It's finally up! After a way-too-long delay, Vegan Month of Cheese continues! Gruyère was my favourite cheese just before I went vegan. Strong, earthy, mildly nutty with a bit of sweetness, this cultured almond cheese reminded me so much of Gruyère that...well...let's just say me and almonds have a new special relationship now...
Hello Mary :) I wonder if you or anyone else here has experimented using liquid smoke to impart smokey texture - I'm still learning what liquid ingredients would ruin rejuvelac and miso fermenting properties but would like to infuse as many flavour notes as possible to this
I think I salted this too much (being paranoid) but WOW! It's an amazing cheese. I skipped a few days and put it in my dehydrator the first bit on the mesh with a tray with a teflex sheet below it for 24+ hours and the next day I unwrapped it and let it go for another 24 hours without the lower tray until it had a skin. I just had the setting at lowest temp. I washed the crap out of my dehydrator before (lol it was really messy). I had two batches from your initial recipe Basic Cultured Almonds (so I made one with a 1/4 tsp of smoked paprika for fun. I don't know which I like better they and both are amazing! Thank you for sharing this :D
Second attempt at this - successfully made both the cultured almond base with no mold this time and brought it all the way through to the final dried "Gruyère" cheese wheels. I made it with added herbs and garlic. The cultured almond base was tangy and really reminded me of a vegan version of the commercial "chip dips" made with dairy. As for the dried cheese, I don't think that the flavour is all that reminiscent of cheese - but is delicious and complex nonetheless. Maybe it was just the added garlic but its flavours were actually like eating a rich and savory, salty fermented hummus.
Vegan Future Thanks for reporting your results! So glad you figured out the mold issue. Additions absolutely change the way the flavours develop. I found with just adding one extra ingredient, the flavour would go in a completely different direction. I added a teaspoon of white wine to one batch and it went completely ewwwww. However, salty fermented hummus still sounds pretty delicious to me :-) Does that sound /wrong/? hehe
In your video you say to salt the cheese. Did you salt it before you wrapped it in the cheesecloth or did you sprinkle salt on top of the cheesecloth? That is the only confusing part for me. Otherwise it looks fantastic and will definitely give this a try!
I think I'll try this recipe with a cashew base instead of almonds! I also started my almond feta from Miyoko Shinners homemade vegan pantry. So excited.. but the waiting.. ugh. I'm also confused with the step of sprinkling the salt on the cheese.. how much? Will it stick ? Is sea salt better or can I use my Himalayan salt? Any recommendations? 😅
Sodding Society After you wrap up the cheese, just lightly sprinkle on some salt. Sprinkle the top, then turn it and sprinkle on more on the bottom, then turn it and sprinkle some on the sides. I used sea salt. You can use Himalayan salt if you like. Yes, it will stick. Some will fall off. That's ok. You don't want to put too much or your cheese will become super salty. Too little and your cheese may be vulnerable to mold. For my first time, I went a little overboard on the salt. But honestly, I'd rather it a bit too salty than risk mold. Cheesemaking is something where you cannot expect perfection the first time. But you will quickly learn what to do and what not to do. :-) Good luck, dear.
I made mine using a Nutribullet and fermented it with probiotic powder from x3 capsules, instead of making reduvelac. I added a few more flavourings. You can get the cheese ball drier if you change the cheese cloth several times, I changed it x3 times and also wrap kitchen paper over the cheese cloth, to soak up even more moisture. After x3 days, my cheese has come away from the cloth cleanly. I’ve placed it on a sushi mat and now I will wait three days to see what happens.
hey mary i just made this cheese and i love the taste. i mustve done something wrong because it hasnt gotten hard, but its still yummy....i think i will make this cheese a lot from now on. do u have a similar recipe to make cheddar style? is it just adding lemon, red pepper, garlic etc. to this basic recipe u think?
No, this cheese doesn't have any gelling agent such as carrageenan to help it melt. I have tried taking the same ingredients and putting it into a "meltable" format but, unfortunately, the flavours simply do not develop the same way. If you're able to create a meltable gruyere in your own experiments, please share with the class ;-) Good luck!
this sounds really good I’ll have to start making rejyvelac again I have not made it in years as a shortcut for quite some time now when making any kind of nut-based vegan cheese I use water kefir as this soaking liquid I’ll have to do a side-by-side comparison
Fab demo Mary! I have had Miyoko's book for ages but inertia kept me from trying these cultured versions (and I'm not a big fan of soaked cashews: they taste funky to me). Any recipes that you're using this in? I wonder how it would do in a lasagna or mac'n'cheeeez-type of comestible.
Thank you dear! So far, I've had this just plain on bread with fruit, in sandwiches, and sprinkled on top of pasta (a batch that dried out too much so I crumbled it). It's not a melty cheese so I'm not sure about having it in lasagna or mac n cheese, but I do have a mozzerrella coming up this week that would be nice in those :-) I hear ya on the "inertia" bit. It wasn't until I tasted some amazing handmade vegan cheese at a friend's party that I was convinced that the cultured stuff was worth it! It blew my mind and sent me on a cheese experimenting rampage! ahaha I hope you give it a try. This recipe or one from the book. So worth the work...and the waiting!
Mary's Test Kitchen Yes, the almonds have been soaking for twelve hours already :) I'm intrigued to see the mozzarella video too! It might change the fate of those aforementioned almonds.
spacegirlz carrageenan is one of those specialty things that you get online. Make sure to buy the kappa carageenan though. I think I have a link in the description... For rejuvelac it's something that you can make with whole grains such as quinoa or wheat berries. For this recipe, I recommend using rejuvelac made with wheat berries. Find out more in the description :-) I hope that helps! And thanks for your kind comment, dear
Looooove this serie of vegan cheeeses! Please continue with it, pleaaaaseee! Have you try to make vegan blue cheeses? Its is possible to make this specific cheese with probiotics instead of the rejuvelac?
it's possible but I never liked blue cheese so I haven't attempted it. Just look it up on google. I have definitely seen recipes floating around for it. Any time you change an ingredient, the flavour can change. That's why I am specific about even the type of rejuvelac that makes this flavour.
After reading a whole lots of comments, salting is a bit confusing to some... i just wonder if soaking the cloth itself in a heavy salt brine would be just as efficient in doing the job of keeping molds away .???
