Vegan Hard Cheese Cheddar & Parmesan Style
Ever since I figured out how to make vegan brie and blue cheese tasty, I was determined to make Vegan Hard Cheese. It took me a while to get the result I wanted but the method is simple and accessible for all. I hope you enjoy my video and find it helpful.
Links:
To make milk curds, please watch Almond Brie Video:
How to make Blue Cheese:
How to make Fermented Tofu (Chao):
Written recipe :
I highly encourage you to repurpose and use what you already have. If you can’t, try to look at garage sales and second-hand stores first. If you still can’t find something and need to order it online. Here is the link to my Amazon Storefront where you might find what you need.
Kitchen Essentials:
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26 Comments
positively fascinating. with such determination came great success 🎉
https://youtube.com/@architahomekitchen?si=m2iJ7bgbKL9JnIeP
I just watched this again. You do amazing things which makes you amazing!
In this you say add plant probiotics? are there specific strains of bacteria? or???
Have you tried to torch the outside of your cheese to make sure it does not grow mold, it will create a stronger barrier to the outside world? Did you also apply oily salt to the peanut one? I would increase the level of salt or make it more acidic if you are having too many problems with mold. Have you taken a look with a microscope to identify the type of mold?
Thank you for sharing❤
This is a great video❤️
I followed your directions and have the most wonderful tasting cheese even before I aged it! I’ve never liked the mouth feel of almond cheese but your method fixes that. I used brown miso paste and it gave it a nice creamy color. I can’t wait til next year 🎉. I also tried drying the almond flour but the chunks are smelling like fish. Is that normal?
Wow ❤
Hi there . beautiful video. I have one question concerning cashew VS almond: do you make the cashew curd in the same way you make the almond curd? I mean , mixing cashew with water/salt, squize it, boil, and then add lemon juice? for my point of view , You had a great result with cashew too. And concerning the mold, dairy cheese develop it in their cover , too.
Thank you!
It blows my mind to think that something that has been aging for twelve months is good to eat haha. I’m watching these videos in search to make cheese to open a vegan pizzeria. I can see myself making cheese every day and using aged cheese to make the pizzas. I would have to have a lot of storage space I see
What can we use in replacement of SOY mizo ?
I looked at your Amazon site and didn’t see 15 billion probiotic capsules. I have seen 30 and 50 that I know will do well with cheese. Will those work and if not, do you have a link to buy the right ones? Thanks!
Love your choices of music. 😊
Allergic to almonds but not all tree nuts 😩ugh I wish there was an almond milk equivalent for this
Hola. Todo grandioso, que es chao?? Gracias
12 months? No way…
Awesome video. The cheese will be the star of any dish. Although, I would imagine the “wax” melting where I live 🌵
What kind of probiotic do yo use?
To speed it up, wouldn't it make sense to culture it at a higher temp and for longer (speeding up the acidification and taste development), then dehydrate it with a dehydrator around room temp/maybe a little higher (no higher than 118*F so you don't kill the cultures), then condition it in the fridge for a bit. To prevent spoilage after a couple days in the fridge, you can do what the Italians do with Parmigiano-Reggiano and put it in a very salty salt brine for a bit, pull it out and let it dry in the dehydrator (if doing that, I wouldn't add much, if any salt to the original culture).
There are 2 main aspects of vegan cheese making (there are 3 in non vegan cheese making, one extra one which includes the rennet process). Culturing for the acidity (which reduces stray pathogenic microbial inoculation) and taste changes, and then removing water to firm/harden it up and further preserve it. Both can be easily tweaked to optimize time and still end up with a similar product. We're talking days to a couple weeks at most vs a year.
Those plant probiotics are usually thermophilic (though you can get mesophilic ones (do better at cooler temps) as well, just not as common and easily sourced. When you put them in a fridge, they slow down to a slow crawl of bio-metabolic activity, that is why it takes so long for it to develop tangier and more complex flavors. And while the fridge does help to dehydrate it, it does so more slow than a traditional convective air/heat dehydrator.
The best dehydrator to use would be a vacuum chamber/pump set up, as it allows you to pull out more water, more efficiently and faster (and without the potential of cooking the food). These are used in freeze drying, but you don't need or want that level of dehydration (and a proper freeze dryer isn't easy to make, and they are super expensive to buy). You can semi easily make a modified one at home.
Another couple of mods I might make, is leave out the coconut oil (I know it helps to firm it up, but it has so much saturated fat) and substitute some very well ground/blended cashews, and I would probably add some nutritional yeast and lactic acid, and then tapioca starch, respectively for a more cheese like flavor and consistency. My body doesn't like straight nutritional yeast too much, but when its cultured, it doesn't seem to bother it. Plus, it adds extra protein and a lot of nutrition that the bacteria will like. These all but the lactic acid, should be added at the beginning of the culturing. Add the lactic acid after it has cultured. It will both facilitate a more true dairy like flavor and help preserve it better. You do get some lactic acid in vegan culturing, but not as much as with dairy.
I applaud your patience, but I can't wait a year for a flavorful, hard vegan cheese! (and there is no real need to).
Cheers
Your recipe is amazing! Video as well! I've been making some peanut spreadable cheese. I just do the first part, the curdling part. I love that I can do the curing process, I will try to do that. Can you tell me if the Probiotics MUST be 15 bi CFU? or Can it be higher? Somehow it is not easy to find 15 bi CFU, most common are 30+. Thanks a lot!
You said no specific temperature requirements but here in the tropics coconut oil is always liquid at room temperature. Guess we'll have to get creative with the waxing.
da provare sicuramente! i probiotici di che marca sono?
Hi, I found your videos where you show how to make vegan cheese, really great. I'm Vietnamese, this is Southeast Asia, most people don't know about cheese from plants, ingredients and probiotics like Penicillium Candidum..etc, no one sells it either. Only cashew nuts and macadamia nuts are sold a lot. Cashew nuts grown in my country taste very good, so I really want to be able to make delicious cheese like you do, thank you for the inspiration. for me. and one more thing I will be very grateful to you if you can show me where to buy probiotics like Penicillium Candidum, Probiotic.. with good price and quality, I found some suppliers but I find the price a bit high , so I won't be able to give it to more people, my English is a bit bad, I hope you understand what I'm saying. Once again thank you very much, wish you always beautiful and healthy.
Amazing