Making Plant-Based Cheese, First Time

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Good evening, beautiful people! Thank you for visiting my blog, and choosing to spend a few minutes of your precious time with me. I really mean that, and I wish I could thank you in person because while this blog is about my personal journey with a hobby (which I would hope to undertake with or without a website) it’s so nice to connect with others.

Today I want to tell you about a cheese success story! I made vegan cheese for the very first time, and it was so easy. I wasn’t planning it, but it just occurred to me that I had an open bottle of wine in the fridge, some nice dried fruit, and all of the ingredients for a cheese recipe that I’d watched on Youtube weeks ago.

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So I went ahead with it. I used one of Anja’s recipes from Cooking With Plants. If you click the link, it will take you right to the video I followed.

I did make a few adjustments, and I think that’s why my cheese turned out a lot softer, but it was still great, and I look forward to trying again one day with the right ingredients and measurements. Namely, I used almond milk instead of soy and didn’t quite measure everything properly.

And if like me, you have agar flakes instead of powder, use a little more of the flakes. So the equivalency ratio is 3 to 1. Three parts agar flakes equals one part agar powder. Agar flakes tend to be much less expensive, maybe for this reason. I wish I’d looked this up before because actually I only used three tablespoons of flakes in place of two tablespoons of powder when, apparently, I should have used six!

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Anyway, absolutely no regrets! This was a creamy and delicious cheese. I added salt-free Italian spices, some paprika and garlic powder as well. One thing I’d do differently is add a little less salt. The recipe calls for salt and miso paste, and I found that it just turned into a little too much sodium for me. But that’s a personal preference, I suppose.

I ate the cheese with dried apricots and figs, Mary’s gluten-free crackers (which are good even on their own), alongside a medium Riesling. I’ll be honest, I haven’t the slightest idea which fruits go with which wines and cheeses, but I will exempt myself this time.

I did notice that with the strong flavours from the cheese and fruit, I really couldn’t taste this delicate, fruity and flowery flavours of this beautiful white wine, and that was a shame!

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Making and setting this vegan cheese took about one hour. It’s all very quick. If you’re toying with the idea of eliminating dairy from your diet, try one of Anja’s recipes out! They are not the only ones, either, so feel free to find others.

The dairy industry is cruel, and we’ve come to a time of abundance when we no longer need to abuse and use animals for our benefit. We don’t need to get preventable chronic illnesses. Imagine, we are so blessed in developing nations that most people die from preventable illnesses! Most people aren’t dying from hunger, from a horrible virus or disease; they are dying from the consequences of eating too much of the wrong foods, exercising too little, worrying too much, sleeping too little.

That’s great news because those things can be fixed.

I hope you’ll join me in trying this cheese and a plant-based lifestyle. Trying is all I do—I’m not perfect. And it’s all I would ask of anyone else.

 

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