The Cheesemaker provides a wide variety of Cultures, Probiotics, Ingredients and Supplies to support making VEGAN Plant & Nut Milk cheese, yogurt and butter in your own kitchen.
Cultures and Fermentation
The Cheesemaker features MinusMilk® Vegan Starter Cultures which are selected due to their outstanding fermentation of plant and nut based milks / substrates.
(see specific cultures for details)
- Primary Acidifying Cultures: MinusMilk® Mesophilic and Thermophilic vegan starter cultures are essential for recipes that call for ‘cultured’ (fermented) nut milk. Cultured nut milks offer more depth of flavor and are used similarly to those used to produce dairy based cheese, yogurt or butter.
- Secondary Aging Molds: Specialized vegan molds like Penicillium candidum or Geotrichum candidum help grow authentic rinds on artisanal brie or camembert vegan cheese alternatives.
- Alternative Starters: MinusMilk® PFB (Probiotic Fermentation Blend) is an excellent substitute for vegan cheese recipes that might call for fermenting using Rejuvelac (from sprouted grains) or probiotic capsules. MinusMilk® PFB is a freeze dried blend of vegan probiotics and fermentation starters that work quickly and efficiently with all types of nut milk.
Vegan Cheese & Yogurt Making Starter Kits
If you’re looking to get started making your own Vegan Cheese, Yogurt or Butter, The Cheesemaker offers some outstanding VEGAN Plant & Nut Milk Cheesemaking and VEGAN Yogurt Making Kits to help anyone get started right away!
Kits include all you need to successfully start making Vegan Cheese and/or Yogurt, and include a detailed instructional booklet along with options for additional recipe books by leading Vegan Cheesemakers including Miyoko Schinner and Julie Piatt.