While we're at it, I need recommendations for decent Mozzarella, Parmesan, and Asiago with a melting point below 300F.
I make a lot of Focaccia stuffed with cheese and jalapenos, as well as pizza, but it would be nice to be able to serve a guilt free option to my more discerning guests.
Mozzarella (Try it before you dismiss it, I know its a WTF moment) - https://www.miyokos.com/products/pourable-plant-milk-mozzarella
I kid you not the promo images of the pizza is actually how it ends up, melts great and blends well. I actually use it in my eggs and my Wife's "JUST egg" as I cook them and it ends up being amazing.
Sorry I don't have an Asiago for you. If you ever find one please let me know.
If you don't mind a little extra effort, Miyoko Schinner (founder if that "Miyoko's Creamery" brand) also has a book out - Artisan Vegan Cheese with an excellent meltable (not pourable) soy/cashew yogurt based mozzarella recipe.
Ohh that sounds great! Thanks for the heads up!
No problem. Depending on your time/money balance, the recipes should work just as well starting with a commercial soy or almond plain yogurt base. I'd avoid coconut milk based yogurts, since the coconut flavor tends to carry through to the yogurt and presumably to the cheese as well.
Miyokos is legit. My local grocery store just started carrying them, and I use their vegan butter in creamy pasta dishes
Since it was actually disqualified for being made from an ingredient that's not approved for human consumption by the FDA you might not want to buy it.
It was disqualified before the announcement was made. Dairy farmers didn't even know it was going to win.
That's not true. There's no reason to believe kokum requires GRAS affirmation since it's been historically and widely consumed on the Indian subcontinent. That means it's grandfathered in as GRAS by default even if it's not included in their lists.
The FDA not yet giving it GRAS affirmation is not the same as it not being approved for human consumption. Specifically, the FDA did not raise any concerns to a GRAS notice that it has already received for kokum butter as a cocoa butter substitute.
A substance used in food prior to January 1, 1958, may be generally recognized as safe through experience based on its common use in food when that use occurred exclusively or primarily outside of the United States if the information about the experience establishes that the substance is safe under the conditions of its intended use within the meaning of section 201(u) of the Federal Food, Drug, and Cosmetic Act
Anyone got the actual link to buy this cheese?
While we're at it, I need recommendations for decent Mozzarella, Parmesan, and Asiago with a melting point below 300F.
I make a lot of Focaccia stuffed with cheese and jalapenos, as well as pizza, but it would be nice to be able to serve a guilt free option to my more discerning guests.
Parmesan - Follow your heart (https://followyourheart.com/products/dairy-free-parmesan-shredded) It does take a bit but low and slow works for us.
Mozzarella (Try it before you dismiss it, I know its a WTF moment) - https://www.miyokos.com/products/pourable-plant-milk-mozzarella I kid you not the promo images of the pizza is actually how it ends up, melts great and blends well. I actually use it in my eggs and my Wife's "JUST egg" as I cook them and it ends up being amazing.
Sorry I don't have an Asiago for you. If you ever find one please let me know.
If you don't mind a little extra effort, Miyoko Schinner (founder if that "Miyoko's Creamery" brand) also has a book out - Artisan Vegan Cheese with an excellent meltable (not pourable) soy/cashew yogurt based mozzarella recipe.
Ohh that sounds great! Thanks for the heads up!
No problem. Depending on your time/money balance, the recipes should work just as well starting with a commercial soy or almond plain yogurt base. I'd avoid coconut milk based yogurts, since the coconut flavor tends to carry through to the yogurt and presumably to the cheese as well.
Miyokos is legit. My local grocery store just started carrying them, and I use their vegan butter in creamy pasta dishes
Since it was actually disqualified for being made from an ingredient that's not approved for human consumption by the FDA you might not want to buy it.
It was disqualified before the announcement was made. Dairy farmers didn't even know it was going to win.
That's not true. There's no reason to believe kokum requires GRAS affirmation since it's been historically and widely consumed on the Indian subcontinent. That means it's grandfathered in as GRAS by default even if it's not included in their lists.
The FDA not yet giving it GRAS affirmation is not the same as it not being approved for human consumption. Specifically, the FDA did not raise any concerns to a GRAS notice that it has already received for kokum butter as a cocoa butter substitute.
A quick search: https://climax.bio/ and https://climax.bio/findus/
Really limited information on the actual products. Zero ingredients information too.
Looks like you gotta go to a restaurant to taste it. Meh. I just want some bean tacos when I'm back from work that have cheese in them.
🤨📷
It's not available yet, but here's their home page.
https://climax.bio/