Hey Karen - Looking forward to your take on substituting plant based ingredients to make cheese, as I have been on a path to replace typical 'comfort foods' with better healthy substitutes that mimic familiar tastes. -Peter-
I should caution that my book and my intention of introducing a nascent methodology for cultlured plant based cheesemaking isn't really to try to mimic familiar tastes. After years of being a chef in vegan and vegetarian restaurants and then with my own company, I have found I have been much more interested in the idea of making plant-based cheeses that are cheese in their own right. By that I suppose I mean, that my goal has been to discover how the cultures I use want to interact with the ingredients I choose, and then figure out how to develop their own best attributes. Sometimes this means familiar flavors and textures, sometimes very different. I have found that with respect to culturing plant-based cheeses, that aging is significant in developing some of those longed for flavors. I hope you find something helpful in the book, and if you have any questions I am happy to answer!
We don't have time for this. We've gotta save the moon! Or check this out: