In Chowhound's latest Chow-To episode, senior video producer Guillermo Riveros visits the queen of vegan cheese, Miyoko Schinner. Watch and learn how to make vegan cheese at home; take a virtual tour of Miyoko's factory and her animal sanctuary (both located in Petaluma, California); and learn a bit about the dire state of the dairy industry and the promise of the plant-based economy.
As plant-based eating grows ever more popular, we're seeing more and more animal-free products on shelves, from the Impossible Burger to multiple brands of vegan cheese. But when Miyoko Schinner first went vegan, that was definitely not the case.
Miyoko's Schinner's vegan cheese cookbook covers nearly everything you need to know about plant-based dairy.
A vegetarian since the age of 12 (a choice she made based on her abiding love for animals), Schinner decided to go fully vegan after learning more about the dairy industry; while she adored cheese, she couldn't support its manufacture. Even small farms that truly care about animal welfare can't ultimately have the cows' best interests at heart (because there's always the bottom line, after all).
Luckily, Schinner also loves a challenge, so she set about learning how to make vegan cheese that tasted delicious, and she's been perfecting the art since the 1980s. In 2012, she wrote a book on artisan vegan cheese, with recipes that use various non-dairy ingredients including nuts and plant-based milks.
When she started her company, Miyoko's Creamery, she was making small 40-pound batches of cheese but demand quickly outstripped supply -- they went online on a Friday and by Monday had k worth of orders. Since then, she and her team have had to solve the problem of scaling up production, but remember: She loves a challenge.
And people love her vegan cheese.
It comes in an array of sophisticated flavors like Double Cream Chive, Rustic Alpine, Black Ash and Smoked Farmhouse; there's also vegan cream cheese and cheddar-y vegan cheese spread.
Vegan cheese can be flavored and served any way you like it.
So what's the secret to its appeal?
There are several ways to make vegan cheese, but it achieves its true glory through the magic of fermentation. The cashew cheese recipe Schinner shared with us includes both sauerkraut brine and miso paste (both packed with probiotics and good bacteria), and the mixture sits for at least 24 hours in a warm place. In that time, the pH drops and the smooth blend gets more acidic, cheesier and thicker. Nutritional yeast also contributes to the cheesy umami flavor.
Read more: 10 essential kitchen tools for a vegan kitchen in 2019
Nutritional yeast is an essential ingredient for vegan cheese dishes.
This very basic vegan cheese is a delicious starting point for your own creations, but it also tastes great as-is. You can experiment with how long you let it age (up to several weeks in the fridge after the initial fermentation), as well as try different mix-ins (like mushrooms, chives or garlic), or even coat it in various spices or herbs while it cures. If you have a set-up for cold smoking, you might try that too.
Any lidded vessel, like one of these Pyrex containers, will work as a fermenting vessel for your vegan cheese.
There's no denying that plant-based eating is becoming more mainstream -- for reasons ranging from health and environmental concerns to personal politics.
While the dairy industry is in decline, with plummeting milk prices, gargantuan stockpiles of unsold cheese and small farm closures all too common, Schinner does not see the plant-based economy as the enemy. Rather, she believes it's not only more compassionate to animals, but to farmers too. Existing production facilities can, in theory, be converted to produce plant-based products that consumers want, and land currently devoted to raising cows can be used to grow ingredients for those products.
She supports all up-and-coming plant-based ventures, too, rather than seeing them as competition -- because, as she says, the only way to effect real change is to work together, and that includes growing the category of earth and animal-friendly dairy alternatives.
Learn more about making vegan cheese in various styles and check out some of our favorite vegan cookbooks.
Want more great recipes, stories and insights from chefs? Subscribe to Chow-To so you never miss an episode!B:
【楚】【青】【坐】【了】【下】【来】，【精】【神】【力】【向】【着】【四】【周】【扫】【了】【扫】，【随】【后】【说】【道】，“【现】【在】【暗】【精】【灵】【一】【族】，【只】【有】【你】【们】【五】【位】【族】【老】【了】【么】？” 【几】【位】【老】【者】【皆】【是】【点】【了】【点】【头】，【五】【位】【族】【老】，【每】【一】【位】，【都】【是】【年】【过】【了】【千】【岁】，【在】【人】【族】【之】【中】，【哪】【怕】【是】【破】【碎】【境】【界】【强】【者】【的】【一】【生】，【能】【否】【达】【到】【千】【载】【都】【未】【可】【知】。 【夜】【晨】【在】【一】【旁】【笑】【了】【笑】，【说】【道】，“【这】【五】【位】【族】【老】，【哪】【怕】【是】【这】【片】【森】【林】【不】【在】【了】，【也】
“ 【既】【然】【如】【此】，【那】【你】【们】【就】【去】【死】【吧】！” 【龙】【敖】【听】【着】【天】【堂】【协】【会】【弟】【子】【的】【话】【语】，【脸】【上】【浮】【现】【出】【大】【笑】【之】【意】，【龙】【敖】【也】【没】【想】【清】【楚】【眼】【前】【这】【些】【人】【怎】【么】【这】【么】【嚣】【张】。 “【难】【不】【成】【自】【己】【真】【的】【是】【太】【过】【于】【柔】【软】【了】？【也】【罢】，【既】【然】【如】【此】【那】【就】【大】【开】【杀】【戒】【吧】，【杀】【到】【这】【片】【天】【地】【都】【为】【我】【颤】【栗】！” 【龙】【敖】【彻】【底】【放】【下】【内】【心】【当】【中】【最】【后】【的】【一】【丝】【枷】【锁】，【左】【眼】【当】【中】【红】【色】【的】【光】【芒】，
【苏】【文】【将】【张】【初】【正】【送】【走】【后】，【回】【到】【客】【厅】，【把】【两】【枚】【桃】【子】【送】【到】【父】【母】【房】【间】。 【这】【东】【西】【还】【是】【的】【本】【质】【还】【是】【桃】【子】，【不】【易】【保】【存】，【马】【上】【吃】【掉】【最】【好】。 【至】【于】【最】【近】【针】【对】【他】【的】【那】【些】【乱】【七】【八】【糟】【的】【事】【情】，【张】【初】【正】【让】【他】【想】【怎】【么】【办】【就】【怎】【么】【办】，【不】【用】【顾】【忌】【什】【么】。【这】【件】【事】【如】【果】【说】【背】【后】【没】【有】【黑】【手】，【张】【初】【正】【自】【己】【都】【不】【信】，【不】【过】，【顶】【多】【也】【就】【是】【把】【他】【的】【信】【息】【泄】【露】【一】【部】【分】【出】【去】
【寒】【水】【龙】【鳞】【蟒】【此】【刻】【非】【常】【愤】【怒】，【作】【为】【碧】【水】【寒】【潭】【的】【霸】【主】，【竟】【然】【有】【人】【敢】【在】【它】【的】【面】【前】【率】【先】【出】【手】。 【从】【未】【见】【过】！ 【就】【算】【是】【有】【人】【敢】【反】【抗】，【那】【也】【得】【等】【他】【先】【出】【手】【了】【再】【说】。 【原】【本】，【寒】【水】【龙】【鳞】【蟒】【是】【准】【备】【等】【楚】【鸢】【她】【们】【任】【命】【之】【后】，【直】【接】【一】【口】【吞】【下】，【享】【受】【那】【种】【呲】【油】【的】【快】【乐】，【但】【是】！ 【这】【家】【伙】【动】【手】【了】！ 【干】【掉】【他】【们】，【哪】【怕】【接】【下】【来】【只】【能】【想】【用】【少】【量】