminée
- URL soumise :
- https://pdfcoffee.com/download/cheese-vegan-pdf-free.htmlRedirigé
- Fin du rapport :
Liens : 0 trouvé(s)
Liens sortants identifiés à partir de la page
Variables JavaScript : 34 trouvée(s)
Les variables JavaScript globales chargées dans l'objet fenêtre d'une page sont des variables déclarées en dehors des fonctions et accessibles depuis n'importe quel endroit du code au sein du champ d'application actuel
| Nom | Type |
|---|---|
| 0 | object |
| 1 | object |
| 2 | object |
| 3 | object |
| 4 | object |
| 5 | object |
| 6 | object |
| onbeforetoggle | object |
| documentPictureInPicture | object |
| onscrollend | object |
Messages de journal de console : 1 trouvé(s)
Messages consignés dans la console web
| Type | Catégorie | Enregistrement |
|---|---|---|
| log | other |
|
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<p class="d-block text-justify">The Art of<br> <br> VEGAN CHEESE<br> <br> MAKING LEARN HOW TO MAKE AGED DAIRY-FREE CHEESE AT HOME<br> <br> ©FULL OF PLANTS - THOMAS PAGOT.<br> <br> ‘A cashew grew, it took a little bath for you, without a scream, it was turned into a cream.<br> <br> After ripening for a few weeks, it was ready for you to eat.’<br> <br> - CONTENT Introduction Cheese History Tools / Equipment Ingredients Do You Need a Cheese Cave?<br> <br> 6 9 10 13 17<br> <br> 1. AGED CHEESES • Camembert • Blue Cheese • Hickory Smoked • Garlic Tomato Camembert • Pouligny • Ashed White • Ricotta • Shropshire Blue • Farmstead Camembert • Smoked Ricotta • Mont d’Or • Cambozola • Saint-Albus<br> <br> 20 23 27 31 35 38 42 45 48 51 54 59 63<br> <br> 2. CREAMERY • Cultured Cream Cheese • Cultured Butter • Easy Almond Milk Yogurt<br> <br> 68 70 73<br> <br> 3. RECIPES • Swiss Fondue • Cream Cheese Stuffed Peppers • Maple Baked Camembert with Caramelized Onions • Smoked Ricotta Buffalo Noodles • Potato & Camembert Gratin<br> <br> 78 80 83 85 86<br> <br> • Crispy Sesame Cheese Balls • Mac & Blue Cheese • Pulled Jackfruit Blue Cheese Bánh mì • Blue Cheese Ravioli with White Wine Sauce • Ricotta Pancakes<br> <br> 4. FAQ<br> <br> 89 92 95 97 99<br> <br> - INTRODUCTION Hey! I’m so glad to find you here, thanks for downloading this ebook! You are now going to enter the wonderful world of vegan cheese making! Where cashews are blended with cultures and aged for long weeks before turning into wheels of deliciousness.<br> <br> In this ebook, I’m going to teach you the techniques I learned over the past 3 years to make the best vegan cheeses you will ever eat, but before diving into the recipes, we will take a quick look at the history of cheese, and what kind of equipment and ingredients you will need. HOW IT ALL STARTED As a French guy who grew up eating cheese at every meal it was obviously the food that I missed the most when I went vegan. Being dairy-intolerant and caring about animals I just couldn’t go back to eating cheese, so in 2015 I started to experiment with vegan cheese making. My first cheeses were very simple: soaked cashews mixed with lemon juice, salt, and nutritional yeast. While these were good I was not fully satified with the flavor, something was missing. I quickly realised that the fact they were not fermented was the problem. A few days later I made my first cultured cheese by using rejuvelac. If you have never heard of rejuvelac, it’s a fermented drink made from sprouted grains, quinoa in my case. The fresh cultured cheese flavor was here! As I started to experiment more I learned that temperature, humidity, and molds used are all affecting the end results. After a few days of searching how camemberts were made, I got my hands on Penicillium Candidum, the mold responsible for the white rind and mushroom flavor and started my first batch. I can’t say my first camemberts were a success, the rind just never grew. My second attempt went even worse as mice ate my cheeses after a few days, I assumed they were pretty good at the time. For information, I was aging my cheeses uncovered in a small cellar. I went back to the drawing board, tweaked the ingredients ratio a bit and aged the cheeses covered this time as I realized that white mold needed moisture to grow. Boom! It worked! I was amazed to see my cheeses covered with a white and fluffy rind! I made many more batches of camembert, trying to make them better each time until I was happy with it. Later I experimented with more molds, techniques, and ingredients, and eventually came up with a blue cheese. The blue cheese was a bit tricky as I couldn’t get veins inside at first, 6<br> <br> that’s when I thought about crumbling it after a few weeks and reforming it to create small holes inside. Then came the Hickory Smoked (still one of my favorite) and some other amazing cheeses I will let you discover as you browse through this ebook. WHAT TO EXPECT First we will take a look at the history of cheese making, going back 7,000 years ago where the first cheese was invented to today where making cheese doesn’t require cow or goat milk anymore thanks to the developement of veganism. Next, you will learn about the tools and ingredients required to make vegan cheese. Most of them can be find easily online, or by asking artisan cheese makers. I will explain you the role of each ingredient and how to make sure it is vegan. You will also discover new techniques to make vegan cheese (see the Ricotta and Cambozola recipes) where we start from cashew milk, curdle it with a specific enzyme and then let it drain until it forms a cheese wheel. This technique is very similar to traditional dairy cheese techniques and yields creamier cheeses. Finally, in chapter 3 you will find recipes that make use of the cheeses you just made. Yes, vegan cheese is not only for crackers, it can be used in many recipes! Mac & Blue Cheese, Camembert Potato Gratin, Ricotta Pancakes, and more are waiting for you!<br> <br> 7<br> <br> Hickory Smoked Cheese, p27.<br> <br> - CHEESE HISTORY We don’t know exactly who made the first cheese, but we are aware that cheese has been around for several thousand years. It first appeared in the prehistoric age, around 7000 years B.C. The process to make cheese was discovered accidentally by merchants who were storing milk in pouches made from the stomach of animals, usually sheeps or calves. An enzyme present in the animals’ stomachs called rennet caused the milk to curdle, creating curds that will be later called cheese, and whey, the liquid remaining. It is said that merchants and travellers really liked the result and kept the technique secret for many years.<br> <br> By the time of the Roman empire, cheese making spread across Europe and became a luxury food only accessible to the wealthy. The legend says that even Julius Caesar was a fan of cheese, especially one that he discovered in France that will later be very famous: Roquefort. Cheese making continued to flourish in Europe and the Middle-East for over a thousand years. As people kept experimenting with it, different type of cheeses appeared. First Blue, Cheddar, washed-rind cheeeses, and a bit later, Camembert. In the Middle Ages, monks in Europe started to make their own cheese for a couple reasons: to nourish themselves, and feed the poor. Monks played an important role in cheese making by developing and improving the aging process. Munster and Époisses, for example, were created by monks. By the XIXth century, cheeses started to be massively produced by industrial cheesemakers.<br> <br> Today, we are seeing a revolution in cheese making, it no longer requires animal milk to create cheese! I believe we are still at the beginning of vegan cheese making, but the progress is already huge. More complex and flavorful vegan cheeses are being created every year. As you will see in this book, many cheese recipes share a similar process but some of them use different techniques, temperatures, and aging time that affect the flavor and final look of each cheese, just like real dairy cheese making.<br> <br> 9<br> <br> - TOOLS / EQUIPMENT While cheese making can be done with little to no extra tools or equipment, you will still need some basic tools to make the process easier. BLENDER / FOOD PROCESSOR A high speed blender is essential to blend the cashew and turn them into a smooth cream. If you don’t have a blender, you can use a food procesor, just be aware the cheese won’t be as smooth. LATEX GLOVES As you will learn in the following pages, hygiene is key in cheese making. By using gloves each time you handle the cheeses, you reduce your chances to see bad mold growing. Latex gloves are pretty cheap and come in large boxes so do not hesitate to get yourself a box.<br> <br> SPRINGFORM PANS / MOLDS While these are not essential, they are very practical. You will use springform pans to shape the cashew cream into the final cheese. Large cookie cutters work great too! RICOTTA CHEESE MOLD These molds, usually made of plastic look like little baskets, they are essential to drain the ‘whey’ from the curds. We will only use these to make ricotta. GRID / PLASTIC MAT For a better mold development, especially for camembert-style cheeses, aging the cheeses on a grid is recommended. It will allow the white mold to grow more uniformly and you won’t have to flip them everyday. CHEESE PAPER Once your cheeses have gone through the ripening stage, you need to wrap them in paper to slow down the mold growth and allow the flavors to develop even more. Parchment paper may be used but is not perfect as it tends to dry the cheeses too much. I recommend buying special camembert paper if you plan on making it regularly.<br> <br> 10<br> <br> AGING CONTAINER Mold requires humidity to grow. If you don’t keep your cheeses in a container they will dry too quickly and the mold will never have a chance to grow. I recommend using a tupperware container, or placing your cheeses on a plate and covering them with a large bowl. Note: Your container doesn’t have to be airtight. REFRIGERATOR / AGING ROOM A basic refrigerator will work well for most of the recipes in this ebook. QUICK NOTE ABOUT HYGIENE Cheese making requires to be patient, meticulous, and more importantly you need to take care of the hygiene. Make sure all the equipement and tools you use are as clean as possible. I’m talking about the blender, mixing bowls, spatulas, cheeseclothes, and obviously, your hands. The cleaner you are, the better your chances to get no bad mold. I want you to understand good hygiene will be crucial to your success in vegan cheese making. To prevent bad mold from happening, I highly recommend pouring boiling water onto the soaked cashews and letting it sit for 1 minute before draining. This step will kill some bacterias and is recommended for all the recipes in this book. I have been making vegan cheese for over 3 years and I can count on one hand, more precisely three fingers, the number of times I saw bad mold growing. Don’t get me wrong, bad mold doesn’t mean your cheese is going to the trash, you will just have to take additional care and monitor it more regularly. You can learn more about how to handle bad mold in the FAQ.<br> <br> WANT TO GET A LIST OF THE TOOLS I USE? CHECK OUT THIS PAGE ><br> <br> 12<br> <br> - INGREDIENTS There are not that many ingredients required to make vegan cheese. The base always remains the same: cashews. Then come molds, cultures, and sometimes additional ingredients used for extra flavor and/or texture. CASHEWS The main ingredient we are going to use here! From my experience, cashews yield the creamiest vegan cheeses. Most molds grow very well on them and it’s almost impossible to taste the cashew flavor once the mold has appeared. MESOPHILIC CULTURES / PROBIOTICS This ingredient usually comes in a powder form. It’s what will give the cheeses their tanginess. Important note: If you don’t have mesophilic culture, you can replace it with 4 capsules of acidophilus probiotic. I had the best results with Acidophilus Advanced from Solgar. I cannot recommend other brands as it’s the only one I had success with yet.<br> <br> PENICILLIUM CANDIDUM P. Candidum is the mold responsible for the white blommy rind present on camemberts. There are different types of Penicillium Candidum, some yielding a thicker rind, some a stronger mushroom-y flavor, etc. It is an essential ingredient in camembert making.<br> <br> PENICILLIUM ROQUEFORTI P. Roqueforti is the mold that creates the blue/green veins in blue cheese. Just like P. Candidum, there are many different types of P. Roqueforti, some give the cheese a more or less piquant flavor while others will give it a green or blue color. GEOTRICHUM CANDIDUM Geotrichum candidum is a yeast that is often used in conjonction with Penicillium Candidum or Roqueforti. When used in camembert, it gives the cheese a stronger, more complex flavor and makes it creamier. When combined with B.linens, it creates a thin, slightly sticky orange rind. B. LINENS<br> <br> 13<br> <br> Have you ever seen or tasted a washed-rind cheese? Well, Brevibacterium Linens is the mold responsible for that stinky smell and light orange rind. It produces a yeasty flavor and a slightly sticky orange mold. It also prevents the cheeses from drying too much, making them creamier. PAPAIN Papain is often used as a digestive enzyme, you may actually use it if you have digestion problems. It comes from the papaya fruit. This ingredients is optional but slightly improves the flavor of the cheeses, especially on the camembert. Be aware it is not essential though.<br> <br> ANNATO Annatto is a natural food coloring derived from the seeds of a tree. It adds a bright orange color to cheeses, perfect to bring more color to your vegan cheese platters! We will use it to make Shropshire Blue and Mont d’Or. ADDITIONAL RIPENING CULTURES If you want to go even further and make a «high-end» cheese, I would recommend getting to learn more about aromatic cultures. These cultures are used in addition to the basic ones and are completely optional. MD88: I know, this sounds like the model of a futuristic smartphone but it’s not. This aromatic culture gives the cheeses a subtle buttery taste. Flora Danica: This culture not only improves the flavor, it also produces some gas, creating small holes in camembert-style cheeses. MISO Miso adds umami, giving the cheeses a more complex, slightly sweeter flavor. Make sure you use a *sweet* white miso as red or white miso would add too much saltiness. NUTRITIONAL YEAST While this is not an ingredient I use a lot as I prefer to get the cheesy flavor from cultures and fermentation, it can be useful in some types of cheese to add a deeper and sweeter flavor. It is used in the Hickory Smoked and the Swiss Fondue to add more flavor.