ARTISAN VEGAN CHEESE EBOOK
Editorial Reviews. Review. Artisan Vegan Cheese: Miyoko Schinner Makes All Your Dreams Come True. Hanna Brooks Olsen, pixia-club.info "Miyoko has. Read "Artisan Vegan Cheese" by Miyoko Schinner available from Rakuten Kobo. Sign up today and get $5 off your first purchase. Gourmet. Library of Congress Cataloging-inPublication Data Schinner, Miyoko Nishimoto, Artisan vegan cheese: from everyday to gourmet / Miyoko Schinner. Miyoko Schinner All rights reserved. Thats not to say that I had a trove of vegan cheese recipes ready to be compiled into a.
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please sign up. Be the first to ask a question about Artisan Vegan Cheese .. Shelves: , cooking, ebook, non-fiction, veganism. Haven't tried any yet but. Books Download Artisan Vegan Cheese [PDF, ePub] by Miyoko Schinner Free Complete eBooks "Click Visit button" to access full FREE ebook. For suggestions on how to incorporate vegan artisan cheeses into favorite however consider buying the actual book rather than the ebook.
Community Reviews. Showing Rating details. More filters. Sort order. Oct 17, Cydni Perkins rated it it was amazing. So, I got my cookbook and took it home, and started to make the rejuvelac that night.
The steps were very simple and each thing only takes a few minutes to do, but the whole process takes several days to complete. No matter. I got the fermented rejuvelac, and at first I was scared because it smelled like something rotten, even though it looked exactly like what the author described. My husband said it smelled exactly like something you would use to make cheese, but I was frightened I had gotten So, I got my cookbook and took it home, and started to make the rejuvelac that night.
My husband said it smelled exactly like something you would use to make cheese, but I was frightened I had gotten an invasive bacteria in my rejuvelac and it was ruined. But despite my doubt I decided to make the cheese and just I forgot to soak the cashews and I had to add some of the drinkable variety of coconut milk it's what I had on hand to make the mixture blend, and I also forgot salt. It smelled horrible when I poured it into the bowl, and I had mostly decided I wasn't going to try it, but I left it in the fridge for a couple days cause it was such a tragedy to waste the cashews.
Maybe my husband would eat it. He good-naturedly picked up some wheat crackers to eat with our cheese, and when he took the cheese out of the fridge and I smelled it, it smelled exactly like cheese! I was astonished. It smelled just like I would expect cheese to smell. I was still reluctant to try it, but my husband got me a cracker with cheese -- the cheese mixture was a spreadable consistency like cream cheese -- and handed it to me.
I sprinkled on some salt and put it in my mouth, still feeling positive that I probably ruined everything and now we would both die. It was so much like chevre. In fact, I think it makes a very satisfying substitute for chevre, and I can totally imagine baking up a loaf of french bread and sitting down with this cheese and sharing it with someone wonderful. So, I left out a couple of ingredients but it still came out tasting tart, a little lemony, with a creamy, creamy texture from the cashews.
The yogurt was much easier to make, but I filled up the jar almost to the top and screwed the lid on when I set it on the counter, and the mixture pressurized the jar. I noticed that there was yogurt dripping down the side of the jar and I opened it over the sink, and the yogurt came burbling out. I think I lost about a fourth cup, so be smart and use two of the one quart size jars, and don't fill them up all the way.
OK, now I'm off to make more cheese! Sep 15, Lisa Vegan rated it liked it Recommends it for: I could have rated this from 5 to 2 stars. Vegan cheeses are definitely improving, at least according to most palates. The cheeses created by this author, after a tremendous amount of work and experimentation, and passion and love, are probably amazing.
The author is local and does sometimes have events. I like this author, a lot, as a person and as a chef. Her old vegan restaurant in my city, Now and Zen, was one of my very favorite restaurants, and I still mourn its loss, as do many of my friends, some of them omnivores.
But after many years, I finally got over my need for any cheese. I was intrigued by this book though, especially because of its author, and I can heartily recommend it to those interested. The author is very personable and I love her little stories about her children and life and her year of experimenting with vegan cheeses.
