Active Cultures Nut Cheese with Preserved Lemons
Because there was no kimchi brine to be had. Video (5:27)
Before I start posting about what microbes are actually involved in making plant based - or dairy based - cheeses, and where they come from, I though it best to provide a few examples of what peole are doing to inoculate or bring their non-dairy cheeses alive.
The range of active cultures available is vast. Just about anything, almost. But, obviously some things work better than others, for plant based cheese or dairy based cheeses.
Sometimes all you need are live cultures from another ferment. Other times, you should consider a pre-made culture. If you are maing a plant based brie, for example, you really want to have specific cultures on hand to get that bloomy rind on. And, plant based brie is far from the only unique and fascinating and tasty things that I will show you how to make using plant based substrates like nuts, seeds, beans, vegetables, and fruits.
(Photo above: Asiago type almond based cheese by Ken Fornataro. Video by Anne-Marie Bonneau)