Monday, December 24, 2012

Du pain, du vin, et du Boursin

Vegan Boursin that is.

Miyoko Schinner's Artisan Vegan Cheese is an interesting new challenge for making vegan cheeses at home.  Most of the basic types are derrived from a cashew cheese which includes rejuvelac.  Rejuvelac is produced by soaking sprouted grains in water for a few days.  The result is a sourish liquid that can be used as a cheese starter.

My husband accidentally took a sip from a mason jar in the fridge thinking it was lemonade and was not pleased.  However, I like a good fermented drink, so it's weird, but in a good way like Kombucha.  Apparently it's good for you on it's own.  Probiotics and stuff.

I'm not going to repost the recipe, but if you want to test it out, the rejuvelac, cashew cheese, and boursin are included in the book preview on Amazon.

It's pretty true to form.  Nice consistency and good flavor balance.  Enjoy with some crusty French bread and your favorite wine.  Perfect for a Les Miserables party.  Tastes like France.

No comments: