Paperback: 192 pages
Publisher: Book Publishing Co. (August 8, 2012)
Product Dimensions: 8 x 0.5 x 9.1 inches
Shipping Weight: 9.6 ounces (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (353 customer reviews)
Best Sellers Rank: #16,273 in Books (See Top 100 in Books) #9 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy #56 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan
There are a few points I think it would be good for anyone considering this book to realize:-This is not a recipe book. This is a cheese-making book with some recipes for how to use the cheeses at the end. The difference? Real cheeses are cultured and take time. The same is true of real dairy cheeses, which most of us have never tried making before. Many vegan cheezy recipes in other cookbooks try to use flavorings to make them taste like regular cheeses so they are made quickly. Except for a chapter of almost-instant cheeses, don’t expect to make your favorite cheese for dinner tonight. Understanding this will set the expectations for this book.-Culturing will also lead to hits and misses as you learn how to do it. My previous experience with culturing before this was with sourdough, which has been invaluable when starting this book. The first few loaves of sourdough I made were bricks and tasted horrible. The ambient temperature, humidity, and the culture that you start with (the rejuvelac or yogurt for the cheeses) will all affect how your culturing goes. Do not tightly close the cultures. Living organisms release carbon dioxide just like we do, and your cheeses may expand in the container, and the pressure of the gas may even make the container break. If you are culturing a thick mixture and it never expands, you probably need to wait longer. I suspect some people who did not find the cheeses to be flavorful were not successful in their culturing. Live and learn.-The ingredients are important and something that I think needed to be better emphasized in this book (and is emphasized well in The Nondairy Formulary). Only use uniodized salt, as iodine can prevent culturing. Only use filtered water, the chlorine from the tap can prevent culturing.
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