Kommentarer til: Vegan FETA cheese from plant milk

Af: Sherryl Leedy

Sherryl Leedy — Sat, 03 Jul 2021 16:04:55 +0000

I will try this. Wish me luck 🙂

Af: Nina

Nina — Thu, 22 Apr 2021 14:41:17 +0000

Som svar til Vivian.

Yes other acids can be used but you will be able to taste it.

The difference is basically that you make it creamy before it firms up 🙂
Best regards
Nina

Af: Nina

Nina — Wed, 14 Apr 2021 08:01:15 +0000

Som svar til Ourdia. Thanks for sharing your experiments Nina

Af: Nina

Nina — Tue, 13 Apr 2021 13:21:41 +0000

Som svar til Dorena. Glad you liked it personally I've never come around to making soy milk from beans. Maybe someone else ... ? All the best Nina

Af: Dorena

Dorena — Fri, 15 May 2020 14:10:17 +0000

I tried this a few days ago and it worked very well. Thanks a lot for the recipe!!! I used unsweetened soy milk from Alnatura (German brand) and because I didn’t have enough lemons I substituted half of the lemon juice with white vinegar. I think the next time I would use less nutritional yeast and get a cheese press to get it even drier and crumblier. Has anyone tried to make it directly from soy beans?

Af: Ourdia

Ourdia — Mon, 27 Apr 2020 23:54:45 +0000

Som svar til Nabila.

I made my own by soaking 1 cup blanched almonds to 3 cups water, blended until really smooth then heated to 85°c. It cuddled immediately when I added it to the lemon juice mix. I also added 1/2 tsp miso paste and a 1 tsp coconut yoghurt in place of the lactic acid. It’s delicious!!!! I also found that a mix of 300g soft plain tofu and 1/4 cup almond meal mixed with the same quantity of water works just as well. It doesn’t curdle the same way but as it produces a thick consistency it stains really well – I strained mine all day for best results but skipped pressing it. Hope some of that’s useful =)

Af: Nina

Nina — Sat, 16 Feb 2019 17:22:37 +0000

Som svar til Sue.

Yes if you can get your hands on lactic acid that will definetly make it even cheesier!
All the best
Nina

Af: Sue

Sue — Sat, 16 Feb 2019 14:44:43 +0000

Looks great. I already make a similar cheese from soya milk and call it Ricotta. I’m going to try your recipe add some vegan lactic acid powder, as I’ve read that it makes a more tangy authentic cheese flavour.

Af: Vivian

Vivian — Thu, 03 Jan 2019 01:57:39 +0000

hello, thank for the recipe.
im not a fan of homemade tofu since it is cheap in my area. but cheese and sour cream sound nice.
i have a question, how is it different from making tofu? is it because the lemon juice is limited in the recipe?
can i use apple vinegar instead? we dont have lemon here, we only have lime juice, the green one.

Af: Nina

Nina — Sat, 06 Oct 2018 10:32:04 +0000

Som svar til Marna. To get the right taste it is! But you will still get the right consistency without it :)