I did it two times but the smell was not good. I have a doubt : You say we need a cultured cheese. All right ! But when should I put Misso , salt and Nutritional yeast ? I mean. Do I have to have a almond cheese already cultured or I can just put all the ingrendients at the same moment ? For exemple : Almond soaked, rejuvelac, misso, salt, Yeast all together or should I first have cultured cheese and then put the other ingredients ? Thank you
I didn't have rejuvilac in hand and had made almond milk and decided to use the pulp to try and make cheese instead of the usual and making almond flour. So I followed everything exactly, minus the rejuvilac and added smoked paprika for extra taste. wrapped it in my milk bag and into my dehydrator it went. I haven't checked it, but I'm wondering if it'll cultivate without the rejuvilac? Anybody can help answer that question?
+Jarenice Bravo It won't ferment safely or with predictable results without rejuvelac or another source of probiotics. The lactobacillus in rejuvelac prevents unwanted bacteria, potential pathogens and mold from developing.
I tried this recipe with cashew cheese, but unfortunately the cheese cloth got stuck on the crust I couldn't remove it. I had to scrape the inside which was still soft into a container to salvage what was left :(
Some recipes start with a cashew yogurt where the pulp has been strained out with a nut milk bag before culture. Have you done this? If so what was the difference in texture? Second question, I was looking through your videos for recipes with the pulp from nut milk but could not find one. Do you have any?
Hi, I tried the recipee and I think it's way to salty, even if I'm not eating the rind, is it possible that I salted to much and that the salt "travelled" into the cheese? or is it supposed to be so salty?
Nope. Keep allowing it to air dry and it will continue to ferment. Taste it every so often until the flavour develops more to your liking. When it is as hard as you'd like but the flavour hasn't caught up, you can wrap it up and store it in the fridge. It will continue to ferment while in the fridge. Keep in mind that this IS a strong tasting cheese.
Hi Mary, the cheese I made has white worms growing. Any reason for this? Could it be the rejuvelac? Mine has tiny roots growing out but I did not let it grow to full phase so I am not sure. I live in a warm country so temperature should not be an issue. On the other hand, can I use vegan probiotic from capsules instead to replace rejuvelac? Thank you for your help!
Thank you so much for the recipe! However I have a big question: How do I know if my cheese has gotten bad? If bad bacterias proliferated on it? I did your recipe but mine turned out way less dry than yours. I also forgot to leave it on a surface allowing airflow (such as a grill) and after letting sit outside for 3 days, I realised the bottom was wetter than the top and with a different smell. There's no mold though (I salted the heck outta it) but a more funky smell on the bottom. Am'd not sure if it's just more "cultured" of if is has gotten bad..
Taste it. Seriously I know it's a little scary but generally if your space is clean and there are no funky colours going on, you should be okay. Good luck!
I am currently doing some cultured cashew cream cheese. Do I need to refrigerate and then start culturing into a block or can I just continue outside of the fridge?
+Mary's Test Kitchen | Vegan Cooking Can you do it with your basic cashew cheese recipe? The texture of the cashew looks a lot smoother than the almond one.
+emilie laplante Not really. Miso is important for achieving this particular flavour. It is made of fermented soybeans and is very salty. Any alteration in this recipe will change how the flavour of the cheese develops. However, if you're not too fussed about making it taste like Gruyere and just want a cheesy flavour, simply leave out the miso. Perhaps add something else salty, such as nutritional yeast or a wee bit of extra salt.
Yup. You can use some cheesecloth or a clean, lint-free kitchen towel draped over lightly to keep dust and pests from falling on to your almond cheese :-)
How does the flavor change once it sits in the fridge for a few days? I just finished mine and while the texture and flavor are great, I find it a bit sour still
+Mary's Test Kitchen | Vegan Cooking mine hasn't develop any rind or colour change like yours yet and has texture like cream cheese. I think my room is very cold. I will keep it for another day in cheesecloth. Can I use dehydrator to dry it ? thanks
Susan Assadi yes, you can use a dehydrator. Though it is fine to remove the cheesecloth before there is any change in color. The cheesecloth is just to help hold it's shape.
Flavour. You can use the other types but keep in mind that any deviation from the recipe will result in a flavour different than this recipe's intention. That's the nature of cultured foods :-) have fun!
+Rajgopal Tupil If you want your cheese to turn out like mine, you will add miso paste. However, it's not necessary to create a nice tasting vegan cheese. Try other fermented foods such as sauerkraut juice or fermented bean curd. Once you change one ingredient, the flavour development may go in an entirely unique direction. You never know what you'll get unless you try :-)
When I made this with cashews it tasted pretty cheesy, almost as if the cashew flavor had just transformed into a tangy cheese; however making it with almonds it sort of tastes like almonds but with this strange hard-to-describe "zesty carbonated kick" that I'm not sure I'd describe as tangy. Is this normal or have I grown something bad :x I actually tried almonds before but left the skins on (because I like the skins) but it turned into a 10x more carbonated zesty kick gloop. I assumed it was just that the bacteria hadn't reacted well to the skins, but its doing the same thing to the de-skinned ones although to a lesser degree
+MinakoMadison I think the almonds needed more time to develop. It's really weird but they change as they ferment. One day tangy, next day musty, next day more tangy, etc etc. If I was you, I would write down the air temperature of each day and make notes about how it tastes. Eventually, you should get to a more cheesy flavour. And if it gets super airy, tap the container down on a hard surface for a few times and that will release the air pockets. Good luck!
I really want to allow the cheese to develop a rind around it, how long did you let it air dry after removing it from the cheesecloth? I'm really concerned about mold, I really don't want to have to start all over again.
Marcus Barjon I let it dry a few additional days after I unwrapped the cheese. However, a rind developed even before I removed the cheesecloth; it darkened as it dried. You should not have any problem with mold as long as you salted the block well and keep it in a fairly dry location. Your other option is to slowly age it in the fridge.
