11/7 Its Because of The Cheese
So often when people find out that I am vegan they launch into how they could be vegan if it weren’t for the cheese. They can’t live without the cheese. It makes me chuckle inside because you would think I was talking to mice, but their fears of going without are very real.
Well, fear no more cheese lovers. Artisanal vegan cheese can be ours. VegNews magazine asked vegan cheese maker Miyoko Schinner, author of Artisan Vegan Cheese to share the top three tips to employ when creating your own vegan cheese. With recipes like Cashew Chevre with Lemon Zest and Peppercorns or Brie en Croute with stone fruit filling available in her book, I am willing to learn the fine art of making vegan cheese
The following is an excerpt from an article written by Kaitlyn Mekertichian for VegNews. Click here for the article in its entirety.
1. Patience is a Virtue
Ready to make delicious, homemade vegan cheese? Not so fast. Schinner says cheesemaking requires patience, so you have to take your time; otherwise, you might end up with something that looks more like a mysterious blob instead of a block of savory goodness.
Cheese is not something to concoct in a hurry; cheese gets better with age for good reason. Rushing around the kitchen throwing in whatever you think might enhance your cheese’s flavor will only leave you disappointed and cheese-less. Schinner recommends soaking the nuts that will serve as the base of your cheese for six to eight hours before blending to ensure that all of the nuts are milled effortlessly. Sans blender? If all you have is a whisk, vegan cheesemaking is still a possibility! Schinner encourages beginners (and the impatient) to start off making non-dairy yogurt cheeses. Since the yogurt is already cultured, the cheesemaker can focus more on the whisking, or herb flavorings for the ultimate cheesy fix.
2. Tools of the Trade
In Schinner’s experience, blenders trump food processors. But if you are in love with your food processor, feel free to use it for all of your fromage fancies. High-speed blenders are obviously the most convenient, and Schinner maintains that a high-speed blender is one of the best investments you can make—especially if you plan on making a lot of cheese. But Schinner advises, “You don’t need an expensive blender.” Schinner owns both a Vitamix and a Blendtec, which not only aid in her cheesemaking, but also come in handy for soups, smoothies, and more. A cheesecloth and nutbag are kitchen must-haves for the draining and preparation process. And if you want to shape your cheese in specific ways, cheese molds are readily available at most kitchenware stores. For the aging process, cookie racks will do, but if you want to go all-out and turn vegan cheesemaking into a full-time hobby, a wine fridge provides the ultimate cavern for your cheeses to mature inside.
3. The Secret Ingredient
Rejuvelac, a fermented grain water, isn’t the prettiest sounding name, but just wait until you see what it can do for your cheese. The mixture provides your fromage with a sharpness and complexity that is often times lacking in commercial dairy-free cheeses. Rejuvelac can generally be purchased at natural food stores, but making it at home is much more economical and doesn’t take much effort. Schinner suggests using quinoa, brown rice, or wheat berries that have not sprouted to ferment in water when making homemade rejuvelac. “You first sprout the grain, then cover it in water and let it sit for two to three days until it’s cloudy and tangy,” informs Schinner, adding that rejuvelac can be stored in the refrigerator for up to two weeks. Rejuvelac and non-dairy yogurt help achieve the same aged taste, but produce totally different flavors overall. Schinner says that sometimes she picks between the two cultures, but will occasionally use both for some of the air-dried cheeses such as gouda.
Not ready to purchase a new cookbook? Here are three links to recipes to inspire your inner cheese maker.
Pepper Crusted Cashew Goat Cheese
Have you tried making vegan cheese? Please share a few tips.
Have a delicious day.
Book image courtesy of VeganManifesto.blogspot.com
Tags: artisan vegan cheese, compassionate eating, dairy free, dairy free cheese, making vegan cheese, Miyoko Schinner, plant based diet, vegan wannabe
