SNEAK PEEK of my *vegan* BLUE, GOAT & PARMESAN Cheese! New VEGAN CREAMERY Book coming 2025!

[@blenderbenderguy]

I cannot wait for your new book! I love your 'mission statement' and your open source attitude. Wishing you much more success.

[@asperrett]

This is such a beautiful forward thinking vision … the kind of energy our world needs now more than ever ❤

[@genoeffapalumbo3378]

Hooray!!! So excited for your new book. Thank you for continuing your work for the plant based lifestyle and community. You're an inspiration

[@lnm9342]

Love that you care so much, Miyoko. We need more with your inspirational capacity to make a difference.

[@snospmoht3252]

Don't let them rush you too much! Better a bit late and you happy with it than on time and not. But...definitely looking forward to being able to buy it! 💟

[@catherinechan3313]

Would you ever consider opening a cheese making school or something?

[@gracielaloughridge5054]

Thank you Miyoko! you are the queen of vegan cheeses. I can’t wait to get the book.

[@tulabead]

How about cheese making classes? A online series would be incredible. Love you Miyoko! I cannot wait for your book.

[@soulshine8531]

I have your first book and but have not ventured into it mostly just buy your products! Congratulations and can’t wait for the new one and finally start my journey. The fermented vegan cheeses seem a bit like sour dough so many variables in the making.. the air the kind of grain the temp.. ❤️🌱

[@phillippinter7518]

I couldn't agree more with the keeping food local (and plant based) it was always been my goal to inspire people to think this way

[@catherinechan3313]

So excited 😍😍😍

[@SooperToober]

Brilliant- love your approach of reinvigorating the food cottage industry globally from a vegan perspective. I was shocked to see India becoming one of the largest producers and consumers of dairy, decline in vegetarians and increase in obesity, heart disease and diabetes. Dr. Vandana Shiva has been fighting Monsanto and others globally to prevent GMO’s, monoculture and industrial farming and promote small farmers and local agriculture. Your goals both align. Would be wonderful to see the two of you collaborate in some way. Most vegetarians are blissfully unaware of the evils of the dairy industry and the terrible animal abuse they inadvertently support and promote by consuming dairy products - including consuming animal rennet in many dairy cheeses!

[@kathleenbutler9967]

You are absolutely so right about the world's food supply and production!! You are such an amazing woman...just amazing!! Looking forward to the new book!!

[@Luna-jx7dz]

Love your philosophy and all the work you do to prove vegan foods are beautiful and delicious! So excited for your book! ❤

[@CharGC123]

I love experimenting with vegan cheeses! I'm pretty easy to please but I know I've hit the mark when my cats like it! So glad you have this channel!!!

[@BeccaAl]

Thank you for gifting us your wonderful recipes. It’s really is a generous and kind thing to do. Can’t wait to make your recipes at home.

[@veganmeditations]

You are so creative, Miyoko - so many experiments to make amazing vegan cheese! Cannot wait for the cookbook!

[@highlandmary33]

Spot on, Miyoko… let’s look at pushing & helping locally!!!

[@ThatFellowOnline]

You've made being plant-based so easy for me and helped me to tempt my family (omnivores), friends, and co-workers and challenge their beliefs about vegan food. Thank you for being so dedicated, selfless, and inspiring.

[@LianeRollin]

On pense de la même façon en ce qui a trait à notre souveraineté. Merci pour tes bonnes recettes. Mon premier fromage est entrain de vieillir. I am super excited ❤❤❤

[@michygoss7148]

I recently saw a video by Broccoli Mum on KZbin where she makes mozzarella with silken tofu. I haven’t tried it, but might be an idea to play around with! You are so inspiring and we all can’t wait for your new cookbook and more videos! ❤

[@ushere5791]

i want to try broccoli mum's silken tofu mozz recipe, too! if you try it before i do, let us know how it goes!

[@Wadetrtl]

As a vegan cook and hopefully future entrepreneur, this is very exiting!

[@barackhusos3791]

Thank you beautiful Miyoko

[@Maria-yf8fp]

I'm so grateful to have the lovely Miyoko in my life through these videos, such inspiration! Question: would you consider a signed preorder for the cookbook?

