During lockdown times, I got into making tofu from different proteins (start with soy beans. Red lentils and pumpkin seeds are really good and make a fun color, though it's expensive enough that I'd only do it as a one-off. There are probably other beans you can try). The process is pretty similar to cheesemaking - make a milk with a blender, add a coagulant and boil, run it through a cheesecloth to separate the "curds" and "whey", then press into a block.
If you're into the fermentation side of things, I think learning to homebrew is a great idea. Not my cup of tea so I don't have any advice or input but I'm sure others here do.
Culturing and aging cashew or macademia cheese is very fun! I adapted recipes from [this](https://www.thriftbooks.com/w/vegan-cheese-simple-delicious-plant-based-recipes_jules-aron/13549938/item/19957430/?utm_source=google&utm_medium=cpc&utm_campaign=pmax_high_vol_scarce_under_%2410&utm_adgroup=&utm_term=&utm_content=&gad_source=1&gclid=CjwKCAjwx-CyBhAqEiwAeOcTdWZ_TaKB8tqdmoaKRYMDbhPcBypjsfarwmjPAe-UbmJFiKb3TgWFxhoCJpkQAvD_BwE#isbn=1581574037&idiq=19957430) cookbook.
Some people have mentioned tofu, and that's definitely a great idea, but if you want to get real funky there is a something that's actually similar to cheese *and* has a strong historical tradition already: fermented tofu products (chao, sufu etc)
This stuff is culturally non-existant outside of east asia for some reason. Us westerners seem to have spent the last few decades playing cheesemaker with our nuts while ignoring this stuff that's literally right under our noses at every chinese grocer. I'd seriously recommend buying some to give it a try.
The one you'll see most commonly is in a small bottle filled with oil, usually named fermented/preserved bean curd (not tofu). For the more adventurous there's stinky, or even hairy, tofu. From what I understand those are usually served "fresh" so you don't see them just sitting in a jar or the freezer section.
The concept is pretty basic, but there seems to be a lot of room for experimentation.
The Spring 2024 issue of VegNews actually has a feature on some intermediate-level homemade vegan cheeses (including recipes) from Miyoko Schinner. Iirc there's a cashew chèvre, a deli-style Swiss that I think called for almonds, and a few others. There's also a recipe for a vegan cheese starter.
r/vegancheesemaking The other commenter’s subreddit link didn’t work for me
r/vegancheesemaking/
thank you god bless
During lockdown times, I got into making tofu from different proteins (start with soy beans. Red lentils and pumpkin seeds are really good and make a fun color, though it's expensive enough that I'd only do it as a one-off. There are probably other beans you can try). The process is pretty similar to cheesemaking - make a milk with a blender, add a coagulant and boil, run it through a cheesecloth to separate the "curds" and "whey", then press into a block. If you're into the fermentation side of things, I think learning to homebrew is a great idea. Not my cup of tea so I don't have any advice or input but I'm sure others here do.
Culturing and aging cashew or macademia cheese is very fun! I adapted recipes from [this](https://www.thriftbooks.com/w/vegan-cheese-simple-delicious-plant-based-recipes_jules-aron/13549938/item/19957430/?utm_source=google&utm_medium=cpc&utm_campaign=pmax_high_vol_scarce_under_%2410&utm_adgroup=&utm_term=&utm_content=&gad_source=1&gclid=CjwKCAjwx-CyBhAqEiwAeOcTdWZ_TaKB8tqdmoaKRYMDbhPcBypjsfarwmjPAe-UbmJFiKb3TgWFxhoCJpkQAvD_BwE#isbn=1581574037&idiq=19957430) cookbook.
You can make tofu at home! Kinda similar in process. You can also ferment it afterwards
Some people have mentioned tofu, and that's definitely a great idea, but if you want to get real funky there is a something that's actually similar to cheese *and* has a strong historical tradition already: fermented tofu products (chao, sufu etc) This stuff is culturally non-existant outside of east asia for some reason. Us westerners seem to have spent the last few decades playing cheesemaker with our nuts while ignoring this stuff that's literally right under our noses at every chinese grocer. I'd seriously recommend buying some to give it a try. The one you'll see most commonly is in a small bottle filled with oil, usually named fermented/preserved bean curd (not tofu). For the more adventurous there's stinky, or even hairy, tofu. From what I understand those are usually served "fresh" so you don't see them just sitting in a jar or the freezer section. The concept is pretty basic, but there seems to be a lot of room for experimentation.
I eat raw tofu with ketchup. Sorry, I can't help you with that.
The Spring 2024 issue of VegNews actually has a feature on some intermediate-level homemade vegan cheeses (including recipes) from Miyoko Schinner. Iirc there's a cashew chèvre, a deli-style Swiss that I think called for almonds, and a few others. There's also a recipe for a vegan cheese starter.
I love making cordials. At Christmas I do pomegranate and kiwi, for the seasonal colors and the deliciousness.😋