Guest guest Posted August 10, 2008 Report Share Posted August 10, 2008 Okay, I've just made Cashew Cheddar Cheese for the 3rd time. It's lumpy. Again. The taste is very good, it melts well (except for that middle time when I used powder instead of flakes) and makes great pizza cheese, etc. But it's lumpy. I can't seem to get the Agar-Agar flakes to melt all the way into the soy milk/canola oil mixture. I've tried cooking it way over the 10 mins required and even cooked it at very high heat, using my whisk like a mad woman (careful if you try this; I burned myself on an eruption of molten soy milk/canola oil/agar-agar). We eat the cheese anyway and, as I've said, its good and all. But, the little agar-agar lumps bug me. I'm afraid to use less flakes as when I tried using the powder and guesstimated the amount, the cheese didn't melt well. Any advice here will be greatly appreciated. Please and thank you. SoyPalmtree Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2008 Report Share Posted August 11, 2008 I can't help at all here, but wish you luck. You could try contacting the Vegan Society to see if they have someone who could help. Jo , " SoyPalmtree SoyPalmtree " <soypalmtree wrote: > > Okay, I've just made Cashew Cheddar Cheese for the 3rd time. It's lumpy. > Again. The taste is very good, it melts well (except for that middle time > when I used powder instead of flakes) and makes great pizza cheese, etc. > But it's lumpy. I can't seem to get the Agar-Agar flakes to melt all the > way into the soy milk/canola oil mixture. I've tried cooking it way over > the 10 mins required and even cooked it at very high heat, using my whisk > like a mad woman (careful if you try this; I burned myself on an eruption of > molten soy milk/canola oil/agar-agar). We eat the cheese anyway and, as > I've said, its good and all. But, the little agar-agar lumps bug me. I'm > afraid to use less flakes as when I tried using the powder and guesstimated > the amount, the cheese didn't melt well. Any advice here will be greatly > appreciated. Please and thank you. > SoyPalmtree > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2008 Report Share Posted August 11, 2008 i've heard the powder is supposed to be easier, but you said you used it as well i know the "bricks" or blocks of agar are supposed to be even tougher to make "unlumpy", tho funner to play with do you have access to a food processor? SoyPalmtree SoyPalmtree Aug 10, 2008 12:09 PM Agar-Agar issues (or lumps in my cheese) Okay, I've just made Cashew Cheddar Cheese for the 3rd time. It's lumpy. Again. The taste is very good, it melts well (except for that middle time when I used powder instead of flakes) and makes great pizza cheese, etc. But it's lumpy. I can't seem to get the Agar-Agar flakes to melt all the way into the soy milk/canola oil mixture. I've tried cooking it way over the 10 mins required and even cooked it at very high heat, using my whisk like a mad woman (careful if you try this; I burned myself on an eruption of molten soy milk/canola oil/agar-agar). We eat the cheese anyway and, as I've said, its good and all. But, the little agar-agar lumps bug me. I'm afraid to use less flakes as when I tried using the powder and guesstimated the amount, the cheese didn't melt well. Any advice here will be greatly appreciated. Please and thank you. SoyPalmtree With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2008 Report Share Posted August 12, 2008 Access? My FP is one of my best friends. We're close, my FP and I. Thing is, I can't find the grating blade. Lost it in the move, I think. I does grate, regrate and re regrate the flakes though. Maybe I should try the powder again and just add more? Ugh. SoyPalmtree On Mon, Aug 11, 2008 at 9:17 AM, fraggle <EBbrewpunx wrote: i've heard the powder is supposed to be easier, but you said you used it as well i know the " bricks " or blocks of agar are supposed to be even tougher to make " unlumpy " , tho funner to play with do you have access to a food processor? SoyPalmtree SoyPalmtree Aug 10, 2008 12:09 PM Agar-Agar issues (or lumps in my cheese) Okay, I've just made Cashew Cheddar Cheese for the 3rd time. It's lumpy. Again. The taste is very good, it melts well (except for that middle time when I used powder instead of flakes) and makes great pizza cheese, etc. But it's lumpy. I can't seem to get the Agar-Agar flakes to melt all the way into the soy milk/canola oil mixture. I've tried cooking it way over the 10 mins required and even cooked it at very high heat, using my whisk like a mad woman (careful if you try this; I burned myself on an eruption of molten soy milk/canola oil/agar-agar). We eat the cheese anyway and, as I've said, its good and all. But, the little agar-agar lumps bug me. I'm afraid to use less flakes as when I tried using the powder and guesstimated the amount, the cheese didn't melt well. Any advice here will be greatly appreciated. Please and thank you. SoyPalmtree With the first link, the chain is forged. The first speech censured, the first thought forbidden, the first freedom denied, chains us all irrevocably. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2008 Report Share Posted August 12, 2008 Thank you for the response and wish of luck. Good for my cheese making morale. SoyPalmtree On Sun, Aug 10, 2008 at 11:38 PM, heartwerk <jo.heartwork wrote: I can't help at all here, but wish you luck. You could try contacting the Vegan Society to see if they have someone who could help.Jo , " SoyPalmtree SoyPalmtree " <soypalmtree wrote:>> Okay, I've just made Cashew Cheddar Cheese for the 3rd time. It's lumpy.> Again. The taste is very good, it melts well (except for that middle time> when I used powder instead of flakes) and makes great pizza cheese, etc.> But it's lumpy. I can't seem to get the Agar-Agar flakes to melt all the> way into the soy milk/canola oil mixture. I've tried cooking it way over> the 10 mins required and even cooked it at very high heat, using my whisk> like a mad woman (careful if you try this; I burned myself on an eruption of> molten soy milk/canola oil/agar-agar). We eat the cheese anyway and, as> I've said, its good and all. But, the little agar-agar lumps bug me. I'm> afraid to use less flakes as when I tried using the powder and guesstimated> the amount, the cheese didn't melt well. Any advice here will be greatly> appreciated. Please and thank you. > SoyPalmtree> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.