Kari Eats Plants Yes, but it won't taste the same as this recipe. In cultured cheesemaking, any variation in ingredients can fork the flavour development in a whole different direction. I find using cultured cashew cream yields a more yogurty tasting cheese. I hope that helps! Thanks for your question, dear :-)
You can use chickpea miso if you're not allergic to chickpeas. Or just leave it out. Just keep in mind when you change any ingredients, the final flavour will be affected. Any little change can send the culture in a totally different flavour direction. Still, you may come up with something even better! Have fun experimenting, dear. I hope that helps. Thanks for your question :-)
Couldn't one use probiotics rather than the miso? And wouldn't this also keep it from molding (allowing one to skip the sprinkling of salt while it sits in the cheese cloth)? The Raw Chef (Russell James) always uses probiotics in his. This is the first time I'm hearing of using miso instead. Interesting. I found your video while searching for "how to make nut cheese using stainless steel forms/molds". I'm wondering if the cheese just slips out or if one has to oil first (using a light film of coconut oil perhaps) to help it slip out. Making my very first nut cheese tomorrow so I'm gathering info. :)
Dana V. Thanks for the comment. The "probiotics" are in the rejuvelac; natural lactic acid occurring from the fermentation of whole grains. The miso carries a different culture and so imparts a particular flavour. When you change any ingredient in this recipe, the flavour of the end result will be different. So while you can use a probiotic powder + water to replace the rejuvelac, it will produce a different flavour than this recipe. To be honest, I have tried nut cheeses made with probiotic powder and the taste was not as nice so I have stuck with making rejuvelac. The helpful bacteria does help keep mold at bay, yes. However, especially if you are in a humid climate, it may not be enough. Salting the exterior further prevents mold. It only takes a spot of funky mold to put you off your "cheese." If you're using a stainless steel mold without a cheesecloth liner, yes should use a bit of oil. EDIT: Also, please be aware that metal is a reactive material and is not ideal for using as a cheese mold. I would, at the most, use the mold simply to get the semi-firm cheese into the desired shape and release it right away and place it on a rack to dry/cure. Good luck on your cheese adventures!!
Mary I have a question; I have Miyoko's book and her recipes are similar to this except she says to add kappa carageenan and tapioca starch, and mix it in with the stuff you have in the video and then HEAT it to activate the thickeners and then air dry it. She says it will age further, but doesn't heating it kill the culturing bacteria? Is that why you skip that step?
+MinakoMadison No. This recipe is not based on hers so it's not about skipping steps. It's just what I did that happened to turn into a Gruyere-like flavour.
Oh no no I wasn't saying this recipe was based on hers! Sorry for the mis-communication; I just thought you might know whether or not the bacteria would die if you heat them up; sorry for the miscommunication.
+MinakoMadison I googled and found out pretty much yes, the bacteria will die. I was more confused about why Miyoko says to cook her aged cheese. I'm gonna stick your way, your cheese looks so good :O
Mth Hbbtt You can but the taste will be completely different. I find that changing any part of the recipe (ie using a different type of rejuvelac, different nuts, adding different amounts of ingredients) will change the taste of the result. In any case, you will be creating your own unique cheese even simply due to the fact that your kitchen will have a different humidity, ambient temperature, and microorganisms in the air. Happy experimenting!
Mary's Test Kitchen Ok thanks, it's air drying right now 2nd day off the cheeseclothe. Love the idea of letting it dry on a cookie rack btw, just bought one lol.
Mth Hbbtt That's exciting! If you want to taste it as it develops, just use a clean utensil to get some off the block, then sprinkle some salt on to that exposed surface to discourage any pathogens. If you do this every few days you can really get a feel for how the flavour really changes due to the culturing process. :-)
***** It doesn't need to be in the dark. Just a place that is fairly consistent in temperature (not too cold or it will take forever to develop flavour). Good luck!
Are you allergic to soy-based miso? If so, try chickpea or rice based miso. Tahini doesn't have the cultures that miso does so it wouldn't work for this.
Mary's Test Kitchen // Vegan Cooking I'm allergic to both soy and chickpeas! I had no idea they made rice miso, I'll try to hunt some of that down. Thanks!
+dynamaaik It could be due to one of these two issues, a combination or something else. My first thought is that it may be too cold. I fermented my cheese at about 20 C. The other issue could be contamination. Everything you use needs to be really clean/sterile to prevent any competing bacteria/mold from taking over your cheese. I don't think pink mold is safe so if I were in your position, I would probably scrap it and try again. Or you can continue letting it ferment and see what happens. Cheese-making can be tricky. But if you persevere you can make something amazing.
I have not freezed this cheese before so I can't really say. However you can store it in the fridge for at least a couple of weeks. I've never stored it for longer since I always eat it before then!
+Tess Ney-Filomeno No, it's a coated rack so the cheese is not sitting directly on metal. If you only have a metal rack, you should place a a few layers of clean cheesecloth underneath so the metal doesn't react with the cheese. Be sure to replace it daily.
MrAbadabadoo Yes and no. Yes, you can use red miso and can be fairly confident that the resulting cheese will taste good. But no, you will not get the same flavour produced here. Every change of ingredient will change way the flavour develops. I hope that helps :-)
Can't you skip the first step? Instead of making the simple cashew cream cheese first, let it ferment and then mix it with the other ingredients, can't you mix all the ingredients from the start and directly make your cheese?
Have you had Gruyere before? It's very similar. It's a strong, sharp cheese. The almond culture really gives it that funky, cheesy flavour/smell that is missing from most vegan cheeses.
+Ana Don't worry. The cheese will not eat you ;-) You will eat the cheese. hehehe Nah. I understand that this cheese takes quite a number of steps. My advice is to read over all the directions to make sure you understand them, write out the steps and put it somewhere you can see and just take it step by step. And make sure everything you use is clean clean clean! Good luck, my dear!
+Mary's Test Kitchen | Vegan Cooking hahaha xD thanks, I will definitely try this cheese, and many of your recipes ( just find your channel and already in love xD ) :D
crocadila I use chunky sea salt rather than table salt because table salt is more chunky. Is the cheese salty all the way through to the middle? I found that mine was only very salty at the rind. If it's too salty to eat on its own, I would mix it into cream sauces (like the silken tofu alfredo I posted earlier this week), or crumble it up into salads to be used more like parmesan than a wedge cheese. Hope that helps!
Hi there Mary..I made this recipe…today is day three of aging process for air drying..and the cheese is still very wet, it would loose its form completely if I handle it too much right now. Is this normal? At this point it needs a minimum of 14 days of air drying I believe.
