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Narayana Verlag

excellent    2.911.717 customers from 194 countries
  • more than 10.000 products about homeopathy and natural healing
  • Seminars with worldwide known homeopathic doctors
  • Healthy and natural food
  • Homeopathy for plants
Buch: 216 pages, hb
publication: 2021
product no.: 16324
weight: 1000g
ISBN: 978-3-944125-40-4 9783944125404
4. Auflage 2021
Über 30 Käsesorten selbst herstellen: Von Ricotta und Mozzarella bis zum kräftigen Gouda − mit vielen leckeren Rezepten
26.20 US$
  • available immediately, ready to ship within 1-2 working days
Buch: 216 pages, hb
publication: 2021
product no.: 16324
weight: 1000g
ISBN: 978-3-944125-40-4 9783944125404
4. Auflage 2021


26.20 US$
  • available immediately, ready to ship within 1-2 working days


Add to Basket
26.20 US$
  • available immediately, ready to ship within 1-2 working days


customer reviews of Veganer Käse
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gutemine
verified purchase
10 years ago
hand!
as a previous dairy cheese enthusiast (with the desire to better cater for needs beyond my own plate), i have thrown myself with vigour
threw myself into vegan cheese making under miyoko schinner's guidance.
i've been interested in fermentation processes of all kinds for a long time and i'm still the kind of person who believes in "good things take time". i also have time and pedantry...
so let's get to work on the cheese, I thought to myself.
but "time alone" doesn't get you very far here; I bought a soy milk maker to make soy milk and a yoghurt maker would also be a good idea for the (preferably homemade) soy yoghurt I often need... many recipes also require rejuvelac, which takes at least 5 days to make and then only keeps for the same amount of time in the fridge;
so nothing about "i already have it in stock".
"matured" cheeses then need further days to develop, according to the author, more subtle flavours, not to mention drying, and all this then leads, summing up my attempts,
to a product which I would like to accuse of a waste of ingredients and dedication and whose dominant and distinct acidity I do not associate with cheese.
only the "grated parmesan" made from pine nuts and yeast flakes tasted great to me (even if it didn't remind me of its namesake in any way) and maybe the effort and result of the "fresh cheeses" are in balance.
effort and result are in balance.
all in all, this book seems to me to be unsuitable for anyone with anything like time management or a previous taste for real cheese and based on one review,
which celebrates mrs schinner as a master of vegan cheese making, i will probably avoid homemade substitutes in future...
(or perhaps give the gentle chef's "the non diary evolution cookbook" a chance).
read more ...
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Original language: german, translated by Narayana
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