Just gorgeous, Sam! Thanks so much for doing this, and showing people that "cheeses" can be both full of beautiful flavor and dairy free. You put so much work, dedication, and passion into all of your posts, and it really shows. Thanks so much for everything you do.
You're most welcome! And thank you for your kind words. I only share when I think something is worth sharing, which is my favourite thing about this platform is it doesn't lean towards 'content farming' as much as others.
Very cool, thank you. Have you tried making these using koji rather than mature miso? Curious how that might differ. Also, it's worth mentioning to the cheese-curious that if you try blue-veined cheeses (nut or dairy), then everything else you might be fermenting or aging in that fridge will also soon become blue-veined. I learned this the hard way...
I usually rely on the umami from beans and peas in the miso so haven’t explored too much into direct koji and nuts. It could be interesting though! Most of my nut+koji experiments end up very amazake. And I agree! That’s why I wrote the warning about blue moulds taking over everything in a fridge haha!
No problem! It was an afterthought on my part so I wrote it in the troubleshooting section. But well worth mentioning again in case I didn't make it obvious enough. Hopefully people will read it here if they too miss it in the article!
I totally agree. It’s relatively simple to achieve a nice tasting nutty cheese, but the texture is the tricky part to master. I use a high power blender and even that starts to struggle if I’m going for a firm paste / dough. If I smell the motor heating up too much I swap to a pestle and mortar to work the last lumps out.
Just gorgeous, Sam! Thanks so much for doing this, and showing people that "cheeses" can be both full of beautiful flavor and dairy free. You put so much work, dedication, and passion into all of your posts, and it really shows. Thanks so much for everything you do.
You're most welcome! And thank you for your kind words. I only share when I think something is worth sharing, which is my favourite thing about this platform is it doesn't lean towards 'content farming' as much as others.
Absolutely fascinating! I’m keen to give it a crack now, thank you Sam
Very cool, thank you. Have you tried making these using koji rather than mature miso? Curious how that might differ. Also, it's worth mentioning to the cheese-curious that if you try blue-veined cheeses (nut or dairy), then everything else you might be fermenting or aging in that fridge will also soon become blue-veined. I learned this the hard way...
I usually rely on the umami from beans and peas in the miso so haven’t explored too much into direct koji and nuts. It could be interesting though! Most of my nut+koji experiments end up very amazake. And I agree! That’s why I wrote the warning about blue moulds taking over everything in a fridge haha!
Sorry, I must have missed that!
No problem! It was an afterthought on my part so I wrote it in the troubleshooting section. But well worth mentioning again in case I didn't make it obvious enough. Hopefully people will read it here if they too miss it in the article!
I totally agree. It’s relatively simple to achieve a nice tasting nutty cheese, but the texture is the tricky part to master. I use a high power blender and even that starts to struggle if I’m going for a firm paste / dough. If I smell the motor heating up too much I swap to a pestle and mortar to work the last lumps out.