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Artisan Vegan Cheese Paperback – August 8, 2012
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"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 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
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Top Customer Reviews
-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.Read more ›
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.
The recipes are presented in such a straight forward manner it really kept things simple. For example: 1. Process the ingedients; 2. Culture the cheese; 3. Thicken the cheese (she told us what to watch for, i.e. keep cooking until smooth and glossy and starts pulling away from the sides of the pan); and 4. Form the cheese. Miyoko was very careful to describe everything and what to expect at each step. I was so impressed and grateful.
The cheeses I've tried so far were not quick recipes. Making the rejuvelac takes time, but very little effort. The same is true for making the yogurt. The results were so far beyond my expectations that I really wish I could give this book TEN STARS! Thank you Miyoko from the bottom of my heart! And please, keep writing cookbooks!
Most Recent Customer Reviews
I am still just getting started with the artisan vegan cheese project and can hardly wait for everything to come together.Published 5 days ago by Samantha
It has vaguely like 5 photos , the quality of the paper and the printing is poor and while many recipes use yoghurt, it has no info about how to make it.Published 8 days ago by gustavo e.
Love this book! for someone like me who has Dairy allergy this was enlightening to understand that there are alternatives that actually taste great. Read morePublished 10 days ago by review sense
Several recipes for a variety of vegan cheeses, and easy reading. This was the first time I made cheese, vegan cheese--I started with the simplest recipe in the book--vegan... Read morePublished 18 days ago by Amazon Customer
Terrific! Any kind of cheese is a production! But at least these are excellent when you get them finished.Published 19 days ago by Prudence Richards
Vegan cheese-making based on "real" cheese-making using culturing and aging techniques. Some require time (up to months). I personally find this fun and challenging in a good way. Read morePublished 1 month ago by Leo Angulo