CFU † is the amount of live bacteria found in a formula. See notes in recipe*.ĬFU† stands for colony forming units. WOODEN OR RUBBER SPOONS / SPATULA – You’d need to avoid metal utensils during the fermentation process.Any capsule will work just fine as long as it is vegan and does not contain gelatin or animal derived ingredients. RAW CASHEWS – Plain, raw unsalted cashews so that there are no existing flavors.HIGH SPEED BLENDER – because we are working with “creaming” cashew nuts, you will need a high-powered blender otherwise texture will be gritty.STERILIZE ALL EQUIPMENT – since we are working with bacteria, you will need to try your best to make sure no “bad” bacteria gets in the cheese.Here is what you need before you get started: This is a less than ten-ingredient recipe, however it will require some steps (and some investments). It is tangier in taste, therefore, it is much flavorful. Compared to regular cheese, a non-dairy cultured cheese will provide many benefits such as a boost in immune system, provide good bacteria for a healthy gut, calcium, and an excellent source in vitamins. WHAT IS CULTURED CHEESE?Ĭultured cheese is a type of cheese that has been fermented lactic acid bacteria, also known as live cultures found in probiotics. Depending on your environment and what you are fermenting, it may take days or less. If these terms freaked you out, in short, fermentation is the process of allowing any type of ingredient sit in dark, warm places to allow acidity to happen. Many great food and beverages are fermented in warm, dark places – beer, kimchi, pickled veggies, and cheese. In short, you can enclose a jar of fermented goodies and it will totally be fine. Contrary to popular beliefs that fermenting requires cheese cloths or “letting it air out”, converting glucose does not necessarily capture through the air (or environment) around us, fermentation occurs during anaerobic conditions. So let’s talk a little bit of science here shall we?įermentation is a process where carbohydrate (or glucose) is converted into alcohol or organic acids through microorganisms – also known as yeast or bacteria. Got vegan hotdogs, side of relish or sauerkraut! Korean food? No worries, I got kimchi! Charcuterie board, let’s bring out the cultured cheese!Īgain, I’m a probiotic, gut-health nerd. In all seriousness, I am the type who would have something fermented on the side of anything. It makes me feel high-end and so… cultured. Two, cultured cheese sounds so sophisticated. Because, one, I’ve not had dairy in over 6-7 years and any great non-dairy cheese is a win for me. Vegan cultured cheese was always my fascination. So, let’s talk cultured cheese! I’ve had my fair shares of fermentation from great to the saltiest/tangiest fermentation experiment I have ever created. Experimenting has been in my blood for the longest time, perhaps, since I could remember. If you’ve been following me for a hot minute, you would know I have this fascination for fermentation.Let alone, a fascination for anything science related. Alright, this recipe is going out to all the science-enthusiasts mixed with a passion for really good food.
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