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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 07, 2014 10:00 am 
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BAD PASS
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I have GOT to get this book.

I feel like this is gonna be a crazy rabbit hole to go down -- making cheese. ha.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 07, 2014 10:57 am 
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Baking In The Flavor
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both of these sound promising - never seen either of them!

JayB wrote:
FYI, I don't know if this is the right place to post this, but since the company I mentioned above got back to me, I thought I'd report it here. The company says this yeast extract spread is gluten free, grown on non-GMO sugar beets, and doesn't have anything else added to it but sea salt: http://shop.organic-gourmet.com/product ... tegoryId=2

They also have miso pastes from oats, which I can't have and I'm not sure how they'd taste, but they exist: http://shop.organic-gourmet.com/categor ... egoryId=10

Probably y'all already know about these options, but I just discovered them for myself yesterday.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 07, 2014 2:26 pm 
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Bathes in Braggs
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JayB wrote:
I have an allergy to All The Things.

Can you maybe have barley? South River makes a barley-chickpea miso without rice: http://www.southrivermiso.com/store/p/8 ... arley.html

You can also buy barley koji to make your own miso.

Rice allergy must suck badly. So many 'allergy friendly' things are made with rice.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Thu Aug 07, 2014 5:52 pm 
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Tofu Pup
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Cornelie--oh, reeeeaaaally? I did not realize that. I don't know yet about barley. I used to be allergic to it, but the last test was negative, which means either I'm not allergic or it's been so long since I've had it that I don't have the antibodies in my system anymore. I was planning to test it, maybe this is how I'll do that. :)

The rice allergy does suck so much. I just recently found out about it, actually. I was so dense that although I'd been reacting to rice, I kept thinking it was cross-contamination. Rice is my go-to food. I love avocado sushi rolls. I ate a lot of modified Korean food (not really recognizable as Korean due to my garlic and sesame allergies). I still haven't figured out what exactly to eat. Dates, avocados, cabbage, sunbutter, and chocolate is pretty much all I've had for two weeks. Not together, of course.

But like all new situations that are thrust upon us, it just takes a little getting used to. :)


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 08, 2014 3:42 am 
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Bathes in Braggs
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I really hope the barley works out for you! Not at all related to cheese making, but if your system tolerates millet, that's a decent rice substitute.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 08, 2014 7:54 am 
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What about chickpea miso?

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 08, 2014 7:55 am 
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Oh just saw the rice thing. Darn!

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I blog @ Mama To Feingold Kids


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Aug 08, 2014 3:48 pm 
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Tofu Pup
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Thanks, Cornelie. And @stuckunderhere, thanks anyway!

[OT but I have always loved how friendly everyone is on this board. My normal internet rule is "don't read the comments" (I just violated that rule on an article about a vegan diet, and now I'm regretting it). It's nice to find a safe place on the internet where people aren't thinking of the most awful things they can say to strangers from the safety of their anonymity just because they're bitter and want to take it out on someone.]

I'm going to do some brainstorming and see what options I can come up with. If I manage not to poison myself, I will let y'all know how it goes.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 09, 2014 3:17 am 
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Bathes in Braggs
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JayB wrote:
I'm going to do some brainstorming and see what options I can come up with. If I manage not to poison myself, I will let y'all know how it goes.

Please do!

If you'd like a little more support, don't hesitate to open a dedicated thread in The Kitchen or The Spa with lists of things you can and can't eat and ask for recipe suggestions, substitutes etc. You'll be surprised by the yummy things people come up with.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Aug 12, 2014 8:38 pm 
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I tried to post a response already, and I think I screwed up and made it disappear. Sorry if this is a double post.

Summary of my last post:
I definitely may take you up your suggestion, Cornelie, to start a new thread. I'm usually good at coming up with food ideas, but after this last round of tests, I'm flummoxed.

If anyone is interested in using it for cheese-making, I wanted to mention that I received today the Organic Gourmet Savoury Spread Nutritional Yeast Extract that I linked to above. I think I might be reacting to yeast now, and I did seem to react a little to this, but I'm going to try again when my seasonal allergies aren't going crazy. I really want it to work because it was SO GOOD. It's like nutritional yeast in a spread form, with that same cheese-like flavor. It's kind of like caramel sauce in texture and appearance. I won't say I would eat it by the spoonful like I'd do with miso. But I did have to stop myself from licking the outside of the lid where I'd spilled some.

