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Re: The Uncheese Cookbook

If you like NY A LOT then I think you'll love them.

I found the centers of mine didn't soildfy. I'd half the recipes and make them smaller (or in a larger shallow pan) if I did it again.

I'd test out some of the sauces etc. before you move on the the molded cheeses.
The recipes that I like from her book I really like. The recipes I don't... well... ew. But I'm not a huge NY fan... so that could be it.

Advice: If she says to use a specfic thing, use exactly that thing. Makes a huge difference.

Swizz Cheez:  It is very tasty but a lot like the pepperjack cheez variation I made of the Colby, maybe a little tangier and not spicy.  I used ground dill seed and also soymilk for most of the water it called for.  It is sliceable but it's easier to just use as a spread, maybe it needs more agar powder or my dry ingredient measurements are a bit off.  This cheez is so good on a grilled avocado on rye bread.

I haven't made a cheez from here that I haven't liked yet!  Next is Brie, after I get some silken tofu.

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I have made several of the recipes and found them usable, but not really edible eaten in slices.  I'm wondering if it would be possible to use some of those techniques using soy yoghurt as an ingredient sub?  Would it have a sharper flavour?

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I got The Ultimate Uncheese Cookbook for Christmas and have begun experimenting with it.  

So far I’ve made:

Crock Cheez: This is OK on its own as a dip for pretzels & crackers.  It is better spread on a sandwich of toasted bread with avocado & carrots.  It is excellent mixed with salsa, warmed up and used as a nacho cheez dip.  If I served this as nacho cheez dip to omnis, I don’t think they would know it was not real cheese.

Incredible Almond Crème Cheez:  This did not work out for me.  It had the consistency of slime.  I don’t think I will attempt it again.  I would like to know how this recipe turned out for anyone else who tried it.

Durritas: This was the first recipe I tried.  It was great!  Very easy & tasted just like its namesake.  This recipe was inspirational to me – I just never thought of seasoning tortilla chips – so simple.

Colby Cheez (Chedder Variation): This made a nice sliceable cheez – which is fun. It made more than I could use before it went bad. I didn’t care for it very much on its own.  It was OK added to a tofu omelet.  I don’t think I will make it again, but I would definitely cut back on the pimentos if I did.

I want to make the mozzarella cheez next.  I like the book so far.  I found the introduction interesting & the book really has a nice variety of recipes.

??Question, where does everyone get their Agar?  It is Very expensive!  I looked for it in an Asian market, but they only had it mixed with sugar – sold as a dessert mix.

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An Asian market is definitely the place to get agar. I've seen it in a few specialty markets but it is over $7 for a tiny bag of flakes.
If you can find it in the dried strands in an Asian market it is MUCH cheaper. You need to find a large Asian market and then it is usually near the dried seaweed (which agar is).

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I have made several of the recipes and found them usable, but not really edible eaten in slices.  I'm wondering if it would be possible to use some of those techniques using soy yoghurt as an ingredient sub?  Would it have a sharper flavour?

I don't know about soy yogurt; I've never had it.  Did you use miso in your recipes?  I think that adds a nice sharp flavor.

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I got The Ultimate Uncheese Cookbook for Christmas and have begun experimenting with it. 

So far I’ve made:

Crock Cheez: This is OK on its own as a dip for pretzels & crackers.  It is better spread on a sandwich of toasted bread with avocado & carrots.  It is excellent mixed with salsa, warmed up and used as a nacho cheez dip.  If I served this as nacho cheez dip to omnis, I don’t think they would know it was not real cheese.

Incredible Almond Crème Cheez:  This did not work out for me.  It had the consistency of slime.  I don’t think I will attempt it again.  I would like to know how this recipe turned out for anyone else who tried it.

Durritas: This was the first recipe I tried.  It was great!  Very easy & tasted just like its namesake.  This recipe was inspirational to me – I just never thought of seasoning tortilla chips – so simple.

Colby Cheez (Chedder Variation): This made a nice sliceable cheez – which is fun. It made more than I could use before it went bad. I didn’t care for it very much on its own.  It was OK added to a tofu omelet.  I don’t think I will make it again, but I would definitely cut back on the pimentos if I did.