<br> <br> SALT A key ingredient! Not only it makes the cheeses taste better, it also prevents bad mold from growing on the cheese.<br> <br> 14<br> <br> TRANSGLUTAMINASE Transglutaminase is an enzyme that helps bind the protein with the fat. It acts the same way rennet acts in dairy cheese making, it curdles the plant milk. KOJI While I am not sharing any recipe featuring koji in this book, it is an ingredient you might want to experiment with. Koji is basically fermented rice that contains active cultures.<br> <br> LOOKING FOR THESE INGREDIENTS? GET INGREDIENTS HERE ><br> <br> 15<br> <br> - DO YOU NEED A CHEESE CAVE? Do you absolutely need a cheese cave? No. For over two years, I used a regular refrigerator and a cellar to age cheeses and it worked great, but it you plan on making cheese regularly and don’t want to bother checking constantly if your refrigerator is at the correct temperature, I would definitely recommend buying or making one. WHY A CHEESE CAVE Most refrigerators can’t go above 52°F (11°C), while this temperature can be good for most cheeses recipes in this book, it’s too cold for some of them. Another problem when using your main refrigerator to age cheese is that it must be at the same temperature the whole time, meaning you will have to eat/drink food at a slightly warmer temperature than usual. This might also decrease the conservation time of the food in your refrigerator. With just a few tweaks, it is possible to transform an old refrigerator into a cheese cave where you will be able to set the exact temperature needed to age cheese. This is a great alternative if you have a low budget and/or don’t want to invest in a real cheese cave.<br> <br> To make a custom cheese cave, you will need an old refrigerator (I recommend using a small one), a mechanical thermostat, and some wires. You should be able to find a mechanical thermostat for around $10 on Amazon. The goal is to replace the actual thermostat with a new one that will have a higher range of temperature. I’m not going to go into the details here but you can find tutorials on how to do this on the Internet.<br> <br> 17<br> <br> - AGED CHEESES -<br> <br> AGED CAMEMBERT Aging time: 3 weeks - Makes: 3 cheeses Sharp and creamy vegan camembert with a white and fluffy rind. It’s soft on the inside and has a tender, slightly firmer rind with a subtle mushroomy flavor. With over 80 fivestar reviews, this is a must-try!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 4 cups raw cashews, soaked overnight • 8-10 tbsp filtered water • 1/8 tsp mesophilic (or 8 capsules vegan Acidophilus probiotic) • 4 drops (1/8 tsp) of penicillium candidum • sea salt for rubbing<br> <br> • Place the cashews in the bowl of a blender or food processor. Add 8 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender.<br> <br> Optional: • 1/16 tsp MD88 • 1/16 tsp Flora Danica • 2 tbsp refined coconut oil, melted<br> <br> • Add the mesophilic cultures to the blender. Add the penicillium candidum. At this step you can add the optional ingredients. • Blend on high speed for another 10-15 seconds. The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. • Transfer the mixture to a clean mixing bowl and cover with plastic film to touch. This will prevent the top from drying. Let sit at room temperature for at least 12 hours. This step is important to let the cheese ferment. • The next day, line 3 small springform pans (I used 4-inches pans) with plastic film, making sure to cover the bottom and sides. The goal is to prevent the cheese from touching the metal and sticking to it. If you don’t have springform pans, then use cookie cutters or ramequins. • Fill each pan with the mixture and press it down using plastic film so it doesn’t stick to your hands. Place the springform pans at a temperature of 5056 degrees Fahrenheit (10-13°C).<br> <br> 20<br> <br> • The next day, carefully remove the cheeses from the springform pans and sprinkle about 1/4 tsp of salt over the top of each cheese, rub with your finger to evenly distribute the salt. Carefully flip the cheeses and sprinkle the bottom and sides with more salt. The cheeses will be very soft, this is normal, they will firm up as they age. AGING • Place the cheeses in a container with the bottom lined with parchment paper. You can also place them on a plate lined with parchment paper and cover with a bowl or box. It is essential to keep the cheeses covered all the time to keep enough humidity. You will age the cheeses for the next two weeks in the box. • Place the box in your refrigerator or in your aging room. Be aware that if you age the cheeses at a temperature lower than 50-56°F, the mold will take longer to grow. You will age the cheeses at this temperature for the next two weeks. Do not store the cheeses at a temperature higher than 59°F (15°C), this is important. • Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. Don’t worry they will firm up after a few days. After 7-10 days, the cheeses should be a little bit firmer and you should be able to place them on a clean grid (keep them covered). If you don’t have a grid, place the cheeses on skewers or chopsticks. This will allow the mold to grow uniformly. • Continue flipping the cheeses everyday for the next week. The mold will appear after 5-7 days and continue to grow until they are fully covered with a white rind. After about 2 weeks, wrap the cheeses in parchment or cheese paper and place them in the refrigerator for at least 2 days. The longer you let them age, the sharper they become. Camemberts will keep for at least 1 month in the refrigerator.<br> <br> ABOUT THIS CHEESE This camembert is the first vegan cheese recipe I released on Full of Plants, hundreds of people have tried it and loved it. This is a great recipe to try if you are just getting started in vegan cheese making.<br> <br> WINE PAIRING Many people think Camembert goes well with red wine, it’s not true as red wine tends to overcome the flavor of this cheese. You better go with a white wine like Chardonnay, Champagne, Gewürztraminer, or even cider! The apple undertones of the cider contrast very well with the slight bitterness of the camembert.<br> <br> 22<br> <br> BLUE Aging time: 5-8 weeks - Makes: 4 small cheeses This vegan blue cheese tastes like the real one and has blue veins! Made using traditional cheese making techniques and only 4 ingredients. The longer you let it age the firmer and sharper it becomes.<br> <br> INGREDIENTS • 3 cups raw cashews, soaked overnight • 5 tbsp filtered water • 2 tbsp refined coconut oil, melted but not hot • 1/16 tsp mesophilic (or 6 capsules vegan Acidophilus probiotic) • 1/8 tsp liquid penicillium roqueforti (or 1/16 tsp powdered) • sea salt for rubbing Optional: • 1/16 tsp MD88 • 1 capsule papain powder<br> <br> FORMING THE CHEESES • Place the cashews in the bowl of a blender or food processor. Add the 5 tablespoons of filtered water and the coconut oil. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender. • Add the mesophilic cultures and penicillium roqueforti to the blender. At this step you can add the MD88 and papain powder. • Blend on high speed for another 10-15 seconds. The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. • Transfer the mixture to a clean mixing bowl and cover with plastic film to touch. This will prevent the top from drying. Let sit at room temperature for at least 12 hours. This step is important to let the cheese ferment. • The next day, place the bowl in the refrigerator for about 4 hours. The cashew cream will slighty firm up, making it easier to work with. • Cut strips of parchment paper and lay them in 4 small springform pans (I used 3-inches pans). You want to cover the sides and bottom of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese from touching the metal.<br> <br> 23<br> <br> • Fill each pan with the mixture and press it down using plastic film so it doesn’t stick to your hands. Place the springform pans in the refrigerator, or at a temperature of 47-52 degrees Fahrenheit (8-11°C). You do not want to age them at a temperature colder than 47°F (8°C). • The next day, carefully remove the cheeses from the springform pans and sprinkle about 1/4 tsp of salt over the top of each cheese, rub with your finger to evenly distribute the salt. Flip the cheeses and sprinkle the bottom and sides with more salt. AGING • Place the cheeses on a plate lined with parchment paper and cover with a bowl or box. You can also place them directly in a container with parchment paper in the bottom. It is essential to keep the cheeses covered all the time to keep enough humidity. • Place the box in your refrigerator or in your aging room. Be aware that if you age the cheeses at a temperature lower than 47°F, the mold will take longer to grow. You will age the cheeses at a 47-52°F (8-11°C) temperature for the next four weeks. Do not store the cheeses at a temperature higher than 55°F (12°C), this is important. • Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. After about one week, you will see some blue mold starting to grow on the surface of the cheese. Continue flipping the cheeses for one more week. • After 2 weeks, scramble the cheeses into little pieces (just like when you scramble tofu) into a clean bowl. Lay strips of parchment paper in the same springform pans you used at the beginning and fill each pan with the scrambled cheese, without pressing too much, leaving holes inside. This step is important to create blue veins inside the cheese as mold needs to be in contact with the air to grow. Carefully remove the cheeses from the springform pans right after shaping them. At this step, you can slightly smooth the exterior of the cheese to hide the holes. • Place the cheeses back on the baking sheet, cover with plastic box and return to the refrigerator or aging room. • Continue to flip the cheeses every day for the next 3 weeks. Don’t worry this step only takes a few seconds every day. • After a total of 5 weeks, the outside of your cheeses should be covered with blue mold. They will be ready to eat very soon! • Wrap the cheeses in aluminum foil or special cheese paper and let them age in the refrigerator for at least another 7 days. The longer you let them age in the refrigerator, the sharper they become.<br> <br> 24<br> <br> • Blue cheese will keep for at least 1 month in the refrigerator and will become firmer and sharper as it ages.<br> <br> ABOUT THIS CHEESE If you used to like dairy blue cheese, you are going to love this one. It is so close to the ‘real’ thing that many people thought it was made from milk when they tasted it! The crumbling process is the best way I found to create beautiful veins inside the cheese, so it is an essential step.<br> <br> WINE PAIRING Which wine to choose will depend on how strong your blue cheese is. The longer you let it age, the stronger it becomes. For a young blue cheese aged for less than 8 weeks, you can go with a red wine. For a strong blue cheese aged for over 2 months, go with a sweet white wine that will balance with the saltiness, a Sauternes or Monbazillac would be good choices.<br> <br> 26<br> <br> HICKORY SMOKED Aging time: 4 weeks - Makes: 4 small cheeses This cheese is smoked over hickory wood chips for a rustic look and real smoky flavor. It’s nutty and buttery with bacon undertones. One of my favorite!<br> <br> INGREDIENTS • 4 cups raw cashews, soaked overnight • 4 tbsp filtered water • 3 tbsp sweet white miso • 3 tbsp nutritional yeast • 1/18 tsp mesophilic (or 8 capsules vegan Acidophilus probiotic) • sea salt for rubbing<br> <br> MATERIAL/TOOLS • Stovetop smoker • 1 tbsp hickory wood chips<br> <br> FORMING THE CHEESES • Place the cashews in the bowl of a blender or food processor. Add the 4 tablespoons of filtered water, sweet white miso, and nutritional yeast. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender. • Add the mesophilic cultures to the blender and blend on high speed for another 10-15 seconds. The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. • Transfer the mixture to a clean mixing bowl and cover with plastic film to touch. This will prevent the top from drying. Let sit at room temperature for at least 12 hours. This step is important to let the cheese ferment. • The next day, place the bowl in the refrigerator for about 4 hours. The cashew cream will slighty firm up, making it easier to work with. • Cut strips of parchment paper and lay them in 4 small springform pans (I used 3-inches pans). You can make larger cheeses if you want. • You want to cover the sides and bottom of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese from touching the metal.<br> <br> 27<br> <br> • Fill each pan with the mixture and press it down using plastic film so it doesn’t stick to your hands. Place the springform pans in the refrigerator, or at a temperature of 47-52 degrees Fahrenheit (8-11°C). • The next day, carefully remove the cheeses from the springform pans and sprinkle about 1/4 tsp of salt over the top of each cheese, rub with your finger to evenly distribute the salt. Flip the cheeses and sprinkle the bottom and sides with more salt. • Place the cheeses on a plate lined with parchment paper. You don’t have to cover them. If you have other cheeses aging in your refrigerator or aging room I would recommend covering them or placing them in a container to avoid cross contamination. • Place the cheeses in your refrigerator or in your aging room. The next day, your cheeses will have lost some water thanks to the salt. Pat them dry with a paper towel if they are too wet, and replace the parchment paper with a new one. AGING • Age the cheeses at a 47-52°F (8-11°C) temperature for the next two weeks and flip them every 2-3 days.. Do not store the cheeses at a temperature higher than 55°F (12°C) or they could turn bad. During the first week, the cheeses will be very soft but as they age they will become firmer. If you see some mold appearing, just scrape it off and re-salt the area.