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Artisan Vegan Cheese
Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy 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 nondairy yogurt, with...more
Paperback, 192 pages
Published
August 8th 2012
by Book Publishing Co.
(first published January 1st 2012)
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Dec 26, 2012
Lisa Vegan
rated it
3 of 5 stars
Recommends it for:
all who enjoy cheese but who are vegan; allergic to dairy; lactose intolerant; enjoy making cheeses
This is one of the hardest ratings I’ve ever assigned. I could have rated this from 5 to 2 stars. For me, for using it, I suspect 2 or 3 stars, for most people who have even the remotest interest in vegan cheese, I’d say 5 stars. Vegan cheeses are definitely improving, at least according to most palates. The cheeses created by this author, after a tremendous amount of work and experimentation, and passion and love, are probably amazing. I’ve never tasted any. I doubt that I’ll make many, though...more
I wasn't really looking for a way to make better vegan cheeses, as I'm very used to cooking without cheese and I find the smell of dairy cheese revolting, despite the fact that in the past I loved it. Still, just because I don't really want any cheese, I like creamy things. I keep a giant bag of raw cashews on hand. I'm for anything plant-based that's tasty.
When this book started taking vegan blogs by storm, I had to have it. Even though I have agar on hand, I haven't yet made any of the meltabl...more
When this book started taking vegan blogs by storm, I had to have it. Even though I have agar on hand, I haven't yet made any of the meltabl...more
So, I got my cookbook and took it home, and started to make the rejuvelac that night. The steps were very simple and each thing only takes a few minutes to do, but the whole process takes several days to complete. No matter. I got the fermented rejuvelac, and at first I was scared because it smelled like something rotten, even though it looked exactly like what the author described. My husband said it smelled exactly like something you would use to make cheese, but I was frightened I had gotten...more
Quick work but in multiple steps spread out over several days: sprouting grains, making rejuvelac, soaking nuts, culturing and aging cheese. The sharp cheddar tasted of nooch, not cheddar, though it was nice enough. The soft gruyere at first tasted weirdly sour but after several weeks in the fridge had a flavor remarkably like those mild Bonnebell cheeses. (And made me think of Ivy and Bean No News is Good News!) Good with pears and crackers.
More to try: air-dried gouda, smoked provolone, brie....more
More to try: air-dried gouda, smoked provolone, brie....more
I'm tempted to give this book five stars just from my first quick read through but will wait and try a few recipes first. I think this book is an excellent resource for those who want to try their hand at non-dairy recipes for cheese.
Most of the recipes in the first part of the book, featuring artisan cheeses, will take a few days to make because of the culturing process. And as the author states in her introduction, "If you like instant gratification, you've picked up the wrong book." That bei...more
Most of the recipes in the first part of the book, featuring artisan cheeses, will take a few days to make because of the culturing process. And as the author states in her introduction, "If you like instant gratification, you've picked up the wrong book." That bei...more
5 likes · like · see review
A bit of effort but the results are worth it -- delicious cheeses that are platter-worthy.
Recommended:
- Smoked provolone (air-dried)
- Basic cashew
- Meltable muenster (don't forget to dust with paprika)
- Alfredo sauce
Warning about the sharp and air-dried cheddar. Many people have had issues with these including myself. Not sure why these are so iffy, but they are.
I've also tried the air-dried emmentaler but was disappointed by the taste.
Recommended:
- Smoked provolone (air-dried)
- Basic cashew
- Meltable muenster (don't forget to dust with paprika)
- Alfredo sauce
Warning about the sharp and air-dried cheddar. Many people have had issues with these including myself. Not sure why these are so iffy, but they are.
I've also tried the air-dried emmentaler but was disappointed by the taste.
I've made a couple recipes now. The rejuvelac that some of the recipes was difficult to get going, but was super easy once I caved and kept the heat a bit higher than I normally would in winter, will probably be real easy to make in the summer. The biggest downside is the cost of ingredients. Most of the cheeses are cashew based, which is expensive per pound, and to improve mouth feel, coconut oil is used, and that is pricey too. I think in the future I will attempt to order some of the more exp...more
Lordy just the presentation in this book is enough to get me drooling <3 Will be trying some of these recipes in the coming week they look amazing.
If I had the time and patience (and maybe nose) for this, maybe I would try making some of these recipes. They ideas look and sound wonderful.
Mar 25, 2013
Jenna M
added it
I'm excited to try the recipes! will update with reviews
After trying a few recipes in this book, I decided I'm just not into these cheeses. I didn't go in expecting them to taste like dairy cheese, but every recipe I've tried has basically tasted like tangy cashew cream. The flavor profile just isn't that developed and the effort having to make the rejuvelac and wait for it to ferment wasn't worth it for me :(
I haven't made the aged cheeses yet, so maybe I will like those better.
I haven't made the aged cheeses yet, so maybe I will like those better.
Jun 18, 2013
Florencia
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Jun 10, 2013
Kelly Rummel
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May 27, 2013
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May 26, 2013
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| topics | posts | views | last activity | |
|---|---|---|---|---|
| Vegan Cooking &am...: Artisan Vegan Cheese by Miyoko Nishimoto Schinner | 42 | 77 | Feb 22, 2013 10:24am |
I just wrote a quick review which I may edit later but...more
Dec 26, 2012 03:32pm
Dec 26, 2012 06:50pm