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Dr. Cow Cheese

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Comments

  • beanbean Raw Newbie

    Omigosh! I just had an epiphany! For those of you who want your aged cheese to be hard… ... why not dehydrate it a bit? Eh? Eh? is pumped Mayhap a possibility?

  • SuperfoodSuperfood Raw Newbie

    I don’t think applying low heat to a bacterial culture is a good idea, is it?

  • RawKidChefRawKidChef Raw Newbie

    Well, bean, that’s a very good idea! I recently made a macadamia cheese which I let sit only for 5 or 6 hours in bacterial cultures, and then dehydrated it overnight. As I didn’t cheese it long it just tasted like a macadamia cookie but when I salted it it was really good. So, Superfood, I think it is okay, but you’re probably right that if you culture nut cheese for 24 hours or more and then dehydrate it it could spoil.

  • SuperfoodSuperfood Raw Newbie

    Cool, thanks for posting your experience! I might try this soon. Right now, all I have time for is green smoothies, busy workweek!

  • RawKidChefRawKidChef Raw Newbie

    Sure, I’m pretty busy myself! Macadamia cheese seems to really rock.

  • JoyceHJoyceH Raw Newbie

    Hey RawKidChef, were you able to succesfully **age** your fermented nut cheeses?? Just wondering b/c I'd like to try aging some myself. I've had great sucess with the 24 hr fermented nut cheeses and learned some great tips in a recent class...but now I'd like to take things to the next level and start aging different kinds of nut cheese :-)

    Anyone else out there make aged nut cheeses?

    Anyone ever hear from Queenfluff? She and her boyfriend were making aged nut cheeses

    Joyce :-)

  • JoyceHJoyceH Raw Newbie

    Helloooooo :-)

    Still hoping RawKidChef is is around today

  • RawKidChefRawKidChef Raw Newbie

    Hey :) sorry bout that, I've been a bit busy today. I haven't actually gone through with the aged nut cheeses, mainly just because of the lack of time.I think it's a great idea though, haven't seen queenfluff around her in ages. Probably you could achieve a great cheese by aging in in a lightly wrapping with probiotics in the fridge and keeping it in there for a few months. I've heard that turning it over is important every now and then. it would certainly be cool to try.

  • JoyceHJoyceH Raw Newbie

    Hi RawKidChef, thanks for your reply. I was reading a little about making homemade dairy cheese so I could apply some of the same principles to nut cheeses. And many do get aged in the fridge for a few weeks. I keep everyone posted if I can do it successfully!

    Cheers

    Joyce :-)

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