<br> <br> SMOKING • After two weeks, your cheeses should be firm enough to handle, if they are not I recommend you let them age for another week. • To smoke: place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. You can now place two cheeses on the cooking rack. • Heat the smoker over low-medium heat on a stovetop burner. Once smoke starts to ap-pear, close the lid of the smoker completely and smoke the cheese for about 12 minutes. Some smoke will escape from the smoker, that’s normal. I usually carefully flip the cheeses halfway through smoking but it’s not essential. • After 12 minutes, the cheeses should be golden brown. Remove the smoker from heat and let cool for at least 30 minutes. The cheeses will be very soft because of the heat, so be careful when handling them. • Transfer to a bamboo mat or clean grid and place in the refrigerator. Let it age for one more week, flipping every 2-3 days. If you are patient enough, I recommend you let the cheeses age for 2-3 weeks after the smoking process, the flavors will merge and the cheese will become even firmer.<br> <br> 29<br> <br> Note: You can see a photo of this hickory smoked cheese aged for over 2 months on page 8, it becomes grateable like parmesan.<br> <br> ABOUT THIS CHEESE Looking for a cheese to enjoy on a cold night near the fireplace in a barn? This is it! This cheese has a rustic look, an incredible smoky scent and a delicate sweetness. To me this is the most comforting cheese in this book!<br> <br> WINE PAIRING Personally, I love to pair this hickory smoked cheese with a sweet or semi-sweet white wine like a Riesling, Gewürztraminer, or Roussette. For red wine lovers, go with a Pinot Noir, or Merlot. These bold red wines will balance very well with the nutiness of the cheese.<br> <br> 30<br> <br> GARLIC TOMATO CAMEMBERT Aging time: 4 weeks - Makes: 3 cheeses Garlicky, savory, and so creamy, this camembert is packed with a sun-dried tomato flavor! You have never tried anything like this! Can I suggest pairing it with pesto and toasted bread?<br> <br> INGREDIENTS<br> <br> DRIED TOMATOES<br> <br> DRIED TOMATOES<br> <br> • Preheat oven to 200°F (94°C). Line a baking sheet with parchment paper and set aside.<br> <br> • • • • •<br> <br> 10 fresh large tomatoes 1 tbsp olive oil 1/4 tsp thyme 1/4 tsp oregano 1/8 tsp salt<br> <br> CHEESE • 4 cups raw cashews, soaked overnight • 3/4 cup packed dried tomatoes, drained • 1 tbsp nutritional yeast • 1 and 1/2 tsp garlic powder • 1 tsp onion powder • 5 tbsp water • 1/8 tsp mesophilic (or 8 capsules vegan Acidophilus probiotic) • 4 drops (1/8 tsp) of penicillium candidum • sea salt Optional: • 1/4 cup chopped dried tomatoes • 1/16 tsp MD88<br> <br> • Rinse the tomatoes under cold water, pat them dry. Cut the tomatoes into quarters and remove the core. Scoop out the seeds and pulp. • Transfer to a mixing bowl, add the olive oil,<br> <br> thyme, oregano, and salt. Stir to coat. Arrange the tomatoes on the baking sheet, cut-side up. Make sure to leave space between each one, you don’t want them to touch each other. Depending on the size of your oven, you might have to use two baking sheets.<br> <br> • Bake for 4 hours. Remove from the oven and<br> <br> let cool completely. To store: transfer the dried tomatoes to a container and cover with canola or sunflower oil. Dried tomatoes will keep for up to 3 weeks in the refrigerator. PREPARING THE CHEESE<br> <br> • Drain the cashews and place them in the bowl of a blender or food processor. Add the dried tomatoes, nutritional yeast, garlic powder, onion powder, and two tablespoons of water. Blend on high speed, scraping down the sides from time to time, this step might take about 10 minutes depending on your blender. You want a very smooth, yet thick texture. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water or the cheeses will be very hard to handle during the aging step.<br> <br> 31<br> <br> • Add the mesophilic cultures to the blender and blend on high speed for another 10-15 seconds. Add the penicillium candidum and continue to blend for another 10 seconds. • Once your mixture is smooth, transfer to a clean bowl. At this step, you can stir in some chopped dried tomato pieces if you want more texture. Cover the bowl with a plastic film to touch, this will prevent the top from drying. Let the cashew cream ferment at room temperature for 12-36H. • After about 12 hours, taste the cashew cream. It should have a slightly sour taste, like fresh cream cheese. If it doesn’t and still has a strong cashew flavor, let it sit on the counter for another 12 hours. • Once cultured, place in the refrigerator for at least 4 hours. Once cold, the cashew cream will be slightly firmer, easier to work with. • Line a baking sheet, or large flat plate with parchment paper. Place three 4-inch springform pans on top (without the bottom). Cut strips of parchment paper and lay them in the pans to cover the sides, alternatively you can cover the pans with plastic film if you prefer. The goal is to prevent the cheese from touching and sticking to the metal. Fill the pans with the cashew cream and press it down using plastic film so it doesn’t stick to your hands. Make sure the surface is flat. • Cover each cheese with a glass or plastic container, I used small glass containers but you can also use bowls. This is essential to keep enough humidity and allow the mold to grow. Place the baking sheet in the refrigerator, or in a room at a temperature of 5056°F (10-13°C). I recommend setting the temperature of your fridge at its highest, around 50°F (10°C).<br> <br> AGING • Every day for the next 3 days, carefully flip the cheeses. The cheeses will still be very soft, like cream cheese. This step is the most difficult, but don’t worry they will be easier to work with after a few days. I usually use a plate lined with parchment paper to flip them. You don’t have to leave them in the pans at this step, but it can be helpful to flip them. Always place the cheeses back in the refrigerator after flipping. • On day 4, sprinkle about 1/4 tsp of salt over the top of the cheese, flip it and sprinkle ano-ther 1/4 tsp on the over side. Rub with your finger to distribute the salt evenly on each side and on the sides. Do the same with the other cheeses. • Cover the cheeses with the containers and place them back in the refrigerator. • Continue to flip the cheeses every day for the next two weeks, leaving them covered in the refrigerator all the time. Always use clean hands or work with a plastic film to be sure you are not touching the cheese. The mold will start to appear on day 8-10 depending on<br> <br> 32<br> <br> the humidity and temperature of your refrigerator. Once the mold has started to appear, you can transfer the cheeses to a grid or bamboo mat to let the mold grow better (still leaving them in the refrigerator, covered). After another week or so, the cheeses should be fully covered with white mold. • Once they are completely white, wrap the cheeses in cheese paper and place them in the refrigerator for at least 5 days. The longer you let them age in the refrigerator, the stronger the taste. Flavors will also have time to merge and develop. • Enjoy with bread, crackers, pesto, nuts, or even jam. The cheese will keep for at least 1 month in the refrigerator. ABOUT THIS CHEESE My favorite way to use this cheese? Cut into chunks and stirred into alfredo pasta! You can also use it to make toast, sauces, or as a pizza topping. If you are looking for something a bit different, try using red bell peppers instead of the tomatoes!<br> <br> WINE PAIRING A rosé or sweet white wine goes perfectly with the rich and salty flavor of this sundried tomato camembert. I recommend going with a fruity wine like a Carbernet d’Anjou, Rosé of Pinot Noir, or a sweet Riesling.<br> <br> 34<br> <br> POULIGNY Aging time: 3-8 weeks - Makes: 2 cheeses With its distinct pyramid shape, this cheese has a sharp, slightly sour flavor. It has a very thin white rind created by the Geotrichum Candidum mold. If you used to like goat cheeses, this one is for you!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 4 cups raw cashews, soaked overnight • 15 tbsp filtered water • 1/16 tsp mesophilic (or 6 capsules vegan Acidophilus probiotic) • 1/8 tsp geotrichum candidum • sea salt for rubbing<br> <br> • Place the cashews in the bowl of a blender or food processor. Add the filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender.<br> <br> MATERIAL/TOOLS • 2 Pyramid cheese molds<br> <br> • Add the mesophilic and the geotrichum candidum. Blend on high speed for another 10-15 seconds. The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. • Line the pyramid molds with parchment paper, or plastic film. This will prevent the cashew cream from sticking to it. • Transfer the cashew cream to the prepared pyramid molds and place them on a plate lined with parchment paper. Place in a cheese fridge or in a room at a temperature of 55°F (13°C). • The next day, carefully remove the cheeses from the molds and place them on a plate lined with parchment paper, or in a plastic box. Sprinkle with about 1/2 tsp of salt and rub with your finger to spread the salt evenly on the surface of the cheeses. • Close the plastic container (or place a bowl or container upside down on the plate) to keep the cheeses covered. Age the cheeses at a temperature of 54-56 degrees Fahrenheit (12-13°C). • You do not need to do anything for the next two weeks, just keep an eye of them in case some bad mold appears. If the containers get too wet, use a kitchen<br> <br> 35<br> <br> paper towel to remove excess moisture. • A thin white mold will start to appear after about one week. After two weeks, the cheeses should be fully covered with a rind that will have a ‘brainy’ look. At this stage, the cheeses will still be quite soft. • Once they are completely covered with mold, you want them to dry and firm up. To do this, remove them from the container (or remove the bowl on top) and let them age at a slightly lower temperature, about 50°F (10°C). • Ultimately, you want to let them dry for at least another 2 weeks, the cheeses will get stronger and the rind firmer. If you are impatient or want softer cheeses, just let them age for another week. • Once they are firmer, wrap the cheeses in cheese paper and store in the refrigerator for up to 2 weeks. Enjoy with whole wheat bread, crackers, or a drizzle of maple syrup! ABOUT THIS CHEESE While this might look a bit familiar to camembert, the flavor is quite different. Geotrichum Candidum gives it a tangy and slightly sour taste with subtle yeast aromas. If you let this cheese age for a few weeks, the rind will get a brainy beige rind!<br> <br> WINE PAIRING Both, white and red wines are great to serve with this Pouligny cheese. If your cheese is soft and young, go with a fruity and sweet white wine that won’t cover the fresh flavor of the cheese. If your cheese is dry and aged for over 4 weeks, you can serve it with a Sancerre Blanc, or a Beaujolais if going for a red wine.<br> <br> 37<br> <br> ASHED WHITE Aging time: 3 weeks - Makes: 3 cheeses This vegan camembert is coated with black ash and naturally covered with white mold. Savory, full of umami and so delicious with a slice of whole-wheat bread!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 3 cups raw cashews, soaked overnight • 5 tbsp filtered water • 1 tbsp sweet white miso • 1/16 tsp mesophilic (or 6 capsules vegan Acidophilus probiotic) • 4 drops (1/8 tsp) of penicillium candidum • 2 tbsp vegetable ash • 2 tsp sea salt<br> <br> • Place the cashews in the bowl of a blender or food processor. Add the 5 tablespoons of filtered water and the white miso. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender.<br> <br> Optional: • 1/16 tsp MD88 • 1/16 tsp Flora Danica<br> <br> • Add the mesophilic cultures to the blender. Add the penicillium candidum. At this step you can add the optional ingredients. • Blend on high speed for another 10-15 seconds. The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. • Transfer the mixture to a clean mixing bowl and cover with plastic film to touch. This will prevent the top from drying. Let sit at room temperature for at least 12 hours. This step is important to let the cheese ferment. • The next day, line 4 small springform pans (I used 3-inches pans) with plastic film, making sure to cover the bottom and sides. The goal is to prevent the cheese from touching the metal and sticking to it. If you don’t have springform pans, then use cookie cutters or ramequins.<br> <br> • Fill half of the pans with the mixture and press it down using plastic film so it doesn’t stick to your hands. Make sure the surface is flat.<br> <br> 38<br> <br> • Sprinkle a bit less than 1/4 tsp of ash on top of the cashew mixture and spread lightly with your finger. Don’t add too much ash, you want a very thin line, otherwise, the other half of the cashew cream won’t stick to the bottom one. • Finally, top the ash with more cashew cream, filling the pans to the top. Press it down firmly using a plastic film or latex gloves. Cover the pans with plastic film to touch and place in the refrigerator for 24 hours. • The next day, prepare the ash salt: in a small bowl, mix 2 tbsp vegetable ash with 2 tsp sea salt. Carefully remove the cheeses from their springform pans and salt both faces with about 1/4 tsp of the ash-salt mixture. Do the same for the sides. Shake each cheese a bit to remove excess ash. AGING • Place the cheeses in a container with the bottom lined with parchment paper. You can also place them on a plate lined with parchment paper and cover with a bowl or box. It is essential to keep the cheeses covered all the time to keep enough humidity. You will age the cheeses for the next two weeks in the box. • Place the box in your refrigerator or in your aging room. Be aware that if you age the cheeses at a temperature lower than 52-56°F, the mold will take longer to grow. You will age the cheeses at this temperature for the next two weeks. Do not store the cheeses at a temperature higher than 59°F (15°C), this is important. • Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. Don’t worry they will firm up after a few days. After 7-10 days, the cheeses should be a little bit firmer and you should be able to place them on a clean grid (keep them covered). If you don’t have a grid, place the cheeses on skewers or chopsticks. This will allow the mold to grow uniformly. • Continue flipping the cheeses everyday for the next week. The mold will appear after 5-7 days and continue to grow until they are fully covered with a white rind. The white rind will grow above the ash, giving the cheeses that cool black and white rind. After about 2 weeks, wrap the cheeses in parchment or cheese paper and place them in the refrigerator for at least 2 days. The longer you let them age, the sharper they become. Camemberts will keep for at least 1 month in the refrigerator. ABOUT THIS CHEESE While this ashed camembert has a similar flavor to the aged camembert, it is a bit sweeter thanks to the addition of miso. The ash layer helps keeping bad mold from growing. I have to admit it also looks pretty cool!