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Replicating cheese at home with plant-based ingredients. Nutritional Yeast just doesn't quite get you the tang. Thoughts about non-cheese!

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on January 18, 2022

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Jason Bartlett

Replicating cheese at home with plant-based ingredients. Nutritional Yeast just doesn't quite get you the tang. Thoughts about non-cheese! ?

Answer

Yes, so that tangier referencing there. Jason is typically going to come from something like a probiotic and that's probably a great way to be able to get that ten. You're looking for nutritionally East can be an ingredient into some of those but I love to actually use a natural vegan probiotic and some of the cheeses that I'll do to let a natural fermentation happen. It's actually the same thing you can do with like a cashew milk and turn it into a yogurt is using those probiotics. So there are a number of different recipes out there that use them. I would just kind of look for the ones that work best for you. There are a lot of different books. I know that Mario came out with a great book on she's making and other Rich roles Life as a great book on cheese mongering as well too, but look around at some of those you'll find the probiotics are really probably what you're looking for in that thing.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.