Plant Based Aged Cheese Making Kit

 

Plant Based AGED Cheese Making Kit ( Vegan Cultured Cheeses)

 

Make aged/ longer fermented cheeses such as Camembert-Gouda-Blue

 

This kit allows you make more advanced Plant Based / Non-Dairy cheeses that require longer fermentation and longer aging times.

These cheeses are a lot of fun to make and are really delicious as well!

 

Includes Step by Step instructions along with supplies and ingredients needed to make:

• Camembert from Cashews
• Gouda from Cashews and Coconut Yogurt
• Blue Cheese - NOTE: the Blue Cheese Penicillium is OPTIONAL for this kit.

You can make GREAT Vegan Blue Cheese- but we know some people love

Blue Cheese and others do not; and so we make this an option.

 

These cheeses can take a few weeks to age before enjoying!

 

Your Kit Includes:

Kit contains

• (1)       Package of Agar Agar (approx. 8 tablespoons / 24 teaspoons)
• (1)        4 oz Package of Kosher Cheese Salt
• (1)        AGING container with Draining Platform; you can age in your refrigerator
• (2)        Springform Moulds 4” – ideal for forming these aged cheeses
• (1)        Nut Bag / Draining Bag
• (1)        Set of Mini Measuring Spoons 1/32^nd tsp – ¼ tsp
• (1)        Pack of 8 White 2 Ply Cheese Wrap for aging and storing cheeses

 

CULTURES and Ripening Molds: (store these in freezer upon arrival)

• (1)  Packet of MinusMilk® PFB Probiotic Blend Starter Culture for all 3 cheeses

• (1)        Packet of MinusMilk® Penicillium Candidum / Vegan Strain (for Camembert)
• (1)        Packet of MinusMilk® Geotrichum Candidum / Vegan Strain (for Camembert)

OPTIONAL

• (1)        Bottle of Penicillium Roqueforti (Liquid Vegan) for Blue Cheese

 

Includes Instructional Booklet:

• (1)        Booklet: ‘Plant Based Cheese Making Basics’ with info and recipes

 

Note: you may find you need a few more ‘standard’ pantry ingredients which are not in the kit; read each recipe before starting. ( i.e. Lemon Juice, Garlic Powder etc.) and you’ll want to have about a 12 oz – 1 quart glass / pyrex type bowl.

You’ll want parchment paper on hand to line your springform moulds (as per directions)

 

You’ll also want to read recipes ahead of time and make sure you have the right non-dairy substrate such as Coconut Milk, Cashews or Almonds.

 

BOOKS- OPTIONAL- more comprehensive Vegan Cheesemaking Books

• Option to purchase at same time
  • ‘The Vegan Creamery’ by Miyoko Schinner with many great recipes and tips
  • ‘This Cheese is Nuts!’ by Julie Piatt
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