Hello Chefsteps community. I am working on vegan technics for cheese making (nut based or other... as long as it doesn't contain tofu).
Here is the basic:
Take a nut paste (for example: Cashew puree) then combine it with a probiotic source (probiotic powder/sauerkraut juice/non pasterized miso etc...) to then make it ferment for 24 to 72 hours in a clean plastic wrapped bowl out of the fridge.
After that, you can eat it or let it rest in a fridge (in an appropriate container) for 2 weeks.
I need MORE than just those basic technics. I taste amazing industrial cheeses with potato starch and coconut oil; and I also want to develop more those nut based cheeses.
That's why I ask your advice since I know you are all super creative.
Some basic technics in cheese making cannot be translated to vegan cheese (because some aren't vegan or some only reacts with lactose for example).
I know someone told me to "bury the cheese in unpasterized miso paste" but I didn't get the chance to try things like this.
I wish to do multiple tests throughout the year of 2018 to find the best technics. I am open for all suggestions and all experiences from everywhere.
Vegan cheeses have lots of potential, not only for vegans but for lactose intolerant people.
