Bryanna
Owner/Moderator
1627 posts
May 23, 2006
7:29 AM
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I just posted new versions of the "Vegan Cheddar" and "Vegan Gruyere", plus a new milder white "cheese", with better texture and flavor than the old version, and also easier method. Go to the newsletter archives and find Newsletter #8 (Oct/Nov 04) or:
http://www.bryannaclarkgrogan.com/page/page/1437707.htm
and follow the link to the "New vegan Cheeses".
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
1149 posts
May 23, 2006
8:16 AM
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Hi Bryanna,
What is the reason not to use more agar (DO NOT USE MORE AGAR)?
If I want to make the cheeze firmer, shouldn't I up the agar and not the Irish Moss?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1628 posts
May 23, 2006
8:36 AM
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No, because the agar doesn't melt properly, unfortunately.
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"To look like a goddess, eat like a peasant." Karen Andres
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kittee
7 posts
Jun 04, 2006
6:18 PM
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thanks bryanna! about the irish moss, i think they meant spanish moss...we have it here in new orleans. it IS a parasitic plant that hangs down from oak trees here. i'm sure you've heard of it, it sorta looks hayish and people put it on top of the dirt in house plants and in window boxes...
xo
kittee
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Bryanna
Owner/Moderator
1647 posts
Jun 04, 2006
8:46 PM
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LOL! That's funny! Thanks for that, kittee!
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"To look like a goddess, eat like a peasant." Karen Andres
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