I thought that the following link from LK.co, may be of interest to those who wish to experiment with cheese making.
I would love to try this some day. I did buy a book on vegan cheese-making, but I haven't really studied it. It's on my list of many things to do.This is the one that I would like to make if I could find the necessary ingredients, which I doubt.
I would love to try this some day. I did buy a book on vegan cheese-making, but I haven't really studied it. It's on my list of many things to do.
@shyvas , I understand from people who have done that before that one way to get some of the required ingredients (specifically the cultures) is to simply buy a commercially available vegan camembert, e.g. from Cashewbert or a similar vendor. Then, take a small piece of the cheese you bought and blend it up with your cashews to start the fermentation.
I understand this company might be in reach for you (by mail order), not 100% sure if their cheeses are fermented the right way:
Nos produits vegan - Spécialités végétales BIO
Toutes nos Spécialités Végétales sont VEGAN, BIO, SANS GLUTEN et sont fabriquées sans colorant, sans conservateur ni exhausteur de goût !petit-veganne.com
It tastes very nice! It has a slightly sour/tangy aftertaste, but otherwise exactly as a Camembert is supposed to taste.
The interesting thing is that when I tasted the leftovers about a week after blending it, it had a very strong sour taste (which had me worried), so maybe with further ripening it will move further from sour/tangy to sharp.