I want to make the mozzarella cheez next.  I like the book so far.  I found the introduction interesting & the book really has a nice variety of recipes.

??Question, where does everyone get their Agar?  It is Very expensive!  I looked for it in an Asian market, but they only had it mixed with sugar – sold as a dessert mix.

I got my Agar as a powder from the HFS, it was mixed in with the spices/supplement area, (I had to look for it for awhile) It wasn't too bad, maybe $5-6 dollars, and its lasted me about 4 months so far. In every recipe I've used it, the authors always say the powder is easier to work with then the flakes.  I haven't used the flakes, but find the powder challenging enough :) Hope this helps

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I bought agar flakes at my co-op (I have yet to even see powder).  I think they're that Eden Organics brand, and they were about $6.  I've had this same little bag for years!  I have never seen a recipe call for more than a couple teaspoons of flakes, so I think it's worth the money.  It's not like I have to use 1/4 c. at a time, in which case, $6 would be expensive.  It seems that a little goes a long way with agar.

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I bought agar flakes at my co-op (I have yet to even see powder).  I think they're that Eden Organics brand, and they were about $6.  I've had this same little bag for years!  I have never seen a recipe call for more than a couple teaspoons of flakes, so I think it's worth the money.  It's not like I have to use 1/4 c. at a time, in which case, $6 would be expensive.  It seems that a little goes a long way with agar.

the powder was in a bottle that looks like a supplement....its funny because I've never seen the flakes anywhere

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I bought the Now Foods brand Agar Powder for under $10 (can't remember exactly how much it was), and I have made several block cheezes with it so it has more than paid for itself I think.

Brie block cheez:  Amazing!  I've never had dairy brie, but this one is great.  So far this recipe tastes the most different from the other block cheezes to me. It is mild and tastes kind of pleasantly "aged".  I used wheat germ for the sprinkling but it doesn't really need it.

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Thanks for the Agar ideas. :)  I'm going to see if I can locate another Asian market.

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yum BR, I want to make that brie soon!

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In the ultimate book, the cheesy popcorn is reallllly good  and so is the vegan fritatta

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Muenster Block Un-cheez:  This is a good block cheez, not among my favorites so far, but still really good.  My mom loves the real muenster cheese so I'm going to have to see what she thinks.  The paprika coating makes it look authentic.

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i can find agar powder at my asian food market (a little bag - telephone brand) for 99 cents. i've seen bricks there also. agar bricks!

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i can find agar powder at my asian food market (a little bag - telephone brand) for 99 cents. i've seen bricks there also. agar bricks!

do you have to chisel it off? LOL!

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Parmezano Sprinkles (using cashews instead of almonds) and Crock Cheez in an authentic crock I got from my parents.  :)

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Honestly, I only use it for the cheezy sauces.  I really, REALLY dislike the molded cheeses...but then again, I was a hardcore cheese addict before becoming vegan.
I rarely ever use the book at all, the few sauces I have used, I could really do without.

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Honestly, I only use it for the cheezy sauces.  I really, REALLY dislike the molded cheeses...but then again, I was a hardcore cheese addict before becoming vegan.
I rarely ever use the book at all, the few sauces I have used, I could really do without.

That sucks.  I guess I never really cared too much for real cheese though (except on pizza) and I really like the recipes in this book, mostly.

I did make the Melty White Cheez sauce (spicy version) and wasn't too impressed with it though.  It tasted good with the stuff we ate it with (soyrizo concoction), but on its own it was kind of blech.

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I just got this, so I've only made one thing so far....

Eggplant Parmagiano Stew - Awesome!  The only change I made was that I used canned tomatoes instead of fresh - I should have used 2 cans.....and next time I will use less broth - I went with 8, which made it a little soupier than I would have liked (and made tons!)....but it was soooo good!  It smelled like pizza when it was cooking - Andy thought I was crazy, but it really did.

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I made the Parmezano Sprinkles using sesame seeds and I absolutely adore it.  I've put in on my spaghetti and sprinkled over a salad.  I actually like it better than the shredded parmesan cheese that my DH buys at the deli section.  I am in love!  :)>>>

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