Book Publishing Company (TN) Artisan Vegan Cheese

chi non conosce l'autrice di questo libro! veramente utile con tate ricette interessanti, ovviamente poi ignuno le puo adattare ai suoi gusti

Great Recipes, love this book!

I Love love love love love this book! I have really good cheese back in my life again. I have many food allergies/intolerances, including dairy, eggs, and soy and that trifecta had me believing that ANY kind of cheese - dairy or non-dairy was gone for good. (Most non-dairy cheese is soy based, and the one brand that wasn't sucked rocks.) After getting my order of KAPPA (not iota) carrageenan powder, adzuki bean miso (this was the toughest thing to find a non-soy alternative for), and agar powder, I went on a cheese making orgy. I already had guar gum and tapioca flour on hand. (I can't use the xanthan gum because it's made from corn, and the guar gum works just fine.) One thing to keep in mind: cheese making is cooking with a calendar rather than a clock for the most part. The fastest recipes I tried were for meltable mozzarella and cream cheese (2-3 days) and the longest were for air-dried cheese-board cheeses - cheddar and parmesan about 9-14 days. The first time takes the longest, since you will need to make rejuvelac and possibly also yogurt, so add an extra 1-3 days onto your cheese plans the first time out! The good news is, these are very simple recipes without much hands on time, mostly aging time, so plan to do this during a week or 2 where you can spend 2 - 20 minutes on it every day or so. I found yogurt-making (specifically almond) to be the most challenging part of the process as I kept getting separated yogurt. I did NOT want to purchase a yogurt maker, and after trying several different methods of keeping the yogurt warm, found that filling a medium sized cooler with 110 degree F water was the best way to get the stable temp needed for culturing. On the upside, the separated yogurt worked just fine when I shook it before I used it in all of the recipes, so none of my "flops" went to waste. Also checking out the author's site, I learned that Almond yogurt is the hardest one to get right and it will ALWAYS come out a bit runny. During my cheese making orgy, I made: yogurt, cashew and almond Cream cheese cheesecake with a gluten-free date crust (AWESOME!) meltable mozzarella, air dried brie, air dried cheddar, air dried parmesan, and alfredo sauce! Every one of these came out A+ flavor-wise and really close texture-wise. I double checked my subjective opinion by feeding them to my non-allergic, meat-eaters and got 2 thumbs up from everyone! Definitely worth the effort and the cost. (The KAPPA carrageenan, adzuki bean miso, agar powder and nuts added up to a pretty chunk of change, but the agar and carrageenan go a LONG way and it will be a couple years before I need more.) The recipes make VERY generous amounts of cheese, so plan to freeze some or split it with a non-dairy, cheese-making buddy. The only cheese I've had to make more of is the meltable mozzarella, which we are on our 4th batch of. Doing my happy cheese dance! :)

Realmente las recetas son perfectas.

Ein absolut geniales Buch und ein Muss für jeden Käsefreak. Allerdings sollte man nicht davor zurückschrecken, einige schräge zutaten zu besorgen oder selbst zu kultivieren. schlagworte sind hier rejuvilac( eine art brottrunk), kaufen muss man für ein paar käse z.b. carrageen und xanthan. all daa bekommt man aber mühelos hier oder bei dragonspice. die käse selbst sind eingeteilt in kategorien wie "geht schnell", "luftgereift"", "schmilzt" usw. Eine sehr grosse Einschränkung zur totalen Freude gibt es leider allerdings, dafür kann Frau Schinner aber nix!!! da fast alle käse auf nüssen beruhen und man diese zu creme, mehl oder sahne schlagen muss braicht man einen hochleistungsmixer. ja, die dinger kosten 200 euro aufwärts. aber sie sind es wert, ich werde mir demnächst selbst einen gönnen. bis dahin muss ich bei mozzarella und CO bleiben, die sind auf joghurtbasis ;)