VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Cooking with Chef & Author Miyoko Schinner: Homemade Vegan Cheeses and Dips   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Vegan Homemade Yogurt
1 + 3 cups soy milk (plain or vanilla)
½ cup cashew nuts
2 tablespoons pre-made vegan yogurt or acidophilus

Lemon Peppercorn Vegan Yogurt Cheese
Vegan homemade yogurt, made into cheese
Nutritional yeast
Salt
Lemon juice
Lemon zest (organic)
Peppercorns

Sun-dried Tomato Garlic Herb
Vegan Yogurt Cheese
Vegan homemade yogurt,
made into cheese
Nutritional yeast
Salt
Lemon juice
Garlic, minced
½ teaspoon thyme
½ teaspoon marjoram,
Fresh basil, chopped finely
Sun-dried tomatoes
Additional herbs: oregano, lavender, etc. (optional)





Basic batch

1. Pour pre-made yogurt in a bowl lined with cheesecloth(sieve) and set it in a cool place,
let it drip all day 12-24 hours. Make sure you have double layer of sieve cloth.
2. Add the nutritional yeast, salt and a little bit of lemon juice as well.
3. Divide it into 2 batches so we can flavor it differently.

Flavoring; -Sun-dried Tomato Garlic Herb Vegan Yogurt Cheese

4. Add some finely minced garlic, add 1/2tsp thyme, also 1/2 tsp marjoram.
Also cut some fresh basil leaves into very fine pieces and add in as well.
You can always change the herbs; oregano, lavender, etc.
5. Mix everything.
6. Line a bowl or some mould with some Saran[plastic] wrap to shape the cheese.
You can put sun-dried tomatoes on the bottom if you like.(or leave it plain)
7. Just pat it and fold the Saran wrap over it.
8. Keep it in the refrigerator for several hours to set and then un-mould it, you turn it over.


-Lemon Peppercorn Vegan Yogurt Cheese

4. Wash the lemon. You'll be using the zest, make sure it's organic.
With lemon zest make sure you get no more than just the outside skin.(The white is bitter.)
5. Put a dash of lemon juice in there too. And stir.
6. Same moulding as before, just put peppercorn on top of it.

TIPS
*Miyoko: if you’re going to be making cheese out of yogurt, let your yogurt sit longer so that it gets tangier and thicker, if you want a dessert topping, don’t let it sit out as long



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