<br> <br> 40<br> <br> WINE PAIRING A dry white white wine will balance well with the subtle sweetness of this camembert, a Riesling, Muscat, Viognier, or a Bordeaux Blanc Sec will compliment this cheese very well.<br> <br> 41<br> <br> RICOTTA Aging time: 2 days - Makes: 2 small ricottas (about 1 cups) While I love aged cheeses, I have to admit this ricotta is a favorite. It’s savory, crumbly, fresh, and has a super light texture! What is great about this cheese is that it’s ready in just 2 days! The technique used to make this ricotta is similar to the one used in traditional cheese making.<br> <br> INGREDIENTS • 1 and 1/2 cups raw cashews, soaked overnight • 3 cups filtered water • 2 tsp sweet white miso • 1/4 + 1/8 tsp salt • 1/16 tsp mesophilic culture • 2 tsp transglutaminase<br> <br> PREPARING THE CASHEW MILK • Drain the cashews and place them in a blender. Add the water, sweet white miso, salt, and blend on high speed, scraping down the sides from time to time, until you get a very smooth milk. • Add the mesophilic culture and blend for another 10 seconds.<br> <br> MATERIAL/TOOLS<br> <br> • Dissolve the transglutaminase in 2 tbsp water. Add it to the blender and blend for another 10 seconds.<br> <br> • 2 ricotta baskets<br> <br> FERMENTATION • Pour the cashew milk into a large glass bowl<br> <br> and cover with plastic film. • To activate the transglutaminase, you need to culture the cashew milk at around 104°F (40°C) for 4 hours. To do that, you can use an Instant Pot, a yogurt maker, or an oven if it can go at that temperature. • I use my Instant Pot as I find it the easiest way. Place one cup of water in the Instant Pot liner. Add the grid and place your bowl of cashew milk on top. Close the Instant Pot lid and set on yogurt mode for 4 hours.<br> <br> If using a yogurt maker, pour the cashew milk in the small yogurt jars and set the timer for 4 hours. CURDLING • After 4 hours, remove the cashew milk bowl from the Instant Pot. It should have firmed up a bit and have a thick cream texture.<br> <br> 42<br> <br> • Let the cashew milk ferment at room temperature for another 6 hours. • After 6 hours, prepare your draining station: Place a plastic or cookie grid on top of a baking sheet or large baking dish. There should be space between the grid and the bottom of the baking sheet to allow the whey to drain. • Place your ricotta baskets on top of the grid. Using a large spoon, fill the baskets with the curdled cashew milk. Fill each basket to the top. • Carefully transfer the baking sheet with the ricotta molds to the refrigerator and let it drain overnight, or for at least 8 hours. • The next day, your ricotta will have lost a lot water. You can now carefully remove the ricottas from the molds and enjoy! If you prefer a firmer ricotta, use the little plastic rounds that come with ricotta baskets and place it on top of the mold. Then place a weight on it and let it drain for another 3 hours in the refrigerator. • Ricotta will keep for up to 7 days in the refrigerator. You can now make smoked ricotta! ABOUT THIS CHEESE This ricotta is not your basic 10-minute almond ricotta, it is curdled just like the real one, yielding the same texture as tradictional ricotta. It is fluffy, rich, and creamy! Drizzle with olive oil, top with some herbs, and enjoy! Or use it on toast or to make sauces.<br> <br> WINE PAIRING Since ricotta is not an aged cheese and has a very mild flavor, I prefer not to serve it with wine. It is best enjoyed as is, or used in recipes.<br> <br> 44<br> <br> SHROPSHIRE BLUE Aging time: 4 weeks - Makes: 4 cheeses This cheese is similar to blue cheese except it has a slightly nutttier, sweeter flavor. It’s bright orange color comes from a natural and vegan ingredient called anatto. It is perfect to add more color to your vegan cheese platter!<br> <br> INGREDIENTS • 3 cups raw cashews, soaked overnight • 8 tbsp filtered water • 1 tbsp sweet white miso • 1/4 tsp + 1/8 tsp annatto • 1/16 tsp mesophilic (or 6 capsules vegan Acidophilus probiotic) • 1/8 tsp liquid penicillium roqueforti (or 1/16 tsp powdered) • sea salt for rubbing<br> <br> FORMING THE CHEESES • Place the cashews in the bowl of a blender or food processor. Add the 8 tablespoons of filtered water, sweet white miso, and annatto. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender. • Add the mesophilic cultures and penicillium roqueforti to the blender. • Blend on high speed for another 10-15 seconds. The cashew cream should be smooth but thick. If needed, add 1 tablespoon of water at a time until smooth. • Transfer the mixture to a clean mixing bowl and cover with plastic film to touch. This will prevent the top from drying. Let sit at room temperature for at least 12 hours. Doing this will make the cheese ferment. • The next day, place the bowl in the refrigerator for about 4 hours. The cashew cream will slighty firm up, making it easier to work with. • Cut strips of parchment paper and lay them in 4 small springform pans (I used 3-inches pans). You want to cover the sides and bottom of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese from touching the metal.<br> <br> 45<br> <br> • Fill each pan with the mixture and press it down using plastic film so it doesn’t stick to your hands. Place the springform pans in the refrigerator, or at a temperature of 47-52 degrees Fahrenheit (8-11°C). You do not want to age them at a temperature colder than 47°F (8°C). • The next day, carefully remove the cheeses from the springform pans and sprinkle about 1/4 tsp of salt over the top of each cheese, rub with your finger to evenly distribute the salt. Flip the cheeses and sprinkle the bottom and sides with more salt. AGING • Place the cheeses on a plate lined with parchment paper and cover with a bowl or box. You can also place them directly in a container with parchment paper in the bottom. It is essential to keep the cheeses covered all the time to keep enough humidity. • Place the box in your refrigerator or in your aging room. Be aware that if you age the cheeses at a temperature lower than 47°F, the mold will take longer to grow. You will age the cheeses at a 47-52°F (8-11°C) temperature for the next four weeks. Do not store the cheeses at a temperature higher than 55°F (12°C), this is important. • Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. After about one week, you will see some blue mold starting to grow on the surface of the cheese. Continue flipping the cheeses for one more week. • After 2 weeks, scramble the cheeses into little pieces (just like when you scramble tofu) into a clean bowl. Lay strips of parchment paper in the same springform pans you used at the beginning and fill each pan with the scrambled cheese, without pressing too much, leaving holes inside. This step is important to create blue veins inside the cheese as mold needs to be in contact with the air to grow. Carefully remove the cheeses from the springform pans right after shaping them. At this step, you can slightly smooth the exterior of the cheese to hide the holes. • Place the cheeses back on the baking sheet, cover with plastic box and return to the refrigerator or aging room. • Continue to flip the cheeses every day for the next 3 weeks. Don’t worry this step only takes a few seconds every day. • After a total of 5 weeks, the outside of your cheeses should be covered with blue mold. They will be ready to eat very soon! • Wrap the cheeses in aluminum foil or special cheese paper and let them age in the refrigerator for at least another 7 days. The longer you let them age in the refrigerator, the sharper they become. • Blue cheese will keep for at least 2 months in the refrigerator and will become firmer and sharper as it ages. For the wine pairing, please refer to the original Blue Cheese recipe.<br> <br> FARMSTEAD CAMEMBERT Aging time: 4 weeks - Makes: 3 cheeses You won’t find a creamier and tastier vegan camembert than this one! The difference between this recipe and the basic camembert one is that we add Geotrichum Candidum and control the temperature for perfect ripening. It is so creamy it melts in your mouth! A must-try if you like stronger cheeses!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 4 cups raw cashews, soaked overnight • 15 tbsp filtered water • 1/16 tsp mesophilic • 1/8 tsp penicillium candidum • 1/16 tsp geotrichum candidum • sea salt for rubbing<br> <br> • Place the cashews in the bowl of a blender or food processor. Add the 15 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender. Be aware the cashew cream will be slightly thinner here than on the other cheese recipes.<br> <br> Optional: • 2 tsp sweet white miso (adds a more complex flavor)<br> <br> • Add the mesophilic cultures to the blender. Add the penicillium candidum and geotrichum candidum. At this step you can also add the sweet white miso if using. • Blend on high speed for another 10-15 seconds. • Line 3 springform pans (I used 4-inches pans) with plastic film, making sure to cover the bottom and sides. The goal is to prevent the cheese from touching the metal and sticking to it. If you don’t have springform pans, then use cookie cutters or ramequins. • Fill each pan with the cashew mixture and press it down using plastic film so it doesn’t stick to your hands. Cover with plastic film to touch. Place the springform pans at a temperature of 56 degrees Fahrenheit (13°C), not lower, not higher. • The next day, carefully remove the cheeses from the springform pans and sprinkle about 1/4 tsp of salt over the top of each cheese, rub with your finger to evenly distribute the salt.<br> <br> 48<br> <br> The cheeses will be very soft, with a texture similar to cream cheese, this is normal. After the salting step they will lose some water and firm up slightly. Be aware that even after the salting step they will be quite soft, it is essential not only for a good mold growth, but also to get a creamy texture in the end. So do not panic if you have trouble handling and flipping the cheeses at first. AGING • Place the cheeses in a container with the bottom lined with parchment paper. You can also place them on a plate lined with parchment paper and cover with a bowl or box. It is essential to keep the cheeses covered all the time to keep enough humidity. You will age the cheeses for the next two weeks in the box. • Place the box in your refrigerator or in your aging room at a temperature of 56°F (13°C). You will age the cheeses at this temperature for the next two weeks. Do not store the cheeses at a higher or lower temperature. The temperature will affect the flavor of the cheeses. • Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. Don’t worry they will firm up after a few days. After 7-10 days, the cheeses should be a little bit firmer and you should be able to place them on a clean grid (keep them covered). This will allow the mold to grow uniformly. Since these cheeses are quite soft, I do not recommend using chopsticks or a bamboo mat here as they would stick to it. • Continue flipping the cheeses everyday for the next week. After a few days, a thin coating of white mold will appear, this is the geotrichum candidum. After 7-10 days, the penicillium will take over and continue to grow until it covers the cheeses with a thick white rind. • After about 2 weeks, wrap the cheeses in camembert paper and place them in the refrigerator for at least 10 days. The longer you let them age, the sharper they will become. Camemberts will keep for at least 1 month in the refrigerator. ABOUT THIS CHEESE If you like stronger, almost stinky cheeses, this camembert won’t disappoint! It has a strong aroma with a creamy and buttery mouthfeel. This one comes very close in flavor, texture, and smell to a farmstead dairy camembert. It certainly won’t leave you indifferent!<br> <br> WINE PAIRING Just like the regular camembert at the beginning of this book, you can’t go wrong by serving this cheese with a white wine like Vouvray, Champagne, or even beer!<br> <br> 50<br> <br> SMOKED RICOTTA Aging time: None - Makes: 2 cheeses This smoked ricotta needed its own recipe because it seriously tastes amazing. Soft, fluffly, and slightly tangy with a smoky flavor. It’s delicious on its own, served with a drizzle of maple syrup, or used as a pizza topping, on toast, or in pasta sauces!<br> <br> INGREDIENTS • 2 ricottas<br> <br> MATERIAL/TOOLS • Stovetop smoker • 1 tbsp hickory wood chips<br> <br> As ricotta is a very soft and crumbly cheese, there are specific steps you need to take in order to smoke it.<br> <br> • Start by preparing your stovetop smoker. Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. Set aside. • Fold a large sheet of parchment paper 4-5 times to form a thick square of paper. Place the square of parchment paper on top of the smoking grid/tray, in the smoker. • Carefully place a ricotta on top of the parchment paper. Repeat the same process for the second ricotta cheese. Depending on the size of your smoker, you might fit only one ricotta, if it’s the case then you will have to make two batches. • Heat the smoker over low-medium heat on a stovetop burner. Once smoke starts to appear, close the lid of the smoker completely and smoke the ricotta for about 10-15 minutes, or until golden brown. Some smoke will escape from the smoker, that’s normal. • Remove the smoker from the heat and let it cool for about 10 minutes with the lid on. The ricotta will continue to soak up some smoky flavor. • Remove the lid and let it cool for another 20 minutes. Next, very carefully transfer the ricotta to a plate. I recommend you keep the parchment paper underneath as it will be easier to handle.<br> <br> 51<br> <br> • Cover the plate with a bowl or plastic film and refrigerate for at least 3 days. The flavors will merge and the ricotta will taste a lot better after a few days than on day 1. • This smoked ricotta will keep in the refrigerator for up to 1 week.