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Urban Curds

Vegan and Allergy-friendly Cremerie - plant milk cheese, yoghurt and ice cream, made in the Inner West of Melbourne. https://www.facebook.com/urbancurds.au

17/11/2022

I’m just so excited that I haven’t even planned what I’m going to say here. These are my first vegan, allergy-friendly croissants, with some chocolate chips from in the middle. They’re not perfect - I have to work on the vegan butter blend I’ve made, and the flour mix - but I’ve eaten one and they are bloody delicious failures ! 😂👌🏾🥐 Also made some pain au chocolat. My kid’s already thrilled. We received “The Friendly Baker” by (Lucy Parr) this week and he sat down to read and salivate over her wonderful allergy friendly recipes. So wait until he sees these! Feeling seriously awesome and on a sugar high …🤪

07/04/2022

Currant Buns today. Lessons learned this week ….. eat the things you make as soon as possible, or put them away straightaway!!

06/04/2022

Some recent cooking efforts which were so much better looking than the photography shows!
First shot - chocolate hedgehog golfballs, as we call them. As my son is allergic to coconut 🥥 😭 I have been experimenting with substitutes. I want them for school lunches so all nuts are out. Also I’d like to boost the protein a bit. So this batch were made with powdered h**p protein and seeds. On the outside I rolled them in popcorn meal- some safe popcorn, roughly ground. They were delicious. The h**ps seeds were from and maybe the protein as well? Not sure.
Second shot - oh my poor heart. These were some sausage rolls that I made. I spent hours making puff pastry from scratch, as commercial puff contains soy. It was a bit tricky but I think I’ll get better with practice. The meat was easy enough. The end result was magnificent, golden brown and juicy. I popped 2 in the kid’s lunchbox and he says they were fantastic. I wouldn’t know. Why?
See shot no. 3.

23/12/2021

The kid insisted on making gingerbread, which, at 5 yo, means he remembers doing it previously and it is becoming a Christmas tradition for him. Now, I DO NOT dumb down my gingerbread. It’s got muscovado sugar and treacle instead of white, for depth of flavor, not so much sweetness. It is gingery AF due to the addition of fresh, macerated ginger juice, with the white waxy stuff at the bottom of the cup scraped in. Also this time around I added about 100g of h**p flour from , so that’s about a quarter of the flour component. Because it’s and I added in a little sunflower lecithin. These tasted great., if I say so myself. Next batch tonight I’ll add a titch more for moisture - the h**p flour is possibly a bit drying.
And ….. we better decorate these tonight before we eat them !! 🎄🌟❄️👼🏽

18/10/2021

This was a busy and productive weekend, with some work on the cheese, yoghurt, booch and rejuvelac fronts.
But I didn’t always take notes of what I was doing at the time I was doing it, so while I have some great results, I’m not sure how to replicate them. I do not remember being this forgetful when we were doing our high school chemistry pracs! 🧑🏼‍🔬👩🏾‍🔬
I have also set up and tested my new temperature controller on a batch of delicious thick almond yoghurt! and also switched on my new heat pads for making kombucha, so no more booch jars in the oven 🙌🏾.

On the cheese front, I made more lupin cheese, this time using Lupin Protein Flakes from . They’re easily soaked, so my base recipe for cheese stays quick to make. But some of the other ingredients will need to change, so more tweaking ahead. And, clearly, I need to get my label printer working 😩.

15/10/2021

The L word …. lol …. is Lupin, decorated with some dried Leucadendron flowers. I tried a new vegan cheese recipe from today. It wasn’t wholly successful, but it was the pretext for using lupin, which has been on my list of potential cheese bases, along with h**p, for a long time. Both lupin and h**p are grown in Australia, they seem to be sustainable crops and they’re not Top 8 allergens here, although lupin does get listed as an allergen in Europe, I believe. So expect some more cheese experiments with these ingredients soon.

Meanwhile, my fermentation set-up in the laundry is coming along nicely and I have finally been successful in making some rejuvelac- barley seems to work best atm.

**p

06/10/2021

Just look at the colours above and below the fruit in this secondary with blackcurrants. This is a basic for my daily drinking. It will be delicious.

