Resources

Good Food Festival 2017 Resources

Dairy Recipes:
Cultured Butter
Yogurt with Buttermilk starter
Quark
Haloumi

Vegan Recipes:
Cashew Cheddar
Almond Feta
Tempeh
Dukkah– the nut and spice mixture we served with the strained vegan yogurt cheese

How-To:
Dr. Fankhauser’s Cheese Page (How to make various cheeses)
Inspiring “How to Make Tempeh” Video
New York Times article about making yogurt
David and Elsa’s Haloumi documentation 1
David and Elsa’s Haloumi documentation 2
David and Elsa’s Haloumi documentation 3
David and Elsa’s Haloumi documentation 4

Books:
Artisan Vegan Cheese, by Miyoko Schinner; includes recipes for making Nut-Parmesan, Garlic-Basil Cashew Ricotta, Basic [Vegan] Yogurt Cheese, and Tofu Cheese (marinaded in miso, white wine, and mirin)

Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving, by Cathy Barrow; includes recipe for making cultured butter

Classic Indian Cooking, by Julie Sahni; includes recipe for making ghee

Cheese and Dairy Made at Home, by Dick and James Strawbridge; includes recipes for making butter, yogurt, and haloumi

How to Cook Everything Vegetarian, by Mark Bittman; includes easy and tasty recipes that use tempeh

Great Cheese, Dairy, and Vegan Product Stores:
Pastoral, Chicago
Whole  Foods Market, USA (Whole Foods carries Kite Hill brand almond yogurt)
Trader Joe’s, USA (Trader Joe’s carries nutritional yeast)
Mariano’s, Chicagoland
Eataly, Chicago

Excellent Tofu:
Phoenix Bean Tofu

Sources for dairy and non-dairy cultures:
Cultures For Health– online store that includes tempeh starter and rennet

Top Notch Dairy Products:
Kilgus Farmstead (which is local to the Chicago area)
Kalona SuperNatural

Good Food Festival 2016 Resources

Recipes:
Labneh
Dukkah
Dukkah Encrusted Labneh Balls
Paneer
Mascarpone
5-Minute Tiramisu Dip

How-To:
Dr. Fankhauser’s Cheese Page (How to make various cheeses)
Labneh and Neufchatel by Elsa and David, a documentation of our process

Books and a Magazine:
Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll; Ricki founded New England Cheese-making Supply Company, listed in Sources, and puts out a wonderful monthly e-newsletter

Culture: the word on cheese, a magazine

Madhur Jaffrey’s World-of-the-East Vegetarian Cooking, by Madhur Jaffrey; includes recipes for making and using, “bean curd,” and paneer

Madhur Jaffrey’s World Vegetarian, by Madhur Jaffrey; includes recipes for making paneer and other dairy cheese, plus recipes for these cheeses and tofu

Scandinavian Baking: Loving Baking at Home, by Trine Hahnemann, includes recipe for lefse, which we served with the mesost

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses, includes recipe for mysost

Great Cheese Stores and Dairy products:
Whole  Foods Market, USA
Mariano’s, Chicagoland
Eataly, Chicago

Good Food Festival 2015 Resources

Recipes:
Homemade Tofu 1
Homemade Tofu 2
Hiyayakko Tofu
Tofu Cheese
Homemade Ricotta
Herbed Ricotta Dip with Spring Vegetables
Herbed Tofu Ricotta
Lasagna 1
Lasagna 2

How-To:
Dr. Fankhauser’s Cheese Page (How to make various cheeses)
Labneh and Neufchatel by Elsa and David, a documentation of our process

Books and a Magazine:
Home Cheese Making: Recipes for 75 Homemade Cheeses, by Ricki Carroll; Ricki founded New England Cheese-making Supply Company, listed in Sources, and puts out a wonderful monthly e-newsletter

Culture: the word on cheese, a magazine

Asian Tofu, Discover the Best, Make your Own, and Cook It at Home, by Andrea Nguyen; the tofu recipe listed above from Splendid Table is hers; additionally, she uses, “soy paneer,” for pakoras (fritters) and barfi (fudge)

Madhur Jaffrey’s World-of-the-East Vegetarian Cooking, by Madhur Jaffrey; includes recipes for making and using, “bean curd,” and paneer

Madhur Jaffrey’s World Vegetarian, by Madhur Jaffrey; includes recipes for making paneer and other dairy cheese, plus recipes for these cheeses and tofu

Washoku: recipes from the Japanese home kitchen, by Elizabeth Andoh; includes the tofu cheese recipe and serving suggestions

Kansha: celebrating Japan’s vegan and vegetarian traditions, by Elizabeth Andoh; includes a tofu recipe and serving suggestions

Cheese-making Supply and Ingredient Sources:
Brew and Grow, Chicago
New England Cheese Supply

Tofu Ingredients:
Tai Nam Market, 4925 N Broadway St, Chicago, IL 60640

Additional studies:
Angelic Organics Learning Center, Caledonia, IL
Zingerman’s, Ann Arbor, MI, (also a great cheese store)

Great Cheese and Dairy Stores:
Pastoral,  Chicago
Marion Street Market, Oak Park
Zingermans, Ann Arbor
Kalona SuperNatural™

Great Tofu:
Phoenix Bean Tofu

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