Showing posts with label Artisan Vegan Cheese. Show all posts
Showing posts with label Artisan Vegan Cheese. Show all posts

Air-dried cheddar/disaster from Artisan Vegan Cheese


Another less than successful result. This time it was the air-dried cheddar recipe from Miyoko Schinner's Artisan Vegan Cheese book. The colour is still wrong because we're still using dark brown miso (white miso is suddenly hard to come by), but the texture is also very un-cheese like too. In fact Uncheese is becoming the theme for our results (like the name of the 1990's vegan cheese book..)

Sharp Cheddar (sort of) from Artisan Vegan Cheese


Recipes don't always work. This one didn't, but we're posting it anyway as part of our review of Miyoko Schinner's Artisan Vegan Cheese, because it illustrates a good point: the recipes in this book look beautifully simple but there's a whole lot of culturing, gelling, drying and other processes going on which aren't that simple to master. Disaster is never far away.

Brie from the Artisan Vegan Cheese Book

Vegan Brie from the Artisan Vegan Cheese Book

A wedge of vegan brie from a recipe in Miyoko Schinner's vegan cheese book (yeah we know it looks like cheesecake). We're slowly working through some of the key recipes in the book as part of our ongoing review. This one uses the same rejuvelac-cultured cashew base as most other recipes in the book, and includes coconut oil for ooziness, along with yeshi (nutritional yeast) for flavour.

Vegan Cheese: Rejuvelac-Cultured Yoghurt Cheese


Dairy-free cheese made from soya milk and rejuvelac. We're still reviewing the Artisan Vegan Cheese book and as a sidestep (not in the book) we tried the rejuvelac-culturing method on plain soya milk. It cultures the soya milk well, although it seems to partially coagulate it at the same time... giving you a cheese that's somewhere between tofu and yoghurt cheese. 

Rejuvelation!... How to make Rejuvelac

Rejuvelac

Make your own rejuvelac... a step by step guide. Our sister site plantfoods.org has a new demo on how to make rejuvelac at home. Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. It can be used to make vegan nut/seed cheeses or plantmilk yoghurts. You can also just drink it as a digestive aid.

Cashew Chèvre from the Artisan Vegan Cheese Book


We're reviewing Miyoko Schinner's vegan cheese book. This is the first recipe in the book, and the cashew recipe is the base for many other cheeses in the book, so we thought it a good place to start. Chèvre is a goat's cheese which we've never eaten so making comparisons is difficult. It's also difficult to know if you've achieved the same results as the author...