ReaderRabbit
Well-Known Member
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.
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.