Why does cheese made from soy milk not taste like cheese made from cow’s milk?
What is in milk that makes cheese taste good and give it that cheesy flavor and is it possible to recreate it without milk?
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You’re just starting with very different raw ingredients. Soy milk doesn’t really taste like cow’s milk either. Some brands do better than others but it can taste pretty “beany”. Coagulated soy milk protein is tofu, which can be prepared a million different ways. The closest tofu to cheese I think I’ve ever had was stinky tofu which had a flavor like blue cheese. It had a very different texture though.
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