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{"id":4388950442121,"title":"Homemade Vegan Cheese, Yoghurt and Milk","handle":"homemadevegancheeseyoghurtandmilk","description":"\u003cp\u003eDairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step.\u003cbr\u003e\u003cbr\u003eIn the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond creme fraiche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac-and-cheese.\u003cbr\u003e\u003cbr\u003eIn addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the 'pizza cheese'.\u003cbr\u003e\u003cbr\u003eFinally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself?\u003cbr\u003e\u003cbr\u003eYou'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.\u003cbr\u003e\u003cbr\u003eAUTHOR:\u003cbr\u003eCooking has always been a passion for the author Yvonne Holzl-Singh. For five years she has been blogging her recipes, the impressions of her many travels, her do-it-yourself and much more in a very personal way. Her love of Asia and her marriage to an Indian make her dishes often Asian-inspired. All the lovingly staged dishes for her food blog and her books are photographed by herself. 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The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step.\u003cbr\u003e\u003cbr\u003eIn the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond creme fraiche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac-and-cheese.\u003cbr\u003e\u003cbr\u003eIn addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the 'pizza cheese'.\u003cbr\u003e\u003cbr\u003eFinally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself?\u003cbr\u003e\u003cbr\u003eYou'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.\u003cbr\u003e\u003cbr\u003eAUTHOR:\u003cbr\u003eCooking has always been a passion for the author Yvonne Holzl-Singh. For five years she has been blogging her recipes, the impressions of her many travels, her do-it-yourself and much more in a very personal way. Her love of Asia and her marriage to an Indian make her dishes often Asian-inspired. All the lovingly staged dishes for her food blog and her books are photographed by herself. In 2014 she took second place in a Food Blog Award in the category Best Vegan Recipe.\u003c\/p\u003e"}

Homemade Vegan Cheese, Yoghurt and Milk

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Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step.

In the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond creme fraiche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac-and-cheese.

In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the 'pizza cheese'.

Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself?

You'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.

AUTHOR:
Cooking has always been a passion for the author Yvonne Holzl-Singh. For five years she has been blogging her recipes, the impressions of her many travels, her do-it-yourself and much more in a very personal way. Her love of Asia and her marriage to an Indian make her dishes often Asian-inspired. All the lovingly staged dishes for her food blog and her books are photographed by herself. In 2014 she took second place in a Food Blog Award in the category Best Vegan Recipe.

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