View Full Version : fermenting cheese?
08-01-2006, 11:05 PM
I'm new here, and this is my first real question... Has anyone had any success fermenting cheese? I am trying a recipe right now for some, and it is not turning out. I'm using sesame seeds and miso (I know miso is tech. not raw). I soaked the seeds in water and blended with miso. Put it in a jar in a warm place to ferment... and nothing. It looks like oatmeal! :eek: Please advise.
08-01-2006, 11:10 PM
Hi jade blossom,
What result are you looking for that hasn't occured yet? Most raw seed/nut cheeses are more of a creamy-type unless you added something like psylum to firm it up more or if you dehydrated it.
Does it have a fermented flavor at all? Maybe add a little lemon juice.
When I make cheese (sauce) I never really try to ferment it, but I just use cashews, sometimes sesame seeds, lemon juice, a small slice or two of red/orange/or yellow bell pepper and a little sea salt and water to desired consistency. Sometimes I like it thicker and sometimes more like a sauce.
So, try adding a little lemon juice and allowing it to sit a bit longer and then refrigerate it.
08-01-2006, 11:20 PM
The recipe comes from "living cuisine" Renee Loux. I don't really know what to expect. It said to soak the seeds in water for 4-6 hours, drain and rinse them. Then put them in the food processor with the miso and more water. Blend and return to glass jar. Cover with cheesecloth and let it sit in a warm dark place to ferment for 6-12 hours. Says it should seperate and the whey will be at the bottom and the cheese at the top. Scoop off the cheese layer and place onto cheesecloth... squeeze excess whey off and it should be dry and crumbly. Then you can add whatever flavors you like... herbs, lemon, garlic. Sounds delicious, but I did something wrong.
08-01-2006, 11:34 PM
Ohhh...okay. How long has yours been fermenting so far? I've never made this recipe, so I'm not of much help...sorry
08-01-2006, 11:46 PM
No help here. I have never attempted Cheese before. That was my only weakness in my sad world. I don't think it would taste like I remembered it. So, so far I am cheeseless in Calif...........Hope you become a Cheese Whiz.......
08-01-2006, 11:47 PM
It's been going for eleven hours and it still looks the same as when it started. Maybe I used too much water (it's watery). I've tried other recipes more like the one you spoke about earlier, and it was okay. However, being so new to raw, and cheese being one of my most favorite foods, they did not give me that cheese fix I needed. I thought this type of cheese might be closer to the real deal. I have bought "raw cheese" in the store, but is it really considered raw? They taste just like regular cheese. Thanks.
08-01-2006, 11:49 PM
Spicyfull, that is too funny. I hope I become a "cheesewhiz" too! And if I do... I'll post my recipe for success on this site.
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