[@di_nwflgulf3547]

I can't wait for this Miyoko!!!

[@tamcon72]

I don't know why more people don't think about _combining_ different plant milks for this. Artisanal dairy cheese mostly uses milk from a single species and breed for a specific cheese, but often combines different milking batches with differing flavor and macro-nutrient profiles for complexity. That's why you're the vegan dairy entrepreneur and they're not, I guess! Looking forward to the new book, and thanks for posting 🙂

[@grannyanri2521]

I am looking forward to your book. These look wonderful! How many recipes in your new book can be made without nuts or nut milk? I hope there are quite a few!

[@burnellvassarmd4670]

Thank you for continuing to make new cheeses and to share them with all of us, blessings❤

[@PhoenixLoveday]

You are Awesome❤ Love sent from Denmark❤

[@sunnyshealthcoaching]

I'm soooo glad you're BAAAAACK! ❤🎉🥰

[@krazykat564]

I’m very excited about your new cookbook! Please let us know when we can pre order! ❤

[@georgielang7627]

You are so inspiring and successful and care about animals and of course all of us!. I will be one of the first to order your book. I make a lot of dairy free cheese and love to share with friends, so this is very exciting!!! Bravo Question - How many animals do you have and specifically the name and age of your dog in this video.

[@karissaw6409]

Omg I’m so stoked! Thank you for all your trials and errors and sharing, and you sound great with the mic!

[@ushere5791]

omg, miyoko--TAKE MY MONEY!!!!! my bestie is allergic to tree nuts, so i've been reluctant to try the products from your own company...and now we can make vegan mozz with sunflower seeds as soon as your book comes out!! please let us know how and when to pre-order it. also...here's a weird question for you: i understand that some of the addictiveness of dairy cheese comes from the tryptophan in the cow's milk. is it possible to add tryptophan to vegan cheeses? just curious! thank you so much for caring so much, and thanks for all you do!!

[@sorosfox3801]

Woohoo!! So excited. I can’t wait. Thank you for embarking on this new endeavour.

[@cduran110]

You are a phenomenal human. Thank you for looking to out for the greater good. ❤

[@EstherOakley]

I'm so excited for this book. 😻 I can't eat cashews anymore so this is exactly what I need!! ❤ Thank you!

[@ciaracorr6015]

Yess

[@janerainbow22]

Those cheeses look amazing. Someone said that Miyokos products are now produced on a facility where dairy is processed. That's not true is it?

[@AmandaOrigo]

As a fellow business woman, honestly I found this so inspiring!! Love how you’re finding a way to reconnect with your passions in a way that furthers yourself and everyone. 🤗

[@seanh4674]

Fuck the corporations and fuck capitalism yes keep everything open source thank you

[@DawnEtherson-z9s]

Fabulous - the more we share the better the world can be!

[@dianebassett1930]

When we moved to Europe we were only able to bring a few books with us as you can imagine… and your Artisan Vegan Cheese book made the cut. Can’t wait to bring over your new book too. Thank you for what you do 🙏😘

[@cheriebraden]

This is GREAT, Miyoko. It's a worthwhile cause, and you're making it happen. Thank you for bringing your brilliance to this project. What you're saying about food is true for medicine too (both in terms of making it vegan and cruelty-free, and in terms of sovereignty).

[@vickiethatcher2945]

Excited for you new book. Thank you so much for all your care and work. You are a very special person and we are blessed to have your videos and presence in our lives

[@amykeever8527]

Oh Miyoko I love your precious heart !!! I have every book you’ve made and can’t wait for this one and had no idea you had this channel and helping educate others ! I am SO incredibly grateful for all of your help!!! Love !!!

[@gabriellacassano6]

You are a real human being ❤ you make the world a better place. Thank you. Can’t wait for your book.

