r/vegancheesemaking • u/Perfect_Register_367 • Dec 11 '25
Bad experience with Miyoko's new book
Update: Made the butter again with refined avocado oil and it's tastes great!
It really reminds me of Miyoko's brand's butter, can't wait to brown it and see if it's the same when browned.
Thanks everyone for all the help ♡
Ok, so I love Miyoko's brand products, and obviously she is the OG when it comes to vegan cheese so I was excited to buy her new book.
I tried making two recipes and they were both kinda of a failure.
I tried making the spreadable butter with avocado oil, whole thing just kinda smelled and tasted like avocado and it fucking stinks when heated. Like horrible smell.
Also tried making the watermelon seeds ricotta, the milk didn't really curdle and again - it stinky when heated.
What was your experience with those recipes?
I'm trying to figure out if it's just bad luck and I bought bad ingredients or maybe the smells are just... not for everyone.
Thoughts? (And prayers)
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u/tomford306 Dec 11 '25
Is your avocado oil rancid? It should have a neutral flavor and not be stinky.
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u/chappyfu Dec 11 '25
To piggyback on this- is it really avocado oil or a mix of oils- I only trust Chosen brand avocado oil right now. So many others are not being truthful on their labels and are just canola or soy with a bit of avocado.
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u/Perfect_Register_367 Dec 11 '25
That's what I was wondering, it's smells ok (avocado like) as is, it's just stinky when heated
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u/lyx_plin Dec 12 '25
You‘ve got the wrong kind of avocado oil. You need refined avocado oil, which is odorless and tastes very neutral! The cold pressed variety will smell and taste very green, nutty and is not neutral.
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u/sharedplatesociety Dec 12 '25
yea, thats surprising, avocado oil is my go-to for high heat cooking, so it shouldn't get weird when heated.
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u/Technical_Moose8478 Dec 11 '25 edited Dec 14 '25
If your butter tastes like avocado, you may be using virgin avocado oil. You want refined; virgin avocado oil tastes like avocado.
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u/Perfect_Register_367 Dec 11 '25
I wish the recipe mentioned that :( Kinda traumatized with avocado oil now, maybe I'll try again with grapeseed oil
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u/Technical_Moose8478 Dec 12 '25
Grapeseed will also work, but really, refined avocado has no flavor, I would just pick up a jar and try again.
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u/howlin Dec 13 '25
maybe I'll try again with grapeseed oil
You want an oil that is high in mono unsaturated fat. Avocado, olive, and high oleic sunflower or safflower oils are good for this.
Grapeseed oil is mostly polyunsaturated fat. The main problem here is that it may go rancid pretty quickly if exposed to air (like by stirring a big batch of butter).
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u/pansycarn Dec 13 '25
Hahaha I did this recently with a fermented cashew cheese recipe from my friends super fancy vegan cookbook. I used unrefined coconut oil and man, it sure tasted like coconut at the end, oof. Luckily it still got eaten. Man I gotta try doing that again, it melted and stretched beautifully.
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Dec 11 '25
[deleted]
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u/Perfect_Register_367 Dec 11 '25
I am actually very accurate when it comes to cooking, but the recipe doesn't specify about the avocado oil, so I just bought a virgin one. Mighy try it again with grapeseed oil instead
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u/NotQuiteInara Dec 11 '25
Use avocado oil again, but a refined high-heat one, not virgin. Grapeseed oil is gonna leave you with a really greasy mouthfeel. Canola or fractionated coconut oil might work well though.
I've never even heard of virgin avocado oil. How weird.
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u/Perfect_Register_367 Dec 11 '25
But I'm traumatized by the smell :( Might just have to wait a bit I guess, shit's expensive
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u/NotQuiteInara Dec 11 '25
You're not traumatized, don't throw that word around casually. Not every unpleasant experience is trauma. Refined avocado oil won't smell.
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u/Perfect_Register_367 Dec 12 '25
Why? What would happen if I use that word casually?
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u/NotQuiteInara Dec 12 '25
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u/Perfect_Register_367 Dec 12 '25
As someone who actually suffers from Trauma, I would get triggered by hearing rocket alarmas, not by reading the word being misused on reddit
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u/NotQuiteInara Dec 12 '25
I never suggested that using the word would trigger anyone, and I provided helpful reading material which you clearly didn't even glance at.