<br> <br> ABOUT THIS CHEESE The smoking process used here really takes the basic ricotta to a new level. I recommend using a stovetop smoker, I personally use a Camerons one. It is small enough to fit in a cupboard, easy to clean, and can be used to smoke many other vegan food. The smokiness of this ricotta adds a ton of flavor to pizza, savory pies, or pasta sauces!<br> <br> WINE PAIRING A wine with wood undertones or floral notes will go perfectly with this smoked ricotta. Coteaux du Layon, Hermitage Blanc, or Pouilly-fuissé for example are good choices. If you are more into red wines, try going with a fruity or semi-sweet one.<br> <br> 5252<br> <br> MONT D’OR Aging time: 4 weeks - Makes: 5 small cheeses This washed-rind cheese is aged in a spruce bark, giving it earthy and woodsy flavors! It is creamy with subtle aromas of yeast, resin, and mushrooms. As it ages, the essence of the wood bark merges with the flavors of this cheeese. A stinky and rustic-looking cheese!<br> <br> INGREDIENTS<br> <br> BEFORE STARTING<br> <br> • 4 cups raw cashews, soaked overnight • 15 tbsp filtered water • 1 tsp sweet white miso • 1/16 tsp mesophilic • 1/16 tsp geotrichum candidum • 1/16 tsp B. linens • sea salt for rubbing<br> <br> This recipe requires spruce barks that may not be easy to find everywhere. I do not recommend using a wooden cheese box instead, you definitely won’t get the same flavors. If possible, search online, or ask a woodcutter if he can cut a few very thin barks for you. Please read the note at the end of the recipe for more information.<br> <br> WASH • 1 cup water • 2 tbsp cognac (or other alcohol) • 1/4 tsp sea salt • 1/16 tsp geotrichum candidum • 1/16 tsp B. linens • 1/8 tsp annatto (optional)<br> <br> MAKE THE CHEESES • Place the cashews in the bowl of a blender or food processor. Add the 15 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender. Be aware the cashew cream will be slightly thinner here than on the other cheese recipes. • Add the mesophilic cultures to the blender. Add the white miso, geotrichum candidum and B. linens. • Blend on high speed for another 10-15 seconds. • Bring a large pot of water to a boil. Once boiling, remove from heat. Place five 12-inch long spruce barks into the hot water and let it sit for about 5 minutes. This step will soften the wood and allow you to shape it into a round. • Bend a spruce bark to form a circle and use a string to hold it. You want the spruce bark to slightly overlap. Repeat with the remaining spruce barks.<br> <br> 54<br> <br> • Place each spruce bark mold in a container with the bottom lined with parchment paper. Fill each mold with the cashew mixture and press it down using plastic film so it doesn’t stick to your hands. Cover with plastic film to touch. Place the container at a temperature of 56 degrees Fahrenheit (13°C), not lower, not higher for about 12 hours. • The next day, sprinkle salt over the top of each cheese, rub with your finger to evenly distribute the salt. Carefully flip the cheeses and do the same on the other side. The cheeses will be very soft, but the spruce bark should help hold everything together. AGING • Place the container in your refrigerator or in your aging room at a temperature of 56°F (13°C). You will age the cheeses at this temperature for the next two weeks. Do not store the cheeses at a higher or lower temperature. The temperature will affect the flavor of the cheeses. • After 2 days, prepare the wash. Bring 1 cup of water to a boil. Once boiling, remove from heat and let it cool completely. Next, add the cognac, salt, geotrichum candidum, b. linens, and annatto if using. The cognac will help bad mold from growing and add a subtle flavor as well. The annatto is used to increase the orange color on the rind. Let the wash sit at room temperature for at least one hour. • Damp a clean kitchen towel into the wash and lightly rub it on the top of each cheese. You do not want the cheeses to be wet, just slightly damp. Replace the container in your aging room and keep your wash in the refrigerator. (The wash will keep for up to 7 days so you will have to make a new one after a week or so.) • 2 days later, flip the cheeses and wash the other side. Repeat this process every two days for 10-14 days. After about one week you should start to see a thin rind forming, the smell will also become fruity. After about 14 days, the cheese should have a strong smell, with a thicker rind and a light coating of white mold (geotrichum candidum). Be aware that some blue mold might grow on the spruce bark, this is normal. You can remove it by simply washing it. • After 14-20 days, you have two options. 1) Carefully remove the string that holds the spruce bark and transfer each cheese to a slightly smaller cheese box (keep the spruce bark around it). Doing this will create a mountainous surface. Or 2) Wrap the cheeses in cheese paper, leaving the spruce bark around it too. Note: The mountainous surface of this cheese comes from the fact that it’s put in a smaller box after ripening in the spruce bark, creating an undulating shape that ressembles the mountains of the place it was first created. If you are not using a spruce bark, you can still transfer your cheese to a smaller cheese box to get that mountainous surface. • Place the cheeses in the refrigerator at a colder temperature (46-50°F - 8-10°C) for another 7 days. The longer you let them age, the sharper they will become. I do not 56<br> <br> recommend aging these cheeses for more than 4 weeks in the refrigerator though as they might develop blue mold and too much acidity. ABOUT THIS CHEESE With its light orange color and strong smell, this cheese has aromas that remind me of young Reblochon cheese, or Saint Nectaire. The rind is slightly sticky and the inside creamy and airy due to the fermentation. If you can’t get your hands on spruce barks, this cheese can also be aged without it. It will still taste great and have a thin orange rind. The spruce bark just adds a nice resin/wood flavor, so it is not essential.<br> <br> WINE PAIRING Serving this cheese with a red wine is not recommended as it would not balance well with its flavor profile. A semi-sweet wine like Viognier will enhance the taste of a young Mont d’Or (aged for about 2 weeks), while a sweet wine like Coteaux du Layon or Uby n°4 will go better with an aged Mont d’Or (aged for over 3 weeks).<br> <br> 57<br> <br> CAMBOZOLA Aging time: 1 day - Makes: 3 cheeses Camembert meets Blue Cheese! Also called Blue Brie, this cheese has a white bloomy rind with blue veins on the inside. It is inspired by both, Cambozola from Germany and Bresse Bleu from France. The inside is creamy, sharp, and slightly piquant. An amazing cheese!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 3 cups raw cashews, soaked overnight • 2/3 cup water • 1/4 cup coconut oil, just melted, not hot • 1/16 tsp mesophilic (or 6 capsules vegan Acidophilus probiotic) • 1 tsp transglutaminase<br> <br> This cheese recipe differs a bit from the other ones in this ebook. We will first make cashew milk, then curdle it with an enzyme called Transglutaminase. The process is similar to the one used to make Ricotta.<br> <br> • 1/8 tsp penicillium roqueforti WASH • 1/2 cup water • 1/8 tsp penicillium candidum • 1/16 tsp geotrichum candidum • 1/8 tsp salt<br> <br> MATERIAL/TOOLS • 3 camembert molds (with holes)<br> <br> PREPARING THE CASHEW MILK • Drain the cashews and place them in a blender. Add the water and melted coconut oil and blend on high speed, scraping down the sides from time to time, until you get a very smooth milk. • Add the mesophilic culture and blend for another 10 seconds. • Dissolve the transglutaminase in 1 tbsp water. Add it to the blender and blend for another 10 seconds. FERMENTATION • Pour the cashew milk into a large glass bowl and cover with plastic film. • To activate the transglutaminase, you need to culture the cashew milk at around 104°F (40°C) for 4 hours. To do that, you can use an Instant Pot, a yogurt maker, or an oven if it can go at that temperature. • If using an Instant Pot: Pour the cashew milk in<br> <br> the liner. Close the Instant Pot lid and set on yogurt mode for 4 hours. If using a yogurt maker, pour the cashew milk in the small yogurt jars and set the timer for 4 hours.<br> <br> 59<br> <br> CURDLING • After 4 hours, the cashew milk should have firmed up and have a thick, almost jellylike texture. Let the cashew milk ferment at room temperature for another 6 hours. • After 6 hours, prepare your draining station: Place a plastic or cookie grid on top of a baking sheet or large baking dish. There should be space between the grid and the bottom of the baking sheet to allow the whey to drain. • Place your camembert molds on top of the grid. Using a large knife, cut the cashew milk into curds. It’s okay if the curds are not even. Next, use a large spoon to fill the baskets with the curdled cashew milk. Fill each basket to the 3/4. • Carefully transfer the baking sheet with the camembert molds to the refrigerator and let it drain overnight, or for at least 8 hours. • The next day, your cheeses will have lost a lot water. You now want to remove a bit more water. Place the plastic rounds that come with the camembert molds in the molds, on top of the cashew cream. Place a couple of glasses on top of each plastic round, this will help drain a bit more water. Let it drain for another 3 hours in the refrigerator. • Carefully remove the cheeses from the molds and place them in a container with the bottom lined with parchment paper. You can also place them on a plate lined with parchment paper and cover with a bowl or box. It is essential to keep the cheeses covered all the time to keep enough humidity. • Sprinkle each face and sides with about 1/4 tsp of salt and use your finger to evenly distribute it. AGING • Place the box in your refrigerator or in your aging room, I recommend a temperature of about 56°F (13°C). Be aware that if you age the cheeses at a temperature lower than that, the mold will take longer to grow. You will age the cheeses at this temperature the whole time. • Three days later, prepare a clean large mixing bowl. Using gloves, scramble each cheese into small pieces over the mixing bowl. The goal will now be to reshape the cheeses, leaving holes on the inside, and keeping a smooth rind, hiding those holes. The inside should be airy for the blue mold to grow, but the exterior should be smooth and cover those holes. • Line three 4-inch springform pans with plastic film. First, you will start by making the bottom and sides. Place about 3 tbsp of cheese pieces into each springform pan and flatten it to coat the bottom of the pans. Next, add another 3 tbsp of cheese pieces and shape the sides. To resume, you want to make a shape similar to a pie crust, bottom and sides.<br> <br> 60<br> <br> • Now you want to ‘fill the crust’. Add about 3 tbsp of cheese pieces into each pan and lightly press it down, you want to keep some air/holes inside. Sprinkle about 1/16 tsp of penicillium roqueforti on top. Repeat this step two times. The addition of penicillium roque-forti will create the blue veins. • Finally, you want to ‘close’ the cheeses. To do that, I recommend you change gloves before as you do not want to put penicillium roqueforti on the outside of the cheeses. • Take about 1/4 cup of cheese pieces between your hands and try to shape it into a flat round. Place this round inside each pan and press it down slightly. Add more cheese pieces as needed to close the cheeses completely. Carefully remove the cheeses from the pans and make sure there are not visible holes on the outside. If there are, fill them with more cheese.<br> <br> • Return the cheeses to their container (or plate covered with a bowl) and place in your aging room or refrigerator at a temperature of 56°F (13°C). • After 3 days, prepare your wash. You will wash the cheeses to innoculate them with penicillium candidum, which will create the white rind and give them a camembert flavor. In a small bowl, combine the water, penicillium candidum, geotrichum candidum, and salt. Cover the bowl with plastic film and let it sit for about 2 hours. Next, dip a clean kitchen brush, or towel, into the wash, and brush the cheeses on each face and sides. • Return the cheeses to their container and place in your aging room or refrigerator at a temperature of 56°F (13°C). • Flip the cheeses every couple day. After about 2 weeks, the cheeses should be fully covered with a white rind. Once they are completely white, wrap them in cheese paper and let them age in the refrigerator, at a temperature of 46-50°F (8-10°C) for at least 10 days. The cheeses will soften and become creamier. Note: I do not recommend aging this cambozola for too long once wrapped as it might turn a bit too acidic. The best time to consume it is about 10-15 days after it is fully covered with white mold.<br> <br> ABOUT THIS CHEESE I’m not going to lie, this cheese is probably the most complex to make, especially the first time. The shaping step requires patience and some dexterity, but once it is done it is just a matter of flipping every couple day. The end result is definitely worth it! Note: I tried piercing the cheeses instead of scrambling but got mixed results and not good looking blue veins. Feel free to try piercing if you want, but be aware the blue flavor might not be as strong.<br> <br> WINE PAIRING Since this cheese is a combination of camembert and blue cheese, you can serve it with white or red wine, depending on your preference. A sweet white wine like a Gewurztraminer ‘Vendanges Tardives’, or Loupiac will balance with the light piquant flavor of this cheese. If you prefer red whine, serve it with a Porto.<br> <br> SAINT-ALBUS Aging time: 4 weeks - Makes: 5 small cheeses This camembert is aged with Penicillium Album, which is a mold that is not widely used nowadays but was during the early days of Camembert making. It produces a stronger, more buttery flavor and a pretty cool grey mold. By the way, the name of this cheese is completely made up!