NUEVO QUESO VEGANO Camembert De Frutos Secos. El Mejor Queso Vegano Que He Probado Hasta Ahora!!

El queso vegano Camembert de Frutos Secos es un producto innovador que ha revolucionado el mercado de quesos veganos. Está hecho a base de una mezcla de frutos secos como anacardos, almendras o nueces, y su sabor y textura son realmente sorprendentes.

Este queso vegano ha sido aclamado como el mejor que muchas personas hayan probado hasta ahora, ya que logra replicar de manera muy fiel el sabor y la consistencia del queso Camembert tradicional, pero sin contener ningún producto de origen animal.

Además, al estar elaborado a base de frutos secos, el queso Camembert vegano es una excelente opción para aquellas personas que siguen una dieta vegana o para aquellos que tienen intolerancia a la lactosa, ya que no contiene ningún tipo de lácteos.

Este producto ha sido muy bien recibido por la comunidad vegana y por los amantes del queso en general, ya que ofrece una alternativa deliciosa y saludable, que no sacrifica el sabor o la textura característica de un buen queso.

En definitiva, el queso vegano Camembert de frutos secos es una excelente elección para aquellos que buscan disfrutar de un queso gourmet, natural, y sobre todo, libre de productos de origen animal.



Les dejo los ingredientes de esta receta que ya habíamos visto en el TALLER DE QUESOS VEGANOS PARTE II pero con algunos datos nuevos y en un vídeo resumido exclusivo para este queso que queda genial. El mejor queso vegano que he probado en mi vida, aún esperando a que termine de madurar mi queso azul. Les dejo los ingredientes, yo he usado probióticos 5 cápsulas y ha funcionado a la perfección. En el vídeo he juntado partes de 3 quesos camembert diferentes que hice. Ingredientes y más información en la web Contacto: escríbeme a dimensionvegana@gmail.com Para estar actualizado SUSCRIBETE al canal También puedes seguirnos en Facebook Instagram Twitter *5 cápsulas de probióticos o en vez de usar agua usas rejuvelac o usas un poco menos de agua y echas dos cucharadas de yogur natural. Todo esto hará el queso fermentar si no tienes fermento en polvo para queso.
Ingredientes:

- 1 taza de anacardos crudos
- 1/4 taza de almendras crudas
- 2 cucharadas de levadura nutricional
- 2 cucharadas de jugo de limón
- 2 dientes de ajo
- 1 cucharadita de sal
- 1 cucharadita de miso blanco
- 1/4 taza de agua
- 1 cucharadita de agar-agar en polvo
- 1/2 taza de aceite de coco derretido
- Papel film

Instrucciones:

1. Remojar los anacardos y las almendras en agua durante al menos 4 horas, o durante la noche.

2. Escurrir y enjuagar los anacardos y las almendras.

3. En una licuadora, mezclar los anacardos, las almendras, la levadura nutricional, el jugo de limón, el ajo, la sal, el miso blanco y el agua hasta obtener una mezcla suave y cremosa.

4. En una olla pequeña, disolver el agar-agar en el aceite de coco derretido a fuego lento.

5. Agregar la mezcla de aceite de coco y agar-agar a la mezcla de anacardos y almendras en la licuadora y mezclar hasta que todo esté bien combinado.

6. Colocar un trozo de papel film en un molde para queso redondo y verter la mezcla de queso vegano en el molde. Cubrir con más papel film y refrigerar durante al menos 4 horas, o hasta que esté firme.

7. Una vez que el queso vegano esté firme, retirar el papel film y transferir a un plato para servir.

8. Servir el queso vegano camembert con frutos secos, frutas frescas y pan crujiente.

Este queso vegano camembert de frutos secos es perfecto para servir como aperitivo o como parte de una tabla de quesos para una reunión o fiesta. ¡Disfruta!

Very good welcome to Vegan Dimension. Today we are here to make the first cheese fermented in this channel. I am very happy because I am fermenting several cheeses and I am also researching, as you may know, in a lot of other cheeses that

I will be publishing, through these two weeks. It will be a hell of cheese on YouTube and here in a vegan dimension. Because I have made camembert, I have made Roquefort, I have made cashew nuts provolone and I have also made cheddar, with this new ingredient that we have discovered

Exclusively here in DIMENSION VEGANA waxy cornmeal or flour. "waxy corn starch "in English. Very happy because this gives a lot of play to make a lot of new vegan cheeses. so I am very happy to have brought you this news.

And today, as I was saying, I bring the camembert, which is the first cheese I made, which was very good. And well, the video has several parts of various cheeses that I was making in different stages, so you can learn

See how to do it, how to ripen it, what happens if mold grows, the products there are, etc. I hope you like it, let's see the recipe and the materials that

We need to make this cheese, which looks great, I tell you the truth is the first time that I eat vegan cheese and I feel It really seems like I'm eating cheese. At last!! I'm going to soak 700 grams of cashews with non-chlorinated water, or with better mineral water For 8 hours

After 8 hours we will filter the water. Now I'm going to give you a boiling water bath, which is going to last a minute. this is so that it loses the bacteria that can ruin the cheese. After time we filter the water and let it cool.

Once cashews are at room temperature not cold We are going to process them With 80 ml of water, here I have 60 ... We are going to put the water little by little. We begin to process it, we will need the accessory. I did it with the minipimer so it can be done.