Do you still have it in cheesecloth at this point? It's okay if it's still kind of soft. Make sure your hands are clean before handling, but try to test the consistency. If it's similar to play dough (as in, it will stay together if you squeeze it gently), go ahead and take it out of the cheesecloth. It may fall apart a little, but you should be able to pat the broken bits back into place. Then, salt all the sides and use clean, damp hands to shape it. Cover it loosely with a few layers of clean cheesecloth to continue drying. The air in my home is on the dry side. If yours is more humid, your cheese will take longer to dry. You will want to be extra diligent in salting the surface of your cheese regularly. Perhaps once per day. I hope that helps.
Mary's Test Kitchen ours is not dough like at all..it is very moist..very full of water …not crumbly..it is out of the cheese cloth, and out on the rack for air drying. It is almost like the starting mix that was in the bowl..
Sounds like it is quite waterlogged. I would rewrap it in clean cheesecloth, try it tightly and place it on the drying rack with a dish under it. Then place a weight on top. One way to do this is to place a plate on top, then weight it down by adding some heavy books on top of the plate. This will help to force the water out of the cheese. Make sure to empty/clean the drips regularly to avoid attracting pests.
Mary's Test Kitchen thank you so much by the way for your advise..and I also had started a parmesan today..this one is quite a bit firmer..I will try the press with the other to see if I can get the fluid out..
You're a really talented cook! I don't know I if I'll ever have to patience for something like this, but just shows you can have a delicious cheese as a vegan and you can make it yourself :)
Haha. Everyday I am tasting. I DONT have patience. But somehow I've made this cheese several times already. lol Thanks for the kind comment, dearie :-)
I am sure that it might taste good, but I am Swiss, like the real deal farmer grand child from the mountains with cows and so on, please don’t call it gruyere 🙄 Thank you! 😊
I love how you keep your vids tasteful & to the point, no time wasting explanations or lectures. Much appreciation to you.
It's finally up! After a way-too-long delay, Vegan Month of Cheese continues! Gruyère was my favourite cheese just before I went vegan. Strong, earthy, mildly nutty with a bit of sweetness, this cultured almond cheese reminded me so much of Gruyère that...well...let's just say me and almonds have a new special relationship now...
Tarah H Yes! I have done so in the past. It does affect how the culture behaves so try to use a low temperature setting.
Hello Mary :)
I wonder if you or anyone else here has experimented using liquid smoke to impart smokey texture - I'm still learning what liquid ingredients would ruin rejuvelac and miso fermenting properties but would like to infuse as many flavour notes as possible to this
Mary's Test Kitchen // Vegan Cooking great recipe! How long does it last in the fridge?
That's us vegans: nuts are our favorite "people", lol!
I think I salted this too much (being paranoid) but WOW! It's an amazing cheese. I skipped a few days and put it in my dehydrator the first bit on the mesh with a tray with a teflex sheet below it for 24+ hours and the next day I unwrapped it and let it go for another 24 hours without the lower tray until it had a skin. I just had the setting at lowest temp. I washed the crap out of my dehydrator before (lol it was really messy). I had two batches from your initial recipe Basic Cultured Almonds (so I made one with a 1/4 tsp of smoked paprika for fun. I don't know which I like better they and both are amazing! Thank you for sharing this :D
Second attempt at this - successfully made both the cultured almond base with no mold this time and brought it all the way through to the final dried "Gruyère" cheese wheels. I made it with added herbs and garlic. The cultured almond base was tangy and really reminded me of a vegan version of the commercial "chip dips" made with dairy. As for the dried cheese, I don't think that the flavour is all that reminiscent of cheese - but is delicious and complex nonetheless. Maybe it was just the added garlic but its flavours were actually like eating a rich and savory, salty fermented hummus.
Vegan Future Thanks for reporting your results! So glad you figured out the mold issue. Additions absolutely change the way the flavours develop. I found with just adding one extra ingredient, the flavour would go in a completely different direction. I added a teaspoon of white wine to one batch and it went completely ewwwww. However, salty fermented hummus still sounds pretty delicious to me :-) Does that sound /wrong/? hehe
Why this girl isn't a vegan icon on youtube again? That's a very good looking piece of cheese =)
+Ezgi Çetin What do you mean, I'm not already a vegan icon on youtube? ahahhahahhaha ;-) J/K
Mary's Test Kitchen | Vegan Cooking you are a vegan icon lol, so many vegan you tubers mention you in their vids loo
She is in my world!
I have to make this! Thanks for the recipe Mary, very excited to give this a try! Gruyere was one of my favorite cheeses too.
Yippeeeeeee!! Gruyere for everyone!!!
I so did this with hempseeds currently it is solid ready to come out of the cheesecloth and air dry I'm so excited to try it!!!
rjoy81 how was it?
Wow! How was it?
THIS is something ive been waiting decades for. i will 100% try this!
wohoo!! Hope you'll let me know how it goes
In your video you say to salt the cheese. Did you salt it before you wrapped it in the cheesecloth or did you sprinkle salt on top of the cheesecloth? That is the only confusing part for me. Otherwise it looks fantastic and will definitely give this a try!
Thanks for your question, dear. The salt goes OVER the cheesecloth. You can pat in on to ensure the salt sticks.
Mary's Test Kitchen Thanks so much!
Please more videos about cheese! Love your recipes.
I think I'll try this recipe with a cashew base instead of almonds! I also started my almond feta from Miyoko Shinners homemade vegan pantry. So excited.. but the waiting.. ugh. I'm also confused with the step of sprinkling the salt on the cheese.. how much? Will it stick ? Is sea salt better or can I use my Himalayan salt? Any recommendations? 😅
Sodding Society After you wrap up the cheese, just lightly sprinkle on some salt. Sprinkle the top, then turn it and sprinkle on more on the bottom, then turn it and sprinkle some on the sides. I used sea salt. You can use Himalayan salt if you like. Yes, it will stick. Some will fall off. That's ok. You don't want to put too much or your cheese will become super salty. Too little and your cheese may be vulnerable to mold.
For my first time, I went a little overboard on the salt. But honestly, I'd rather it a bit too salty than risk mold. Cheesemaking is something where you cannot expect perfection the first time. But you will quickly learn what to do and what not to do. :-) Good luck, dear.
I experimented using cashews, but it didn’t come away from the cheese cloth. The mixture was very sticky. It worked much better for me with almonds.