19/09/2021

The ultimate in ♻️ recycling ♻️

When I was little, my mum used to use those linen tea towels with Australian scenery 🦘or calendars on them. After the Seventies, they became a bit kitsch and she moved to more utilitarian cotton tea towels. In the last 10 years, I have rediscovered them. They are relatively cheap in op shops and they are made of real, old, softened linen, which just dries stuff better. I have one of Mum’s tea towels that is older than me. All the print ink had worn off it and it was full of holes. So I have cut it up to make breathable covers for my fermenting jars, just in time for a batch of rejuvelac.

It seems ferments are becoming a really important part of my search of flavour in vegan cheese. My evening reading involves toggling between .nutrition Fermentation, The Art of Plant-Based Cheesemaking and The Noma Guide to Fermentation, all of which are excellent, substantive books full of learning for me.

I’m currently kitting out the laundry to be my fermenting lab, since my kitchen is full to bursting. I may even sacrifice the dryer for a small fridge or a heated unit! Can’t decide which temp is more important - 10-13 degrees 🥶or 60 degrees🥵😆. The ice cream machine is in there too, so maybe it should be cool but I’d like to reclaim my oven from being my kombucha incubator… and I have to remove the final few items belonging to my feline love, not that I’m getting sentimental about kitty litter … ❤️‍🩹🐈‍⬛ Photo #1: a couple of linen tea towels, featuring Australian locations and a 1980 calendar
Photo #2: fragments of old linen
Photo #3: Rejuvelac grains, draining and getting ready to sprout
Photo #4: 3 books on fermentation and vegan cheese
Photo #5: my laundry, making room for ferments, cheeses and vegan ice cream this summer. It’s gonna be wild 🌱🌱🌱🌱!

05/09/2021

🤞🏾hope this works!🤞🏾 I had still more 🍋🍋🍋🍋🍋🍋 left after making cordial and giving fruit away on my local Good Karma Network. So I decided to try preserving them in jars to give as Christmas presents. I am using a recipe from Åsa Simonsson (.nutrition ) and it looks beautiful, right down to the boiled stones I used to push the fruit down below the juice line. 🍋🍋 Photo #4 is my nectarine tree, which I think I treated for leaf curl just in the nick of time. A rainstorm this weekend may have damaged the blossoms, so we will see if any fruit sets. And my last photo is my beautiful old boy Ivan who travelled over the rainbow bridge this weekend after 15 years of irascibility and deep, grumpy love. 💔

28/08/2021

Today’s food fight was a head to head
between 🌿Hemp v 🍈 Field pea. And the winner is …… 🥁 🥁 🥁 🥁 🥁 🥁 🥁🥁 🥁

🥊🏆🌿HEMP !!! 🏆🥊

I have really tried with pea, but there is just a scent/flavour that is noticeable and not pleasant.
There’s probably one more mylk to road test, and then I’m done.

🍕Meltwise - the pictures tell a different story, where the battle was between 🌿h**p oil and 🌴palm oil. The h**p oil was fine in terms of flavour but it is just too light. There is something about a heavier oil (well, a solid at room temp, actually). It seems to make the cheese hold together, even at 235 degrees. The h**p oil cheese just turns into a puddle of admittedly tasty sauce. I’d like to find a substitute for palm oil, given that in Australia it is imported from SE Asia, where palm oil plantations are displacing orangutan habitat. 🦧🦧🥺 🌴🌴🌴
RSPO (Roundtable on Sustainable Palm Oil) certified palm oil is only a halfway solution. If I could organise palm oil to come from Ghana, where it is a domestic crop, that would be great but the food miles on that would be terrible. So my search for the best ingredients goes on.

**p

22/08/2021

So this weekend has been a struggle to come to terms with lockdown 6.3 - no access to childcare, ringed by exposure sites and banned from playgrounds. I’d hoped not to be here again, but yep it’s lockdown 2 redux. Anyway, so I didn’t really have the energy to make any batches of cheese, so I just set up some stuff for next week, hoping I can jam it in between home-kindy and work. I am, unwisely, also going to attempt some lemon gelato. Coz the weather is getting warmer and I have another 60 lemons to use up…… 🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋. A very funny totally 1st world Lockdown tale of woe - I killed all my kombucha scobys. I accidentally put them on steam cooking in my oven, not on the oven light setting. 😂😭🤪. I had some scoby scraps that were starving in a spare jar so I am trying to nurse them into life, but they’re being a bit petulant. I also killed my sourdough starter…. fermentation requires more gentle, habitual kindness than I am capable of atm, even to myself. Let’s see if I can conjure something out of nothing. . .

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Melbourne, VIC
3000

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 1pm

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