For readers who want to whip up something quick, Miyoko provides recipes for almost - instant ricotta and
sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt.
If you want
a sliceable cheese, double the amount of agar agar.
Of course those are relative terms since they are both soft, but one is like really wet traditional ricotta and the other is a more dry and crumbly version that you can press into almost
sliceable cheese.
Not exact matches
For example, in the above vegan
cheese, agar is used to make the
cheese firm and
sliceable.
It may crack slightly but the flavor will still be great and the
cheese will even be
sliceable.
A note: 1) when ever i tell someone about this recipe, i give the credit to you & your site, 2) this
cheese was very
sliceable.
The texture will be
sliceable yet creamy and a bit crumbly, kind of like feta
cheese.
That will give a crumbly, but
sliceable creamy
cheese.
Kick your dairy
cheese habit to the curb with the satisfying (and
sliceable!)
This
sliceable vegan cashew
cheese made with agar - agar.
The longer you dehydrate the
cheese, the harder / more
sliceable it gets.
When Gerber and Stettler added a salt called sodium citrate to their vat in 1912, however, fat stayed trapped among the proteins, even as the
cheese melted and then cooled into a dense, easily
sliceable form.