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 4 cups raw cashews, soaked overnight • 15 tbsp filtered water • 1/16 tsp mesophilic • 1/8 tsp penicillium album • 1/16 tsp geotrichum candidum • sea salt for rubbing<br> <br> • Place the cashews in the bowl of a blender or food processor. Add the 15 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender. Be aware the cashew cream will be slightly thinner here than on the other cheese recipes. • Add the mesophilic cultures to the blender. Add the penicillium album and geotrichum candidum. • Blend on high speed for another 10-15 seconds. • Line 5 springform pans (I used 3-inches pans) with plastic film, making sure to cover the bottom and sides. The goal is to prevent the cheese from touching the metal and sticking to it. If you don’t have springform pans, then use cookie cutters or ramequins. • Fill each pan with the cashew mixture and press it down using plastic film so it doesn’t stick to your hands. Cover with plastic film to touch. Place the springform pans at a temperature of 56 degrees Fahrenheit (13°C), not lower, not higher. • The next day, carefully remove the cheeses from the springform pans and sprinkle about 1/4 tsp of salt over the top of each cheese, rub with your finger to evenly distribute the salt.<br> <br> 63<br> <br> The cheeses will be very soft, with a texture similar to cream cheese, this is normal. After the salting step they will lose some water and firm up slightly. Be aware that even after the salting step they will be quite soft, it is essential not only for a good mold growth, but also to get a creamy texture in the end. So do not panic if you have trouble handling and flipping the cheeses at first. AGING • Place the cheeses in a container with the bottom lined with parchment paper. You can also place them on a plate lined with parchment paper and cover with a bowl or box. It is essential to keep the cheeses covered all the time to keep enough humidity. You will age the cheeses for the next two weeks in the box. • Place the box in your refrigerator or in your aging room at a temperature of 56°F (13°C). You will age the cheeses at this temperature for the next two weeks. Do not store the cheeses at a higher or lower temperature. The temperature will affect the flavor of the cheeses. • Every day, carefully flip the cheeses. The cheeses will be very soft at the beginning, like cream cheese. Don’t worry they will firm up after a few days. After 7-10 days, the cheeses should be a little bit firmer and you should be able to place them on a clean grid (keep them covered). This will allow the mold to grow uniformly. Since these cheeses are quite soft, I do not recommend using chopsticks or a bamboo mat here as they would stick to it. • Continue flipping the cheeses everyday for the next week. After 7-10 days, the penicillium will start to appear and will grow until it covers the cheeses with a thin white and grey rind. • After about 2 weeks, wrap the cheeses in camembert paper and place them in the refrigerator for at least 10 days. The longer you let them age, the sharper they will become. Saint-Albus cheeses will keep for at least 1 month in the refrigerator.<br> <br> ABOUT THIS CHEESE This recipe uses the same process as the farmstead camembert, except is uses a different mold. The flavor is, in my opinion, a bit milder with buttery notes and a thinner rind. This cheese will definitely add variety to your cheese platter!<br> <br> WINE PAIRING Please refer to the Camembert wine pairing for this cheese as they have a similar flavor.<br> <br> 65<br> <br> - CREAMERY -<br> <br> CULTURED CREAM CHEESE Makes: 2 cups This smooth and tangy cashew cream can be used in many dishes and other recipes. It’s delicious stirred in curries, spread on toasts, or used as a base for pasta sauces. It can also be used in sweet recipes like frostings!<br> <br> INGREDIENTS • 2 cups raw cashews, soaked overnight • 1/4 cup water • 1/16 tsp mesophilic culture (or 4 capsules acidophilus) • salt, to taste<br> <br> • Drain and place the cashews and the water in the bowl of a blender. • Blend on high speed until completely smooth, scraping down the sides from time to time. • Add the the mesophilic culture or acidophilus and blend for another 10 seconds. If you find the cashew cream too thick, add more water until you get the desired consistency. • Transfer to a bowl and cover with plastic film to touch. Let sit at room temperature, away from direct sunlight for at least 24H. After 24 hours, taste it to see if it has a slightly sour flavor. If not, let sit for another day. Once cultured, stir in the salt to taste and mix well. • The cashew cream will keep for up to one week in the refrigerator. It can be used in savory or sweet recipes.<br> <br> 68<br> <br> CULTURED BUTTER Aging Time: 2 days - Makes 16 ounces (450g) A creamy and spreadable cultured butter that smells and tastes like real butter! Palm oilfree, soy-free, and dairy-free! This vegan butter can be used in baked goods, sauces, or simply spread on toast!<br> <br> INGREDIENTS<br> <br> CASHEW MILK<br> <br> CULTURED CASHEW MILK<br> <br> • Place the raw cashews in a bowl. Cover and let soak overnight, or for at least 8 hours.<br> <br> • 1/2 cup raw cashews • 2/3 cup water • 1 capsule acidophilus (or 1/16 tsp mesophilic culture) CULTURED BUTTER • 1/2 cup cultured cashew milk • 1 and 1/4 cup refined coconut oil • 5 tbsp sunflower oil (or other neutral oil) • 1 tsp liquid sunflower lecithin • 1/4 tsp salt • optional for color: 2 tsp carrot juice, or 1/8 tsp red palm oil<br> <br> • Drain the cashews and put them back in the bowl. Bring a pot of water to a boil. Once boiling, pour the water over the cashews. This step will kill possible bacterias. Drain the cashews. • Add them to a blender with the 2/3 cup water and blend on high speed until smooth and creamy. Scrape down the sides from time to time until everything is smooth. • Transfer to a small bowl or container and stir in the acidophilus powder or mesophilic culture. Cover with a clean towel and let sit at room temperature for at least 24 hours. The cashew cream should have a light sour taste, and you should see some air bubbles. If you don’t, let it culture for another 24 hours. CULTURED BUTTER • Melt the coconut oil over low-medium heat. Remove from heat and let it cool a few minutes. It shouldn’t be hot or too warm, just melted. • Measure 1 and 1/4 cup of melted coconut oil and put it in a blender. Add 1/2 cup of cultured cashew milk, neutral oil, sunflower lecithin, salt, and carrot juice. Blend on high speed about 1 minute. • Line a 6×4-inch container with parchment paper. Transfer the mixture to the container and place in<br> <br> 70<br> <br> in the freezer at least 1 hour, or until firm. Once firm, transfer to the refrigerator. It will become softer after a few hours. • This vegan butter will keep for up to 7 days in the refrigerator. Since this butter contains live cultures it might get stronger in taste/smell as time passes. If the smell is too strong, trash it. It will keep in the freezer for up to two months. • You can use this butter in baked goods, frosting, spread on toast, on pancakes, or in savory dishes to add flavor and creaminess.<br> <br> 72<br> <br> EASY ALMOND MILK YOGURT Makes: About 3 cups This 4-ingredient almond milk yogurt is thick, nutritious, and so creamy! Plus it packs over 5g of protein per serving! A delicious alternative to soy or coconut yogurt!<br> <br> INGREDIENTS • 1 cup (150g) raw blanched almonds • 2 and 3/4 cups (700ml) water • 2 tbsp maple syrup • 2 tbsp tapioca starch • 1/2 tsp vegan yogurt (or 1/8 tsp yogurt starter)<br> <br> • Soak the almonds overnight in cold water. • The next day, drain the almonds and add them to a high-speed blender. Add half of the water, the maple syrup, and blend on high-speed for about 3 minutes. • Add the remaining water and blend for another 3 minutes. If your blender is powerful enough, the almond milk should be smooth without needing to be straine. I prefer not to strain the milk in this recipe to make a more nutritious yogurt.<br> <br> • Pour the almond milk in a saucepan and add the tapioca starch. Whisk to dissolve it. • Heat over medium heat until it thickens, which usually happens just before it starts to boil. Whisk constantly to prevent the tapioca starch from sticking to the bottom. Once thickened, transfer to a mixing bowl and let it cool to 107°F (42°C). • Once it has reached the correct temperature, stir in the vegan yogurt and mix to combine. Transfer the almond milk to small jars and place in a yogurt maker for 8 hours. • If you don’t have a yogurt maker, you can use an Instant Pot. Transfer the almond milk to a bowl that can fit in the Instant Pot. Cover with plastic film. Place one cup of water in the instant pot liner, then add the rack and place the almond milk bowl on top. • Set the Instant Pot on Yogurt mode and adjust the time to 8 hours. Close the lid and let the yogurt culture.<br> <br> 73<br> <br> • Once cultured, let the yogurt cool at room temperature for about 20 minutes before placing in the refrigerator overnight. The yogurt will thicken and taste even better. • Serve topped with granola, fresh fruits, jam, etc. Almond yogurt will keep for up to 6 days in the refrigerator.<br> <br> NOTES Because this yogurt is made from unstrained almond milk, it is rich in healthy fats and high in protein. For 1/2 cup of yogurt: 143 kcal, 12g fat, 5g carbs, 5g protein.<br> <br> 75<br> <br> - RECIPES -<br> <br> SWISS FONDUE Serves: 4 Swiss fondue is one of the most comforting meal to have on a cold winter night. It’s rich, creamy, and cheesy. Nutritional yeast adds more cheesiness and maple syrup gives the fondue that sweet flavor you often find in swiss cheeses. Don’t forget that the one that loses its bread in the fondue pot gets a penalty!<br> <br> INGREDIENTS • 16-oz (450g) cultured cream cheese • 2/3 cup white wine • 3/4 cup water • 2 tbsp nutritional yeast • 1 tbsp maple syrup • 2 tsp sweet white miso • 1/2 tsp onion powder • 1/8 tsp turmeric • 1 tbsp arrowroot (optional, adds more stretchiness) • 1 loaf of bread, cut into bite-size pieces<br> <br> Note: Instead of the cultured cream cheese, you can use any vegan cheese you have on hand but I recommend going with milder cheeses. A mix of Camembert and Hickory smoked cheese is my favorite combination. I don’t recommend Blue or Pouligny as they would add too much<br> <br> bitterness to this recipe. • Place the cultured cream cheese (or other vegan cheeses), white wine, water, nutritional yeast, maple syrup, miso, onion powder, turmeric, and arrowroot in the bowl of a blender. • Blend on high-speed until smooth and creamy, about 1 minute. Transfer to a saucepan and heat over medium heat, stirring constantly, until it almost comes to a boil. • Remove from heat and serve immediately. Dip bread pieces, naan, or even tofu in the warm fondue and enjoy! TIP: You can use this fondue as a sauce for a pasta or rice bake, it’s delicious!<br> <br> 78<br> <br> CREAM CHEESE STUFFED MINI PEPPERS Serves: 6 (two per person) These little bell peppers make the perfect appetizer! The natural sweetness of roasted peppers balances with the cheesiness and tanginess of the cream cheese filling. Serve them fresh topped with fresh basil for a delicious summer appetizer!<br> <br> INGREDIENTS • 1/2 cup cultured cream cheese • 2 tbsp finely chopped fresh basil • 2 tbsp water • 1/8 tsp garlic powder • salt, pepper to taste • 6 mini bell peppers (not the spicy ones) • 2 tsp olive oil • 1/4 tsp salt<br> <br> • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside. • In a large mixing bowl, combine the cultured cream cheese, chopped basil, water, garlic powder, salt and pepper to taste. Cover with plastic film and keep in the refrigerator while you prepare the peppers. • Halve the mini bell peppers and discard the seeds. Place each half cut side down on the prepared baking sheet and brush with the olive oil. Sprinkle with salt. • Bake for about 15 minutes, or until the peppers are soft and start to brown. Remove from the oven and let cool completely on the baking sheet. • Once cold, fill each half with the prepared cream cheese. Place the stuffed peppers on a serving plate and refrigerate at least 1 hour before serving. Top with fresh basil and enjoy! • Stuffed peppers will keep for up to three days in the refrigerator.<br> <br> 80<br> <br> MAPLE BAKED CAMEMBERT WITH CARAMELIZED ONIONS Makes: 1 Cheese - Serves: About 2 A creamy camembert topped with spiced caramelized onions and wrapped in puff pastry! While this baked camembert won’t melt like dairy cheese, it softens and becomes super creamy. The balance of the savory camembert with the sweet onions and the crispy pastry makes this a must-try!<br> <br> INGREDIENTS<br> <br> CARAMELIZED ONIONS<br> <br> CARAMELIZED ONIONS<br> <br> • Heat the oil in a small pan over low-medium heat. Once hot, add the sliced onion and cook for about 10 minutes, stirring occasionally until the onions start to caramelize.<br> <br> • 1 tbsp oil • 1 onion, finely sliced • 1 tbsp maple syrup • 1 tbsp white wine • 1/16 tsp each: anis, nutmeg, cinnamon, ginger THE REST • • • •<br> <br> 1 vegan Camembert 1 vegan puff pastry sheet 2 tbsp almond milk 1 tbsp maple syrup<br> <br> • Add the maple syrup and cook for another 2 minutes. Next, add white wine and the spices, and continue to cook uncovered for 5-7 minutes. The onions should be soft, caramelized and almost no liquid should remain. • Remove from heat and set aside to cool. In the meantime, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. THE REST • Unroll the sheet of puff pastry on the prepared baking sheet and place the vegan camembert in the center. • Cut the puff pastry sheet into a circle, leaving about 3 inches from the camembert. Enclose the camembert with the puff pastry, and flip it to have the seam-side down. • Mix the almond milk and maple syrup and brush the puff pastry with it. Bake for 25-30 minutes, or until the puff pastry is golden brown. Let it cool a few minutes before serving!<br> <br> 83<br> <br> SMOKED RICOTTA BUFFALO NOODLES Serves: About 2 These fettucine are coated with a slightly spicy and tangy buffalo ricotta sauce. The sauce makes the whole dish, it’s creamy, a bit spicy, and super smoky!<br> <br> INGREDIENTS • • • • • • •<br> <br> 1 cup smoked ricotta 3 tbsp water 1 and 1/2 tbsp buffalo sauce 2 tsp maple syrup 1/8 tsp onion powder salt, to taste 3 ounces (85g) fettucine pasta<br> <br> • Add the smoked ricotta, water, buffalo sauce, maple syrup, and onion powder to a blender, or small mixer. • Blend on high speed until smooth and creamy. If the sauce appears too thick, add a bit more water. Taste and adjust seasonnings to your taste, adding more buffalo sauce for spiciness. • Bring a pot of water to a boil. Once boiling, add the fettucine and cook according to the package instructions.