Le recensioni dei clienti, comprese le valutazioni a stelle dei prodotti, aiutano i clienti ad avere maggiori informazioni sul prodotto e a decidere se è il prodotto giusto per loro.
Per calcolare la valutazione complessiva e la ripartizione percentuale per stella, non usiamo una media semplice. Piuttosto, il nostro sistema considera cose come quanto è recente una recensione e se il recensore ha acquistato l'articolo su Amazon. Ha inoltre analizzato le recensioni per verificarne l'affidabilità.
Ottime ricette, soprattutto la parte dei fermentati. Dosi non sempre precise, ma sono americani... quando gli entreranno in testa i grammi e i litri sarà un bel giorno :) A volte l'indicazione "un cucchiaio" è da intendersi come un vago cucchiaio e non come l'unità di misura inglese... insomma, un libro per chi ha già utilizzato testi americani. In ogni caso per ricchezza di contenuti, qualità e creatività delle ricette darei cinque stelle, ne dò 4 perché ci sono pochissime foto e la qualità della carta nonché il formato sono pessimi, spero che la bravissima Miyoko Schinner venga presto pubblicata da editori più qualificati, con tante belle foto delle sue preparazioni! In ogni caso un buon libro, da tenere, anche se sull'argomento dei formaggi vegetali resta insuperabile "Formaggi veg" di Grazia Cacciola, più vicino al gusto italiano e con tantissime foto.
Le ricette ci sono è vero però per eseguire una ricetta, a volte si deve continuamente e ripetutamente ricercare altre ricette nel libro. Non vi sono quasi ricette con indicazioni complete ma solo del tipo: usare 100 gr. di "questo" (per fare questo vedere ricetta pagina n 6 .. poi aggiungere "200 gr. di "questo" (per fare "questo") vedere pagina 15 e mescolare a "questo" (per fare "questo" vedere pagina n. 32...) lo trovo assurdo, dispersivo, scoraggiante e caotico. da acquistare solo se avete tanta, tanta pazienza e alla fine, per fare una "semplice" ricetta, si deve avere la pazienza di trascriversela dalla A alla Z da soli a parte, poi fare la lista della spesa e del materiale che occorre, ma anche così è un casino... probabilmente ci sono manuali meno ostrusi.
I had to think about whether I wanted to give 1 star or 4 stars (I love it, but still very disappointed). I bought this book thinking that I'd be able to make any recipe because I had an open mind. I knew that I'd have to research and find unheard of ingredients. And I knew about the risk of the controversial Carageenan ingredient. What I didn't know is that some of the processes require a cool atmosphere...40-50D F. I live in the tropics, and even with our cool winter this year, we didn't get much cooler then 68D. Well, I gave some of these recipes a try anyway. They came out pretty sour. Not nasty tasting, but strange. I have a strong stomach and never get sick with food so I can only guess weather a food is spoiled. I made a vegan cheeseball from a recipe I found online, also requiring culturing, and also coming out too sour. I emailed the chef and asked whether this means it has spoiled. She said No and that if the sour is too much for me, then just add more blended cashews. So I figured that this was a similar situation and that it wasn't spoiled, so I continued eating it. About 2 weeks later after being in the fridge (it's supposed to be good for 4 weeks), I noticed something small and brown, and it looked like it moved. I wasn't sure weather my eyes were playing tricks on me or if gravitation made it move, but I poked at it, and it looked like it moved again. I just kept staring at it, and poked at it again, but no more signs of movement. I was grossed out of the thought that this might be a living creature, so I broke out the magnifying glass to try to be sure. Sure enough, there was a very defined body and head, like a slug. I cut up all the pieces of the cheese to see if there were more. There wasn't but I was still grossed out enough to throw it all out anyway.
I decided to not just give this one star because there's quite a few other recipes that I tried out that didn't require culturing in cool temps, and they came out great. But I'm still going to knock off 1 star for this because I feel a little gypped that I can't try out all the recipes. Something like that should be forewarned. In fact, the 40-50 D requirement isn't even mentioned within the recipe instructions. It just says to culture in cool room. The 40-50D rule is buried somewhere in the Intro that I happened to read. Sure, I could go out and buy an A/C to make these recipes , even though A/C's aren't really common where I live, but even that probably won't work. My house have very poor insulation, which is also very common here because temps here are so mild. Cold air from an A/c would just go right outside.
In response to the reviewer who said that almost all the recipes are the same because a lot of the ingredients are the same, in all fairness, the same can be said with dairy cheese. Just one unique ingredient can make a huge difference in taste. For instance, 2 of the cheeses I made had a lot of the same ingredients (about 5 or 6). But one had sauerkraut and the other had nutritional yeast and miso. They both tasted very different.
With all that said, this book is definitely worth trying out for the vegan who loves and misses dairy cheese. The auther is a chemist. It's not everyday that a chemist is passionate about mixing ingredients and testing out different processes to make vegan cheese taste like its dairy counterpart as much as possible.
As far as the carageenan scare, I'd recommend to avoid this book for this reason ONLY if you go out of the way to read ingredients of the processed foods you buy at the store and ask the cooks/managers at all the restaurants you eat at. There are so many foods that have this ingredient, that adding a bit more in your home cooking, I can't imagine it doing any extra harm. I've had quite a few of these recipes with this and I didn't feel sick. Of course, I hope there's no long term effect, like cancer, but in all reality, we're faced with cancer-causing elements everyday. Our immune system fights it off so I think and hope that as long as you keep healthy, you'll be fine.
