Welcome

When I first became vegetarian some years ago I relied heavily on cream, cheese and dairy to cope. Becoming vegan a month after that was almost as much of a change to my diet. Looking at the vegan cheeses available at the supermarket was a disappointment. Mixtures of starch and additives, maybe tofu or soy but certainly no culture of any kind. Commercial yogurts were considerably better, actual yogurt with a bacterial culture and fermentation instead of chemical tasting thickeners.

Discovering that proper nut cheeses were available was a godsend, although not at all common these had a genuine flavour and texture that have inspired me. So I’ve decided the best way to access these things I’ve been missing is to learn how to make my own.

The problem is that while there are many vegan yogurt and cheese recipes online I have not found a resource that goes into the details of using traditional cheesemaking and fermentation methodology. The high quality cheeses being produced these days proves this is possible and I’m going on a journey to discover what techniques work for and can be adapted to vegan food. Hopefully I can motivate others to try their own exploration and provide something of a guide so others don’t have to make the same mistakes I will.