Post Punk Kitchen Forum

Is anyone else excited about this?!

http://veganmanifesto.blogspot.com/2012 ... heese.html

SO freaking excited.

Yes! That cauliflower gratin looks so good!

just pre-ordered this. I LOVE cheese.

What?! Why haven't I heard of this book? I so so so hope it is good!

Did anyone test for this book? How close to dairy cheeses do these recipes come?

Oh dear me. Do want.

Ooh.

need that

ohhh baby.

Wow that does look awesome, but when the blog post said "requires patience..." I faded out. As much as I would love aged, cultured vegan cheeze, I know it is the kind of thing I would never make at home.

I need a personal chef.

I'm definitely interested, but I want to hear reviews first! I skimmed the blog looking for a sample recipe or something to try out, but I didn't see anything.

Really I just wish a company would make this kind of cheese and sell it, more cheaply than Dr. Cow.

Punk Rawk Labs is already doing this, but it's still quite expensive. Definitely cheaper than Dr Cow ounce for ounce though.
http://www.punkrawklabs.net/cheeses.html

Making cheese like this is a time consuming and the ingredients aren't cheap...I don't know why people think it should be cheaper. The price seems to be on par with similarly prepared dairy cheeses.

Agreed.

Ohhkay, not trying to offend anyone who makes and sells vegan cheese. I was just wishing there were a widely available vegan cheese that is an alternative to like, Cracker Barrel. Which is not high-quality, I suppose, but it has a sharpness that Daiya and FYH lack. That's all! I was not saying Dr. Cow should be cheaper, just that I wish there could be something with that sharpness that any omni I know would buy. Because they are not going to order Dr. Cow off the internet, especially for that price.

Yeah, I think I get what you're saying!

Yep I totally agree with Amy. I'm sure it is hard for the makers of Dr. Cow to keep up a small business like that, and I wish I could support them more without regard to cost. But at the same time, I just wish there was something similar a bit cheaper that is widely available like Daiya. I mean you just can't compare the difference of being able to walk into a grocery store in most any community now and buy Daiya (or dairy cheese), as opposed to having to seek out that one glorious co-op in nyc that carries Dr. Cow. Or ordering over the internet with a cold pack, when the cost becomes far out of the average consumer's range.

Yeah, good point Amy.

Have you guys tried Heidi Ho? I think it might only be available widely 'round these parts, but I've heard she's looking to expand distribution. Anyway, it's my favorite cheese besides like Dr. Cow or Cheezly, and it's made from hazelnuts, and it tastes soooo good. It's about $5 for a pretty big block. It's great cold or cooked, I love it on grilled cheese.

They have it at Whole Foods here, so I bet if people bugged their Whole Foods to get it they might be able to.

that looks awesome, but considering how few recipes ive tried from the UnCheese cookbook Im just not sure i should get it, but damn I want it

Here is her recipe for vegan mozzarella di bufala: http://vegansaurus.com/post/1671017875/ ... -di-bufala

I definitely want to check this book out. I don't often feel like I have the time or forethought to commit to making crazy asparagus recipes that use rejuvelac and such, but I think, for really good cheese i might brave it a few times.

I really, really want this book. I'm totally into making stuff like this, but its publication kind of coincides with when I'll have a newborn, so I can't decide if I should pre-order just to have it for whenever I'm ready to use it, or if I should wait til I have a bit more time on my hands.

Thanks, celyn for the link to that recipe!

I wonder if you could just substitute store bought probiotics and water for the rejuvelac. That would be a time saver. I'm thinking these recipes are probably the kind you have to stick to pretty closely though.

Rejuvelac isn't hard to make, and it's pretty delicious! I like it made with rye.