EU Cheese making-Advice Please

[dan129834]

Hey guys, im looking for a guide on how to make vegan cheese. im using agar powder and tapioca starch for all my cheeses. First, which spices and flavouring should i add to make each- gouda, mozzarella and cheddar styles? maybe if someone have an idea for emmental or provolone

Second thing, i saw a recipe that heats the tapioca and agar seperately until its thick and then adding it to the cheese mixture. it is it better than just blending all the ingredients and heating it? also, how much plant milk should i add to the cashew mixture per 75 grams of cashews/150 grams of tofu? and for this amount how much agar with how much water should i mix and heat? and how much tapioca should i add per 1 tbsp agar powder? and what does psyllium husks do?

if its possible, can you help me fill the amounts here for a basic cheese recipe, very firm, shreddable, melty and stretchy (fix my amounts if im wrong):
X cups water/plant based milk (IMO 1/2 cup is good)
75 grams cashews/150 tofu
X tbsp agar agar powder (IMO 2)
X tbsp tapioca starch (IMO 4)
X cups water (for agar and tapioca mixture, 1 cup IMO is good)
X tbsp coconut oil (IMO 3)

Thank you very much, i would be very grateful, and i know there are a lots of questions, sorry for that
Whatever you can answer would be great

 

[Lou]

I have only heard good things about the book below. You can even find some of the recipes online for free before you buy the book. Just do a little googling.

All Products

We're the natural, compassionate evolution of dairy — using time-honored techniques and the finest ingredients to make our award-winning, phenomenally vegan, plant milk butter and cheese.

miyokos.com

I sometimes make Moxarella using this recipe

Moxarella Cheese [Vegan]

This vegan cashew cheese stays in a "melted" type form until baked, and then it forms a nice crust, like dairy cheese does.

www.onegreenplanet.org

The site that has the Moxarella recipe all so has some other good cheese recipes

19 Vegan Cheeses That Will Knock Your Socks Off

No matter what your favorite dishes are, you can make them cheesy and mouthwatering. Step into the future with these vegan cheese recipes:

www.onegreenplanet.org

Good luck!

 

[dan129834]

Hey, thank you, im actually looking at recipes, and i have some good ones, but im trying to really learn the basics of making cheese. I just need a base recipe for some kind of an, lets call it agar agar block that is very firm, shreddable, melty and stretchy that i only need to add flavors to it, thats why i gave this kind of a format, and asked to fill it, you can call it a base cheese recipe(unflavored)

if its possible, can you help me fill the amounts here for a basic cheese recipe, very firm, shreddable, melty and stretchy (fix my amounts if im wrong):
X cups water/plant based milk (IMO 1/2 cup is good)
75 grams cashews/150 tofu
X tbsp agar agar powder (IMO 2)
X tbsp tapioca starch (IMO 4)
X cups water (for agar and tapioca mixture, 1 cup IMO is good)
X tbsp coconut oil (IMO 3)

Again thank you very much i would use what youve sent me, although i wont use fungi or some kind of probiotics to ferment cheese, its just too complicated for me at this point lol

 

[silva]

I can't really work with your format, but I dislike agar in cheese, tapioca starch (or flour-same) works great blended with everything else, and when heated makes a nice stretch.
Be sure to get refined coconut oil!
Soak the raw cashews and rinse for better taste
I like this recipe a lot, it's nut free and makes a hard chese --

Vegan steamed rice cheese

This is not a low carb recipe, but it is so awesome I wanted to share it here anyway. For a long time I've wanted to make a vegan cheese that was similar in texture to Violife (Europe) or Chao (US). I've tried many times with different ingredients and methods and this steamed rice flour based cheese

lowcarb-vegan.net

 

[dan129834]

looks pretty nice, well i think i'll just do trial and error with my format, and when i'll find the correct amounts, i will start flavouring my cheese. thank you very much