[@k8ti]

Thank you for sharing your inspirational spirit of true compassion with others! It's wonderful to hear and learn from your years of experience, and even lovelier to know how much you care about all beings... you are a true beauty, inside and out Miyoko! 💕

[@SwiftestFish]

Just can't wait for this book. Thanks for the cool and creative way you're pushing this learning forward

[@lindapb6529]

What a beautiful goal! I’m with you 💯💖 Animals OUT of the food system, and “regain food sovereignty” - I love that phrase!♥ Questions for your future Q&A - Do you encourage others, or would you encourage others, to adopt farm animals who’ve been rescued? I wonder, also how one would do so. And, are your animal friends rescues, and are they expensive to care for? Oh, and can’t wait for the cheese book!😋

[@cheryleaayres]

Miyoko, you are such a wonderful blessing. Thank you for the gift of your passion and for sharing that knowledge.

[@ExcuseTheTea]

Every time your videos show up in my feed, I just smile the whole time. You are so inventive, and I love how even though it's frustrating, you enjoy the cooking and experimentation process! The parmacosio looks delicious 🤤

[@Regene4239]

Loved hearing you talk about “open sourcing” your cheeses!! I’m excited for the future where we have local cheese makers providing delicious plant based cheese. I guess it’s time to start growing sunflowers😊

[@BestDadBod]

Love it!!! So on board!! They should NEVER have messed with you at YOUR company. Take...THAT!!! OPEN SOURCE INCOMING!!!!! VEGAN LOVE

[@kimharris4450]

Love what you are doing, Miyoko! And can't wait for your new cookbook. Thanks for sharing this beautiful work with us.

[@schjlh93]

I love the idea of a local vegan cheese shop! Questions for your AMA-- 1.I think cultures are one of the challenges for the home cook. Would love to learn more about accessible cultures. 2. Will you be hosting vegan cooking retreats? That would be so fun!

[@mlgarber]

I can't wait for the new book! Just made her Sundried Tomato and Basil cheese last night from her Artisan Vegan Cheese Book. @Miyoko, would love to see you add a recipe using that Blue Cheese to make a blue cheese salad dressing.

[@Mellymoo2012]

❤thank you so much for the work you do to enable people to make their own cheeses. I live in regional Australia where there simply aren’t the available vegan options so with help from people like you I’m able to make my own 😊

[@MariaLozanoForero]

Thank you so much Miyoko!!!! Your work ist changing the world for good.

[@samatronn]

Can't wait for the book and love your message about local food

[@jodihigginsjh]

Miyoko, I love you, your cheeses, and am grateful you are in the world. Wonderful video and philosophy!

[@kathleenbutler9967]

Still amazing you are!! I always am in awe of you....agree agree agree re our food supply. Thank you for all you do. Btw. Jeff's favorite neatloaf is still one of my favorite meals!!!

[@jdejde4876]

You are absolutely amazing, I so love your vision of a grass roots vision of food production.

[@cheryleaayres]

Im so excited for the release of this new book!!

[@juliewolfe7558]

I can't wait! So exciting! I'm available if you need anyone to test the recipes :)

[@niviensaleh9688]

Question: How did you become so fabulous?

[@raggedydoodles]

Love your vision and your knowledgeable efforts to help us help ourselves, all the while with real results! So excited about your new book!

[@alidapc]

Will any of the cheeses have a lower fat content than others?

[@TheLeyaKa]

Made many cheeses from your previous book and soooo looking forward to the new one! Thank you Myoko for this nice little sneak peek and good luck in your experimentations!

[@grey5626]

Awesome! Definitely dig the local vegan "cheese" shops too. So far my favorite is probably the Vreamery in Paso Robles, California which sources from a lot of different producers all over the place as well as makes their own delicious offerings.

[@yesthisisme]

the new cookbook is excellent news 💝 !!! can't wait.

[@di_nwflgulf3547]

🌱😋🌱😋🫶🫶🫶

[@DINAHH-t6f]

Miyoko, you are AWESOME!

[@elizabethfowlds]

I’m so looking forward to your book! Thank you!

[@softasyarn]

Really looking forward to this! Thank you so much for your efforts, you're a true inspiration ❤ Would love to see your take on a Raclette cheese included in the cookbook!

[@strwbryhj]

so very excited for the book to come out!!

