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Artisan Vegan Cheese Paperback – August 8, 2012


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Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Co. (August 8, 2012)
  • Language: English
  • ISBN-10: 1570672830
  • ISBN-13: 978-1570672835
  • Product Dimensions: 9 x 7.9 x 0.5 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (191 customer reviews)
  • Amazon Best Sellers Rank: #15,980 in Books (See Top 100 in Books)

Editorial Reviews

Review

Artisan Vegan Cheese: Miyoko Schinner Makes All Your Dreams Come True. --
Hanna Brooks Olsen, Blisstree.com



"Miyoko has found the holy grail of thee culinary world...Artisan Vegan Cheese is exactly the guide we've been waiting for. This is one of the most beautiful and practical books you'll ever own." -Neal Barnard, MD, Physicians Committee for Responsible Medicine


"Miyoko fooled me when she made some non-dairy cheeses for a party. They looked like the gourmet
cheeses often served at fancy parties and the flavor and texture were outstanding. I was delighted that she would be sharing the recipes." -Ann Wheat, Millennium Restaurant


"Miyoko Schinner makes the finest vegan cheeses I've ever had. They are truly amazing. I can't wait to try every recipe in this book." - Betsy Carson, Producer, Delicious TV

A 2012 must-buy vegan cookbook. Forget tofu feta: Artisan Vegan Cheese is going to blow the lid off off everything you've ever heard about vegan cheese (or tasted, for that matter). --Anna Peraino, VegNews

Miyoko has found the holy grail of thee culinary world...Artisan Vegan Cheese is exactly the guide we've been waiting for. This is one of the most beautiful and practical books you'll ever own. --Neal Barnard, MD, Physicians Committee for Responsible Medicine

Miyoko fooled me when she made some non-dairy cheeses for a party. They looked like the gourmet</div><div>cheeses often served at fancy parties and the flavor and texture were outstanding. I was delighted that she would be sharing the recipes. --Ann Wheat, Millennium Restaurant

About the Author

Miyoko Schinner has been a vegetarian for over forty years and vegan for over half of that time. She is the author of The Now and Zen Epicure and Japanese Cooking:Contemporary and Traditional. Miyoko, who has an on-line, whimsical cooking show called Miyoko's Kitchen, has been teaching, cooking, and writing about vegan foods for over thirty years. She shares her passion and knowledge of vegan cuisine in her classes, and will be co-hosting "Vegan Mashup," a public television cooking show, starting fall 2012. She lives in Northern California with her husband, children, dogs, cats and pet chickens.

More About the Author

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Customer Reviews

This book is fun, well written, and the recipes are easy to follow.
todd w southern
What incredible cheese recipes, Vegan or not, I think you will be surprised just how good non-dairy cheese can be.
Nicole007
My non vegan friends love the cheeses I have made using Miyoko's recipes.
James L. Anderson

Most Helpful Customer Reviews

164 of 167 people found the following review helpful By D. Hall on August 24, 2012
Format: Paperback Verified Purchase
This book is wonderful, but be prepared to have carrageenan powder, xanthan gum (not guar gum), tapioca flour, and agar powder on hand. These recipes are time consuming, but delicious and you may not be able to start these right away unless you have most of these products. In addition, you may wish to make homemade rejuvelac and yogurt ahead of time.
Aside from this, the recipes are delicious and we have thoroughly enjoyed the ones we have tried. The sharp cheddar is very good and that is the one we started with. It takes more than the 3 to 5 minutes (at least it did for me) to cook til completion, but once it comes together, it is worth the effort. I'm determined to fix the mozzarella tonight for pizza. I'm sure it will be equally as good. If not, I'll be back to add to this review. It's a good book and a lot of work went into the creation of these wonderful recipes. Oh BTW, there are different kinds of carrageenan and you may wish to visit some of the resources that the author has listed in the back of the book. Amazon does not tell you the difference between the different varieties.
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182 of 188 people found the following review helpful By Dressmaker on August 25, 2012
Format: Paperback Verified Purchase
I love to cook, and I have been a vegan for decades. This book is, hands down, the greatest surprise that I've had in the kitchen for a very long time. Wow! Where do I start? I made the rejuvelac, which is a necessary ingredient for many of the recipes, the day that I received the book. (I started it that day.) Super easy. I also made the yogurt immediately thereafter. Again, super easy. Very good results. As for the cheeses, I've made fresh mozzarella, sharp cheddar, basic cashew cheese, chevre, and marscapone so far. These are all very true to taste (yes, I remember the taste of dairy cheese), very easy, and really just in a league of their own. I should mention that I never buy "supermarket vegan cheese," as I do not care for the taste of any of the brands at all. The cheese made from the recipes in this book just knocked my socks off. My husband's too. Goodness! The book is simply fantastic. I can't wait for her next book.
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34 of 34 people found the following review helpful By D. Robinson on January 5, 2014
Format: Paperback
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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145 of 161 people found the following review helpful By Karmalife on October 26, 2012
Format: Paperback
Let me begin by saying that I LOVE the concept of this book. I am tired of typical vegan cheese recipes out there and these are by no means typical, nor do they yield typical results. I tried 3 of the recipes and was happy with them, despite a few flaws. I am most concerned about the use of carrageenan in some of these recipes. I am no health expert but everything I am reading advises against consuming any products (like non-dairy milks) that use it as a thickener. If that is the case, why would I want to use it at home in my own foods?

I started by making the Rejuvelac, which is easy as pie to make (I still have plenty left in my fridge). From there I used it to make the Fresh Mozzarella, which I prepared step by step from the book, using agar flakes since I could not get a hold of powder. Well, while the taste is almost identical to real mozzarella, my cheese never became goey or sliceable like it was supposed to. I am assuming this happened because I used the flakes instead of the powder and if that was the case, why recommend that either one can be used in the recipes? I boiled the agar per the instructions but it failed to create a slice-able cheese for me.

My second attempt was the meltable mozzarella. These balls formed just fine but I can't say that I was a fan of the taste. I also expected my pizza to look like that in the pictures of the book but the cheese didn't look anything like it. It was okay but I don't think I would make it again. I have a feeling though, that the taste will change according to the yogurt that is used. I used a sprouted soy yogurt, not a homemade one. Perhaps I could try again with a different brand of yogurt? I'd love to hear what others have to say.

Lastly, I made the air dried Cheddar Cheese.
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