<br> <br> • Drain the noodles, pour in the ricotta sauce, and stir to coat. • Serve immediately topped with fresh basil, crumbled ricotta, and red pepper flakes! • Noodles are best served the same day. You can prepare the sauce up to 3 days before. The sauce can also be used as a dipping sauce for roasted vegetables or tortilla chips!<br> <br> 85<br> <br> POTATO & CAMEMBERT GRATIN Serves: 4 Fight the cold days with this warming and cosy potato gratin layered with camembert slices and a creamy bechamel! This makes a great family meal and no one will ever guess it’s vegan!<br> <br> INGREDIENTS<br> <br> • Preheat oven to 355°F (180°C).<br> <br> • 6-7 potatoes (Yukon gold or Russet) • 1 clove of garlic, minced • 1 and 1/2 vegan camembert • fresh basil or parsley for topping<br> <br> • Grease a baking dish with vegan butter or olive oil. Add the minced garlic to the bottom of the baking dish.<br> <br> BECHAMEL • • • • • •<br> <br> 1 cup almond milk 1 tbsp potato starch 1 tbsp white vinegar 1/4 tsp salt 1/8 tsp nutmeg 1/4 tsp onion powder<br> <br> • Peel and thinly slice the potatoes. Arrange some of the sliced potatoes in the bottom of the dish in a single layer, slightly overlapping. • Cut the camembert into thin slices. Arrange one layer of camembert slices over the potatoes. Repeat the layering about two more times, or until you have use all the potatoes and camembert,. • In a saucepan, whisk the almond milk with the potato starch to dissolve it. Add the white vinegar, salt, nutmeg, and onion powder. • Heat over medium heat, whisking constantly until it starts to boil and thicken. Remove from heat and pour in the baking dish, over the potatoes and camembert. • Bake for about 30 minutes, or until the potatoes are soft. Place under the broiler for another 5-7 minutes until golden brown on top. • Serve warm with a salad on the side! This gratin will keep for up to 3 days in the refrigerator. To reheat, cover with aluminum foil and reheat in a 350°F preheated oven for about 25 minutes.<br> <br> 86<br> <br> CRISPY SESAME CHEESE BALLS Serves: 8 Balls I release a quite similar recipe on the blog that featured jackfruit as the filling. Here, we are going with something different: a creamy, savory, and cheesy filling! The balls are crispy on the outside, chewy on the inside, and delicious served warm!<br> <br> INGREDIENTS<br> <br> DOUGH<br> <br> DOUGH<br> <br> • Start by preparing the dough. In a large mixing bowl, whisk together the glutinous rice flour, white rice flour, and baking powder. Set aside.<br> <br> • 3/4 cup + 2 tbsp glutinous rice flour • 1 tbsp white rice flour • 1/2 tsp baking powder • 5 tbsp water • 1/4 cup mashed potatoes • 2 tbsp sugar • 1 tsp oil • 1/2 cup sesame seeds CREAM CHEESE FILLING • 1/2 cup cultured cream cheese (or use an aged cheese!)<br> <br> • • • •<br> <br> 1 tbsp nutritional yeast 1/8 tsp garlic powder 1/4 tsp onion powder 1 tsp white vinegar<br> <br> • In a small saucepan, combine the water, mashed potatoes, sugar, and oil. Heat over medium heat until the mashed potatoes are completely dissolved in the water. Remove from heat as soon as it starts to boil. Let it cool for 5 minutes. • Pour in the wet mixture into the rice flour bowl and knead until it forms a smooth dough. This step will take 3-5 minutes. The dough should be smooth but shouldn’t be wet or too sticky. If it is, add more glutinous rice flour. • Cover the dough with a plastic film to touch and set aside while you prepare the filling. CREAM CHEESE FILLING • For this recipe, you do not want your cream cheese to be too creamy or you will have trouble shaping the balls. I recommend making a thick cashew cream by reducing the amount of water you use when blending the cashews. • In a small mixing bowl, mix together the cultured cream cheese, nutritional yeast, garlic powder, onion powder, and vinegar. Taste and adjust saltiness if needed. Feel free to add some herbs like oregano or basil if you want.<br> <br> 89<br> <br> • To assemble, scoop about 3/4 of a tablespoon of dough and roll it into a ball. Flatten it between the palm of your hands, trying to make the edges slightly thinner. Place about 1 tsp of the cashew cream filling in the center and carefully pinch the edges of the dough to enclose the filling. This step requires some practice. • Place the sesame seeds in a small bowl. Roll the ball into the sesame seeds to coat it with seeds. If the ball appears too dry on the outside, you can slightly wet it so the sesame seeds stick to it more easily. • Repeat with the remaining dough and filling, and place the balls on a plate. Cover with plastic film and set aside while you heat the oil. • Fill a small and deep saucepan with vegetable oil. There should be enough oil so the balls can be fully submerged. Heat over medium heat for about 5-7 minutes, or until hot. To test if the oil is hot enough, dip a chopstick or wooden spatula in the oil. If small bubbles form the oil is hot enough. • Fry 2-3 balls at a time in the oil. After a few minutes, they will start to rise. Use a slotted spoon or spatula to keep the balls in the oil. You want to fry the balls for 13-15 minutes. • Carefully remove the balls from the oil and drain on a kitchen paper towel. Repeat with the remaining balls. • Serve immediately as is for an appetizer. You can also serve these with a dipping sauce. Please not that these balls are best served immediately as they will lose their crunchiness after a few hours.<br> <br> 90<br> <br> MAC & BLUE CHEESE Serves: 2 Insanely creamy and cheesy, this Mac & Blue Cheese makes the perfect comfort food! This recipe can also be done using camembert or hickory-smoked cheese. Mac & Smoked Cheese is my favorite during cold and snowy days!<br> <br> INGREDIENTS<br> <br> FORMING THE CHEESES<br> <br> • 1 tbsp olive oil • 1 shallot, minced • 1 clove of garlic, minced • 1/2 cup (about 90g) blue cheese (or use camembert, or smoked cheese) • 1/2 cup cultured cashew cream • 1/4 tsp salt • 1/8 tsp ground black pepper • 1/4 to 1/2 cup water • 1 cup macaroni or shells<br> <br> • Heat the olive oil in a small saucepan over medium heat. Once hot, add the shallot and garlic, and sautée for 3-5 minutes, or until shallots are soft. • Transfer the shallots and garlic to a blender. Add the blue cheese, cultured cream cheese, salt, ground black pepper, and 1/4 cup of water. • Blend on high speed for 30 seconds, or until smooth. If the mixture appears too thick, add 1/4 cup water and blend again. Taste and adjust seasonnings if needed. • Bring a large pot of water to a boil and cook the pasta according to the package instructions. • While the pasta is cooking, pour the blue cheese sauce into a saucepan and heat over low-medium heat. • Drain the pasta and add it to the blue cheese saucepan. Stir to coat with the sauce and serve immediately. Top with fresh basil and crumbled blue cheese. TIP: The sauce will be greener is using a regular blue cheese. If you want a yellow colored sauce like in the photo here, use a Shropshire Blue. I recommend going with a young blue cheese as a strong one might be too<br> <br> overpowering.<br> <br> 92<br> <br> PULLED JACKFRUIT BLUE CHEESE BÁNH MÌ Makes: 2 Sandwiches Far from the traditional vietnamese Bánh mì sandwich, this sandwhich features buffalo jackfruit as a meat replacement and blue cheese for added cheesiness and creaminess. It’s spicy, packed with different textures and so flavorful!<br> <br> INGREDIENTS<br> <br> PICKLED CARROTS<br> <br> PICKLED CARROTS<br> <br> • In a small mixing bowl, combine the white rice vinegar, maple syrup, and salt. Add the carrots, cover with plastic film and let it marinade for at least 1 hour, or overnight if possible.<br> <br> • 1/2 carrot, cut into matchsticks • 1/4 cup white rice vinegar • 1 tbsp maple syrup • 1/4 tsp salt BUFFALO JACKFRUIT • 1 tbsp oil • 1 shallot, minced • 1 clove of garlic, minced • 1 20-ounce can young jackfruit • 2 tbsp soy sauce • 2 tbsp almond butter • 1 tbsp maple syrup • 2 tsp buffalo sauce (or 1/2 tsp sriracha) • 1/2 tsp toasted sesame oil THE REST • 2 sandwich breads • 1/4 cucumber, sliced • 1/2 vegan blue cheese (or cambozola), sliced • 1/4 cup fresh cilantro • Optional: sliced red pepper<br> <br> BUFFALO JACKFRUIT • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the shallot and garlic, and cook for 3-5 minutes, or until shallots are soft. • In the meantime, drain the jackfruit. Cut off the hard core part and discard. Using a fork, slightly mash the jackfruit to give it a ‘pulled pork’ texture. Add the pulled jackfruit to the skillet and cook for 2 minutes. • In a small bowl, whisk together the soy sauce, almond butter, maple syrup, buffalo sauce, and toasted sesame oil. Add the sauce to the skillet and stir to coat the jackfruit. Cook for 2 minutes. ASSEMBLING • Slice the sandwich breads in half lengthwide. If you want, you can brush the inside with some soy sauce for extra flavor. Arrange slices of cucumber at the bottom, then add the buffalo jackfruit, and some pickled carrots. Top with 5-6 slices of blue cheese and some fresh cilantro. Close the sandwich and enjoy immediately!<br> <br> 95<br> <br> BLUE CHEESE RAVIOLI WITH SAGE WHITE WINE SAUCE Serves: 2 Crumbled blue cheese meets mushrooms and sage in these delicious homemade ravioli! Served in a flavorful sage and white wine sauce.<br> <br> INGREDIENTS<br> <br> BLUE CHEESE FILLING<br> <br> BLUE CHEESE FILLING<br> <br> • Heat the oil in a skillet over medium heat. Once hot, add the shallots and cook for 2 minutes. Next, add the mushrooms and cook for 5-7 minutes or until mushrooms are cooked.<br> <br> • 2 tsp oil • 2 shallots, minced • 5-6 mushrooms (preferably chanterelles), finely cut • 1/3 cup blue cheese, crumbled RAVIOLI DOUGH • • • •<br> <br> 1 cup all-purpose flour 1/8 tsp salt about 1/4 cup water 1 tsp olive oil<br> <br> SAGE SAUCE • 3 tbsp vegan butter • 2 fresh sage leaves • 1 shallot, minced • 1/4 cup white wine • 1/8 tsp salt • a pinch of ground black pepper<br> <br> • Remove from heat and transfer to a small mixing bowl. Let cool a few minutes and add the crumbled blue cheese. Mix slightly and set aside while you prepare the dough. RAVIOLI DOUGH • In a large mixing bowl, whisk together the flour and salt. Next, pour in the olive oil and 3 tbsp of water. • Knead for about 5 minutes, or until it forms a soft and smooth dough. Add more water if needed. The dough should not be sticky, if it is then add more flour. • Transfer the dough to a working surface, dust with flour, and roll it out into a very think rectangle using a rolling pin. • Place about one tablespoon of the filling one inch apart over one half of the rectangle of dough. Slightly moisten with water around the filling and fold the other half of the dough over the filling. Slightly press with your finger around the fillings before cutting into squares. If you have a ravioli press, feel free to use it. • Bring a large pot of water to a boil. Once boiling, cook the ravioli for about 2 minutes. Drain, and serve 97<br> <br> with the sage sauce, a few crushed nuts, and more crumbled blue cheese! SAGE SAUCE • Heat the vegan butter in a small saucepan over medium heat. Add the fresh sage leaves and shallot and cook for about 3 minutes. • Pour in the white wine, salt, black pepper, and continue to heat for about 3 minutes, or until it starts to boil. Remove from heat and drizzle of the ravioli.<br> <br> 98<br> <br> RICOTTA PANCAKES Makes: 8 pancakes Soft, moist and fluffy, these gluten-free pancakes have it all. The addition of ricotta adds moisture and gives them a airy texture. Plus they contain probiotics so they are good for you and your digestive system! Quick tip: let them soak up the maple syrup for a couple minutes!<br> <br> INGREDIENTS • • • • • • • • • • • •<br> <br> 1 tbsp ground flax seed 3 tbsp water 3/4 cup oat flour 1/4 cup almond flour 1/2 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 3/4 cup almond milk 1 tbsp maple syrup 1 tsp oil 1/2 tsp vanilla extract 1/2 cup vegan ricotta<br> <br> FOR LEMON PANCAKES<br> <br> • 1 tbsp lemon zest • 1 tbsp lemon juice<br> <br> • Prepare the flax egg: in a small bowl, mix the ground flax seed with water. Set aside for 10 minutes, or until it has a texture of egg whites. • In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, and baking soda, and salt. • Add the almond milk, flax egg, maple syrup, oil, and vanilla extract, and whisk until combined. Finally, add the vegan ricotta and whisk until fully incorporated. • Heat a non-stick skillet over medium heat. Once hot, add a teaspoon of oil and use a paper kitchen towel to remove excess oil. • Pour about 1/3 cup of the pancake batter in the skillet and slightly spread it into a round. Repeat one or two times depending on the size of your skillet. • Cook for about 1 minute and 30 seconds on one side. Then flip and cook for another minute on the other side. Repeat with the remaining batter. • Enjoy warm drizzled with maple syrup, peanut butter, or melted chocolate!<br> <br> 99<br> <br> - FREQUENTLY ASKED QUESTIONS -<br> <br> As soon as I released my first vegan camembert recipe I received many questions regarding the process, ingredients, tools, etc. Since it’s often the same questions that come up I though a FAQ might be useful. WHERE CAN I FIND CULTURES/MOLDS? There are several places where you can find cheese cultures. If you live in Europe, you can get vegan cultures, molds, and cheese making tools on cashewbert.com. If you are located outside Europe, a quick search on Google should give you results. Another option is to find a local cheesemaker. They are usually kind enough to sell cultures, and/or order the ones you need. IS PENICILLIUM CANDIDUM/ROQUEFORTI VEGAN? This is probably the question I get the most. Penicillium candidum, Penicillium Roqueforti, Geotrichum Candidum, and many more can be vegan but not all of them are.<br> <br> It’s possible to find a vegan version for all the cultures and molds I’m using in this ebook with the right research. Make sure to read the documentation of each product to make sure it doesn’t contain lactose. Quick note: Non-vegan cheese molds are grown on lactose so they may contain very small traces of lactose. Officially, those are not vegan, but considering the small amount used (usually less than 1/8 tsp for three to four cheeses), you could still consider your cheeses 99.9% vegan. This is an option to consider if you can’t get your hands on vegan molds.