And I'm also going to add a quarter cup of coconut oil melted, this is optional, it was very good without the coconut oil, but it is creamier With a spatula I'm going to pass it by the sides so that everything (turns out well) a very creamy

Soft, we have to have, no lumps, so with a miniprimer you can take a good job for half an hour easy. Once we have it creamy it was time to put the ferments. In this case I am going to use capsules

Of probiotics, I'm going to use five capsules instead of an eighth teaspoon of mesophilic cheese yeast. then we have one two three four five capsules Not all capsules work I had tried these, they had not worked for yogurt but then I tried again and they have worked for me.

Take care that the temperature of the cream is not too high because they will not kill the bacteria. They have to be at most 40 degrees because this is heated by the motor and an eighth teaspoon of penicillium camemberti We are going to beat it

We remove all of the sides so that everything catches the ferment. Once we put the ferment and we beat it and such, we are going to pass it to this source once we put it in the source

We are going to put a plastic wrap on it and let it ferment for 24 hours Better there's no air inside So with the plastic wrap we touch a little like the surface of the cheese. and we leave it fermenting a warm place in the house where there is not much cold

The cheese has already been fermenting for 24 hours. I just got this product which is also as a ferment to put on the cheese is also put one eighth of a teaspoon and it is to prevent mold from growing on the bark.

I did not kick this one, and the rest either, but well, I will have it for the next one so they know what exists. We are going to cool the cheese, very cold, to two or four degrees for 4 -5 hours so that we can put it together, okay?

Before taking the camembert out of the fridge (which is getting cold) what I'm going to do is prepare myself so that I can shape it. When I take it out, in this case I am going to assemble it in this cake pan because I really like it

How is the shape of the camembert, because I do not have a mold for camembert. So I'm going to put a piece of paper below. Well then, we will assemble here to assemble our cheese We close the mold We put our strips of paper on the sides. Well, there, the best you can.

That it covers well, when we are we throw the cheese in the middle. Now yes, we take the cheese out of the fridge, which has to be hard for us to put it into the mold. They can also do this process with a cheese cloth, which I always do with a cheese cloth.

That instead of putting the paper It is absolutely implausible;) How fermented is he, do you see the bubbles? What is armed? yesterday it was super cream and today it has a lot of bubbles Because with fermentation is what happens. If they see it better I never have the patience to cut.

I left you this morning, couldn't take anymore ... I do not want to sing, Youtube is going to censor me ... I'm going to open it for you to enter ... and crush it I'm going to let it cool like this before taking off the lid.

Once the cheese is very cold we remove it from the mold, we open carefully remember that it is still very tender. I should have let it cool a little bit more. Perfect, now what you have to do is salt it, start salting it. throwing

In the form of rain, very little by little, a quarter of a teaspoon of salt. Preferably unaided salt or sea salt. All to the sides ... We are going to salt it. I put the same paper back and we are going to turn it over.

I already told you it should be colder ... I only left it 2 hours, I should leave it 4 It is the social dining room of pigeons so all there waiting. Chirusas, at 8 is the food is 6:30! All these hours are coming. The popular pot of pigeons in Barcelona

Some misbehave. We then salt the other side. and the sides too. We have to make sure there is a rain of fine salt. Very well then our maturation time begins, the maturation time has to be inside the box that we prepare for our cheese, On the fridge.

In this case, we are going to see the cheese inside, as you will also see I lined it with aluminum foil inside. With care it is very creamy, Now At a temperature of about 9 to 11 degrees, it goes very well inside the box

We are going to put it in the fridge to ripen, we have to turn it and change the paper every day. Well the first weeks at camembert you have to change paper every day,

Look at this camembert is already three weeks old. As you can see, it has a little black dot here that does not appeal to me. I lift the point with the tip of the clean knife, and I have made a few grains of salt on top and I cover it

And here too ... This is the first time I've had a point on the camembert, but it's always good to show. Now we are going to change the role Okay, once we turn it over and change the paper, we put it back in the box to the fridge.

This camembert is almost four weeks old, and you could say it's almost ready to consume unless I want to finish filling everything with white. But well, I'm going to leave it for a couple more days, until it is finished, as always we change the paper.

I have this one here on a sushi mat, the better. to ventilate up and down Well, it already has this appearance. Everyday thing ... Paper ... Uhh how good !! Everything is already white, how beautiful! You can see he likes the temperature.

And that's all. I'm going to test how this camembert was, it was the first one I did, I showed it in the workshop, it's the one in the photo. He was super white, he had no problem.

And it was delicious. I did not add coconut oil to this one and I did not add that mold anti mold, what is there, those anti mold bacteria. But hey it's spectacular. And I'm going to eat here with some cookies. We were giving this ... From this came 1 kg

With a super good crust, super good. How will you see this I'm keeping it inside of this tupper with a grid that is delicious, wrapped in paper. And removed the moisture that is always gathering before covering it. I am keeping this one

Between 2 and 4 degrees because I don't want it to mature anymore. And this one has a few weeks of maturation, I have turned it over several times, well still in process. I hope you liked it

This video, how to learn to make camembert. We will see each other in the next one, you will see, as I said, a lot of cheeses fermented and waxy corn flour base. Go commenting on me in

Dimensionvegana.com, in the post, where they get the ingredients in Argentina. I'm trying to figure out where to get waxy cornmeal at Argentina and in other countries, here in Spain I already know where to get it, but it is very important that you get it so that you can make quality vegan cheese.

Thank you very much for this video, if you liked it subscribe to our channel, like and share. See you at the next chirusas. I love you, bye xxxo