Gourmet restaurateur and vegan food expert
Miyoko Schinner shares her secrets for making homemade non-dairy
vegan cheeses that retain all the complexity and sharpness of their
dairy counterparts while incorporating nutritious nuts and
plant-based milks. Miyoko shows how to tease artisan flavors out of
unique combinations of ingredients, such as rejuvelac and non-dairy
yogurt, with minimal effort. The process of culturing and aging the
ingredients produces delectable vegan cheeses with a range of
consistencies from soft and creamy to firm.
For readers who want to whip up something quick, Miyoko provides
recipes for almost-instant ricotta and sliceable cheeses, in
addition to a variety of tangy dairy substitutes, such as vegan
sour cream, crème fraiche, and yogurt.
For suggestions on how to incorporate vegan artisan cheeses into
favorite recipes, Miyoko offers up delectable appetizers, entrees,
and desserts, from caprese salad and classic mac and cheese to
eggplant parmesan and her own San Francisco cheesecake. 149 pages.
Cover price $19.95 per copy, our price is $16.95!
So Far Great!
From Bonnie Kaake of Lakewood, Colorado on 1/21/2014.
The only recipe I have tried so far is the vegan hard cheddar...firm but do not expect it to be as hard as milk based cheddar. My husband absolutely loved it! Used it in vegan grilled cheese. One thing I really liked about it was that I can freeze it and it lasts.
From Richard Rankin of La Plata, Missouri on 11/28/2012.
I have to disagree with 'anonymous'. I love culturing/fermenting foods and this book has given me heaps of ideas, and a lot of wonderful vegan 'cheese'. The air dried Swiss and air dried 'cheddar' are easily 10 times better than any commercial cheese available. I have had my own 'cheddar' and 'swiss' cheese on crackers and loved it. There are no store bought cheese that I would use like that. My dog even come running form wherever she is in the house, if I even open a ziplock bag with one of these cheeses. The melt-able cheese are more problematic. The first I tried, the carageenan seaweed flavor overwhelmed the cheese. Next, I tried to culture my own cheese and add the melt-able components but we hit abnormally high temps and it went yeasty and bad. But, I think culturing a stronger cheese with vegan yogurt, and then adding the carageenan, would work fine. It certainly does melt properly.The price of this book is less than a pound of vegan cheese. Sure, there are errors, and some you will loath. But give it a try. This is, IMO, a huge step forward in vegan cooking.
Not worth the money
From Anonymous of Miami, Florida on 10/5/2012.
I was very disappointed in this book. Ive had ONE of the cheeses come out, with the exception of the brie. NONE of the rest of them have worked. Ive spent loads of money on umeboshi paste (just under $20 bucks for a miniscule package), pounds and pounds of cashews, containers of yogurt....they wont set up, and the tapioca flour makes them taste like gritty chalk. The author hasnt eaten cheese in so long shes apparently forgotten how it tastes.
A nice addition to vegan cookbooks
From Richard of La Plata, Missouri on 9/20/2012.
I tried two recipes from the author's recent VegNews article (sharp cheddar, ok; buffalo mozzarella, outstanding), so bought this book. The VegNews recipes are different from the cheddar and mozzarella recipes in the book.From the book, I've already tried nacho sauce, just ok but worth tweaking, and air-dried Emmentaler, terrific. There is an air-dried parmesan substitute that takes 2 weeks of drying, but ends up being able to be grated, according to the book. There are brie and Camembert recipes, pretty much anything you can think of.The recipes use a lot of agar or caragenen, and tapioca flour. The meltable cheeses all use caragenen, which is currently a controversial ingredient so you might wish to read up and see what you think of the arguments. In all recipes except the meltables, you can use agar instead.My only semi-complaint is that less than half the book is about making cheese, the majority is recipes using the various cheeses.
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