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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.

how does one harden the cheese in those recipes? i am trying out raw and i am making some excellent cheesy dips with soaked pine nuts, a little lemon, garlic, and sun dried tomato. you could always use nutritional yeast as one of the ingredients (the only reason i don't is because it isn't raw) and then dehydrate in order to make it a molded cheese.

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I can't find a copy of this cookbook, and I'd really like to have one.  So, if you decide you want to get rid of it, I'll buy it from you. 

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I have the Ulitmate Uncheese Cookbook; I'm not sure how much it differs from the original. 
Thumbs up on the parmesan substitute (I can't remember what it's called), but I've always used cashews instead of almonds. 
Thumbs down on the feta substitute.  Not really bad but mushy and didn't really taste like feta.
I tried the molded Swiss cheese.  It wasn't bad--just kinda weird. Next time I would halve the recipe, as JH suggests, because I only wanted so much of the stuff.  I didn't have any trouble with it not setting, but I did use a fairly wide container; my "cheese" was only about an inch thick.
I also tried the White Bean Boursin(sp?).  It was nothing to write home about.

Hespedal-- the molded cheeses use agar, which is boiled in water.

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I have the Ulitmate Uncheese Cookbook

Ah, same here.

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there have been other threads about this cookbook in the past--be sure to search the archives

Also, Amazon reviewers have gone into great detail about the recipes they do and don't like.  Be sure to check them out too.  I know that the crock cheese is the one everyone raves about.

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I love this cookbook, I keep losing it though, so I cant look at it to reference, but I love the munster cheese mold.  I thought it was great!!! not as good as what I remember musnter cheese being before, but still pretty damn good.  mmmhmmm.  I also really liked the grilled cheese sandwiches. mmmm. and another horay for the parmasean cheese recipe, so easy and so good.

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I can't find a copy of this cookbook, and I'd really like to have one.  So, if you decide you want to get rid of it, I'll buy it from you. 

Amazon.com! http://www.amazon.com/Ultimate-Uncheese-Cookbook-Delicious-Dairy-Free/dp/1570671516/ref=pd_bbs_sr_1/102-2529503-5215367?ie=UTF8&s=books&qid=1193261891&sr=8-1 That's where I got mine--and I agree that the reviews of recipes on there are great! Not a bad price, either...

I love this cookbook, I keep losing it though

Ah! Me too! I moved out of my college apt. in May, and I have been unable to find my Ultimate Uncheese Cookbook ever since! It's probably in some Rubbermaid container in the bowels of my storage facility... >:( ;D I bought this book last October-ish (before I was vegan), and I either hated nutritional yeast then OR I bought a bad batch of it at the local HFS... Because the 3 things I ventured to try from this book (can't remember what exactly; I know one was a grilled cheese) were absolutely disgusting... I am almost positive it was the NY, though. Once I realized this was likely the issue, and not the book, I had misplaced it! Figures.

So... I was no help in this post. ::) But I think these tips will come in handy when/if I find it again... Or buy another copy if I must.

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Thanks, everyone! I will definitely halve the recipe for any of the molded cheeses. I guess I'll have to go buy a container to use as a mold--I'm not sure that I have the right size/shape.

I would think an Earth Balance tub (or similar) would work well if you halved the recipe.  It has the slightly sloping sides that are necessary to get the cheese out.

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Thanks, everyone! I will definitely halve the recipe for any of the molded cheeses. I guess I'll have to go buy a container to use as a mold--I'm not sure that I have the right size/shape.

I would think an Earth Balance tub (or similar) would work well if you halved the recipe.  It has the slightly sloping sides that are necessary to get the cheese out.

That was exactly the size container that I used and had a problem with the middle.

I'd try a square baking dish? The cheese would be shallow but hopefully it'd be soild all the way through.

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Thanks, everyone! I will definitely halve the recipe for any of the molded cheeses. I guess I'll have to go buy a container to use as a mold--I'm not sure that I have the right size/shape.

I would think an Earth Balance tub (or similar) would work well if you halved the recipe.  It has the slightly sloping sides that are necessary to get the cheese out.

That was exactly the size container that I used and had a problem with the middle.

I'd try a square baking dish? The cheese would be shallow but hopefully it'd be soild all the way through.

i used a rectangle baking dish, or loaf pan, it worked out just fine!

