Käse, Joghurt, Tofu, Milch

Homemade Milk goes vegan! For the first time ever, this book provides the whole range of vegan "classic milk recipes" for making yourself. Vegan cheese, yoghurt, tofu, milk, cheese and butter are surprisingly versatile as nutrition, and are easy to prepare and absolutely delicious. The wealth of recipes range from tomato-rosemary cheese and herbal fresh cheese to coconut cream and almond crème fraiche, and oat drinks and chickpea tofu. Author and food blogger Yvonne Hölz-Singh gives you all the information you need on basic ingredients, utensils and different fermenting procedures. Natural, plant-based and homemade, instead of costly purchases - for maximum enjoyment without making sacrifices!

Yvonne Hölzl-Singh gewann mit ihrem Foodblog www.freudeamkochen.at 2014 den 2. Platz eines deutschen Food-Blog-Awards in der Kategorie "Bestes veganes Rezept". Hauptberuflich fertigt sie seit mehreren Jahren individuelle Tortenfiguren für Hochzeiten, Taufen und andere festliche Anlässe.