[@anaandreu5085]

Thank you, love what you do and would love to learn to make plant based cheese for me and to sell. Your vision is correct , we need to rely on ourselves, help others and inspire the minds

[@mattsapero1896]

Thank you for this amazing video! I grow my own greens at home now hydroponically and would love to learn how to make all of your dairy recipes! Can’t wait for the book! I hope you’ll do a full audio book!

[@thevegangoodlifewithmiyoko]

An audio cookbook is an interesting idea!

[@VeganViki]

Very excited to purchase your upcoming vegan cookbook Miyoko! I love that you have been making vegan cheeses without the starches. I make most of my vegan cheese so that they are not only tasty but nutritious as well. I'm still an old school soy milk consumer and prefer soymilk cheese. I know some people are allergic or just don't drink soymilk but I was wondering if you will add some recipes in your new cookbook using any soy products? If not I'm happy to refer back to your other cookbooks that I have and cherish. Thank you for your wisdom, experience and ingenuity to help lead the way!❤

[@lilianigbinosunvape]

great video! just came across your videos after making my first batch of Almond yoghurt, it turned out great very creamy, so i'm looking forward to your book for when i graduate to cheeses

[@roku3216]

You inspire me with your creations!

[@SaintShion]

I miss goat cheese so much, i really look forward to the cookbook!!

[@troutfisher7182]

I like the idea of using sunflower seeds because they are actually affordable.

[@ekaterinaisakova2568]

Can't wait!!! 🔥🔥🔥

[@TrixGrace-xn6sw]

Can't wait!!❤

[@millieferrin3639]

Anxiously waiting, waiting, waiting

[@daricefrost664]

I am so excited for this book, but learning vegan ways to cook has been interesting when it comes to the science behind it. Like do you need the lactic acid from the milk to make the cheese? In baking you need an acid to activate the leavening agent so I was curious if you needed to substitute something. I did see your video on making mozzarella cheese and I'm going to try it one day soon. I love your recipes, keep up the Great work.

[@amyvilla3409]

Wow! I love your recipes.

[@CortnieClark]

I can’t wait!!!

[@debbieporter1513]

I can't wait !

[@dianew7058]

Miyoko I followed you from the days of your vegan cheese book then you said you were going to make and sell your cheeses on line and I waited for months and months with baited breath then you opened it..I was your first customer I was told. Then I watched as you left, I became one of the last persons to order from the Miyokos website. I found out they have discontinued all the cashew cheeses...I couldn't find them in the stores this year. The cashew cheese is the foundation of the company, well besides you.

[@superfoodsmoothies]

Wow looks so good! My question is will the cheeses in the new book contain coconut oil? I've had to stop all coconut oil as it raised my cholesterol. Thank you!

[@neikacauvin5414]

Hi Myoko have you try adding noni fruit or noni juice to any of your recipes?

[@dianebassett1930]

QUESTION- I’ve heard some concerns about using Kappa Carrageenan as an ingredient but am not sure why and am not sure if concerns only apply to a certain kind of carrageenan? Does it harm gut health?

[@shanleyteneyck]

Have you been to New Zealand yet? They are a very community-orientated country with some great vegan options (says an American living here and missing your cheeses!).

[@camillachristinenorveganus161]

🙏❤

[@LenaParedes]

❤❤❤❤

[@MeBrownCow]

Re: Title of video, normally when people use an asterisk* it means look below for the exception, implyiing that something isn't vegan about this episode. I noticed that the minute you got that time pressure involved (getting this info to the book sellers by a certain time), the whole thing ceased to be fun. What can we do about that? Maybe We should tell the publisher when it's ready, and not the other way around. :)

[@AMaguire8]

Asterisks on both sides emphasize a word

[@highlandmary33]

Using asterisks on either side of a specific word is the proper way to emphasize a specific word, as opposed to using all caps, etc.. The use of only one asterisk (in front of the word) is intended when there are further notes to read.

[@veronikahuta7071]

My question is: What characteristics does a non-dairy milk need to have to even be considered as a candidate for cheese?

[@vickiethatcher2945]

How do I buy your products?