I like the book very much. The individual steps for making cheese are well explained. We made the ricotta, all the soft cheeses and the processed oat cheese first: delicious! I went to the recipes for matured cheeses second, as they need a little more time. Time is an issue for a working woman like me these days, but I like to take it for good food, because I have a child who doesn't tolerate lactose, and the cheeses with the recipes from this book are brilliant for my taste. The matured cheeses such as cashew chèvre, brie, soft gruyère and strong cheddar were delicious and I have now made some of them for the second time because I like the flavour. However, you shouldn't compare this vegan cheese 1:1 with cow's cheese. The "grated Parmesan" made from pine nuts and yeast flakes also tasted great. All cream cheeses can be made quickly even by an inexperienced cook with little time. Mozzarella and macadamia ricotta are now a firm favourite in our menu. My son and all our visitors love these two cheeses the most and they also make great party favours! When it comes to rejuvelac, which goes with many of the cheeses in Mrs Schinner's book, I find it best to use quinoa. Quinoa is expensive, but you don't need much and it germinates quickly and reliably overnight. So after just 2 days you have the slightly acidic liquid you need to acidify the cheese. The fermentation of the quinoa sprouts in water produces many healthy substances that build up and protect the intestinal flora.

as a previous dairy cheese enthusiast (with the desire to better cater for needs beyond my own plate), i have thrown myself with vigour threw myself into vegan cheese making under miyoko schinner's guidance. i've been interested in fermentation processes of all kinds for a long time and i'm still the kind of person who believes in "good things take time". i also have time and pedantry... so let's get to work on the cheese, I thought to myself. but "time alone" doesn't get you very far here; I bought a soy milk maker to make soy milk and a yoghurt maker would also be a good idea for the (preferably homemade) soy yoghurt I often need... many recipes also require rejuvelac, which takes at least 5 days to make and then only keeps for the same amount of time in the fridge; so nothing about "i already have it in stock". "matured" cheeses then need further days to develop, according to the author, more subtle flavours, not to mention drying, and all this then leads, summing up my attempts, to a product which I would like to accuse of a waste of ingredients and dedication and whose dominant and distinct acidity I do not associate with cheese. only the "grated parmesan" made from pine nuts and yeast flakes tasted great to me (even if it didn't remind me of its namesake in any way) and maybe the effort and result of the "fresh cheeses" are in balance. effort and result are in balance. all in all, this book seems to me to be unsuitable for anyone with anything like time management or a previous taste for real cheese and based on one review, which celebrates mrs schinner as a master of vegan cheese making, i will probably avoid homemade substitutes in future... (or perhaps give the gentle chef's "the non diary evolution cookbook" a chance).

Miyoko Schinner is a global expert when it comes to making vegan cheese. With her book, she wants to let the reader in on the legendary secrets of vegan cheese making. She has been a vegetarian for 40 years and vegan for 20 years. Cheese or vegan imitation cheese - to be precise - is a much-discussed topic in the vegan cookery scene. Everyone has their favourite, whether it's a yeast melt, cashew cream or a ready-made vegan cheese from the supermarket. And yet, in my opinion, the ultimate cheese doesn't seem to exist yet. You get the feeling that you are constantly on the lookout for something new. And this is exactly where this great book comes in. Because the moment you hold it in your hands, your search finally comes to an end. It is packed with 80 recipes all about cheese. It starts with an introduction to cheese making. This is very helpful, because you won't close this book as quickly as you might think. Cheese making requires patience, because cheese needs to mature a lot. Admittedly, you will need one or two more ingredients that you may not yet have in your kitchen cupboard, but this purchase is well worth it. And now it really gets going. The first chapter is dedicated to mature cheeses. Here you will find a wide variety of fresh cheeses and all types of cheese that need to mature. Ripening is achieved through various ripening cultures, such as those found in bread drink or yoghurt. The other chapters are also dedicated to specific cheese topics. For example, you will find air-dried cheeses, meltable cheeses and quick cheese recipes. However, I really love the last 3 chapters. A wide variety of recipes are presented here that can be used to process the cheeses. Whether it's cheesecake, cheese fondue or pizza margherita, everything from sweet to savoury is represented here. My verdict on this book is: simply marvellous. I have arrived in seventh cheese heaven. This also means that the search for the holy grail...er cheese, is over for me for the time being. I am impressed by the variety of different vegan cheeses, cheese sauces and other delicious products. And you can clearly see that a lot of love and passion has gone into this book. And to top it all off, I have tried out various recipes from this book for you. http://www.floras-schatzkiste.de/tag/miyoko-schinner/

"Miyoko Schinner also uses yoghurt for her cheese recipes, but as a committed vegan she naturally uses purely plant-based yoghurt, e.g. rice or soya yoghurt."

Beautifully designed, interesting book. As far as I have been able to try out so far, the recipes keep their promises. It opens up a whole new world for vegans.

Really a super nice book with lots of great cheese recipes. It also contains cake bases and other delicious things. I can only recommend it.

So far I've only had a close look at the book. Unfortunately, I haven't been able to try anything out yet. Of course I'll make up for it later. I'm really looking forward to the flavour of the "cheese".

the title actually refers to vegan cheese production, but I'm surprised that some of the "alternative cheeses" are also supposed to be made with yoghurt - unfortunately that irritates me a bit...