I just made a cultured almond/cashew cheez with rejuvelac. It was really good.
Now I'm going to try yours :)
sonjevity That's fantastic! Isn't homemade vegan cheese amazing? Please let me know how it turns out :-)
Mary's Test Kitchen will do :)
Waiting is always so hard.
It's only bearable for me because now I always have a new batch on the go...so there's lots of tasting to be had ;-)
lol yes, that's a great solution!!
La paciencia es la amiga del sabio.
I made mine using a Nutribullet and fermented it with probiotic powder from x3 capsules, instead of making reduvelac. I added a few more flavourings. You can get the cheese ball drier if you change the cheese cloth several times, I changed it x3 times and also wrap kitchen paper over the cheese cloth, to soak up even more moisture. After x3 days, my cheese has come away from the cloth cleanly. I’ve placed it on a sushi mat and now I will wait three days to see what happens.
So how did it turn out?
hey mary i just made this cheese and i love the taste. i mustve done something wrong because it hasnt gotten hard, but its still yummy....i think i will make this cheese a lot from now on. do u have a similar recipe to make cheddar style? is it just adding lemon, red pepper, garlic etc. to this basic recipe u think?
Does this cheese melt well at all? I am looking for a gruyere style to top french onion soup!!
No, this cheese doesn't have any gelling agent such as carrageenan to help it melt. I have tried taking the same ingredients and putting it into a "meltable" format but, unfortunately, the flavours simply do not develop the same way. If you're able to create a meltable gruyere in your own experiments, please share with the class ;-) Good luck!
this sounds really good I’ll have to start making rejyvelac again I have not made it in years as a shortcut for quite some time now when making any kind of nut-based vegan cheese I use water kefir as this soaking liquid I’ll have to do a side-by-side comparison
Fab demo Mary! I have had Miyoko's book for ages but inertia kept me from trying these cultured versions (and I'm not a big fan of soaked cashews: they taste funky to me). Any recipes that you're using this in? I wonder how it would do in a lasagna or mac'n'cheeeez-type of comestible.
Thank you dear! So far, I've had this just plain on bread with fruit, in sandwiches, and sprinkled on top of pasta (a batch that dried out too much so I crumbled it). It's not a melty cheese so I'm not sure about having it in lasagna or mac n cheese, but I do have a mozzerrella coming up this week that would be nice in those :-)
I hear ya on the "inertia" bit. It wasn't until I tasted some amazing handmade vegan cheese at a friend's party that I was convinced that the cultured stuff was worth it! It blew my mind and sent me on a cheese experimenting rampage! ahaha
I hope you give it a try. This recipe or one from the book. So worth the work...and the waiting!
Mary's Test Kitchen Yes, the almonds have been soaking for twelve hours already :) I'm intrigued to see the mozzarella video too! It might change the fate of those aforementioned almonds.
Great recipe! Can walnuts be used instead of almonds? Thanks!
Where can I buy rejuvelac & carrageenan? I love your recipes.
spacegirlz carrageenan is one of those specialty things that you get online. Make sure to buy the kappa carageenan though. I think I have a link in the description... For rejuvelac it's something that you can make with whole grains such as quinoa or wheat berries. For this recipe, I recommend using rejuvelac made with wheat berries. Find out more in the description :-) I hope that helps! And thanks for your kind comment, dear
Could I also use a reusable nut milk bag?
Looooove this serie of vegan cheeeses! Please continue with it, pleaaaaseee! Have you try to make vegan blue cheeses? Its is possible to make this specific cheese with probiotics instead of the rejuvelac?
it's possible but I never liked blue cheese so I haven't attempted it. Just look it up on google. I have definitely seen recipes floating around for it.
Any time you change an ingredient, the flavour can change. That's why I am specific about even the type of rejuvelac that makes this flavour.
After reading a whole lots of comments, salting is a bit confusing to some... i just wonder if soaking the cloth itself in a heavy salt brine would be just as efficient in doing the job of keeping molds away .???
Give it a try if you like.
I did it two times but the smell was not good. I have a doubt : You say we need a cultured cheese. All right ! But when should I put Misso , salt and Nutritional yeast ? I mean. Do I have to have a almond cheese already cultured or I can just put all the ingrendients at the same moment ? For exemple : Almond soaked, rejuvelac, misso, salt, Yeast all together or should I first have cultured cheese and then put the other ingredients ? Thank you
My life. This cheese is so good that I have to do some as soon I know that there is a little bit left.
I didn't have rejuvilac in hand and had made almond milk and decided to use the pulp to try and make cheese instead of the usual and making almond flour. So I followed everything exactly, minus the rejuvilac and added smoked paprika for extra taste. wrapped it in my milk bag and into my dehydrator it went. I haven't checked it, but I'm wondering if it'll cultivate without the rejuvilac? Anybody can help answer that question?
+Jarenice Bravo It won't ferment safely or with predictable results without rejuvelac or another source of probiotics. The lactobacillus in rejuvelac prevents unwanted bacteria, potential pathogens and mold from developing.
you are amazing! i love all your recipes!
The Angry Starchivore aww you are sweet. Despite being "angry" hehe
I tried this recipe with cashew cheese, but unfortunately the cheese cloth got stuck on the crust I couldn't remove it. I had to scrape the inside which was still soft into a container to salvage what was left :(
Some recipes start with a cashew yogurt where the pulp has been strained out with a nut milk bag before culture. Have you done this? If so what was the difference in texture? Second question, I was looking through your videos for recipes with the pulp from nut milk but could not find one. Do you have any?
Beautiful cheese 😍 is the miso paste mandatory for the cheese to firm or can I just use the rejuvelac water on its own?
The miso paste is more for flavour. You can leave it out if you don't have any
Hi, I tried the recipee and I think it's way to salty, even if I'm not eating the rind, is it possible that I salted to much and that the salt "travelled" into the cheese? or is it supposed to be so salty?
So it's been 3 days air drying and it looks great but the taste is quit strong. Almost sour. Is this bad?
Nope. Keep allowing it to air dry and it will continue to ferment. Taste it every so often until the flavour develops more to your liking. When it is as hard as you'd like but the flavour hasn't caught up, you can wrap it up and store it in the fridge. It will continue to ferment while in the fridge. Keep in mind that this IS a strong tasting cheese.
