![]() Any advice? I don't wanna let my wife down! So maybe it'd be best to start with a yogurt base like that, but using the meso cultures instead?Īh, so many options. I always used a 50/50 mixture of store bought soy milk and canned coconut milk and got great results. ![]() I've made miyokos mozzarella plenty of times and it uses a small amount of cashews, mixed with other milk, to make a yogurt base. But I'm wondering if homemade soy milk would be a better replacement? Will the additives in store bought inhibit the cultures? Would cashew milk be a better option? I'm thinking of just trying store bought carton soy milk to start since it's the easiest and seeing how that goes. I've found plenty of recipes for regular dairy cheese curds, but my problem is they use unpasteurized whole milk and I'm not sure the best substitute for it. ![]() I promised her I would figure out real vegan squeaky cheese. My wife is from Wisconsin and she will not be happy with tofu and apple cider vinegar. I can't find any recipes that use real cheese making techniques. Someone also suggested freezing a carrageenan thicken cheese, which I haven't tried yet. Any thickeners that work at that low a temp? Maybe using yogurt instead of milk? The recipe never heats the milk over 100° and I think if I did, it'd kill the culture. Left it for an extra hour of what was recommended, but no thickening at all. Plus I added 3 tbsp of canola oil to try to up the fat content. I halved the recipe and used 1 cup homemade cashew milk (just cashews and water blended together) and 7 cups store bought soy milk, which ingredients were only soybeans, water, and sugar. ![]() Just had the texture you'd expect from tapioca starchĪnd I tried veganizing this one, which is just a regular dairy squeaky cheese recipe, but the cheese never thicken with the culture and vegetable rennet. UPDATE: so far, I've tried this recipe, which claimed to have made vegan squeaky cheese. ![]()
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