Easy to make French-inspired fresh cream cheese with radishes, butter and dill. The flavor is fresher than store-bought varieties and you can really taste the “cow” in the mix if you use good milk. From there the flavor possibilities are endless.
I had attempted to make cheddar once at home but it hadn't gone well. This time round I was determined it would work. I made sure I had the right equipment and that I knew the technique for cheddaring the curds. But what would I see in the mould?
This is not your average vegan cheese. It goes through the fermentation process, which makes all the difference. Fermentation is an essential part of cheese making that is usually skipped in favor of simple acidifying in dairy-free cheese.