I have a mellow white miso paste, will that work? Thanx!
Yes, the taste will be slightly different, not as.... Erm... I don't know how to describe it... Dark... Malty? :)
Thanx! I'm really excited to try this one!
Yay! Please let me know how yours goes
Hi Mary, the cheese I made has white worms growing. Any reason for this? Could it be the rejuvelac? Mine has tiny roots growing out but I did not let it grow to full phase so I am not sure. I live in a warm country so temperature should not be an issue. On the other hand, can I use vegan probiotic from capsules instead to replace rejuvelac? Thank you for your help!
+Jolene Tan Worms?! That means it's contaminated! Either your equipment, water, grains or nuts were contaminated. It's not safe, you must throw away!
Did she drain the rejuvelac well? if there's wheat in the cheese it will sprout!
Thank you so much for the recipe! However I have a big question: How do I know if my cheese has gotten bad? If bad bacterias proliferated on it? I did your recipe but mine turned out way less dry than yours. I also forgot to leave it on a surface allowing airflow (such as a grill) and after letting sit outside for 3 days, I realised the bottom was wetter than the top and with a different smell. There's no mold though (I salted the heck outta it) but a more funky smell on the bottom. Am'd not sure if it's just more "cultured" of if is has gotten bad..
Taste it. Seriously I know it's a little scary but generally if your space is clean and there are no funky colours going on, you should be okay. Good luck!
I want this but don't want to make it! I am coming to visit instead!
You should!
Saving my pennies. :)
Lol
I am currently doing some cultured cashew cream cheese. Do I need to refrigerate and then start culturing into a block or can I just continue outside of the fridge?
Could you add coconut oil for a creamy texture?
I don't see that you sprinkled it with salt. Do you put salt on the outside (the cheese cloth) or directly on the cheese?
+Mary's Test Kitchen | Vegan Cooking Can you do it with your basic cashew cheese recipe? The texture of the cashew looks a lot smoother than the almond one.
can i mix tahini with paprika to replace miso paste ? or you have other suggestions plz .... Thx xxx
+emilie laplante Not really. Miso is important for achieving this particular flavour. It is made of fermented soybeans and is very salty. Any alteration in this recipe will change how the flavour of the cheese develops.
However, if you're not too fussed about making it taste like Gruyere and just want a cheesy flavour, simply leave out the miso. Perhaps add something else salty, such as nutritional yeast or a wee bit of extra salt.
A sincere thank you! All your videos are awsome , keep it up! And thank you again ;)
emilie laplante You're welcome, dear
I need some advice. I have my cultured cashew cheese and want to use it to make ricotta but I haven't a clue as to where to start please help!
what can I use instead of a cheescloth
Hi Mary! Will white miso powder work instead of yellow miso paste? Thanks for the amazing recipes btw. :)
I don't think so. The miso paste that I used was raw and so had active cultures. Miso powder normally doesn't have active cultures.
finally a good vegan almond cheese , thank you
Hope you like it!
Great video!
Do you have any advice on how to harden the cheese? It's been 3 days and it's still soft
Increase the airflow so it will dry faster. A fan may help
@@marystestkitchen Thank you so much
hi, thanks for sharing
does it melt? can we use it on pizza?
It doesn't melt. For one that melts, try "Aquafaba Mozzarella." You can find it on my channel :-)
Hi Mary. Is it safe to eat if it's been left out for 4-5 days? Shouldn't it be in some kind of container, protected from the molds in the air?
Yup. You can use some cheesecloth or a clean, lint-free kitchen towel draped over lightly to keep dust and pests from falling on to your almond cheese :-)
Mary's Test Kitchen // Vegan Cooking
I see. Thanks a lot, and good job! :-)
How does the flavor change once it sits in the fridge for a few days? I just finished mine and while the texture and flavor are great, I find it a bit sour still
Hi, I made this cheese but after three days still too wet. haven't removed the cheesecloth yet. What should I do?
+Susan Assadi Remove the cheesecloth! It will still be soft but should hold it's shape.
+Mary's Test Kitchen | Vegan Cooking mine hasn't develop any rind or colour change like yours yet and has texture like cream cheese. I think my room is very cold. I will keep it for another day in cheesecloth. Can I use dehydrator to dry it ? thanks
Susan Assadi yes, you can use a dehydrator. Though it is fine to remove the cheesecloth before there is any change in color. The cheesecloth is just to help hold it's shape.
is there a Reason why you used yrllow miso or could I use red or White miso as well?
Flavour. You can use the other types but keep in mind that any deviation from the recipe will result in a flavour different than this recipe's intention. That's the nature of cultured foods :-) have fun!
Is adding miso powder a must? any other alternative? Tks
+Rajgopal Tupil If you want your cheese to turn out like mine, you will add miso paste. However, it's not necessary to create a nice tasting vegan cheese. Try other fermented foods such as sauerkraut juice or fermented bean curd. Once you change one ingredient, the flavour development may go in an entirely unique direction. You never know what you'll get unless you try :-)
Is miso paste necessary? I can not find it where I live 😭
When I made this with cashews it tasted pretty cheesy, almost as if the cashew flavor had just transformed into a tangy cheese; however making it with almonds it sort of tastes like almonds but with this strange hard-to-describe "zesty carbonated kick" that I'm not sure I'd describe as tangy. Is this normal or have I grown something bad :x I actually tried almonds before but left the skins on (because I like the skins) but it turned into a 10x more carbonated zesty kick gloop. I assumed it was just that the bacteria hadn't reacted well to the skins, but its doing the same thing to the de-skinned ones although to a lesser degree
+MinakoMadison I think the almonds needed more time to develop. It's really weird but they change as they ferment. One day tangy, next day musty, next day more tangy, etc etc. If I was you, I would write down the air temperature of each day and make notes about how it tastes. Eventually, you should get to a more cheesy flavour. And if it gets super airy, tap the container down on a hard surface for a few times and that will release the air pockets. Good luck!
I really want to allow the cheese to develop a rind around it, how long did you let it air dry after removing it from the cheesecloth? I'm really concerned about mold, I really don't want to have to start all over again.
Marcus Barjon I let it dry a few additional days after I unwrapped the cheese. However, a rind developed even before I removed the cheesecloth; it darkened as it dried. You should not have any problem with mold as long as you salted the block well and keep it in a fairly dry location. Your other option is to slowly age it in the fridge.
