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Anybody try Miyoko Schinner's new recipe book?  It's all about making fermented vegan cheeses, some soft, some air dried, some meltable.  I've just started trying the recipes - so far it's really yummy.  I made something very similar to ricotta, but with almonds instead of cashews as her recipe called for. 

 

I noticed that the meltable recipes called for carrageenan, which I was trying to eliminate from our diet.  Has anybody found anything else that works instead?  She writes that the carrageenan found to be carcinogenic in tests was not food grade, and had been treated with acid.  But it still makes me a little nervous.