John Weiland wrote: In addition, I've seen reference to using salt, low pH (vinegar, citrus, etc.) as aids to reducing the mold on the exterior of the cheese. So I'll be experimenting with this with future batches.
John Weiland wrote:Is there a good discussion somewhere on why mammal milk + rennet allows one to proceed to those nice large, firm curds and why this is not commonly achieved with nut milk?
Dairy Free Mozzarella & Ricotta Kit, Vegan and Paleo Friendly - NO Gluten, Carageenan or Soy
Make DAIRY-FREE, melty Mozzarella from your choice of cashews, almonds, white beans or even zucchini in just 20 minutes! This kit is Vegan, Paleo friendly and great for many special diets.
Nut or seed based Ricotta is creamy, yummy and super easy too.
Choose not to eat dairy but miss cheese? This kit is Urban Cheesecraft's response to customer questions about using nut milks with our dairy-based kits. While that is not possible, I created this kit for an impressive alternative. It makes at least 10lbs of cheese total. You can control the batch size.
As a cheesemaker, I have high standards for any cheese so it took years of testing and recipe development to get to this point. I'm so excited to finally share this with you! Like my tasters- you won't believe your taste buds. In addition, the processes are inspired by my cheesemaking practices to give you an artisanal experience. Super fun!
Roberta Wilkinson wrote:Wait.
Stretchy zucchini cheese?
I am not vegan, but I might be compelled to buy this kit for that alone.
John Weiland wrote:Yes,...I'm going to try my next batch based on your suggestion, without boiling after the fermentation. I may do a parallel batch where I lightly boil before adding culture just to see what kind of difference this makes to not boiling at all. My wife is going to love the fact that I've absconded with all of the pots, pans, crockware, colanders, etc for all of these tests....not to mention taking up all of the refrigerator space! But I'm looking forward to testing this....
John Weiland wrote:Thanks for added comments....looking forward to trying the next batches this weekend. By the by, any good way to tell if the nuts one is buying are fresh? Is it just a matter of sticking with a trusted supplier? Thanks.