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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i dont think it is in some cases anymore, i tried this vegan boursin cheese that used cocnut as substitute that was fucking delicious and i could barely tell the difference from regular boursin
Not sure about the science behind why, but as someone who loves real cheese & vegan food, I will make a recommendation. You should try a cashew-based vegan cheese, if you haven’t already.
This is asking why doesn’t broccoli slaw taste like coleslaw? It’s basically the same thing, but made with totally different ingredients. Soy will never taste like dairy, because (insert shocked Pikachu meme) soy isn’t dairy. Why doesn’t kale taste like chocolate cake?? Because it’s entirely different.
As a starting point, soy beans and cow’s nipples taste very different. The milk that comes out of each needs a very different process to arrive at similar flavours. We don’t yet have the science to turn a bean into a nipple.
I think a lot of it has to do with melting point, fats enhance flavors because they go from solid to liquid at body temp, during a transition change they evaporate and carry the flavors with them to your smell receptors.
I don’t think they have found very many edible artificial products that have the right melting point
I think a lot of it has to do with melting point, fats enhance flavors because they go from solid to liquid at body temp, during a transition change they evaporate and carry the flavors with them to your smell receptors.
I don’t think they have found very many edible artificial products that have the right melting point
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