Comments on: 2013 Was My Epic Year Of Vegan Cheese Making! And Now, The Vegan Cheese Book Showdown: It’s Artisan Vegan Cheese V. The Non-Dairy Formulary

By: Alamar

Alamar — Wed, 17 Sep 2014 15:47:00 +0000

I haven’t made any vegan cheese, but our love for pizza pressed me to learn making vegan cheese at home. None of the vegan cheese out there is good – I hate them all! I do have a question, have you tried making the mozzarella cheese by either of the books you mentioned above? If so, can you kindly let me know which method you would prefer and why? I want to say I want to purchase both books, but I cannot at the moment, but I want to start making the mozzarella first. Your feedback is greatly appreciated!

By: sonya

sonya — Wed, 19 Feb 2014 04:06:00 +0000

Gluten free on a shoestring bakes bread. My family has a lot of allergies and she has subs for making these lovely breads vegan!

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By: Lauren

Lauren — Thu, 19 Dec 2013 23:49:00 +0000

wow. So many typos!

By: Lauren

Lauren — Thu, 19 Dec 2013 23:47:00 +0000

I love, love, love AVC. I’ve made several recipes: air dried gouda, brie (attached to camembert recipe, cheddar) all with no mold issues or textural issues. I have a tendency to use a bit more than 1/2 tsp salt on the outside before drying. I follow instructions and if I don’t get good coverage with a half tsp, I add more which is why I probably haven’t seen any mold growth. I find that this does not over-salt the cheeses either. The gouda and brie have been my favs of the air dried. The cheddar got really thick in my pan, really fast and while it’s still good, I thought the others were amazing. I’ve also made the pub cheddar did not really care for that one. Both cheddars were smooth, not gritty issues, but the flavor of the oub cheddar was a little off to me. I adore the cream cheese (holy heck on a vegan bagel with guava jam–YES) and think it’s the best vegan cream cheese I’ve ever had. Also, loved the gruyere and made the buffalo mozz from VegNews. The mozz was totally cool because it was so similar in appearance to dairy cheese. You even store the cheese balls in water, so they look totally authentic. I liked the texture, but the flavor was not there for me. Lacked salt and some other umami-ness that I can’t put my finger on. I plan to finish the air dried chapter–I tried the parm once, but couldn’t get enough liquid out of my yogurt. I’m going to try it in the deydrator next time.

Anyhow, that’s my super long 2 cents. Just got NDF and plan to make the white cheddar and bleu right away. :)

ps. I found that rye berries make super quick, bomb dot com rejuvelac! Better than brown rice and quinoa for me.

By: Sayward Rebhal

Sayward Rebhal — Tue, 17 Dec 2013 18:51:00 +0000

Certainly, all credit where credit is due. ;-)

By: Rosalie

Rosalie — Tue, 17 Dec 2013 18:49:00 +0000

Uh, Jo’s book is still wonderful. Nothing will ever beat Gee-Whiz. Sorry.

By: Mary L - Mary's Test Kitchen

Mary L - Mary's Test Kitchen — Sun, 15 Dec 2013 18:57:00 +0000

You have made me soooo excited about these two books. At first, I didn’t know which one to buy. Now, I’m getting both!!!

By: Katie

Katie — Sat, 14 Dec 2013 08:03:00 +0000

WOW evolutionary biology! Master’s? PhD? Research? Teach? See where it takes you? You go girl, so exciting, enjoy all the learnin and readin and writin and immersin. I miss grad school!

By: Tracy

Tracy — Sat, 14 Dec 2013 02:24:00 +0000

http://www.sunwarrior.com/news/holiday-cheese-ball-vegan-recipe/

Did you see this recipe? It looks a bit too easy….