What I talk about
- The name Cookeneim started almost as a joke, when I mostly did catering with carefully styled set-ups: I am from Venice, and I gave the name of the Guggenheim a culinary twist.
- To ferment I use starters: vegan probiotics, which you can buy, or a homemade fermented drink such as rejuvelac.
- For aged plant-based cheeses I mostly start from nuts and oil seeds, but cauliflower, celeriac or chickpeas work too.
- I need a ricotta basket, cheesecloth (a loosely woven tea towel will do), clean tools, which can be sterilised in the oven, and a dry, airy spot: damp encourages mould.
- For the aged Brazil nut cheese I soak the nuts for at least 4 to 5 hours, blend them with water and probiotics, let the cream drain in the basket for about 48 hours at around 20 °C, dry it for 24 to 28 hours below 42 °C and let it mature in the fridge under a glass bowl, turning it every couple of days: it is ready after 15 to 20 days.
Sources
- The original video on the Antenna 1 La Radio YouTube channel.