<br> <br> MY CHEESES ARE NOT GROWING MOLD, WHAT HAPPENED? Most of the time it’s a problem with the aging conditions. If your fridge/aging room is too cold, it will slower and sometimes stop the development of mold. One of the other reasons you don’t see any mold growing is because there is not enough humidity and/or your cheeses are too dry. To fix this, make sure you keep the cheeses in a container all the time to prevent the exterior from drying. Also, if your cashew cream appears too thick and dry after blending, do not hesistate to add 1-2 additional tablespoons of water and blend again. DO I NEED TO SOAK CASHEWS? CAN I USE ROASTED CASHEWS? Soaking cashews is essential. It makes them easier to diggest and softens them, making it easier to blend them into a smooth cream. I do no recommend using roasted cashews.<br> <br> CAN I USE OTHER NUTS LIKE HAZELNUTS, ALMONDS, MACADAMIAS, ETC? I personally haven’t experiemented a lot with other nuts so I cannot guarantee results. Usually hazelnuts and almonds yield a more gritty texture, not something you want for 104<br> <br> cheeses. I found Penicillium Roqueforti grows well on hazelnuts so it’s possible to make an hazelnut Blue Cheese. The texture is not as creamy as one made from cashews though.<br> <br> I’M ALLERGIC TO NUTS, CAN I USE SEEDS? Again, I am using mostly cashews to make cheese so I cannot guarantee results if you try using seeds. Remember that seeds can go rancid more quickly than nuts and don’t blend as well. MY CHEESES HAVE A BAD SMELL, IS IT SAFE TO EAT? If your cheeses have an amoniac or rotten eggs smell, do not eat them. It probably means they got contaminated by a bad bacteria. In this case I recommend trashing them and starting over. There is no way to ‘save them’ at this point. SHOULD I FLIP THE CHEESES EVERYDAY? It’s better but not an obligation. If you are not at home for 2-3 days your cheeses should be fine when you come back, don’t worry too much about it. I recommend flipping everyday for the camembert and blue cheese to allow the mold to grow uniformly and not only on one side. SOME PINK/BLACK MOLD APPEARED ON MY CHEESES, WHAT SHOULD I DO? If there are just a few spots of pink or black mold, scrape it off using a clean knife and sprinkle the area with salt. This should prevent the bad mold from growing back.<br> <br> THERE IS SOME WHITE FUZZY MOLD GROWING, WHAT SHOULD I DO? Just like pink or black mold, scrape it off using a clean knife and resalt the area. You don’t have to worry about it as long as you take care of it as soon as it appears. THE CHEESES ARE DRY AND NOT CREAMY, WHAT WENT WRONG? It can be a few things. 1) You didn’t add enough water when blending the cashews into a cream. 2) You didn’t blend long enough. The cashew cream should be very smooth like cream cheese. 3) You aged the cheeses in a place without enough moisture.<br> <br> Understand that moisture and temperature are key in cheese making. If your cheeses dry too quickly, the mold will never grow. This is why you should always keep your cheeses in a container, or covered with a bowl or box. CAN THE CHEESES BE AGED AT ROOM TEMPERATURE? No. Each cheese recipe requires a specific aging temperature that is always below 56°F (13°C). Do not try to age cheeses at room temperature, they will go bad each and every time. 105<br> <br> DO THE CHEESES MELT? Most of the cheeses here won’t melt like dairy cheeses, they will soften though. I’M ALLERGIC TO PENICILLIN, CAN I EAT CAMEMBERT? I would recommend asking your doctor about that as an allergy to penicillin doesn’t always imply an allergy to cheeses made with penicillium candidum. DO ALL PROBIOTICS WORK? The short answer is no. Some probiotics contains too many microorganisms and/or organisms that are not suited for cheese making. I recommend you stick to the one I list in the recipes (Advanced Acidophilus Plus from Solgar), or use a mesophilic culture specifically made for cheese making. CAN I SUBSTITUTE AN INGREDIENT? I would definitely not recommend it. Cheese making is kind of a science and if you don’t follow exactly the recipes I can’t guarantee the results. I LET THE CASHEWS SOAK FOR 48H INSTEAD OF 24H. THE LIQUID IS GELATINOUS, IS IT NORMAL? ARE THE CASHEWS BAD? Yes, it’s totally normal. If you let cashews soak for over 36 hours, the water tends to become viscous. Don’t worry about it, just rinse the cashews twice and follow the recipe. I would not recommend soaking the cashews for over 48 hours though. I DON’T HAVE ANY ROOM OR REFRIGERATOR WITH A TEMPERATURE OF 5256°F (11-13°C), WHAT CAN I DO? The first thing you can do is checking the lowest temperature of your refrigerator. Place a thermometer inside and put the refrigerator on the lowest setting. Wait a few hours and check the temperature, most refrigerator can go up to 52°F (11°C). Another solution that I used quite a few times and that works pretty well is to place a small bottle of frozen water in a large cooler box. Place your cheeses inside the cooler and partially cover with the lid, leaving some space for air circulation. Check regularly to see if the temperature is good. If it’s too cold, remove the frozen bottle or use a smaller one. If it’s too warm, add more frozen bottles. Make sure to have bottles in the freezer ready to replace the ones that are thawed. I DON’T HAVE ANY SPRINGFORM PAN, CAN I USE SOMETHING ELSE? Sure! You can use cookie cutters, round baking dishes, etc. The shape or size doesn’t matter that much.<br> <br> 106<br> <br> CAN I FREEZE THE CHEESES? Yes you can freeze most of the cheeses, especially the aged ones. I don’t recommend freezing the ricotta for example as it won’t have the same texture once defrosted.<br> <br> HOW DO I STORE THE CHEESES ONCE THEY ARE DONE? Once the aging process is done, wrap the cheeses in cheese paper and keep them at a lower temperature (around 46°F) in your refrigerator. The flavors will continue to develop. You should be able to keep the cheeses for up to 3 weeks once wrapped. CAN I MAKE THE HICKORY SMOKED CHEESE IN AN OUTDOOR SMOKER? Yes! Personally I haven’t tried it myself as I don’t have an outdoor smoker but some people had success with it. If cold smoking, you will have to adjust the smoking time, 2 hours should be enough for small cheeses. CAN I USE TURMERIC INSTEAD OF ANNATTO TO COLOR THE CHEESE? Unfortunately no. You would have to use a lot of turmeric to get the rich orange color annatto provides, so your cheeses would have a strong turmeric flavor, not something you want. DO I HAVE TO RESPECT THE EXACT AGING TEMPERATURE? If you want the best results, yes. Some molds don’t grow well if it’s too cold, or too warm. Bad bacterias can also appear if you age your cheeses at a temperature higher than 60°F (15°C). I TASTED A SMALL SLICE OF CHEESE, CAN I CONTINUE TO AGE IT? Once a cheese has been cut, it’s less likely to age well. Be patient and don’t cut through your cheeses before they are ready! IN THE BLUE CHEESE RECIPE, WHAT DO YOU MEAN BY SCRAMBLING INTO SMALL PIECES? Line a springform pan with plastic film. Take one of your blue cheese and make small pieces (around 1/2-inch) using your fingers. Transfer the small pieces to the prepared pan and very slightly press it down. You don’t want to press too much to keep air holes inside.<br> <br> WHY SHOULD I SCRAMBLE THE BLUE CHEESE AND THEN RESHAPE IT? As I experimented with blue cheese, I realized that if you don’t have holes/veins inside the cheese, it doesn’t have a strong flavor. Plus it just doesn’t look like a real blue cheese. To get those veins and get an incredible flavor, I came up with this technique, which works better<br> <br> 107<br> <br> than simply pricking the cheeses with a needle to make holes as they do with dairy blue cheese. Regarding the taste, I don’t know why or how it happens but the blue cheese smell and flavor always develop a few days after scrambling and reshaping the cheeses, so this step is essential if you want a delicious blue cheese! IS IT SAFE TO EAT MOLD? As long as it’s good mold, yes! It’s very easy to tell if a cheese has gone bad, just smell it. If it has a rotten eggs smell you should trash it. If there is some pink or black fuzzy mold it’s not good either. ARE ALL PENICILIIUM CANDIDUM THE SAME? No, there are many kinds of Penicillium Candidum, some grow faster than other, provide a thicker rind, different flavor, etc. It is the same for Penicillium Roqueforti and many other molds. For example, some types of Penicillium Roqueforti will give the cheese a very strong flavor while others will be milder. DO THESE CHEESES TASTE LIKE DAIRY ONES? For the most part, yes they do. However, there will always be some differences between dairy cheeses and plant-based ones. HOW DO I MAKE A CHEESE THAT MELTS? You will have to experiment! I don’t have any recipe for a cultured cheese that melts yet. DO YOU HAVE A PARMESAN RECIPE? Many of you have been asking for a parmesan cheese, unfortunately I don’t have any recipe to share yet. Parmesan is a cheese that is aged for at least 9 months, this means testing such recipe takes a lot of time. Also, making a parmesan cheese with cashews means it wouldn’t melt, which is in my opinion one of the best characteristics of parmesan cheese.<br> <br> DO YOU SELL YOUR CHEESES? No! I’m keeping them for myself :) Joke apart, I don’t produce enough cheeses to sell them and don’t plan to launch a vegan cheese business anytime soon. It’s not something I am interested in. ARE YOU GIVING CHEESE MAKING COURSES? At the moment I’m not giving any courses, sorry.<br> <br> 108<br> <br> WHICH CHEESE RECIPE IS THE EASIEST TO MAKE? If you are just starting, I would recommend the cultured cream cheese to get your hands on cultured cheese. Next, you can start with the Camembert. I would advise staying away from the Cambozola or Mont d’Or as those require some experience. CAN I USE A PIECE OF CHEESE AS THE STARTER FOR MY NEXT BATCH? Yes you can! If making camembert, you can substitute the penicillium candidum for about 2 tsp of camembert rind. For blue cheese, use about 1 tsp of blue mold from a previous blue cheese. I OWN A SMOKER, CAN I SMOKE ALL TYPE OF CHEESES? Some cheeses taste better than others when smoked. For example, I wouldn’t recommend smoking blue cheese as the smoky flavor would cover the blue taste. Camembert, Ricotta, and Pouligny taste great when smoked. ARE THE CHEESES PHOTOGRAPHED IN THIS BOOK VEGAN? A 100%! All the photos published in this ebook are mine and were made only using my homemade vegan cheeses. A FINAL QUICK NOTE: Cheese making is not an exact science and in some cases things don’t go as planned. It can be bad mold, wrong texture, weird smell, etc. Don’t be discouraged and keep experimenting! Good things happen when you stick to it!<br> <br> 109<br> <br> - CONCLUSION And that’s a wrap! I hope you enjoyed this ebook and learned enough to start making your own vegan cheeses! I plan to update it with improved and new recipes as I continue experimenting. If you have a question that is not in the FAQ, feel free to post it on one of the recipes on my blog, or contact me directly. Please note that I receive a lot of emails but I will do my best to reply as soon as I can. Before contacting me please read the comment sections on the cheese recipes on the blog, there is already a ton of information there. If you like this ebook, please consider checking out my ingredients/tools page and use the links when ordering your ingredients, I earn a small commission on each purchase, it helps support the blog and keeps the recipes coming. Thanks for your support! Like this ebook? Please tell your friends about it by sharing this URL to download the ebook: https://fullofplants.com/art-vegan-cheese-making-free-ebook-now-available/<br> <br> LET’S GET STARTED! GET YOUR INGREDIENTS AND TOOLS!<br> <br> IT’S HERE ><br> <br> Blue cheese, p23.<br> <br> TERMS OF USE These Terms of Use (“Terms”, “Terms of Use”) govern your relationship with this ebook, and https:// www.fullofplants.com website (the “Service”) operated by Full of Plants (“us”, “we”, or “our”).<br> <br> Please read these Terms of Use carefully before using the Service. Your access to and use of the Service is conditioned on your acceptance of and compliance with these Terms. These Terms apply to all visitors, users and others who access or use the Service.<br> <br> By accessing or using the Service you agree to be bound by these Terms. If you disagree with any part of the terms then you may not access the Service. INTELLECTUAL PROPERTY This ebook and its original content, recipes, photos, and techniques are and will remain the exclusive property of Full of Plants and its licensors. The ebook is protected by copyright, trademark, and other laws of both the France and foreign countries. You may not modify, publish, transmit, translate, participate in the transfer or sale, create derivative works, or in any way exploit any of the content of this ebook, in whole or in part. Our trademarks and trade dress may not be used in connection with any product or service without the prior written consent of Full of Plants.<br> <br> LINKS TO OTHER WEB SITES Our ebook may contain links to third-party web sites or services that are not owned or controlled by Full of Plants. Full of Plants has no control over, and assumes no responsibility for, the content, privacy policies, or practices of any third party web sites or services. You further acknowledge and agree that Full of Plants shall not be responsible or liable, directly or indirectly, for any damage or loss caused or alleged to be caused by or in connection with use of or reliance on any such content, goods or services available on or through any such web sites or services. We strongly advise you to read the terms and conditions and privacy policies of any thirdparty web sites or services that you visit.<br> <br> The Art of<br> <br> VEGAN CHEESE<br> <br> MAKING If someome would have told me one day that I would make cheeses from nuts I would have called him crazy. Growing up in France, I have always been a cheese lover and was enjoying a piece of cheese at the end of each meal, and many times it was also an ingredient of the entrée. As I learned more about all the cruelty behind the meat and dairy industry I knew I couldn’t keep on consuming cheese. Like many vegans, cheese was the food I missed the most and the alternatives available were not particularly good. I’m now happy to say that I don’t miss cheese anymore, I hope this book will help you get your ‘cheese fix’ and that you will have a lot of fun making your own vegan cheeses!<br> <br> PHOTOGRAPHY AND RECIPES COPYRIGHT ©FULL OF PLANTS.</p>
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