#Cultured cashew cream cheese how to
I'll talk you through what signs to look for to know your cheese is fermenting properly, and how to tell if anything has gone wrong. It is completely safe to make and consume fermented foods at home, providing you follow the simple guidelines regarding sanitising and storage, which is covered in the course. I'm worried about making fermented foods at home - is it safe? Where possible I have included ways to adapt the recipes to make them simpler or more complex, so there are lots of different options to suit different levels. The recipes are all very straightforward to follow and take a range of time from a few days to a few weeks. A list of recommended suppliers will be included. Where ingredient substitutions are available, they'll be listed on the recipe notes.įor the brie and blue cheeses you'll need the specific cheese cultures, which can be bought online. We'll be using nuts, mostly cashews, as a base for the cheeses, and all of the other ingredients are relatively easy to get hold of. What kind of ingredients will I be using? A small round tin and a silicone mould are useful but you can mostly try using items you already own. Other than that you can use lots of items that you might already have such as tupperware containers. You'll need a high speed blender and a food processor for these recipes. I've covered the most commonly asked questions below, however if your query isn't answered below please do get in touch with me directly
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