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- 15/06/2020 at 11:49 pm #8121DorenaGuest
I became interested in cheese-making as soon as I became a vegan because I miss (good) cheese. I already tried some basic fresh cheeses with store bought soy milk and it worked pretty well. Now I want to improve my “feta cheese”. I am experimenting with traditional cheese making techniques. Do any of you know if adding Calcium Chloride to soy milk could improve the yield or consistency of the “soy feta cheese”? Does anyone have experience with making feta cheese from any plant based milks?
Cheers19/03/2021 at 8:32 pm #8227Dance of StovesGuest
I think you are looking for some great cheese recipes. in fact, I have made a complete step by step tutorial on i. If you want you can read it here – Healthy Vegan Feta Cheese (Fat & Cholesterol Free)
21/03/2021 at 3:54 am #8230DorenaGuest
Thanks a lot for the link to your tutorial. I’ve already tried something like this before, but for my taste, it’s not creamy and “feta like” enough. We’ve now started producing our own cheese 😀 it’s also made from soy, but it’s creamier and more like a Ricotta. Next we want to make a harder cheese (Feta, Gruyere or something like that)…
more info on our site: http://www.yeticheese.com if you are interested 😉
But if you ever discover another feta recipe, let me know 🙂
Cheers and have a nice weekend