PDA

View Full Version : raw nut cheese - problem


ab_raw
10-30-2009, 05:56 PM
I am making raw nut cheese and its not fermenting..... I used freshly made rejuvelac and I put in pro-biotic capsules. I followed the directions exactly as far as I know. Its supposed to culture in 12-14 hours, and mine has been sitting for 24 hrs and still looks exactly the same. Any ideas?

here's the recipe I'm using:

http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

Anita
Veganforlife
10-30-2009, 06:50 PM
I have never done a rejuvelac cheeze so I can't help you. hopefully someone will be able to help you...
revdrcyn
10-30-2009, 08:14 PM
I have never done a rejuvelac cheeze so I can't help you.

Same here - I always use miso - it makes it so much easier, and my cheeses turn out perfect every time.
oceanluv
10-30-2009, 10:05 PM
could it be your home is not warm enough?
ab_raw
11-01-2009, 06:34 PM
Well I gave up on it fermenting and decided to try to salvage it. So I molded it into a container and sprinkled it with carraway seeds and nutritional yeast and let it sit for 24 hours.
Its pretty yummy, very much the consistency of cream cheese. I had it on Ani Phyo's black sesame crackers.

So I'm going to try again using less liquid and I will add some Miso as well to see if that helps.

Oceanluv, my home is pretty cool these days so yes, this could be a problem.

revdrcyn, how much Miso did you use?

Thanks!
DopeRawAbundance
11-02-2009, 02:43 AM
Oceanluv, my home is pretty cool these days so yes, this could be a problem.

I set my fermenting vats on top of my fridge where its warm, that or any other warm surface is your best friend.
T-Bird
11-03-2009, 02:36 PM
I had this cheese at ecopolitian in minneapolis. Waitress said it was cashews, salt, and rejuvelac.

It was divine, the best phoney vegan raw cheese ever.
revdrcyn
11-03-2009, 05:26 PM
revdrcyn, how much Miso did you use?

I use 1 TB miso per 1 1/2 cups soaked cashews - tastes very "cheezy" :)
ab_raw
11-03-2009, 07:47 PM
I use 1 TB miso per 1 1/2 cups soaked cashews - tastes very "cheezy" :)

Oh good! I started my new batch this morning and thats exactly what I used! I also tried to find a warmer spot for the bowl, and so I have high hopes....

Will update tomorrow.....

Anita
anniez
11-04-2009, 08:16 AM
When fermenting cheese it's all about room temperature. I put mine in a small bathroom and close the door so it gets warm, but top of the fridge is a good idea, too. Also there are a lot of great cheezes that don't require fermenting. Alissa's book has several great ones.

Annie
ab_raw
11-04-2009, 09:32 AM
My cheese has fermented and it is smelling good! Its in the fridge now for 24 hrs to firm up.

BTW, my batch that did not ferment still tastes completely awesome. I mixed in spices and NY and let it sit in the fridge. We were pigging out on it last night. It would be completely wonderful as a cheezeball with raw crackers on a holiday buffet table.

And Annie, yes I've tried all the cheeses in Alissa's book and like them all. I just love to experiment and the fermented cheese was a challenge I could not resist!

Anita
anniez
11-05-2009, 08:15 AM
Luv the cheezeball idea! Goin' on my Thanksgiving menu!

Annie
Veganforlife
11-05-2009, 09:06 AM
Luv the cheezeball idea! Goin' on my Thanksgiving menu!

Annie

::falls backwards off chair::