Vegan Cheese (aka Gary)


I bought a copy of ‘Miyoko’s Artisian Vegan Cheese’ and it was life changing – for a few reasons:

  1. Home made cheese!
  2. Whilst some of the ingredients mean it’s not quite ‘zero-waste’ the ratio of packaging to product is far less than store bought cheeses
  4. I look like the ultimate cool person bringing out a platter of ‘I made it myself’ cheeses right? I whipped one out on Christmas day and it was rather splendid

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You can buy copies of her book online – I got mine from The Cruelty Free Shop in Glebe, Sydney.  But I strongly recommend this book for anybody hoping to reduce their single use plastic – also anybody who just loves cheese or making things from scratch!

Warning – whilst the recipes are easy, they are time consuming.  Remember, cheese is a process of culturing and fermentation, so you need to be patient!  I used to make up large batches of cheese, then freeze them for a few months so if you want to keep some on standby that’s the way to go.  The culture you use is called ‘Rejuvelac’ and is bacteria based so as handy as it would be, NO, you can’t freeze the rejuvelac.

Waste Free? No
Why not? Ingredients such as miso and carageenan powder or xanthan gum come in packages
What can I do? Relax – there’s only so much you can do.  And if you compare the amount of packaging you’re NOT using by making your own cheese the difference is HUGE


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