Thanks so much all my friends are really excited to try it!
Omg this looks so good!!!
+The Luxe Hippie It's actually amazing. I hope you get to try it sometime :)
Hey Mary can I use the cultured cashew cheese to make this?
Kari Eats Plants Yes, but it won't taste the same as this recipe. In cultured cheesemaking, any variation in ingredients can fork the flavour development in a whole different direction. I find using cultured cashew cream yields a more yogurty tasting cheese. I hope that helps! Thanks for your question, dear :-)
Could you cut and store it in a seasoned oil like Persian feta?
I don't know. Sounds like a good idea though. Please let me know how it turns out if you try :-)
Will do chefy
I'll try it! Thanks!!! :)
Looks yummy. wondering how to leave it at room temperature without attracting bugs or rodents...
Luckily, I don't have pest problems in my home. I just cover the whole thing with cheesecloth and make sure the surrounding area isn't cluttered.
When i air dry it after unwrapping after 3 days
Do i cover it
Just cover it lightly with cheesecloth to keep the dust off.
@@marystestkitchen you also wrote to salt it when air drying it, but its not in the video. After removing the cloth - do I salt it and air dry?
@@elizedewet2836 You don't have to repeat salting after you remove the cloth...if you already salted it while it was wrapped in cloth.
Thank you for your reply x Can't wait to try this! Already busy step1 😊
I have a question : what could i use in place of miso? I'm allergic to soy D:
You can use chickpea miso if you're not allergic to chickpeas. Or just leave it out. Just keep in mind when you change any ingredients, the final flavour will be affected. Any little change can send the culture in a totally different flavour direction. Still, you may come up with something even better! Have fun experimenting, dear. I hope that helps. Thanks for your question :-)
THANK YOU :D
Couldn't one use probiotics rather than the miso? And wouldn't this also keep it from molding (allowing one to skip the sprinkling of salt while it sits in the cheese cloth)? The Raw Chef (Russell James) always uses probiotics in his. This is the first time I'm hearing of using miso instead. Interesting. I found your video while searching for "how to make nut cheese using stainless steel forms/molds". I'm wondering if the cheese just slips out or if one has to oil first (using a light film of coconut oil perhaps) to help it slip out. Making my very first nut cheese tomorrow so I'm gathering info. :)
Dana V. Thanks for the comment. The "probiotics" are in the rejuvelac; natural lactic acid occurring from the fermentation of whole grains. The miso carries a different culture and so imparts a particular flavour. When you change any ingredient in this recipe, the flavour of the end result will be different. So while you can use a probiotic powder + water to replace the rejuvelac, it will produce a different flavour than this recipe. To be honest, I have tried nut cheeses made with probiotic powder and the taste was not as nice so I have stuck with making rejuvelac.
The helpful bacteria does help keep mold at bay, yes. However, especially if you are in a humid climate, it may not be enough. Salting the exterior further prevents mold. It only takes a spot of funky mold to put you off your "cheese."
If you're using a stainless steel mold without a cheesecloth liner, yes should use a bit of oil. EDIT: Also, please be aware that metal is a reactive material and is not ideal for using as a cheese mold. I would, at the most, use the mold simply to get the semi-firm cheese into the desired shape and release it right away and place it on a rack to dry/cure.
Good luck on your cheese adventures!!
Mary I have a question; I have Miyoko's book and her recipes are similar to this except she says to add kappa carageenan and tapioca starch, and mix it in with the stuff you have in the video and then HEAT it to activate the thickeners and then air dry it. She says it will age further, but doesn't heating it kill the culturing bacteria? Is that why you skip that step?
+MinakoMadison No. This recipe is not based on hers so it's not about skipping steps. It's just what I did that happened to turn into a Gruyere-like flavour.
Oh no no I wasn't saying this recipe was based on hers! Sorry for the mis-communication; I just thought you might know whether or not the bacteria would die if you heat them up; sorry for the miscommunication.
+MinakoMadison I googled and found out pretty much yes, the bacteria will die. I was more confused about why Miyoko says to cook her aged cheese. I'm gonna stick your way, your cheese looks so good :O
+MinakoMadison No problem, my dear. I'm sure Miyoko's method will work but I haven't tried it.
I think you just can't overheat it. Just my guess.
Can I make that one with cashew instead ?
Mth Hbbtt You can but the taste will be completely different. I find that changing any part of the recipe (ie using a different type of rejuvelac, different nuts, adding different amounts of ingredients) will change the taste of the result. In any case, you will be creating your own unique cheese even simply due to the fact that your kitchen will have a different humidity, ambient temperature, and microorganisms in the air. Happy experimenting!
Mary's Test Kitchen Ok thanks, it's air drying right now 2nd day off the cheeseclothe. Love the idea of letting it dry on a cookie rack btw, just bought one lol.
Mth Hbbtt That's exciting! If you want to taste it as it develops, just use a clean utensil to get some off the block, then sprinkle some salt on to that exposed surface to discourage any pathogens. If you do this every few days you can really get a feel for how the flavour really changes due to the culturing process. :-)
Mary's Test Kitchen Yes it does but mine stays soft and wet in the inside lol. Scuse my english btw.
Mary's Test Kitchen Your looks stiff and dry
Loved the recipe!! One question: how old is the cheese you cut?
Good Question - would also like to know - Looks so amazing!
Does this melt? I wanna make a monte cristo with this
No, sorry it doesn't melt
Do I leave it in a dark room or leave it in my kitchen while it develops a rind?
***** It doesn't need to be in the dark. Just a place that is fairly consistent in temperature (not too cold or it will take forever to develop flavour). Good luck!
I use 4 layers of cheese cloth , is that okay
I'm allergic to miso can I use something like tahini?
Are you allergic to soy-based miso? If so, try chickpea or rice based miso. Tahini doesn't have the cultures that miso does so it wouldn't work for this.
Mary's Test Kitchen // Vegan Cooking I'm allergic to both soy and chickpeas! I had no idea they made rice miso, I'll try to hunt some of that down. Thanks!
It is possible to do it with out the miso ???
Yes. Of course if you change an ingredient it can change the direction the flavour goes...but I'm sure it will be delicious nonetheless!
