Just wondering, has anyone tried the recipes in this book? I've made a few simple dairy cheeses (ricotta, marscapone and mozzarella) but I've got a couple friends who are really lactose intolerant (and the pill doesn't work on them, sadly) who miss their cheese.
At first glance, I like that the recipes imitate dairy cheese making using cultures to naturally add sour flavors... and I appreciate that there are recipes formulated for different uses (when I tried vegan cheeses from the store they tasted okay but using them in, say, pizza was a disappointment) as well as recipes that use the cheese so I'm not just hoping throwing the vegan cream cheese into a cheesecake recipe will work the same.
However, since I'm not a vegan or a molecular gastronomist, I'm not familiar with ingredients like nutritional yeast, carrageenan or xanthan gum. (Since I'm not vegan, I wonder if I can substitute the carrageenan with Knox gelatin.)
I've started two of the easier recipes: cream cheese, yogurt and rejuvelac (all stuff that can be made with stuff carried at Trader Joe's). Easy on first pass, we'll see how the fermenting process goes.
- Primary: Munich Dunkel, Rauchbier, German Pilsner, Mochi Rice Wine
- Secondary: English Barley Wine, Date & Honey Ale, Basic Mead