Sometimes the cheese is not completely covered with the white mould and the mould formation stagnates. This can have various causes, e.g. too short a fermentation time, too little mould culture, wrong temperatures during the maturing process, not wor
Red spots on the cheese are caused by foreign yeasts. We advise you not to eat them. Please clean your equipment thoroughly and make sure to pour boiling water over the nuts each time. If your blue cheese still secretes a lot of water during the ripe
Spices in the cheese can promote the growth of foreign mould. Therefore, pour boiling water over them beforehand. Also pour boiling water over the nuts and let them stand for 1-2 minutes. Humidity also plays an important role. Make sure that it is no
The good news first: if your cheese is spoiling, you can easily detect it with your senses. It is not possible to eat bad cheese without noticing it if you pay attention to important signs.You can clearly detect an infestation of harmful mould: The f
Depending on which base and culture you use, the cheese develops a different smell. The freshly fermented cheeses smell mild and slightly sour, while the blue cheese smells spicier. This is nothing to worry about, but a normal part of fermentation. H
After blending you get a creamy mixture that is put into the cheesecloth and then into the cheese mould. There, the mixture takes shape and becomes firmer. If the result is not firm enough for you, you have several options, which we explain below. Tr
As a rule, freshly fermented cheese tastes slightly sour after one day. If it has become very sour after a short time, you may have used too much starter culture or your container is in a very warm place. Reduce the amount of bacteria culture for you
After production, store your freshly fermented vegan cheese in an airtight container in the fridge. Brie and Camembert are best kept wrapped in cheese paper in the wooden box. Flavourful cheeses should be stored separately from other types. We genera
Freshly fermented cheese (cream cheese, ricotta, feta, mozzarella). You decide when your cheese is ready. When the cheese is at your desired acidity level, you stop the fermentation. The exact time depends on your personal taste. Taste your cheese re
Download PFD Instructions for vegan blue cheese here: https://drive.google.com/drive/u/0/folders/1K-AL4f7NiuknLNtDjtn9uATbFiQvgOhz
Download PDF Instructions for vegan cream cheese here: https://drive.google.com/drive/u/0/folders/1K-AL4f7NiuknLNtDjtn9uATbFiQvgOhz
In order for your vegan cheese, especially blue cheese, to gain firmness, you need a helper - transglutaminase. This is an enzyme that binds proteins, in the same way that milk coagulation works through rennet. The difference is that transglutaminase
The mesophilic bacteria culture and mould culture can be stored at room temperature. So you can start right away with your first preparation or simply postpone it until later.
Sometimes probiotics are used as starters in the production of vegan cheese. However, sometimes the correct dosage is not achieved or not all the bacteria needed for the fermentation process are included. To ensure quality and success, we recommend u
Just like normal cheese, a vegan cheese alternative can also contribute to a healthy, balanced diet. Besides the good lactic acid bacteria that multiply during fermentation, the dietary fibres also contribute to healthy digestion. Dietary fibres are