Mary's so FANCY!
that's me! ;-)
In a lot of your video´s you say umami flavour, but what does that mean? Is it salty?
Savory. Hard to describe; I recommend giving it a google ;-)
can you make this with cashew ?
Why is my basic almond cheese turning pink? it's only day two.. and not warm at all in my kitchen.. aroun 15 Celsius (cold!)
+dynamaaik It could be due to one of these two issues, a combination or something else. My first thought is that it may be too cold. I fermented my cheese at about 20 C. The other issue could be contamination. Everything you use needs to be really clean/sterile to prevent any competing bacteria/mold from taking over your cheese. I don't think pink mold is safe so if I were in your position, I would probably scrap it and try again. Or you can continue letting it ferment and see what happens. Cheese-making can be tricky. But if you persevere you can make something amazing.
Amazing
Awesome!
Thanks!
How long can i put it in the freezer?:)
I have not freezed this cheese before so I can't really say. However you can store it in the fridge for at least a couple of weeks. I've never stored it for longer since I always eat it before then!
+Mary's Test Kitchen | Vegan thank u
what about the metal tray you air dried it on? the bacteria eat away at the metal :(
+Tess Ney-Filomeno No, it's a coated rack so the cheese is not sitting directly on metal. If you only have a metal rack, you should place a a few layers of clean cheesecloth underneath so the metal doesn't react with the cheese. Be sure to replace it daily.
Awesome thanks!!
Fine!
Would red miso work?
MrAbadabadoo Yes and no. Yes, you can use red miso and can be fairly confident that the resulting cheese will taste good. But no, you will not get the same flavour produced here. Every change of ingredient will change way the flavour develops. I hope that helps :-)
Can't you skip the first step? Instead of making the simple cashew cream cheese first, let it ferment and then mix it with the other ingredients, can't you mix all the ingredients from the start and directly make your cheese?
No. Not for this recipe. The additional ingredients will affect how it ferments resulting in unwanted flavours if added too early.
How is the taste?
Have you had Gruyere before? It's very similar. It's a strong, sharp cheese. The almond culture really gives it that funky, cheesy flavour/smell that is missing from most vegan cheeses.
I would love to make this cheese but I don't know why I so scare to make it... ;(
+Ana Don't worry. The cheese will not eat you ;-) You will eat the cheese. hehehe
Nah. I understand that this cheese takes quite a number of steps. My advice is to read over all the directions to make sure you understand them, write out the steps and put it somewhere you can see and just take it step by step. And make sure everything you use is clean clean clean! Good luck, my dear!
+Mary's Test Kitchen | Vegan Cooking hahaha xD thanks, I will definitely try this cheese, and many of your recipes ( just find your channel and already in love xD ) :D
HELP!!! The cheese become too salty because of sprinkling the salt part :(
I was so happy how it turned out and then I tasted it lol
crocadila I use chunky sea salt rather than table salt because table salt is more chunky. Is the cheese salty all the way through to the middle? I found that mine was only very salty at the rind. If it's too salty to eat on its own, I would mix it into cream sauces (like the silken tofu alfredo I posted earlier this week), or crumble it up into salads to be used more like parmesan than a wedge cheese. Hope that helps!
Hi there Mary..I made this recipe…today is day three of aging process for air drying..and the cheese is still very wet, it would loose its form completely if I handle it too much right now. Is this normal? At this point it needs a minimum of 14 days of air drying I believe.
Do you still have it in cheesecloth at this point? It's okay if it's still kind of soft. Make sure your hands are clean before handling, but try to test the consistency. If it's similar to play dough (as in, it will stay together if you squeeze it gently), go ahead and take it out of the cheesecloth. It may fall apart a little, but you should be able to pat the broken bits back into place. Then, salt all the sides and use clean, damp hands to shape it. Cover it loosely with a few layers of clean cheesecloth to continue drying.
The air in my home is on the dry side. If yours is more humid, your cheese will take longer to dry. You will want to be extra diligent in salting the surface of your cheese regularly. Perhaps once per day.
I hope that helps.
Mary's Test Kitchen ours is not dough like at all..it is very moist..very full of water …not crumbly..it is out of the cheese cloth, and out on the rack for air drying. It is almost like the starting mix that was in the bowl..
Sounds like it is quite waterlogged. I would rewrap it in clean cheesecloth, try it tightly and place it on the drying rack with a dish under it. Then place a weight on top. One way to do this is to place a plate on top, then weight it down by adding some heavy books on top of the plate. This will help to force the water out of the cheese. Make sure to empty/clean the drips regularly to avoid attracting pests.
Mary's Test Kitchen I actually own a proper cheese press..wasnt sure if it was something I could use on a non dairy...
Mary's Test Kitchen thank you so much by the way for your advise..and I also had started a parmesan today..this one is quite a bit firmer..I will try the press with the other to see if I can get the fluid out..
You're a really talented cook! I don't know I if I'll ever have to patience for something like this, but just shows you can have a delicious cheese as a vegan and you can make it yourself :)
Haha. Everyday I am tasting. I DONT have patience. But somehow I've made this cheese several times already. lol
Thanks for the kind comment, dearie :-)
I totally forgot to salt my cheese ball... 3 days later It's this huge orangey pink blob... it's aliiiive....!
tiptoptonic OH NOOOOOOOOOOOOOOOOOOO I'm sad for your cheese.
I wish I could taste this right now! I gotta get off my butt and make this stuff
Yes! Do it! It take a while but I swear it's so worth the wait.
Like❤super👌
yummi yummi yummi ! :)
Oh Mary, would you marry me? 🤤 You are cooking so amazing.. really I love it 💚 your recipes fascinating me 😍🌱
Deal!
Anybody a non vegan that tried it?
i did, i'm lactose intolerant. it's incredibly similar to some aged cheese. very strong taste!
I am sure that it might taste good, but I am Swiss, like the real deal farmer grand child from the mountains with cows and so on, please don’t call it gruyere 🙄
Thank you! 😊
That's why I said "gruyere-style" just because it tastes like it but it's not actual Gruyere :-)
@@marystestkitchen Don't worry I am only teasing you!
can i used a sachet of vegan yogurt starter instead of rejuvelac? thank you!
what can I use instead of a cheescloth
+Gwen Aranda You can use any clean flat cloth.
what can I use instead of a cheescloth