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I have "Vegan Vittles" which is by the same author. One of my favorite all-time recipes is the "crock cheese" which really tastes like those crock cheeses I used to eat when I was growing up! I would imagine this recipe is in Uncheese too, as it is really, really good.
( It is a mixture of tofu, miso, tahini, etc....)
I like to coat mine with walnut pieces and dip crackers in it... :D

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I have "Vegan Vittles" which is by the same author. One of my favorite all-time recipes is the "crock cheese" which really tastes like those crock cheeses I used to eat when I was growing up! I would imagine this recipe is in Uncheese too, as it is really, really good.

It is in Uncheese! That's the recipe everyone raves about on Amazon! I wish I could find my d*mn book so I could try it out! :'( ::)

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I like a number of recipes in the Ultimate Uncheese. For the molded cheeses I liked the colby and brie (my brie-loving sister loved the brie too), but the mozzarella (buffalo mostarella) was just plain strange. I had no problems with solidifying with the agar; maybe the flakes are harder to work with? (i was using powder). For the brie, I used a circular cake pan and for the colby I used an old frosting tub (the kind you get at the store). I was so happy to have cheese and crackers back into my life =) but, the whole process of making these is a little bit of a... process. boiling and mixing the agar, throwing everything in the food processor, waiting for it to set in the fridge...

I haven't had the chance yet to try many other recipes, but I like the french bread pizza, gooey grilled cheese (i used to love grilled cheese!), and even the cheeze danish (don't remember the exact name).

I think my problem with the mostarella was too much NY. It was odd tasting, like plain old NY does. If in doubt about a recipe, add half the NY, blend, taste, and add to taste... I didn't taste my mozzarella before letting it set  :P

I've yet to find a good mozzarella sub... "cheddar" pizza, anyone?

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I've yet to find a good mozzarella sub... "cheddar" pizza, anyone?

I used to add a heap cheddar and chopped garlic to those cheap frozen pizzas all the time...
Did you try melting the colby that you made? I'd really like to find a cheeze that tastes good and melts well, but I haven't had any luck yet.

You know, I never tried. I was too busy eating cheese and crackers.

I'll have to try next time I make it. I mean, it's got to do something if you put it in a saucepan, right?

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I like a number of recipes in the Ultimate Uncheese. For the molded cheeses I liked the colby and brie (my brie-loving sister loved the brie too), but the mozzarella (buffalo mostarella) was just plain strange. I had no problems with solidifying with the agar; maybe the flakes are harder to work with? (i was using powder). For the brie, I used a circular cake pan and for the colby I used an old frosting tub (the kind you get at the store). I was so happy to have cheese and crackers back into my life =) but, the whole process of making these is a little bit of a... process. boiling and mixing the agar, throwing everything in the food processor, waiting for it to set in the fridge...

I haven't had the chance yet to try many other recipes, but I like the french bread pizza, gooey grilled cheese (i used to love grilled cheese!), and even the cheeze danish (don't remember the exact name).

I think my problem with the mostarella was too much NY. It was odd tasting, like plain old NY does. If in doubt about a recipe, add half the NY, blend, taste, and add to taste... I didn't taste my mozzarella before letting it set  :P

I've yet to find a good mozzarella sub... "cheddar" pizza, anyone?

I liked the plain mostarella recipe, I used it in lasagna to feed my SICILIAN!!! grandmother, and she loved it. crazy.

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so which book do you guys think is better?  the original or the ultimate?  i mean, ultimate is pretty ultimate... but i haven't looked through either of them.

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Crock Cheeze, from Vegan Vittles

http://www.veganoutreach.org/starterpack/recipes.html#CrockCheeze

I have never posted before, I don't even have a picture to represent myself!  But I had to be helpful.

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Crock Cheeze, from Vegan Vittles

http://www.veganoutreach.org/starterpack/recipes.html#CrockCheeze

I have never posted before, I don't even have a picture to represent myself!  But I had to be helpful.

Whoa! Awesome! Thank you! I am so glad I can try this, even though I lost my book! :D

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Thanks, Hibiscus!
I really recommend this recipe to anyone who ever liked crock cheese. It is one of the few recipes that I make straight-no substitutions and it is still right on. :)

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I really can't wait to try it! It seems like the perfect thing for us to take to all of the holiday family dinners.
Has anyone tried making a cheeze log with one of these (or some other) recipe?

I haven't made crock cheeze in a long time, so perhaps my memory isn't serving me correctly, but I am pretty sure you could make a log, perhaps if you rolled it in plastic wrap, sort of like a compound butter, er I mean compound earth balance, similar to making sushi.

You could try to smear it into a log shaped container, but I don't know if it would really hold the shape

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