Again, my hats off to you!!! Place the kale, cheese, garlic and lemon juice in a mini food processor or blender. Can’t wait to see the results! Can you tell me if you succed in this search? Hi Fanny, thanks! If needed, add 1 tablespoon of water at a time until smooth. The penicillium roqueforti you mention is kind of overpriced in my opinion. You want to cover the bottom and sides of the pan. I made your recipe 2 weeks ago with powdered penicillium. Update: Many people have been making this cheese without giving any credit back and labelling it as their own. I thought the salting was part of the flipping. I’m salting the cheese tonight. Do not add too much water, you want to use at least as possible. Thomas, what is your background and what motivated you to do this? In my opinion it’s still better to “scramble” the cheese to have more holes inside and have a better mold development. //I hope i’ll find it easily! But I do not think it supplies to other countries, though. I'm Thomas, welcome to my blog! […]. I hope my penicillium will arrive soon so I can finally start my first Camembert! happy to hear this as I felt concerned this morning having a look at the mixture in my glass jar.. No bubbles what so ever. Place the cheeses on the baking sheet, cover with plastic box and place in the refrigerator. I hope this helps! I knew you were working on this process, and so I ordered my penicillium roquefort in hopes it was coming, I’m SO excited to give it a try! For the USA and other countries, I can’t give you a link as it seems harder to find, you will have to make your own research to find a vegan one. 🙂, Thank you for your amazing vegan cheese recipes … I realise it must have been a lot of work but I hope you know that you make the world a better place ! Thank so much, I’m having my long awaited blue with a glass of wine and it is amazing! Oh you wonderful person! You shoul please! I thought maybe you had an idea how to do it? should still be nice? //]]>. Experimenting in the kitchen is my passion. Then add the hot sauce, remaining vegan butter and agave. If using almonds, make sure the skin is removed. 9. You can also use plastic film if you prefer, the goal is to prevent the cashew mixture from touching the metal. I can see a few beads of it when I check it out. In the fridge. That’s a totally different species than this. Currently you have JavaScript disabled. Thank you for your talents and time ! Melissa. Yes, just replace the water with rejuvelac. Thank you! Do you think this would work with a different nut, maybe macadamias or almonds? I recommend aging the blue cheese in your fridge, in a box to keep some humidity. You have so far my best vegan cooking blog !!! This step must be done when the cheese is a little bit firmer, at about 2 weeks. After a total of 5 weeks, the inside and the outside of your cheeses will be covered with blue mold. Well, I just put it in the fridge at a controlled temperature anyway, now it’s been a few days and I’ve been flipping them everyday and keeping them covered. I’m thinking blanched ‘hazelnuts’ just because they grow in our area. Also, use gloves when handling the cheeses if possible. I would not recommend covering the cheeses with plastic wrap, they need to be in contact with the air. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. And I will attempt the camembert in the same way — with a piece of camembert starter. Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallots. Hi Thomas, I am so excited to be trying this recipe! Hi Thomas, how much of the penicillium drops do we need to add? I love that you are a food scientist and would be interested in discussing other of your projects. Idea del Pecado, y evito semejantes exageraciones. 3 weeks into the culturing process and I have no blue growing on the cheese. Could you please tell the temperature the fridge should be at? That seems to work really well. Sé que si el queso está hecho de anacardos, mi ingesta será muy, muy mayoritariamente vegetal. Penicillium roqueforti used to grow on rye bread in caves, but I’m not sure how it’s made today. My little cheeses are on day 6, and I see a faint blue tint. Thanks for recipe from cold Siberia. I added additionally some mesophilic culture, which is used for making soft cheese. Vegan blue cheese that tastes like the real one! But I took advice from the comments posted and I put the mixture in spring forms, but I could fill only two. I can’t find a vegan penicillium roqueforti on Amazon for the moment, it seems it’s not always available. The supplier is wholesale, so I was forced to take the amount of it enough for 500 liters of milk! You should get a smooth, thick mixture. Let me know how it goes. Easy Vegan Blue Cheese Dressing. I just tried one of my cheeses last night — and two of us finished it. I recently brought a bottle of penicillium candidum to a friend and the bottle stayed in my bag for a day. I just ordered the penicilium candidum for the vegan camembert and I’m really excited! I cannot begin to appreciate the detailed scientific labeling and logging of information this has require to make it be successfully reproducable. When does it start to form a rind like in your pictures? I don’t think they are “ruined” yet, wait at least another 7 days (with the cheeses in a container, with no plastic film touching them), depending on the temperature of your refrigerator the mold can take longer to appear. and several other recipes that uses vegan cheese. Jul 31, 2020 - Explore Frank Costello's board "Vegan blue cheese recipe" on Pinterest. A creamy, sharp and strong cheese. Thanks! That’s a nice christmas present idea! The outside looks like a different color almost like its drying out, should I change the box it’s in or is this normal? I tasted it and it doesn’t taste much different. So looking forward to this. How exciting! Be aware that non-vegan ones are grown on lactose, meaning it contains *traces* of lactose. Heat 2 