Post Punk Kitchen Forum

Oh, it's the author of that veg Japanese book I like! The photos look pretty impressive. I'm just scared that all the recipes will be $$$$$. I'm looking forward to perusing it though.

what-what-what? this looks pretty amazing. i'm a little daunted by the time/ingredients, but i imagine it's not much more complicated than making dairy cheese in your own home.

Thank you! I'm a bit intimidated, and I don't know if my (non-Vitamix) blender can handle it, but I'm bookmarking it anyway. It looks really good!

she says "blender" but I wonder if you could use a food processor (for the nut part anyway).
I don't know what this...rev...whatever is, so I'll go see if I can find it here in town and then experiment, because if I could make like. "cheese" that tastes like cheese, (and not use it all the time) that would be good. :)

This looks like it has the potential to be amazing. I'll try the mozzarella recipe out soon and see how it is before I get all excited. I imagine the recipes would be pretty expensive to make so they would be just for special treats, which is fine by me. And if it has an acceptable feta recipe I'll be all over it.

As long as you don't get the pH completely wrong by leaving it too long, surely it will still be edible? I kind of want to try inoculating some cashews with soyghurt.

The author actually responded to this question on her blog.

Oh, nice! Thanks Chipmunk.

I'll be posting a sneak peak recipe on my blog soon! Yes, there is a cheese that is like Cracker Barrel - the Sharp Cheddar, which is AMAZING 3 - 4 months after sitting in your fridge (it's great right after you make it, too, but both flavor and texture improve with age). The cheeses are not expensive to make nor particularly hard, although you do have to wait a couple of days to a few weeks, depending on the variety. And they are all whole-foods based, not oil, isolated proteins and stabilizers.

Yay, hi Miyoko! We are excited about your book, can you tell?!

That is great to hear, Miyoko! Thanks for all the work you've put into the vegan cheese cause. :)

This sounds amazing!

I wasn't sold until I read the Vegansaurus article (it sounded too good to be true!), but now I'm excited. Especially since we can't get either Daiya or Dr Cow here.

SOOOO excited :)
Very happy I pre-ordered :)

Oh wow. I haven't watched the whole thing yet, but there is a video of Miyoko making vegan mozzarella di bufala, brie, and gruyere.
http://archive.org/details/sfvs_wvf2010_Miyoko_Schinner

I haven't gotten through all of this but she just seems awesome.

Hey Miyoko, really nice work! What a great contribution to veganism. I used to really dig fancy cheeses in my pregan days so I know this will be a fun project for me. : )

Here is another video from last year's San Francisco VegFest where I make a meltable cheese, a ricotta and an instant queso for nachos. This is a talk/demo, so the first part is a talk about the impact of meat and dairy production on greenhouse gases. http://www.youtube.com/watch?v=3-VNm1_M658

I can hardly wait! Off to watch the videos. Thanks for posting them.

I can't wait! Thanks for letting me know about the thread Tami so I can watch the videos! I love making my own cheese, it's definitely worth the wait and cost!

I absolutely love Miyoko's recipes and attitude - she's pretty awesomely reliable, and sadly underrated. So very, very excited for this book - how great do the photos on the bloog look?!

She is so great in that video. So excited for this book!

This looks spectacular. I am going to try the Mozz this weekend (and I will even make Rejuvelac rather than use probiotic powder).

Veganism is going to win!

Mat.

Hip-horray!

Mat, you have to make this Rejuvelac? you can not buyit?

I can't buy Rejuvelac here.. I can't even seem to find Rye berries to work with!

Whole Foods here has both rejuvelac that you can buy and rye berries. You can make rejuvelac with wheat too, but I LOVE rejuvelac made with rye.