Buoyed by my colleague at The Stink and his effort to make Paneer cheese (read all about it here), I decided to turn my hand to making a spot of Vegan cheese.
Yes, yes, I hear ya: Vegans don’t eat cheese! Well, actually, this one does, and misses “real cheese” so much that she has continually been on a quest to find the best cheese that measures up to her old favourites.
The big problem? Vegan cheese is pretty expensive. From shops such as Wholefoods and Holland and Barrett, vegan cheese retails from around £3. This might not sound that expensive compared to your average lump of cheddar, but considering how much less nice it can be, it feels £2.99 too expensive most of the time. The best vegan cheese I’ve eaten has been at Saf Restaurant, where they make it from cashews, and make no pretence at a hard cheese. Instead, they whack a spoonful of a soft, cream-cheese like consistency onto the plate and it works superbly.
So, I selected my recipe from The Vegan Woman and had to make some modifications as I didn’t have any lemons in the house, and got going. Disclaimer: Any errors the cheese didn’t turn out as wonderfully as hers is absolutely down to me and nothing to do with her fantastic recipe.
Click here the liveblog link for the real-time updates and below, enjoy a selection of tweets and pictures.
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16:32
Cheese! Finally! Well, sort of…. it’s more of a splat…
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16:30
Ewwwww this is pretty goopy-it’s not holding very well in the “muslin” cloth.
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16:08
The milk smells really gross. It’s starting to curdle and I nearly burnt it twice. #notgreatinthekitchen
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16:03
The recipe calls for the juice of three lemons, but sadly I was unprepared and only have a bottle cloudy, out of date lime-juice. Whoops! #cheesemishaps!
The Cat was really getting into the vegan cheese making!
To get in the mood, I’ve whacked Stromae’s Cheese album through the speakers. Now dancing around the room with a whisk https://www.youtube.com/watch?v=Wqpw4NeruNg
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