you don’t need breast milk for yoghurt and cheese.
I make both myself, my soy yoghurt tastes very similar to Greek yoghurt and works very well in curries etc. It’s not just the flavour, it’s fermented.
My blue and white cheeses are awesome, I serve them to people who thank me for buying them “real” cheese (something I would never do lmao). Again they’re properly cultured, you just need to mix protein and fat sources in similar ratios to the target cheese. you can even use peas as the base for surprisingly tasty but weirdly green cheese.
So the yoghurt just start by making your own soy milk. Any old recipe will do, store bought is generally too low protein to set. You can set it with gelling agents lile tapioca starch but I’m not really into cooking that way personally.
So make your milk, add a yoghurt culture (unfortunately starting one it’s unlikely you’ll be able to find vegan culture. I just started with the dregs of a neighbour’s Greek yoghurt. Probs gonna be excommunicated for that. Whatever you do keep a separe culture healthy so you don’t have to buy more), pop it somewhere warm (low temp oven, ~30 degrees iirc), leave it for 12 hours.
Your first results will be all over the shop, you’ll need to find an amount of water for the soybeans you get that doesn’t basically just make silken tofu. That’ll depend on specifically how mature they are etc so you’ll have to experiment with your local source. It’ll taste very tofu-y till you add salt (since it basically is sour tofu). Enjoy!
Umm if using coconut oil use the descented stuff. soap makers often have food safe descented for sale. Otherwise it’ll taste like coconut. I prefer macadamia oil.
for new styles start by looking at protein and fat ratios for the animal milk version and copying them. I hate to plug reddit but the vegan cheese making sub there is great.
As with all ferments cleanliness! cleanliness! cleanliness!
you don’t need breast milk for yoghurt and cheese.
I make both myself, my soy yoghurt tastes very similar to Greek yoghurt and works very well in curries etc. It’s not just the flavour, it’s fermented.
My blue and white cheeses are awesome, I serve them to people who thank me for buying them “real” cheese (something I would never do lmao). Again they’re properly cultured, you just need to mix protein and fat sources in similar ratios to the target cheese. you can even use peas as the base for surprisingly tasty but weirdly green cheese.
Can you recommend any resources for the yoghurt and cheese that you make yourself?
So the yoghurt just start by making your own soy milk. Any old recipe will do, store bought is generally too low protein to set. You can set it with gelling agents lile tapioca starch but I’m not really into cooking that way personally.
So make your milk, add a yoghurt culture (unfortunately starting one it’s unlikely you’ll be able to find vegan culture. I just started with the dregs of a neighbour’s Greek yoghurt. Probs gonna be excommunicated for that. Whatever you do keep a separe culture healthy so you don’t have to buy more), pop it somewhere warm (low temp oven, ~30 degrees iirc), leave it for 12 hours.
Your first results will be all over the shop, you’ll need to find an amount of water for the soybeans you get that doesn’t basically just make silken tofu. That’ll depend on specifically how mature they are etc so you’ll have to experiment with your local source. It’ll taste very tofu-y till you add salt (since it basically is sour tofu). Enjoy!
Cheeses umm: cashewbert is an EU store with vegan cultures, no ethical quandary there. This lady is a good place to start https://www.youtube.com/watch?v=cxMAl_LiSUU
Umm if using coconut oil use the descented stuff. soap makers often have food safe descented for sale. Otherwise it’ll taste like coconut. I prefer macadamia oil.
for new styles start by looking at protein and fat ratios for the animal milk version and copying them. I hate to plug reddit but the vegan cheese making sub there is great.
As with all ferments cleanliness! cleanliness! cleanliness!