There is a short text blurb about the recipe on the top of every recipe page. Each of the full recipes vs. There are some mouthwatering photos of some of the recipes and of the cheeses themselves. Some of the ingredients I find unappealing. Ditto the guyere. One huge positive of this book is that while making many of these cheeses takes some time, most of them seem reasonably easy to make, a few really easy to make.
I was surprised that most of the cheese recipes seemed doable. The full recipes, most it would help to have some experience in the kitchen.
I can recommend this book to anyone who loves cheeses, especially vegans, anyone allergic to dairy, those who are lactose intolerant, and anyone avoiding animal based cheeses for any reason, and cookbook readers, especially those interested in making their own cheese.
Foreword by Dixy Mahy Preface: Artisan and Aged Cheeses Chapter 2: Air-Dried Cheeses Chapter 3: Meltable Cheeses Chapter 4: Almost-Instant Cheeses Chapter 5: Other Dairy Alternatives Chapter 6: Cheese Sauces and Fondue Chapter 7: First Courses and Small Plates Chapter 8: Sweet Cheese Dishes and Desserts Glossary Suppliers Index About the Author I feel really, really guilty giving this book only 3 stars, even though I could have also given it 2, instead of 5 or at least 4 stars.
Just FYI. View all 22 comments. Oct 10, Lee rated it it was amazing Shelves: I'm tempted to give this book five stars just from my first quick read through but will wait and try a few recipes first. I think this book is an excellent resource for those who want to try their hand at non-dairy recipes for cheese. Most of the recipes in the first part of the book, featuring artisan cheeses, will take a few days to make because of the culturing process.
And as the author states in her introduction, "If you like instant gratification, you've picked up the wrong book. Most of the time appears to be waiting time. It's obvious from reading that the author put a lot of time and work into developing these recipes.
I would not consider myself to be a former cheese addict, okay maybe I was , but I do appreciate the opportunity to be able to create, or re-create the pleasure of eating cheese and knowing that no-one had to suffer for my enjoyment. View all 5 comments.
Jan 06, Ida rated it really liked it Shelves: A bit of effort but the results are worth it -- delicious cheeses that are platter-worthy. Many people have had issues with these including myself. Not sure why these are so iffy, but they are. I've also tried the air-dried emmentaler but was disappointed by the taste.
View 1 comment. Feb 25, Melissa rated it really liked it Shelves: I wasn't really looking for a way to make better vegan cheeses, as I'm very used to cooking without cheese and I find the smell of dairy cheese revolting, despite the fact that in the past I loved it. Still, just because I don't really want any cheese, I like creamy things. I keep a giant bag of raw cashews on hand. I'm for anything plant-based that's tasty.
When this book started taking vegan blogs by storm, I had to have it. Even though I have agar on hand, I haven't yet made any of the meltabl I wasn't really looking for a way to make better vegan cheeses, as I'm very used to cooking without cheese and I find the smell of dairy cheese revolting, despite the fact that in the past I loved it.
Even though I have agar on hand, I haven't yet made any of the meltable cheese, or any of the harder, air-dried cheeses.
So far, I made cream cheese, Gruyere, and brie. Each were soft and spreadable and delicious. These recipes are not difficult, but they are a little different from what most people are used to. I mean, OK, I certainly never made rejuvalac before I got this book. It never occurred to me to soak grains in water until they sprout, then rinse and add more water and let it get cloudy, then use this friendly bacteria-filled cloudy water to culture cashews and give it sharpness.
And brilliant, in my opinion. Although those are the only ones I've made, I ate a lot more of them at an event I went to in San Francisco with the author. So, ummm, check this out: That picture shows just a small portion of the cheeses she'd made for the event. She also served recipes using the cheeses, which were all so great that I just knew I had to try some of her full recipes toward the end of the book for stuff that uses the cheese.
Shut UP! Did you ever see anything that looked so great? It tastes just as great as it looks. So, why not 5 stars? I guess just because I'm usually too lazy to make the cheeses. Not that it's hard to do, just that you have to start it in advance and go through a bunch of various steps over time for it. I don't hate that, it's really OK, and it makes me feel super-accomplished. But as a person who just is not sitting around wanting cheese, I kind of have to go out of my way to find uses for the stuff.