I've purchased and tried making several vegan cheeses in the past. Most of the purchased ones taste awful. Daiya brand is ok and it melts, but it doesn't have the "bite" that dairy cheeses do. In this book, Miyoko Schinner takes non-dairy cheese making to a whole new level. Most of these cheeses are fermented and I would be hard pressed to tell the difference on some of them. I've tried a cheddar, a meltable mozzarella and a smoked cheddary cheese spread that was supposed to be a chevre, but I let it culture a little too long and it got too tangy, so I improvised from one of her other recipes. (It tastes wonderful!) All come as close to dairy cheeses as any I have tried thus far.
If you're looking for some recipes you can whip up in a hurry, most of these, especially the good ones can take up to a week or more to prepare, although once you have a batch of rejuvelac made up and stored in the frig, it goes much more quickly. Very little of that time is spent actually putting things together. Most of it is the waiting for ingredients to soak and culture. Many only require checking every 12 hours or so until you get up to the very end. You'll also learn about some ingredients you may not have heard of before, or may have seen on food labels but didn't know what they do, like carrageenan powder, xanthan gum, tapioca flour, nutritional yeast and agar powder. Several of the recipes include raw cashews and miso paste which aren't always that easy to find. I had to make a few trips to health food stores for the miso. All are available on Amazon although the miso is kind of pricey here.
One of the ingredients that is used in some of the cheeses is rejuvelac, which is a fermented liquid made from filtered water and sprouted grain. I made mine from quinoa because that's what I had on hand, although it can be made from wheatberries, rye or even brown rice. With the very warm weather and humidity we've had here this week, the process went very quickly and I now have a big jar of it in the frig for future batches. I had never heard of this stuff before. It tastes kind of like a mild sauerkraut juice and it is used to ferment the ground cashews or other ingredients. It also gives a tang to whatever you put it in which adds to the cheesy flavor.
I've only touched the surface on trying the cheeses in this book (I got the Kindle version). I'm looking to try a lot more but have gotten to the point where we need to eat what we have here since they only last in the frig for a couple of weeks. Most can be frozen for up to 4 months. Since many use nuts and oils they aren't exactly low calorie so we can't just scarf down the whole batch in one sitting. (But it's tempting!) And the ones with all the fats are probably the ones that taste most like dairy cheese because of their consistency. But if you want to stick to a vegan diet or are allergic to diary products, these are fine alternatives. I have to admit, I'm having fun learning about making them. Thanks to Miyoko of a very entertaining and useful book!
I Love love love love love this book! I have really good cheese back in my life again.
I have many food allergies/intolerances, including dairy, eggs, and soy and that trifecta had me believing that ANY kind of cheese - dairy or non-dairy was gone for good. (Most non-dairy cheese is soy based, and the one brand that wasn't sucked rocks.)
After getting my order of KAPPA (not iota) carrageenan powder, adzuki bean miso (this was the toughest thing to find a non-soy alternative for), and agar powder, I went on a cheese making orgy. I already had guar gum and tapioca flour on hand. (I can't use the xanthan gum because it's made from corn, and the guar gum works just fine.)
One thing to keep in mind: cheese making is cooking with a calendar rather than a clock for the most part. The fastest recipes I tried were for meltable mozzarella and cream cheese (2-3 days) and the longest were for air-dried cheese-board cheeses - cheddar and parmesan about 9-14 days. The first time takes the longest, since you will need to make rejuvelac and possibly also yogurt, so add an extra 1-3 days onto your cheese plans the first time out!
The good news is, these are very simple recipes without much hands on time, mostly aging time, so plan to do this during a week or 2 where you can spend 2 - 20 minutes on it every day or so.
I found yogurt-making (specifically almond) to be the most challenging part of the process as I kept getting separated yogurt. I did NOT want to purchase a yogurt maker, and after trying several different methods of keeping the yogurt warm, found that filling a medium sized cooler with 110 degree F water was the best way to get the stable temp needed for culturing.
On the upside, the separated yogurt worked just fine when I shook it before I used it in all of the recipes, so none of my "flops" went to waste. Also checking out the author's site, I learned that Almond yogurt is the hardest one to get right and it will ALWAYS come out a bit runny.
During my cheese making orgy, I made:
yogurt, cashew and almond Cream cheese cheesecake with a gluten-free date crust (AWESOME!) meltable mozzarella, air dried brie, air dried cheddar, air dried parmesan, and alfredo sauce! Every one of these came out A+ flavor-wise and really close texture-wise. I double checked my subjective opinion by feeding them to my non-allergic, meat-eaters and got 2 thumbs up from everyone!
Definitely worth the effort and the cost. (The KAPPA carrageenan, adzuki bean miso, agar powder and nuts added up to a pretty chunk of change, but the agar and carrageenan go a LONG way and it will be a couple years before I need more.)
The recipes make VERY generous amounts of cheese, so plan to freeze some or split it with a non-dairy, cheese-making buddy. The only cheese I've had to make more of is the meltable mozzarella, which we are on our 4th batch of.