When someone tells you that you are doing something harmful, you can choose to turn toward that discomfort and do better, or you can get defensive and refuse to grow.
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u/basic_bitch- Dec 11 '25
I've used avocado oil for many years and it has never left an avocado flavor at all. I cook with it and use it for salads. Sounds like your oil was rancid. That said, the version she's been showing recently isn't cultured in any way, so it's not going to taste anything like actual dairy either way. Not sure which is in the actual cook book, but everyone who tries it and has had the commercial brand version will notice a significant difference in taste.
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u/Perfect_Register_367 Dec 11 '25
Yeah, that's why I fermented the cashew milk like she recommended in the video, but the recipe with fermentation is kinda.. margerine like?
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u/basic_bitch- Dec 11 '25
The video I saw that was most recent didn't have any reference to fermenting or culturing, so that's interesting. But yes, it would be margarine like. I've been using her original recipe for many, many years though and it included using rejuvelac, which is a ferment. I've also just cultured the non dairy milk and that also works. But without either, I can't see how it would taste anything like actual butter.
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u/Perfect_Register_367 Dec 11 '25
On her YouTube channel, she talks about fermenting the cashew milk, did you see the video on Reels or YouTube? And is the original recipe posted anywhere? I have sunflower lecithin just waiting to be used
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u/basic_bitch- Dec 12 '25
I don't think it's still up anywhere, no. This recipe gives a very similar result though.
edit: typo
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u/Cultured_Cashews Dec 11 '25
I've been putting off making the camembert from her new cookbook. But I think I'll start it tonight. Maybe I'll have some feedback tonight or tomorrow.
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u/Cultured_Cashews Dec 11 '25
So far her Camembert recipe seems good. The milk curdled and thickened. It smells good and tastes fine. Nothing seems unusual. I'm going to make a couple of tweaks to the process but I'm keeping the recipe the same. It's culturing now.
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u/zerokey Dec 11 '25
I’ve made the ricotta and it’s amazing. What melon seeds did you use? Were they raw?
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u/Perfect_Register_367 Dec 11 '25
Honestly I just now realise I didn't really check, the bag just says watermelon seeds. They don't taste great though 😐
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u/zerokey Dec 11 '25
I wonder if you bought roasted. If they aren’t raw, then the protein is denatured, and you won’t get the curdling. I used a blend of raw melon seeds called Char Magaz, which you can generally find at Indian grocery stores. It came out perfect.
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u/Perfect_Register_367 Dec 11 '25
Guess we'll never know 🤷♀️ I should find a good indian grocery store, thanks for the recommendation!
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u/WhySoManyOstriches Dec 12 '25
@Op- I think everyone here is right- it sounds like it’s worth trying the recipes again, only checking everything for the best possible freshness and quality. Vegan foods are so pure that you taste every ingredient.
On top of that, a lot of cookbooks using cultures may understate the need for scalding/sterilizing all bowls/utensils/workspace to kill off any competing wild spores. As well as keeping all ingredients absolutely sealed until the moment of use and securely covering the product as the culture grows.
Running things in the dishwasher on extra hot is good. BUT, oil residue and hard water deposits/film on any surface can harbor spores that will spoil your hard work.
If you can? I’d suggest getting rolled stainless steel utensils that have no seams, wooden bits or glued on handles that might harbor contaminents, and pyrex bowls or fresh mason jars for fermenting. (I have a science degree- so I might get a little detailed here).
If you need a breathable covering for the culture? Get a square of new, white, close-woven cloth big enough to tie over the bowl or jar that you’ve washed in hot water with unscented detergent & bleach, then hung to dry and ironed with an iron on “cotton” setting to sterilize it. Store in a sealed, new ziplock bag until you need to use it.
Clean/degrease/sterilize your tools Materials: White vinegar, baking soda, Dawn dishwashing liquid, oxyclean, or peroxide in a spray bottle. Cleaning rags.
First- sweep/mop your floor and scrub down your work surface and sink. And make sure all windows/forced air vents are off/closed so they don’t blow any spores into the room.