Nevertheless, if you want to impress people, cook from Artisan Vegan Cheese. Sep 07, Chanele rated it liked it Shelves: During my transition from vegetarian to vegan, I got really involved in "veganizing" things. I love the appeal of taking something that normally requires dairy or eggs or meat and making a delicious vegan version. Cheesemaking was something that I had never tried when I did eat dairy, but I liked the challenge of making my own nut-based cheese.
It all starts with rejuvelac, and I feel that this book misses the boat slightly on that. Yes, there is a recipe, but there is little guidance about it. Rejuvelac seems to be a very hit-or-miss thing, and when it goes wrong, it can go pretty horribly wrong. Most crucially, this book does not give direction as to when your rejuvelac is bad and thus you shouldn't be using it! I had a blissful first experience where the quinoa-based rejuvelac turned out perfectly, and I made a few cheeses using it.
My favorite was the brie recipe. It is also one of the easiest to make with the least chance of screwing it up. When I tried making amaranth-based rejuvelac, it was horrible. It smelled like old vomit. My second batch of quinoa-based was not much better. If I had not known that proper rejuvelac wasn't vile, I may have just assumed this was how it was and made cheese that killed us all. I feel like a little more direction on rejuvelac is essential here because it's such a basic block.
That said, some of the cheeses turned out great the brie and some were wastes of cashews.
Schinner, Miyoko Nishimoto, 1957-
The "air dried" gouda was horrible. It never worked right, and eventually it ended up in the trash. I am sure that some of this is a problem on my end temperature? I don't know what the missing ingredient is.
Ebook Artisan Vegan Cheese Free Download
Sadly, cashews and other ingredients are not cheap, so my patience for trial and error is relatively low. I have mixed feelings overall on this book.
Jun 20, Kellie rated it really liked it. Artisan Vegan Cheese takes a really revolutionary approach to vegan cheeses. I made 4 different cheeses from the book using quinoa rejuvelac easy! A fine spread but not worth the effort.
It never firmed up for me, but I still like the taste as a spread. It doesn't taste like cheese to me, but yummy. I didn't use refined coconut oil I had Trader Joe's coconut oil on hand , so it tastes like coconut but a nice smooth texture. A winner if I make it with refined coconut oil next time.
Very rich. Doesn't taste like cheese to me but a good, savory flavor. At long last we have a great alternative to dairy- based cheese for those who are lactose intolerant or who want a substitute for animal products for any of a number of reasons, including concerns about health because of the cholesterol and saturated fats in dairy products, about the environmental impacts of animal agriculture, or about the often cruel treatment of dairy animals.
For many people transitioning to a plant-based diet, the most difficult type of food to give up is cheese. Miyoko Schinner can help you satisfy those cravings with the recipes in this book. In fact, they may even accuse you of sneaking in some dairy products.
Artisan Vegan Cheese - Schinner, Miyoko
I can easily state that Miyoko is the most talented chef I have known. All of her creations dazzle the taste buds, add pleasure to dining, and will satisfy even epicureans with the most elevated expectations. In the past, Miyoko has shared her brilliance in her cookbooks Japanese Cooking: Contemporary and Traditional and The New Now and Zen Epicure, which offer a wonderful variety of delicious yet mostly straightforward dishes. Both are great resources for anyone seeking satisfying, healthful alternatives to the standard American diet.
Well, this has been my year of vegan cheeses. It started sometime in the spring of I had been intrigued for several years by the nut-based cheeses popular in the raw food community and had been playing around with them. The majority of vegan cheeses I had sampled were more like spreads, requiring a stretch of the imagination to think of them as cheese. The answer was clear.
It was time to make good on my promise. With a vegetarian fundraiser at my house coming up, I decided to spend a few weeks experimenting with nut-based cheeses. My goal was to put together a platter of vegan cheeses as the centerpiece of the buffet. I figured that the vegan and vegetarian community would be supportive of any attempt at cheese, making this a safe venue in which to embark on my venture. And then I retreated to the kitchen to see how people reacted.
Well, they raved. That was all great feedback, but hey, it was still a vegan crowd. So I kept at it, coming up with more varieties, and I started serving them to my omnivorous friends, including at a big holiday party.
