Cheesemaking evolved as a means of preserving food for the months after the harvest when food was sparse. Now, along with many fermented and cultured food practices like sauerkraut, kimchi, and beer, cheesemaking has become one of a growing number of do-it-yourself pursuits.
Whether or not one is working with fermentation processes, preparing any kind of food for consumption should be done with a view to doing so safely. Food borne illness is one of the most common forms of illness and is easily pre- ventable with good preparation, cleanup, and storage practices.
Although plant-based cheesemaking is still in its infancy and there is no formal nomenclature, soft cheezes are non-cultured and on the spectrum of spreads, dips, and pâtés in consistency.
Microbes themselves are neither vegan nor non-vegan, the manner in which they are cultivated in the lab can determine whether they are suitable in making vegan cheese. Most of the microbes produced are fed on agar agar plates that also include animal products.
These cheeses mirror their dairy-based versions to the extent that they are shorter-term cultured cheeses, soft, and typically made with just a mesophilic lactic acid starter. Texturally, these will be familiar to those who are nostalgic for soft, fresh, dairy cheese, but not perfectly so.
In dairy cheesemaking there are two types of curds used for bloomy rind cheeses, I focus on only the slow acid building lactic-set curd. With this type of curd, you end up with a firmer style of white mold ripened cheese, but it will have good aroma and flavor.
My first true love is being a chef. I think that all chefs, at the core, are empirically inclined. Leaving aside the adrenaline rush of a high paced service, I think that those who strive to lead or work with a kitchen team in bringing thoughtfully prepared dishes to people, are deeply curious.
This book contains over 150 full color photos and enhanced step-by-step instructions, with eight new cheesemaking recipes plus dozens more from beginner to pro. Going beyond nuts and seeds to include legumes in cheesemaking, dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts
While the coconut milk yogurt or the oat, cashew, coconut yogurt recipes can serve as sour cream when drained, this recipe allows you to have a thicker, more heat resistant soured cream or crème fraîche for use with foods like baked potatoes, on top of soups, as a garnish for dishes that require a fatty/acidic component. This recipe takes a little less time than the yogurt recipes.
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