Yeast | for vegan cheese

Use this vegan yeast mixture to add aroma, color, and texture to your vegan cheese during surface ripening.

What is vegan cheese?

Vegan or vegetable cheese is not made from milk but from another vegetable base product. Vegan cheese usually consists of nuts, nutritional yeast, and oil. Cashew nuts are extremely popular among vegan cheeses, because of their soft taste and creamy texture. But almonds are also a popular ingredient to make vegan cheese.

Why yeast for (vegan) cheese?

Yeasts are commonly used in milk based cheeses for protection and added flavor and aroma. A yeast contributes flavor and texture to the cheese during surface ripening, a method that gives the cheese its distinct taste. Cheese yeast can also have an effect on the color and aroma of your cheese.

About this yeast for vegan cheese

This is a mixture of the best know yeasts used in cheese making. It is specially designed to protect the rind from the proliferation of undesirable molds and to favor the development of a more resistant rind. The yeast softens the curd, reduces the bitterness of cheeses, and consumes residual sugar, thus limiting post acidification. This yeast-mixture is produced in a non-milk medium and can thus be used in your vegan, plantbased, cheeses.

Also for regular cheese

The fact that our starters are vegan doesn’t mean that can only be used for vegan cheese. They are perfectly suitable for regular cheeses as well.

Content

• 3 grams of yeast for vegan cheese
• The yeast is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is both gluten-free and vegan.
• Recommended dosage: 1 g per kg of vegetable substrate (but less is usually also enough)
• Made in Spain
• Vegan
• Organic
• Allergens: none

Microbes in  this yeast for vegan cheese

Debaryomyces Hansenii, Cryptococcus Albidus, and Kluyveromyces Lactis produced in synthetic (non-dairy) media.

How to use this vegan cheese yeast

Just add it along with your other cultures to your substrate. It works mostly on the surface but will find it’s way there by itself. No need to sprinkle it.

Storage instructions

In the fridge or freezer. Preferably use at once.

How do you make vegan cheese?

Remember those sad, rubbery blocks that passed for vegan cheese a decade ago? Thank goodness those days are behind us. Thanks to dedicated pioneers and fermentation enthusiasts, we can now create vegan cheeses at home that actually compete with their dairy counterparts in both taste and texture. In this blog we’ll teach you how to.

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.