I made your recipe but fermented at 110 in my yogurt maker. This is the first non dairy substitute I've had that I liked at all. I even had several people who regularly eat dairy try it and all said it was good. The shallot was more prominent than I would like in a dessert, but on a bagel it was fantastic. I ordered an inexpensive box style fermentation chamber (it's really a bread proofer but goes to 120 for yogurt and cheese) and plan on trying again at 115. Do you think the shallot will be more mellow at a higher fermentation temperature? Or should I skip onion for use in sweet applications? The savory aspect of my batch worked great on my chili and soups. It softened to somewhat of a sour cream consistency. It was lovely and added the flavor profile I've been missing since giving up dairy. Thank you for helping someone with a newly diagnosed dairy allergy regain some flavors I've sorely missed for the last year.
Can I ask what brand and where you get you Cocoa butter from?
Substitute for gl pro start?
Hi, thanks for the recipe. I want to try it, but in my country (Peru) I can't find this yogurt starter, is there any other agent that could be used? Thank you!
It looks great. I would like to try it but I have a question - how do you keep the cheese for the period of the 12 hour fermentation in a 46 degree temperature? I saw that you also suggested using vegan yogurt instead of the fermenter. Would that allow me to skip this hurdle, or does it make no change regarding this phase of the recipe?
Thanks a lot!
Hi! Thank you so much for posting this!
When you say "Blend on the highest setting for 1 minute," are you talking about a high-speed blender, like a Vitamix, or a regular blender?
I wonder if a yogurt maker could be used for the fermentation?
I love your depth, perspective, and craftsmanship here! Wonderful.
Hey Mattie, this looks so good. I want to try it right away. I don't have the recommended starter. But you were talking about the LAB as well. I happen to have vegan LAB at home since I wanted to try making cheese with it :-) Is it enough to sub it for the starter, what do you think?
All the best from Berlin
Amount of water and suitability for dessert
Hi! I have made flax gel and am looking forward to making this cream cheese.
1. Is the amount of water 1/4 c. + 3 T or 1/2 c. + 3 T? The ingredients list says 1/4 c. but the directions say 1/2 c.
2. Can this cream cheese be used in cheesecake? If so, do you need to eliminate the pepper and/or shallot?
3. Is the texture more like spreadable cream cheese or block cream cheese? If spreadable, can it be drained to firm up?