tablespoons of vegan butter in a medium sized sauce pan on medium heat. Season with salt and pepper. I have just ordered the penicillium roqueforti culture. Transfer to a clean bowl, cover with plastic film and let sit at room temperature for one day, this step is important to let the cheese ferment. If your penicillium roqueforti is in powdered form it works the same way as the liquid one. Yes rejuvelac is cheaper but it’s also more work 🙂. I’m not sure it’s because of the probiotic though as I used acidophilus many times and got pink mold only once or twice out of many batches. No quiero entrar en el debate de si esos hongos estuvieron en contacto con leche o suero en algún momento de su existencia porque me parece que el debate roza la A few times it took over 2 weeks for the mold to appear on a batch I made, but most of the time it will grow after just 6-7 days. Is this the same? ¼ cup refined coconut oil, melted. I was afraid it was “E. Does this mean the batch is ruined? Patience is worth it! Most of all, thank you for your experimenting and generosity in sharing your cheese making recipes and tips! Please contact me. The rind takes some time to appear. Your email address will not be published. I am a bit worried because it did not bubble after being at room temperature over night. Thank you ever so much for the time, expense and determination this evidentally took to perfect these recipes. Good to hear you are still among us! Sorry to be a pain but I have another question. This is normal, you should age your cheeses for at least 5 weeks, and even more (2-3 additional weeks) if you want a strong blue cheese. You should be selling this there is a big market for these vegan dishes. Also, it’s possible to get a rind that forms more quickly by not scrambling the cheese and only piercing it, I talked about this method in the article. It will become even stronger and sharper. cheddar cheese. They are in nice shape already. Hi, Thomas! Thanks again! 🙂. 1 In a medium bowl, combine vegan mayo, apple cider vinegar, nutritional yeast, onion powder, garlic powder, and white miso. 3 tablespoons white miso paste. I wish I could just dip a nacho into that vegan queso by Lindsay … We grow a few pine nutes here (as well as hazels), and hope to find excellent recipes for the things we can grow in our northern climate! Soy vegano de hace tiempo pero no soy fundamentalista, no kosher no halal… Simplemente soy vegano por una cuestión de salud y criterio alimentario. They will be ready to eat! At what kind of temperature the cheeses were aging? Sorry about the questions, just want to make sure I’m on the right track! Yes, Get my Free eBook! oh my gosh this is the most incredible thing i’ve ever seen. We almost made blue cheese. Hi Waleska! Thank you for your time. Because cheeses like Parmesan, Pecorino Romano, Manchengo, Gruyère, Gorgonzola, and others use it, they aren't technically vegetarian. Where were you able to purchase/order the penicillium roqueforti culture? Whenever families gather for a celebration, there are invariably a variety of diets and preferences to cater for. I will use rejuvelac instead of the probiotic capsule. Thank you thank you, and I look forward to trying the Camembert soon 🙂. Thank you, Thomas. 🙁. Might you use blue cheese from the market to inoculate the cheese you are making? Does it matter what kind of salt I use? You are only at two weeks, the rind will form but you have to be patient, I would say in 2-3 more weeks you should have a nice rind. Gosh, I’m so hyped! The vegan blue cheese convinces with its characteristic taste – tart and sweet at the same time. Well, I cheated a little, actually. Are they all the same, or is there anything I should know about which to kind choose? I used table salt and had no problem at all! By adding blue cheese as the filling of a homemade burger for … If you consider, however, that it comes in what looks like a 2oz bottle, based on Thomas’s recipe, you’ll have enough for about 96 batches, I.e., less than 50 cents a batch, I.e. By using vegan blue cheese for the filling! Hi Cheryl! LOL Just thought I’d throw this out there, I do want to give your recipe a try, I’ll take my chances with the mold but if I get arrested for dancing naked under a full moon I’ll be directing the police to you!!! I’ve missed blue cheese. The link should work now. The rind is edible, but if you prefer the exterior to be white, you can gently scrap the mold using a clean knife every two weeks. I would recommend this one: https://www.amazon.com/Penicillium-Roqueforti-Doses-Bluish-Green-Veins/dp/B017OS8PRA/ref=sr_1_4_a_it?ie=UTF8&qid=1473448508&sr=8-4&keywords=penicillium+roqueforti I wanted to ask you if you think that aging it less would achieve a result more similar to the italian Gorgonzola Dolce. Congratulations Thomas! ^^’ I’m frensh too and looking for Penicilium.. The texture is just perfect, it’s creamy so you can spread it easily on a slice of bread, but firm enough to cut it into slices. Considering the amount used, you could still consider your cheese 99,99% vegan. lemon juice, blue cheese, cayenne pepper, mayonnaise, chives and 1 more Creamy Blue Cheese and Red Onion Crostini Yummly red wine vinegar, salt, sugar, baguette, olive oil, flat leaf parsley leaves and 4 more Blue Cheese, Pear, and Honey Toasts Yummly I actually have a microbiology background so very interested to learn more about nut / soy cheeses and how their macro’s interact with traditional cheesemaking elements. Flip the cheeses every day, always use clean hands or work with a plastic film to be sure you are not touching the cheese. You can add nutritional yeast if you want, but honestly there is no need for it. Mine is not perfectly smooth, as I was also worried about heating it up too much while blending and scraping. I’m in the “refrigerate in the pans” phase now. All thanks to you Thomas – another epic recipe 🙂. 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