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Artisan Vegan Cheese: From Everyday to Gourmet Paperback – 15 Sep 2012

4.4 out of 5 stars 40 customer reviews

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Product details

  • Paperback: 192 pages
  • Publisher: Book Publishing Company (15 Sept. 2012)
  • Language: English
  • ISBN-10: 1570672830
  • ISBN-13: 978-1570672835
  • Product Dimensions: 20.3 x 1.3 x 23.1 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Bestsellers Rank: 31,728 in Books (See Top 100 in Books)

Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
"Impressed" doesn't even begin to cover how I feel about this book. So far I've made the sharp cheddar and air dried brie, and today I've got started on the fresh mozzarella. If someone had given me these, I'd have been certain they were trying to trick me into eating dairy cheese.

Be warned though; this book isn't for people after instant gratification - you need patience. Even something like the mozzarella, one of the 'quickest' recipes in the book, is going to require at least 15 hours to prepare. But the waiting has sure been worth it so far.

Now ned to find some carrageenan - I want to be able to make melting cheeses next! Imagine the novelty! A vegan cheese that actually melts!

Seriously, I have met many a vegetarian who said they would go vegan if it wasn't for cheese, and as far as store bought cheeses go, I know, the vegan versions don't leave a great deal to be desired. Well this book has you covered, so now there is literally no excuse!
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Format: Paperback Verified Purchase
Yes, it is different of course. I was expecting a different recipe for making vegan cheeses and this is the book. The big difference is the culture. The book is based on this, which make the cheese gain a consistency and flavor which reminds you of real cheese.
I have made the Cashew cheese with quinoa culture and it tastes just like Ricotta cheese. It is not suppose to be what she intended with the recipe, but it works for me, because i was missing Ricotta. Just try for yourself, it is a great pile of knowledge.
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Format: Paperback Verified Purchase
I love this book. Have only made a few of the cheeses but I am a big big fan. Easy to do and the results are great substitutes for cheese.
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Format: Paperback Verified Purchase
After being diagnosed as Dairy intolerant I really missed Cheese and the dairy free alternatives available in supermarkets were either prohibitively expensive or terrible in taste! I was in dispair until I read about this book.
Well I can honestly say I am pleasantly surprised at the ease of making the dairy free cheeses in this book! Described in a chatty fashion you feel as if you are sitting in the kitchen with the author - so good are her recipes - the ingredients are all easy to source either from major Supermarkets, Amazon or her comprehensive list in the back of the book of Companies ( including Amazon) who will sell the ingredients at decent prices by mail order.
Vegans and Vegetarians will no doubt already have the ingredients in their larders but for those who haven't the book uses mostly Cashews and other nuts, Nut butters, tapioca flour and unsweetened Dairy free Yogurt and Milk. All of which I sourced quickly on Amazon and which were delivered early today.

I have just experienced making and eating my very first melting cheese and OMG! It is Divine!! and so similar to Cheese made from dairy my husband didn't believe me when I told him what he was eating wasn't his usual cheese! You could have knocked him over with a feather! He was stunned and so am I!

100% Recommended to Every Vegan, Coeliac, Vegetarian and Simply Anyone who does not or cannot eat Cheese made from breast milk for baby animals (and Let's face it Dairy IS BREAST MILK for Baby Cows! Sheep! and Goats!)
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Format: Paperback Verified Purchase
Had enough time to try only a few and these were truly like the real thing. Simple to make but wonderful on the palate.
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Format: Paperback Verified Purchase
After trying vegan cheeses, sauces and creams I felt never again would I taste the flavour of cheese. I have made the sharp cheddar, parmesan cheese, yoghurt cheese and my favourite alfredo sauce. I cannot believe how wonderful, flavoursome and creamy they are. Giving up dairy was, I thought, the hardest thing to do but actually not. I am not missing anything now because this book has it all covered. Bonus was discovering the healthy probiotic drink rejuvelac.
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Format: Kindle Edition Verified Purchase
I bought the Kindle version for convenience as I have far too many paper recipe books. But I've found that I can't read the fraction quantities (1/3, 2/3 look the same), as they don't enlarge when I set a larger font size. I've had to get a magnifying glass to read them, which has reduced the convenience somewhat.
As to the recipes, most of the ones I've tried have worked well, but I don't agree with the success of freezing, as some of them have defrosted to a weird consistency. The Cashew Yoghurt is wonderful - the first yoghurt I've made that has a good, thick and tasty consistency - I no longer have to travel into town to buy yoghurt, and it's far cheaper anyway.
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Format: Paperback Verified Purchase
A great introduction to vegan cheeses and a starting point.
Once I got in to the swing of it and the routine I was surprised by the results, both creamy, tangy and flavoursome.
Looking forward to doing a ambitious cheese board with crackers at Christmas to impress my non-vegan guests
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