Vegan Cheese is hard and I mean HARD to make

I haven’t written this blog for ages…mainly because FOR AGES (since April) I have been trying to successfully make a vegan cheese that I was proud of and happy enough with to blog about.

I blithely and naively began to try and make my own vegan cheeses 1 year into my vegan journey. I thought to myself, how hard can this be. Hard, as it turns out. I completely underestimated the nuances and subtleties of making vegan cheese.

Its hard on a number of levels. Its hard to get to set right, to get the right consistency, to get to melt, to taste good, to balance the flavours and so on. But, mainly, I have found it really hard to get it to set as I wanted it to.

By hard, I mean that I am now on about my tenth vegan cheese recipe and ONLY NOW have I managed to create two cheeses which I love and am happy with.

Practice really does make perfect. The girl guides were right. I didn’t even know I was this patient. But it turns out I really want to make my own cheese and I really want it to be amazing.

After two months of trying, and mainly failing, I reached out to a few vegan cheese lovers groups on Facebook. I had created delicious oozy cheeses, but they were all soft spreadable cheeses which is great if that’s what you are trying to create, I, however was not. I was trying to make a hard set cheese which I could slice.

What am I doing wrong…? I cried in desperation!

I had been using Miyokos Vegan artisan cheese book and things just weren’t working. I had tried ones I googled and ones on Pinterest all of which promised delightful firm looking cheeses. I was starting to feel like I was in the middle of a big April fools joke that no-one was letting me in on. 

So, imagine my relief when the vegan cheese lovers group (my saviours) told me NO…and informed me I was using the wrong book. The book to use if you want to make vegan cheese is The Non-Dairy Evolution Cookbook.

And how right they were. This blog is dedicated to them in thanks.

I have, since ordering it, made three cheeses from this book. Two of them were phenomenal. The third is just finished and in the fridge, so we’ll see how that turns out.

I am going to share one of them with you today because I was astounded by how yummy it was. I figured, it anyone out there was also going through the same level of experimentation and failure as I was, this post might bring you hope!

2016-07-05 05.49.59

This is the mozzarella di Tuscano from aforementioned amazing book. I claim no rights whatsoever to this brilliant recipe. Its all the work of the Gentle Chef and I am most grateful for his knowledge. The ingredients are simple:

  1. Coconut oil
  2. Lactic acid powder (which I ordered online as I couldn’t find in any shops)
  3. Soymilk (homemade – recipe is also in the book)
  4. Tapioca flour
  5. Kappa Carrageenan (also ordered online)
  6. Sea salt
  7. Garlic
  8. Dried basil
  9. Dried oregano (my addition to the recipe)
  10. Sun dried tomatoes (I didn’t add these as I didn’t have any at home)

2016-07-08 05.57.59It was simple to cook and easy to follow and all the steps are brilliantly laid out.

Also laid out are all the things that can go wrong (the coconut oil separating from the sauce which had happened to me a couple of times prior and which I didn’t know a) how to fix or B) whether that was supposed to happen or not).

I am hopeful for the future of my vegan cheeses and feel like, for the first time, there might be some successes ahead.

If you want to make vegan cheese, my advice is buy this book. Its not expensive to buy and its worth it. 100% worth it.

Happy Cheesy Friday all.

 

 

 

 

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