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  • Skribentens bildAngelica Larsson

Aged Camembert | Vegan | YouTube | New Year

Hello my lovelies and welcome to part two of us making vegan cheese! So two weeks into the ageing of the blue cheese we are now starting up our Camembert which will allow the two cheeses to be good and ready to consume around the same time. I can't wait to enjoy a vegan cheese platter during New Year and perhaps you will do the same. Happy New Year Shadefooders!

You can watch and follow along below.

What you need for aged Camembert:

7 1/2 dl (3 cups) cashews

8 capsules vegan probiotics (Acidophilus)

8-10 tbsp boiled water cooled down (or filtered water)

1/8 tsp of penicillium candidum (HP6)

Makes 2 cheeses. Ageing time 2 weeks.

Makes 2 cheeses in a 5 inch pan. Ageing time 14-18 days.

As this cheese has about half the ageing time compared to the blue cheese we will make this once our blue cheese has aged 2 weeks. Similar process as before.

Begin with soaking the cashews in boiled water for at least 5 hours or overnight.

Next drain the cashews and place them in a heatproof bowl and pour in boiling water, we want to kill possible bacteria's. Let it soak for a couple of minutes.

Drain the cashews and transfer them to your food processor and add the 8 tbsp of boiled water cooled down water. On high blend the cashews until you get a smooth thick mixture.

As we are using probiotic capsules makes sure you empty the content of them into the blender and discard the capsules. Add the penicillium candidum and blend for another minute.

Transfer the mixture to a clean bowl and cover it with plastic wrap and let sit in dark place at room temperature for 24 hours. This allows the cheese to ferment.

Next place the bowl in the fridge for 4-5 hours.

Place baking sheet on a tray and place two 5 inch spring forms on top, line the inside of each spring form with baking paper.

Now fill each form with the cashew and use either disposable gloves for plastic wrap to help press the cheese. Cover the cheese with an upside down container and place at a temperature of about 11-13°C (52-56°F) for 24 hours.

The next day gently remove the spring forms, keep in mind that the cheese is soft similar to cream cheese. Use a plate covered with baking paper to help flip the cheese and remove the spring forms. Sprinkle salt all over the cheeses by lightly rubbing it on with clean hands or use disposable gloves.

Place somewhere dark at 11-13°C (52-56°F), I place mine in my pantry.

Once every day flip the cheese, do this for the next 2 weeks. You should be able to see the ageing about a week in with a gorgeous white mold.

Cover with cheese paper, the cheese will be good for a month.

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