Vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves

Post by thaumasiotes » Fri, Apr 30, 2021, 1:40 AM UTC

hnick wrote: post #368

Kalium wrote: post #365

Earlier quoted context omitted.

I suggest looking up the process for making mozzarella at home. Then then process for making tofu at home. Your instructor was accurate on more than a purely nutritional level.

Is there a tofu equivalent of something like parmesan or brie? I can see how tofu relates to mozzarella or ricotta and I've reached that conclusion myself before, but there is a wide variety of cheeses. Apparently vegan-cheese varieties of those exist, but I'm curious if anyone took tofu there.

Post by boston_clone » Fri, Apr 30, 2021, 1:50 AM UTC

nerdponx wrote: post #151

jjcon wrote: post #2

> Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It? I’m vegetarian and my partner is vegan - I’ve tried every vegan cheese on the shelf. The answer is no because it’s not even close to ready. It might pass an initial taste test where you say, that’s not so bad, but then you pick up on all the things it’s missing. Sometimes the aftertaste is terrible, sometimes the texture or versatility. Mayb…

Vegan cheese is junk food. When you bake it into mac & cheese or melt it on a hamburger it does a great job. When you want to actually enjoy some cheese it's not even close to equivalent. It also has approximately zero nutritional value, although the nut-based cheeses I guess have some fat and protein. It's not really meant for regular people to enjoy. It's meant for vegans, people with dairy allergies, and other peo…

Post by thaumasiotes » Fri, Apr 30, 2021, 1:54 AM UTC

Kalium wrote: post #365

thaumasiotes wrote: post #283

Earlier quoted context omitted.

> I do not want to suggest that people "just don't like vegan cheese because they're expecting animal milk cheese" but I do suspect that if people would stop thinking of certain vegan cheeses as substitutes for animal cheeses, they would feel really differently on average. Naming the product "vegan cheese" isn't doing it any favors in this regard. A Chinese instructor told me once that tofu was the Chinese equivalent…

I suggest looking up the process for making mozzarella at home. Then then process for making tofu at home. Your instructor was accurate on more than a purely nutritional level.

Post by boston_clone » Fri, Apr 30, 2021, 2:01 AM UTC

armenarmen wrote: post #308

the-alchemist wrote: post #238

Earlier quoted context omitted.

Yeah, I've found moving to new foods to be relatively painless if done incrementally. Took just two weeks to convert my toddler son from cow's milk to soy milk (Silk brand, for the curious). First day, it was 90% / 10% dairy/cow. Second day, it was (eyeballing) 85% / 15% dairy/cow. You get the idea... Didn't even notice the transition.

Just curious, any reason for moving your kid from dairy to soy?

Post by boston_clone » Fri, Apr 30, 2021, 2:10 AM UTC

athms wrote: post #345

RacfeelBudkind wrote: post #217

Earlier quoted context omitted.

> I totally get ethical vegetarianism, and appreciate that much animal abuse can occur within the dairy industry, but I don't think that's inherent . It's inherent. Cows, like all mammals, need to have given birth to produce milk. This means dairy cows are impregnated and give birth roughly yearly. It's entirely uneconomical to raise all of the calves, since it would effectively triple or more the cost of producing m…

>...all mammals, need to have given birth to produce milk. Wrong. Humans don't need to be pregnant or give birth to produce milk. Lactation can happen with medication or stimulation, which becomes easier as women age. If a woman is not inducing lactation with hormones, she must stimulate the breasts several times a day using hand compression or a breast pump. This is how adoptive and foster mothers breastfeed their b…