irene - Pete -- soy cheese

February 1, 2009

Good day to you Irene:

I'm not well educated on what is best, but i use yo-life for the yogurt - i

usually run it for about 6 generations before i break out the fresh cultures.

I know there are several good books out there, but none come to mind that I

could recommend.

I can however highly recommend the following site. It is the best out of the

sites I've learned from regarding milk, yogurt, and tofu. She has the best

recipes especially for the yogurt.

On the left side you'll find the links to the milk and yogurt pages.

The yogurt cheese is essentially soy yogurt in cheese cloth and allowed to drain

completely... i often put mine in a tofu mold (tribest brand is what i use) with

weight applied to get a 'harder cheese' and concentrated flavor... and of course

you can flavor it however you'd like - the possibilities are endless - i make a

'pepper jack' by adding tumeric, nutritional yeast and lots of crushed peppers,

fresh herbs are good too

I put butter flavor in it as well and let it drain to a spreadable but thick

consistency, and use it on toast... it's nearly fat free compared to the vegan

spreads, so i can put on a lot ) and maybe some pureed starwbeeries yum

Best wishes - i hope you give it a try, it's really easy and takes no time at

all, after you've made it a few times and get past the learning curve and

certainly less expensive

Kind regards,

Pete

_____

What kind of a starter did you use to make your soy yogurt

the first time?

if there's a book you can recommend

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