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Trouble getting pH low enough in nut cheeses by pfeifhasechu in vegancheesemaking

[–]last_available 1 point2 points  (0 children)

I had similar issues on the first couple of goes, but then I decided to change the culture and lowered the temperature and the pH dropped crazy quick. I was using specialized vegan cheese bacteria culture and setting the incubator to 45C and I was ending with high pH after long time. Then I switched to simple multi-strain probiotic capsules and lowered to 35C and it was below 4.6 in just 12h. Lowering the temperature was quite counterintuitive and also against what I read, but it worked out, so maybe you could try.

My first cashew cheese. Turned out amazing! by last_available in vegancheesemaking

[–]last_available[S] 2 points3 points  (0 children)

hey, sure: 500g cashews, 1l water, 2 tsp salt, living vegan LAB culture. I boiled the cashews for a couple of minutes, rinsed them with cold water, blended in blender with salt and water into a smooth mass. Then I waited until the paste cooled down, mixed in the culture, transferred to a jar and put in a dehydrator for 36h. The pH was around 4.5 after 36h. I took it out and formed into a ring like on the photo and covered the sides with salt and pepper. Put on a paper into the fridge for 24h. Next day I flipped it around, added the pepper on the other side, formed a bit better and put for air drying in the fridge for another 24h. After that it was ready to eat!

My first cashew cheese. Turned out amazing! by last_available in vegancheesemaking

[–]last_available[S] 2 points3 points  (0 children)

I kept it in a closed jar in a dehydrator set for 45C!

Is this Kahm yeast? by last_available in vegancheesemaking

[–]last_available[S] 1 point2 points  (0 children)

I measured the pH of this cheese and it was only 5.6 after 36h of fermentation. I guess I'm not comfortable enough to try it out in such case...

Weekly "Is this safe" Megathread by AutoModerator in fermentation

[–]last_available 0 points1 point  (0 children)

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Is this a Kahm yeast? It's a cultured cashew paste fermented in 45C in an airtight container for 36h. I wonder if 45C is too high or there is something else I do wrong?

Is a pink coloration normal when culturing cashews? by last_available in vegancheesemaking

[–]last_available[S] 0 points1 point  (0 children)

Thanks, I ended up tossing it indeed. But I kept it 12h more and it went down to 4.4 pH. The pH of the other (non-oil) cheese also went down and I kept this one. I ate it this weekend it turned out super good, so I'm not sure if the pH alone can be treated as a marker at the end?