Hey! Let me know how it goes with the liquid acidophilus. I'd love to find a way to speed up the fermentation process. I think it would be faster if it were warmer in my house! I will experiment with a sharper cheddar and let you know what I come up with...mustard? hmmm....that might be interesting. I'll get back to ya, k? Thanks for posting!
Thank you for this tutorial--one of the best I've seen. Right now my cheese is in the fermentation stage. I used acidophilus liquid--about a quarter cup per one cup of nuts--a lot I know but I want to see if that affects the time required for fermentation. I can't wait to try one of your combinations. What combination would you use if you wanted to make something simulating a sharp cheddar? Nutritional yeast, mustard, pimentos? Ah you're the expert. what do think?
@StrawberryBigMac I'm adding flavor to it after it's been fermenting for about a day. After that, I would put it in the fridge overnight and it would set up more. It generally sets up to a cream cheese consistency. You can add less water if you want it to be firmer.
Do you really have to use yeast what if one is allergic to yeast?
Abby6786 3 months ago
this is what you call gourmet food :33 yummmm
buttercado 4 months ago
this sounds awesome !
running90away 5 months ago
Can't wait to try these! Thanks for sharing!
Focus4Fitness 6 months ago
Hey! Let me know how it goes with the liquid acidophilus. I'd love to find a way to speed up the fermentation process. I think it would be faster if it were warmer in my house! I will experiment with a sharper cheddar and let you know what I come up with...mustard? hmmm....that might be interesting. I'll get back to ya, k? Thanks for posting!
rawrecipebox 1 year ago
Thank you for this tutorial--one of the best I've seen. Right now my cheese is in the fermentation stage. I used acidophilus liquid--about a quarter cup per one cup of nuts--a lot I know but I want to see if that affects the time required for fermentation. I can't wait to try one of your combinations. What combination would you use if you wanted to make something simulating a sharp cheddar? Nutritional yeast, mustard, pimentos? Ah you're the expert. what do think?
faerienik 1 year ago
are you flavoring pre fermentation? ...is it just mushy cause u chose to use more water?
StrawberryBigMac 1 year ago
@StrawberryBigMac I'm adding flavor to it after it's been fermenting for about a day. After that, I would put it in the fridge overnight and it would set up more. It generally sets up to a cream cheese consistency. You can add less water if you want it to be firmer.
rawrecipebox 1 year ago