Vegan Cheese: Simple, Delicious, Plant-Based Recipes by Jules Aron

Author:Jules Aron
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2017-06-20T16:00:00+00:00

SOFT AND FRESH CHEESES

For cheese lovers who prefer soft, spreadable cheeses, this category is sure to please. The cheeses in this section are made using vinegar and citrus juices to create fresh and unripened varieties, such as cream cheese, ricotta, and farmer cheese. These cheeses make great spreads, and can also be firmed up and dehydrated to form a rind. Some recipes use rejuvelac and probiotics as culturing agents to create ripened varieties, such as goat and blue cheeses.

When preparing to make fully sharp, pungent, or ripe varieties, rejuvelac is an obvious choice. Make sure to give yourself three to six days to prepare the fermented liquid, however. You’ll have to plan your recipes accordingly or always keep enough on hand. Preparing rejuvelac at home is simple to do. Just follow my instructions on page 38. You can also find a ready-made rejuvelac in your health food store. Check the resources at the end of this book for possible suppliers (page 179).

As an alternative, you can swap probiotic powder for rejuvelac. A teaspoon of probiotics is equivalent to six to eight capsules of the friendly bacteria found in your health food store’s supplements department. Simply open the capsules and empty the powder into a small bowl. Probiotics don’t require any advance preparation, making this one of the simplest methods, albeit a more expensive one, to prepare vegan cultured cheeses.

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