About This Product
Plant Based Fresh Cheese Making Starter Kit (Vegan)
For making Plant Based ‘ Vegan Cheeses’ from non-dairy substrates such as Cashews, Coconut Milk or other Plant Based Milks
OPTIONS include
1) Vegan Cheese Making Books - our best selling book is Miyoko Schinner's 'The Vegan Creamery'
2) WATERMELON SEEDS: Select this option to try new recipes in Miyoko's book that feature 'Watermelon Seed Nut Milk'
This kit allows you to make several different Plant Based / Non-Dairy cheeses from substrates including cashews, almonds, coconut milk and tofu including instructions as how to make:
(all Non-Dairy)
- Nut Milk
- Coconut Yogurt
- Almond Butter
- Non Dairy Sour Cream (cultured) from cashews
- Cream Cheese (cashew)
- Sliceable Pepper Jack from Coconut Milk
- Mozzarella from cashews and almonds
- Feta from Tofu
No lengthy aging required for these cheeses.
(We also offer a Vegan Cheese Kit for longer aged Camembert/ Blue / Gouda; or a DELUXE Kit for both Fresh and Aged)
Your Kit Includes:
Kit contains the following which can be used to make a Variety of Non-Dairy Cheeses:
(store all ingredients at room temperature except the Probiotic Fermentation Blend)
- (1) Package of Agar Agar (approx. 8 tablespoons / 24 teaspoons)
- (1) Package of Tapioca Starch (great for vegan cheeses that melt)
- (1) Package of Nutritional Yeast – adds texture and cheese like color
- (1) Package of Kosher Cheese Salt
- (1) Nut Bag / Draining Bag
- (1) Set of Mini Measuring Spoons 1/32nd tsp – ¼ tsp
- (1) Packet of MinusMilk® MSC PLUS Vegan Mesophilic Starter Culture
- (1) Packet of MinusMilk® PFB Vegan Probiotic Fermentation Blend (use for
recipes calling for probiotics to ferment)
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 to form you cheeses.
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