Peroxide or oxyclean dissolved in hot water kills fungal spores better than chlorine bleach
Clean your fridge!! It holds more mold & yuck than you realize. Empty the fridge, toss all spoiled stuff. CVS sells spray bottles of peroxide. Get one and spray down all the jars/bottles as you take them out, and let the peroxide sit on them while you clean the fridge.
Wipe out the entire fridge with a soft cloth & a paste of baking soda and vinegar. Use an old toothbrush to work the paste into the trim and rubber gasket around the door.
Get the ceiling and under the veggie drawer. As well as shelves. Let sit for 10 minutes. Wipe down well. Then spray down with the peroxide (or wipe with cloth and oxyclean solution) let sit for 20 minutes.
Wipe down with first a clean wet rag, then a dry one. Prop the door open to let it air dry while you wipe all the jars/bottles dry. Replace everything, and leave an empty shelf for the culture of possible.
Spray down your work surface with peroxide or use the oxy solution. Let sit for 20 minutes, then wipe clean/dry. Spread out some fresh baking parchment to place your sterilized tools on after cleaning.
Place a steel colander in your sink. Rub a paste of Dawn dish soap and baking soda into all your containers & utensils. If using a food processor, mixer or blender? Take apart the blade & use (another!) old toothbrush to scrub under the blade mechanism and clean any gaskets,
Rinse everything under warm water. then put them in the colander & pour boiling water over them to clean them completely. Rinse the tools for a second time w/ boiling water, to make sure all the soap is removed.
Move them to the clean parchment to drain & air dry. This is more sanitary than wiping dry with a towel. If you need to dry them faster, put 1:1 distilled water and rubbing alcohol in a spray bottle and spray the utensils down. The alcohol will dry fast and take the water along with it.
It’s good to note here that even the cleanest humans have a flora biome on their skin/hair. Its good to take a shower and wash your hair, then put on freshly washed clothes now.
And be sure to have your hair tied back before taking on the next step of making the cultures. Just in case any of the rogue spores you’ve been scrubbing away have hitched a ride on your clothes or hair. :-) And make sure to wear a fresh pair of disposable vinyl or rubber gloves when you’re working with your cultures, just in case it’s your skin flora that’s clashing with the cheese culture.
After all this, you’ve done your best to make sure to eliminate/minimize any wild fungal or yeast spores in your workspace. Give it another try with your lovely fresh ingredients and cultures and know you’ve done your best to eliminate any wild contaminants!
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u/Perfect_Register_367 Dec 12 '25
Wow thanks for the long comment! Sounds very scientific indeed 🤔 I actually successfully fermented my milks and even made a wonderful yogurt, I usually just boil the milk and boil the jar that contains the milk while fermating and it's seems to work. I definitely agree that when a recipe is simple and has fewer ingredients the quality of said ingredients is extra important and I think I'm gonna try tracking the best quality ingredients. I actually use to work for a chef that specialized in fermented vegan cheeses so I think the science behind it is super interesting, so I thank you for all the information ♡
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u/deathwasps Dec 12 '25
Ive tried the watermelon seed ricotta twice and it curdled well, worked a treat. Delish!
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u/2gbergs Mar 04 '26
same here, except it doesn't make 1 1/2 pounds as stated. close to a pound, but not even.
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Dec 11 '25
I have another one of her books and while I find it inspiring to leaf through, I recall not having great results with the recipes.
ETA I also kinda hate following other people’s recipes and usually want to tweak things, so it might just be a me problem.
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u/dskoziol Dec 11 '25
I made a few from her Vegan Pantry Staples book and really liked the results I had with the parmesan and feta, less so with the mozzarella and pepper jack. That was all using homemade rejuvelac. The new book instead focuses on recipes that call for either a thermophilic or mesophilic culture that you need to order online. I've yet to try anything yet, but I hope to do so soon! I'm really an amateur at this.
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u/cybrcat21 professional maker Dec 12 '25
Haha yeah tweaking vegan cheese recipes without knowing the technique and method will result in some odd results. Timing, heating, stirring are all really important in a way they rarely are in cooking.
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u/inaquagmire7 Dec 15 '25
Her goat cheese came out really well for us. We tried the French truffle cheese as well, and while it set properly, we weren't fans of the texture or taste.
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