So, I got my cookbook and took it home, and started to make the rejuvelac that night. The steps were very simple, and each part takes only a few minutes to do, but whole the process takes several days to complete. No matter. I got the fermented rejuvelac, and at first I was scared because it smelled like something rotten, even though it looked exactly like what the author described. My husband said it smelled exactly like something you would use to make cheese, but I was frightened I had gotten an invasive bacteria in my rejuvelac and it was ruined. But despite my doubt I decided to make the cheese and just...see. I forgot to soak the cashews and I had to add some of the drinkable variety of coconut milk (it's what I had on hand) to make the mixture blend, and I also forgot salt. first-time jitters. It smelled horrible when I poured it into the bowl, and I had mostly decided I wasn't going to try it, but I left it in the fridge for a couple days cause it was such a tragedy to waste the cashews. Maybe my husband would eat it. He good-naturedly picked up some wheat crackers to eat with our cheese, and when he took the cheese out of the fridge and I smelled it, it smelled exactly like cheese! I was astonished. It smelled just like I would expect cheese to smell. I was still reluctant to try it, but my husband got me a cracker with cheese -- the cheese mixture was a spreadable consistency like cream cheese -- and handed it to me. I sprinkled on some salt and put it in my mouth, still feeling positive that I probably ruined everything and now we would both die. But it was yummy, and I didn't die, and I also didn't get sick, and it was cheese! Oozy, creamy, shmeary, wonderful cheese! It was so much like chevre. In fact, I think it makes a very satisfying substitute for chevre, and I can totally imagine baking up a loaf of french bread and sitting down with this cheese and sharing it with someone wonderful. So, I left out a couple of ingredients but it still came out tasting tart, a little lemony, with a creamy, creamy texture from the cashews. It tasted so much better than the vegan cheeze I've bought in the store, and it was made with three ingredients. Four, if you count the salt I sprinkled on.
The yogurt was much easier to make, but I filled up the jar almost to the top and screwed the lid on when I set it on the counter, and the mixture pressurized the jar. I noticed that there was yogurt dripping down the side of the jar and I opened it over the sink, and the yogurt came burbling out. I think I lost about a fourth cup, so be smart and use two of the one quart size jars, and don't fill them up all the way.
OK, now I'm off to make more cheese! Hooray!
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USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.Sustainability features
This product has sustainability features recognized by trusted certifications.Product contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.Sustainability features
This product has sustainability features recognized by trusted certifications.Product contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.Sustainability features
This product has sustainability features recognized by trusted certifications.Product contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.Sustainability features
This product has sustainability features recognized by trusted certifications.Product contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.Sustainability features
This product has sustainability features recognized by trusted certifications.Product contains at least 95% organic material.As certified byUSDA Organic
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
About the author
Holy Cowless! Amazingly Tasty Cheese!!!
Let me preface this by saying that I am not a vegan, but I am extremely lactose intolerant so milk-based cheese of any kind is absolutely verboten. It was an awful thing, to finally come to terms with the fact that I cannot eat cheese. I loved cheese. I was a milk-fed girl and spent decades in uncomfortable denial before I decided I just couldn't do that to my digestive tract anymore. So I cut out all milk products, all cheese and, in the process, eliminated most of the foods that I loved most. My diet was a pretty bleak terrain for a while. Then came Ms. Schinner.I was complaining about the lack of tasty lactose-free cheese one day and a friend recommended this book. I promptly ordered it, made a batch of Rejuvelac, then made the basic cashew cheese, then made the lemon peppercorn chevre from that. This stuff is seriously tasty, and I have found its perfect pairing -- endive points. That, in my opinion, is a morsel worthy of amuse bouche status in the finest restaurant.My goal is now to have at least one of these cheeses in my fridge at all times. Next, I plan to make the gruyere, and then maybe some ricotta. My mind is spinning with the possibilities!Thank you, Ms. Schinner!Update: I've now made the soft Gruyere several times, one of them to bring it as a cheese fondue to some foodie friends' dinner event. Everyone thought it was delicious, even one of the hosts, who told me that he never likes "tastes like" products, but this was seriously good. The texture wasn't quite that of a melted milk cheese fondue but who cares! Next time I make it, I'm going to experiment with adding kirsch and other traditional fondue ingredients so I can fool even the most discerning foodie.
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- Reviewed in the United States on October 18, 2012
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T. mag DatenschutzReviewed in Germany on March 17, 2014
Klasse Buch, aber die eigene Küchenausstattung muss stimmen!