My kitchen became a laboratory, with cheeses lying around everywhere as I attempted to age them while fending off mold. People would look quizzically at the rounds strewn around the kitchen and wonder what they were. From the initial nut- based cheeses to varieties made from yogurt to the day I finally found a way to make a vegan cheese that actually melted, I had a couple of cheeses in the works at all times and would prod anyone who walked into the house into trying some.
Some of the cheeses were, of course, less delectable, and a few ended up in my compost pile, but many met with rave reviews. It has now been about a year since my big cheese experiment began, and I finally have that trove of cheese recipes. But the journey has only just begun. As the deadline for this book fast approaches, I continue to dream up new ways to make cheeses and another lightbulb turns on—and then I have to remind myself that now is the time for me to buckle down and finish writing this book rather than puttering around the kitchen.
Who knows, perhaps this will be your year of vegan cheeses. Over the years, many people encouraged me to delve into the subject of homemade vegan cheese, and to all of them I owe gratitude for their faith in me. Once I started the process, however, there is one young person to whom I am indebted—as unfair as this may seem—for providing the utterly simple insight about vegan cheeses in general.
She put me on track to pursue how to culture the cheese, not just add tangy flavorings to it. To you, Cammy, I dedicate this book! Of course, I cannot neglect to thank my other family members who endured kitchen counters covered with cheese experiments, and night after night of cheesy dishes that made them wish for just a simple salad.
My husband, Michael, who encouraged me and honestly critiqued each cheese I created; my oldest daughter, Sera, who hated vegan cheeses and suffered through my experiments but eventually grew to like them and who now asks for vegan grilled cheese sandwiches ; and my son, Aki, who upon returning home from college refused to believe that my Sun- Dried Tomato and Garlic Cream Cheese was really made from cashews—to all of them, I am grateful.
Beyond my family were my friends— vegan, nonvegan, nonvegetarian—who willingly tasted and critiqued, but mostly raved, about my creations. In particular, I would like to thank Maggie, a writer herself, who spent countless hours with me in conversation about the book, its style, and the angle of presentation. While I pride myself in providing recipes that are for the most part original, like most chefs, I borrow ideas directly or indirectly from other chefs, cookbooks, and restaurants, often adapting them into my own creations.
In this book, I want to give credit for the easy Almond Milk recipe page 54 to Chef AJ, who demonstrated the shortcut method in one of her fun videos.
When it came time to send the manuscript to the publisher, I truly felt it was in pretty good shape. But reality hit as soon as my editor, Jo Stepaniak, of cookbook fame herself, sent back some pages to me completely marked up.
So thank you, Jo, for what felt like beatings and lashings but were ever so necessary. And to you, dear reader, thank you! Rest assured, however, that the amount of work involved in making each cheese is but a few minutes. Your patience will be rewarded.
After all, as they say, wine, cheese— and even some of us—improve with age. Cultured Flavor It was my youngest daughter who remarked, when eating one of my earlier attempts at vegan cheese, that it was more tangy than sharp. That got me thinking about the difference between vegan cheeses and dairy cheese. What transforms simple milk into cheese is a culturing process that begins with various bacteria and enzymes, which coagulate the proteins in the milk, allowing the solids to separate from the whey.
The cheese is then aged for a few days to many months, and during that time it develops its distinctive character and flavor.
Depending on the type of enzymes and bacteria used, as well as certain molds for bloomy-rind and blue-veined cheeses, the final product takes on different characteristics.
With vegan cheeses, the process is a little different. What makes the cheeses in this book different is that they gain their cheeselike qualities from culturing and varying degrees of aging, rather than the addition of acidic ingredients.Put the macadamia nuts, water, and salt in a blender.
The recipe is for a basic, plain ricotta, but you can enhance it by adding garlic, herbs, and olive oil, as in the variation. Put the Basic Cashew Cheese, sundried tomatoes, basil, nutritional yeast, 2 cloves of the garlic, and the salt in a large bowl.
Like this document? Add the cheese and 2 tablespoons of the nutritional yeast and cook, stirring often with a wire whisk, until the cheese is completely melted, about 5 minutes. I registered a book at BookCrossing. Add teaspoon of the xanthan gum and process until thickened and gooey.