I ordered mine from the Organic Gourmet website, but they also have it at vegan essentials, too. If I'm ok with this, I'm definitely going to try to make some cheese with this.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Wed Aug 13, 2014 2:29 pm 
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A bit off topic but, I was watching a video of Miyoko making cheeses and my 5 month old baby was intently interested, making gestures that he wanted to eat the cheese. It was really stinking cute. Can't wait to make him the yogurt.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Sat Aug 30, 2014 5:24 pm 
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Huffs Nooch
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I can't believe how easy i is to make yogurt! Just made waffles with vanilla yogurt sauce, pecans, cherry compote and ginger stoudt syrup (from testing for the Cinnamon Snail cookbook). So freakin good! Yesterday I made a vanilla greek yogurt with cherry sauce. So happy I got this book.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 11, 2014 10:42 am 
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I am making a batch of rejuvelac, and I'm at the step where the quinoa has been divided and sitting in fresh water for a couple of days. The water is cloudy, and the top of the liquid has a scum across it, like pond scum or like you'd get at the top of hot cocoa. I skimmed it off with a spoon. That didn't happen the last time I made rejuvelac. Do you think it's gone off? The liquid doesn't taste particularly lemony.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Nov 11, 2014 4:41 pm 
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Bathes in Braggs
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It's probably fine, unless it tastes/smells really bad. If the weather where you live is turning colder, it might take a bit longer for the rejuvelac to get sour.

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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Tue Dec 02, 2014 1:17 pm 
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I've been reading through this thread endlessly, preparing to make my own—finally. I got the book for Christmas last year, and was mostly intimidated by having to make rejuvelac. But it was easy, and now that I have so much, I'm trying to make as much cheese as I can before it goes bad.

For my family Thanksgiving, I made a cheese ball. I used the basic cashew cheese recipe, cultured it for two days, added minced dried cranberries/orange zest/fresh sage + thyme/black pepper and salt, then rolled it into two balls. I coated the outside with chopped up candied pecans (with more zest, cranberries and pepper) so it was a sweet + savory, tangy, zesty ball. Kind of wish I would have taken a picture, because it was beautiful. It was best with plain rice crackers. We also had cranberry sage Triscuits, but the flavor was overpowering. They ate the whole thing, while the omni meat-and-cheese platter also set out was barely touched!

My other favorite recipe has been the air-dried cheddar. It cracked relentlessly and looks like a giant peanut butter cookie, but it tastes amazing. Also omni approved.

The sharp cheddar (not air dried) is pretty good. I have half the batch in a jar in the fridge, which I've been sticking into Amy's burritos (cook halfway, unwrap + insert cheese, rewrap , finish cooking), and the other half is in the back of the fridge so I can try it after it's aged for a couple months.

The pub cheddar, I had the same problem someone else did, where the beer and carrageenan mixture turned solid and lumped up into the cheese...somehow. It was my first go at the thickening stage, so I blame my lack of experience. I've since thickened plenty of cheeses without a problem, so who knows. I made a cheese sauce for pasta with the botched pub cheddar. Still good!

I've also made the Brie, which tastes really good (especially stuffed into dates) but I can only eat a little at a time because the texture feels like straight coconut oil to me, the way it literally melts in the mouth. It's also the only cheese I've taken a nice picture of:

Image

My bf also just gave me a sampler of wheels from Miyoko's Kitchen, so now we can taste exactly Miyoko's vision- sort of compare and contrast and aspire. This whole thing has been really fun.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Dec 12, 2014 8:42 am 
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I'm getting this book as a Christmas present and I can't wait. I'm so happy to have such a great thread of people's experiences and tips.


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 Post subject: Re: Artisan Vegan Cheese
PostPosted: Fri Dec 12, 2014 5:05 pm 
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Garrick wrote:
I've also made the Brie, which tastes really good (especially stuffed into dates) but I can only eat a little at a time because the texture feels like straight coconut oil to me, the way it literally melts in the mouth.


I made the brie about a year ago and remember having the same issue. It wasn't bad, just too much.

I never had a lot of fancy cheeses before going vegan so I don't know what things are supposed to taste like. I made the soft gruyere recently and it's very nooch heavy. My gf likes it a lot but says it doesn't really taste like gruyere. I think it's pretty good but wouldn't know if it compares well. I also made the mozzarella which in turn I'm going to make sun dried cream cheese out of. I tried some of the mozz and it seemed pretty flavorless to me.

I really like the book and culturing, but I'm not sure if I'm performing all the steps correctly. Either that, or I just don't have the taste for cheese that a lot of others do. I tend to get my rejuvelac pretty tangy, haven't tried it very mild yet. Also, my food processor might not be up to snuff. Most of my cheese comes out still kind of grainy, the gruyere recently for example. Is that expected? I'm using a ninja, but just ordered a vitamix so I'm going to try that next time after it arrives. Finally, I can tell that everything is cashew based. Maybe that's throwing me a bit. Is the cashewyness supposed to be gone completely or still have some hints? Are there any other nuts or bases I should try?


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