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Troubleshooting Nut Dairy

Appears in
Fermentation
Fermentation

By Asa Simonsson

Published 2019

  • About
My cheese has been fermenting for 24 hours and is still not bubbly or smelling sour Did you forget to add a starter? Or perhaps the starter you were using was not good enough. Maybe it was old, or maybe you didn’t add enough. All starters are different and you might need more even though you followed the recipe. You might also have fermented it in too cold a temperature. Let it ferment for another 12–24 hours to see if it works. Otherwise try again using another starter or add more of the starter to the ferment. I find when I use a good probiotic capsule it normally works very well. I have had occasional problems with other starters, but never with the probiotic powder.
I have pressed my almond cheese overnight but it is still soft You are either not pressing it hard enough or there was just too much water to start with. Press it for a bit longer and a little harder. Next time try to use less water in your recipe. If your blender does not mix easily unless you use a lot of water you might want to think about investing in a better heavy-duty one. You can also invest in a cheese press.
There is crust on the surface of my fermented cheese This can happen when it dries because of the air and oxygen. If you don’t want this to happen use cling film or plastic wrap to cover the cheese with when it is fermenting. Make some holes in the plastic so that the air can come out. Another option is to scrape the crust off the surface, but there is no danger in keeping it either.
I can’t get my cheese very smooth, even though I have been processing it for a long time Probably your blender or food processor isn’t very good. Add more water to your blender; you also need to regularly stop it to scrape down the sides, blend, and then stop and scrape again. If that doesn’t work you might want to invest in a better heavy-duty blender.

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