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 is vegan, while rennet is of animal origin.
Articles in this section
- The noble mould does not grow or only grows on one side of my Camembert/Brie.
- My blue cheese has red spots
- How can I avoid foreign mould infestation on my vegan cheese?
- How do I know if my vegan cheese has gone bad?
- My vegan cheese smells strange.
- My vegan cheese won't set. What can I do?
- Why does my homemade vegan cheese taste so sour?
- How should I store my finished vegan cheese?
- How can I tell that my vegan cheese is ready?
- Instructions for vegan blue cheese (Camembert)