From left to right:
Almond Chèvre with Dill, Lemon Zest Almond, Mediterranean, Macadamia & Pesto, Macadamia & Pear, Brie, Almond Chèvre with Chives
There's something incredibly satisfying about making your own cultured cheese and the best thing is, it's actually not that difficult! However, I must say straightaway that Mimi Kirk's help and tips have been most welcome and I shall be forever grateful to her! When the basic cream cheese doesn’t hit the spot and you want something a little more "rustic", have a go at making fermented and aged cheeses. If you have a dehydrator, you can even get an outer rind. No longer will you have to lust after raw vegan restaurant cheeses, because you’ll be making your own! If however you don't have a dehydrator, do not fret, your fermented cheese will still be delicious and some cheeses, such as Boursin and Almond Chèvre don't even need that rind.
More tutorial videos are on their way! In the meantime you can join me in my Facebook group - there's lots of help there!
From left to right: Sprouted sunflower seed Boursin, Sunflower seed with Paprika, Sunflower seed with lemon, turmeric & black peppercorns, Almond Chèvre, Almond Lemon Zest, Sesame Crackers & Flax Crackers
First you need to start off with a basic cream cheese recipe and add some probiotics to it. This could be a probiotic capsule or two that you open and mix into the cheese, or, as I often use for my cheeses, rejuvelac. Rejuvelac is a probiotic, fermented drink that you make by soaking and sprouting a grain (I use quinoa), then leaving the sprouted grain to ferment for a couple of days in water. Strain off the quinoa and keep the liquid. That’s all there is to it. Rejuvelac has a lemony, tangy taste to it. Store it in an airtight bottle or jar in the fridge. Click here for more on Rejuvelac.
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