Artisan Vegan Cheese: Straight Talk for Today's Woodworker

作者の方はアメリカでヴィーガンチーズやヴィーガンバターなどで有名な日本人です。 残念なことに日本では買えないので、それなら作ってみようと思って本を買いました。 写真が少なくて出来上がりが同じかわからないのですが、味はとても美味しいです。 まだ玄米リジュベラックを使った発酵するタイプは作っていないのですが、まとまった時間が取れる時に挑戦したいです。 めっちゃ手間がかかるので！ 混ぜるだけのやつはフープロやブレンダーがあれば割と簡単にできます。 乳製品を控えるように言われているので買いました。

Amazing recipes that allow someone on a non-dairy diet to experience the joys of cheese again. Recipes are relatively simple, but do take careful attention to the instructions. Be prepared to experiment and don't be discouraged if the recipe does not work first time. I did need to seek further clarification and the author responded quickly in a very helpful manner. I did spoil a batch of air-dried faux cheese because I took her instructions literally. I did not despair and will attempt this recipe again. Agar must be prepared as described in the appendix; do not just add agar powder to your base. My non-vegan friends could not believe the taste, texture and the fact I made this myself. All recipe measurements are Imperial, but fortunately I am old enough to use pre-metrification units of measure. Overall, I really marvel at the ease to make vegan cheese and look forward to trying her other recipes and then perfect those we enjoy most.

chi non conosce l'autrice di questo libro! veramente utile con tate ricette interessanti, ovviamente poi ignuno le puo adattare ai suoi gusti

I don't write many reviews, albeit I own over 200 books. (Love the mini-library in my house!) I would like to take the opportunity to thank Miyoko Schinner. This book is absolutely amazing. I had actually bought a book on artisan cheese this past spring in an attempt to learn the process of cheese-making using dairy so that I could start playing with non-dairy products. I have to admit that the book was great, but I was too overwhelmed with all of the chemical and bacterial interactions to actually do anything with it. Then I found this book. The instructions are clear and complete. The variety of cheeses with recipes is wonderful and much more expansive than I expected: brie, camembert, cheddar, mozzarella, muenster, gouda, emmentalier, and more. Notes on times and how temperature affects time are useful (I live in FL). I've made the rejuvelac, cashew cheese, mozzarella, brie and cheddar (nothing in the melt-able or air-dried sections yet). The brie was amazing. It came out nice and firm, but softened beautifully when left on the counter for an hour or so before using. It didn't taste exactly like brie (I'm a big lover of brie and camembert), but it was a superb non-dairy replacement. I finished off 3/4 of a large baguette and almost half of the brie in one setting! It was ADDICTING!! The mozzarella didn't come out as I'd hoped. Like another reviewer, I used agar flakes as I hadn't received my carrageenan powder yet. I knew going in to it that the agar would cause problems. I've never been able to get good results using agar flakes. The mozzarella taste was fine -- very reminiscent of what I remember mozzarella tasting, but it was extremely soft. The cheese formed balls in the liquid, but half of the balls dissolved slightly before I even finished dropping in all of the cheese. They haven't degraded any further, but when I use them, they are very soft and not slice-able. The cheddar was incredible before it even cultured. I thought the taste was VERY close to dairy cheddar. (I kept swiping tastes every hour or so). I let it culture for 3 days and then finished it with the carrageenan. It didn't get as firm as I thought it would with the carrageenan. The consistency is more like a thick spread and definitely can't be cut. However, the taste is still fantastic. I think I just need a bit more practice working with carrageenan. Overall, I'm thrilled with the tastes I'm getting thus far. I am working my way into the air-dried cheeses this week. I would love to get a camembert with a nice rind. That would be so neat!

This is the best book ever. The recipes are easy to follow and very tasty. Love that the recipes are in order of difficulty. So you can work yourself through book and gain more experience as you go along.