Italian blog with easy to make cheeses

I hadn't tried any vegan cheeses before finding this site. They seemed way too expensive to buy online and I had no idea how to make them.

I came across this site and I've tried a few of the cheeses and they've worked out well.

I made this. It's a spreadable cheese, has a creamy, slightly tangy taste, and is very nice. I've had it on jacket potatoes, sandwiches, crackers. So easy to make too.
http://www.veganblog.it/2010/01/13/stracchino-vegan/

Also this mozzarella. To make a piece of cheese that big, you need around 4-5 quantities of that recipe and 1/2 tsp of salt.
http://www.veganwiz.com/2010/04/09/homemade-vegan-mozzarella/
It was so lovely! I haven't tried it on pizza, but i've had it in salads and on bread. I don't think it melts but I'm sure it would be nice in pizza or in a lasagne.

Oooo! Interesting! Thanks for that! I kinda had given up on the cheese quest but might try that! : )

They are so easy to make and don't require any complicated methods or ingredients. No straining or soaking over night. I tried to make cashew cheese and it was a disaster.

It's a really good sight have a look round, I got a lot of recipes and inspiration from there. Cheap but delicious!

And post about your results! I am in the process of making more mozzarella right now. Am slightly obsessed since I haven't eaten anything cheese-like since last summer and I miss it a lot.

Brilliant! Thanks so much.

I tried cashew cheese as well and though it tasted nice, it wasn't remotely akin to cheese! So I've just done without and it's been fine really.. I don't like eating processed stuff so to be able to make mozzarella like that out of basic ingredients would be amazing! I do love pizza! Plus.. my best friend (veggie) said if I mastered pizza cheese she'd go full vegan! Now if that's not an incentive?! :) I had been sprinkling nutritional yeast over the tomato sauce first which gives in a bit of a cheesey flavour.

I was also gonna do some experimenting with curdling soy milk with apple cider vinegar to get that tang you can get in cheeses..it's probably the same as using soy yogurt I guess?.. not sure how it would work with mozzarella but will definitely try that recipe out on Friday! Thanks again : ) Will post any updates!

"Sometimes I confuse turtles and crows!"

What do you do that makes them get confused?

Here is the mozzarella I made last night. Using just cornflour, soy milk, margarine, yogurt, soy cream and some salt. I heated it on the hob for 15 minutes, and then poured into a oiled bowl and left in the fridge over night.

http://img687.imageshack.us/img687/5682/002aefj.jpg

Hi Misosoup, did you use the cornflour instead of the potato starch?

Yes I did. I've not really seen potato starch in the UK.

Thanks, that's what I thought, I've got cornflour in the cupboard so will give this a try.

Try just doing the single quantity first, which is what I did, and see how much salt you like in it.
I use coconut cream and soy cream instead of soy creamer.

Cool, that looks grate! ;p

Yeah I made a batch with cornflour as well but only tasted it before I set it.. I felt the cornflour was very obvious.. as in the texture of it.. bit grainy. I had to head out so I gave the set version to my friend to try out on his pizza.. he said it was "wicked"!! :D So maybe that texture mellowed out while setting? I've yet to taste it.. he hasn't returned the bowl so that must be a good sign! oh and I added a tablespoon of nutritional yeast as well. And used soy cream too.. bit restricted here on ingredients!

So thanks again for that link!

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Quote:

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Cupid Stunt

"Sometimes I confuse turtles and crows!"

What do you do that makes them get confused?

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:D I dunno.. I like to write random crap! .. see who picks up on it! :D I know, I know.. easily entertained! It's probably the lack of B12, protein and calcium makes me do it! ;p

Yeah, you have to let it set for at least 8 hours. With the cornflour, I sieved it with the salt first. And whisked it the entire time, for 15 mintues, to make sure there were no lumps.

I think soy cream would be fine. I only had coconut cream so used that. I use UHT cream because it keeps longer.

Glad you had a good response!

It is an excellent website. Have a look at the Italian language blog, using google translate
http://www.veganwiz.com/category/vegan-cheeses/
http://www.veganblog.it/category/formaggi-vegan/

Will do. I bought potato flour thinking it might be the same thing as starch but apparently not! I wonder could ya use a gelling agent to set it rather than all that cornflour! Mix of both? Early days! *puts on white coat and goggles*