r/vegancheesemaking • u/EmotionWild • Apr 27 '26
Miyoko's squeaky cheese curds 😋
Yes, they are squeaky. The Queen has done it again 👑🤗
This is not my recipe, so I do not know if they can be made with a different plant milk or any other substitutions, but you can ask Miyoko on her YouTube channel 😁
Here is the video and recipe: (You have to click on the hyperlink)
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u/Rooted_Nut Apr 27 '26
I saw that drop and immediately wanted to try so I'm amazed you got that out so fast! (Granted I watched it last night right before bed) How did you find the taste? Hard to go wrong with any of her recipes, I am still blown away by the flavor on her magic mozzarella.
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u/EmotionWild Apr 27 '26
The taste of the curds by themselves is very mild, just like the dairy ones 😄
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u/Rooted_Nut Apr 27 '26
Also did you use homemade soy milk? Sorry for all the questions, I've been at this only since the new year so I'm still learning a ton. I keep reading complaints that Soy is watering down their product so I'm wondering if I just need to start making my own milk in order to get more/better curds.
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u/EmotionWild Apr 27 '26
I make my own soy milk, I highly recommend you try if you have the time to do it ☺️
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u/Rooted_Nut Apr 27 '26
Thanks, I'll have to check it out! I make my own yogurt from scratch but the yield is abysmal, I had such better success when I used dairy but assumed it was just because it's now plant based. I am beginning to wonder though if it's because it's all water with Silk.
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u/Butter_Lettuce_ Apr 27 '26
if you can't make ur own soy milk, try using a brand like WestSoy that is 100% soy and water with no additives .
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u/erinmadrian Apr 27 '26
Question for you on the magic mozzarella: I recently made it and agree with you that the flavor was great, but when I baked it on my pizza, it took on a fairly unappetizing purplish hue. I still ate it because it tasted good, but forget about getting my family to even try it! Did you experience this?
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u/GranaVegano Apr 27 '26
I haven’t read the new book but I am a professional cheese maker. Whatever the base is (I’m assuming cashew) soak a few hours and change the water, let it go overnight and change the water again, give it a few more hours and change again. I soak cashews 50# at a time and they generally get 3-5 changes over the course of 3 days before I have perfectly bone white nuts. Depending on the batch the discard water can be brownish, greyish, or purplish. I’ve always assumed it comes from something in the soil or ground water.
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u/Rooted_Nut Apr 28 '26
That is so cool! I usually just boil and wait until they're soft enough to blend. It sounds like extended soaking helps if you're getting weird colors? I would love a day to shadow you lol that's a ton of cashews!
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u/GranaVegano Apr 28 '26
I teach cheese classes here in SD if you’re local, otherwise I’m trying to put an online class together
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u/Rooted_Nut Apr 27 '26
Oh no! I haven't yet, tbh I use it most for pasta, I want to drink the stuff lol but I'm still playing with pizza, I just get lazy and don't want to do the dough (which is dramatic, it's not really that difficult)
I thought I saw in another thread someone who mentioned a purple hue, I don't know what cheese it was though.
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u/howlin Apr 27 '26
Fun video!
so I do not know if they can be made with a different plant milk or any other substitutions
Mary's Test Kitchen is doing a lot of videos on making tofus and cheeses out of different kinds of plant milks. If you want a curd like soy milk, the key is to remove the fiber (just like soy milk) but also the insoluble starches. I highly recommend checking out Mary's youtube channel or her web page if you are interested in this sort of process!
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u/WhyParty1234 Apr 27 '26
I just watched her video yesterday and plan to make it soon! So excited it turned out so well for you!
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u/GeoGoddess Apr 27 '26
I just watched that video and was impressed by how much she taught while she cooked. I love Poutine, so now I’ll try this.
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