10 min listen
203. Homemade Cashew Cheese
FromRisky or Not?
ratings:
Length:
18 minutes
Released:
Sep 27, 2021
Format:
Podcast episode
Description
Dr. Don and Professor Ben talk about the risks of eating homemade cashew cheese. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Merch — Risky or Not? Outbreak Investigation of Salmonella: Jule’s Cashew Brie (April 2021) | FDA Nick Dawson on Twitter: “@bugcounter @benjaminchapman got one for ya. I’m vegan & very into fermenting. Been experimenting with cashew-based blue cheese. Starts by using acidophilus to kick start the cashew cream, then penicillium roqueforti. 6 weeks in fridge. Mine has some pinkish hues. Risky or not? https://t.co/7OqE57pFCA” / Twitter Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture Gastroenteritis Outbreak Associated with Unpasteurized Tempeh, North Carolina, USA Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria | Applied and Environmental Microbiology
Released:
Sep 27, 2021
Format:
Podcast episode
Titles in the series (100)
Out of Date Ravioli: Dr. Don and Professor Ben discus the risky posed by consumption of Mushroom Ravioli that is several weeks past it’s use by date. by Risky or Not?