Volume Two: Cultured Cheeses
Make your own fermented + mould ripened vegan cheese
Make your own beautiful cheeseboard from scratch!
Introduction to Volume Two
Introduction to Culturing + Fermenting
Equipment + Ageing
Troubleshooting and tips!
Ingredients, Equipment + Stockists
Further Course Information
Rejuvelac Recipe + Notes
Cultured Cream Cheese Video
Cultured Cream Cheese Recipe + Notes
Garlic + Herb Roule Video
Garlic + Herb Roule Recipe + Notes
Truffle Shaped Cheese Video
Truffle Shaped Cheese Recipe + Notes
Smoked Cheddar Video
Smoked Cheddar Recipe + Notes
I've covered the most commonly asked questions below, however if your query isn't answered below please do get in touch with me directly
You'll need a high speed blender and a food processor for these recipes. Other than that you can use lots of items that you might already have such as tupperware containers. A small round tin and a silicone mould are useful but you can mostly try using items you already own.
We'll be using nuts, mostly cashews, as a base for the cheeses, and all of the other ingredients are relatively easy to get hold of. Where ingredient substitutions are available, they'll be listed on the recipe notes. For the brie and blue cheeses you'll need the specific cheese cultures, which can be bought online. A list of recommended suppliers will be included.
The recipes are all very straightforward to follow and take a range of time from a few days to a few weeks. Where possible I have included ways to adapt the recipes to make them simpler or more complex, so there are lots of different options to suit different levels.
It is completely safe to make and consume fermented foods at home, providing you follow the simple guidelines regarding sanitising and storage, which is covered in the course. I'll talk you through what signs to look for to know your cheese is fermenting properly, and how to tell if anything has gone wrong. There will be lots of help along the way and I'll be on hand to answer any questions you have.
If you're new to making vegan cheese then Volume One is absolutely the best starting point, as it teaches you all the foundation knowledge for making dairy free cheese, as well as 10 quick + delicious cheese recipes! However if you're already confident in your vegan cheesemaking skills, then you can dive right in to Volume Two.
I'd describe Volume Two as an intermediate course, it's not for total beginners (Volume One would be a great course to do first), but it's definitely an entry level course designed for people who have never made fermented recipes before. It doesn't feature extremely advanced recipes, they are on the "quicker" end of cultured, mould ripened cheeses. I'd definitely be open to offering a more advanced course in the future :)
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