When I first figured out that I was intolerant to dairy I felt pretty bummed. There were so many foods that I loved that had dairy. Cheese, cheesecake, ice cream and yogurt! One of my early discoveries was that I could have a real fermented yogurt that I could then turn into other yummy cheeses and spreads.
However, the recipes I tried were either too thin, used filler's I did not like, or never quite tasted right. So over the years I have perfected my own recipe that is simple, doesn't use thickeners, and is creamy and smooth (a good blender is key for smoothness). The consistency is a little thinner than a greek yogurt, but not as thin as regular yogurt. If you prefer your yogurt thinner or thicker, just adjust the water accordingly.
Miyoko Schinner's book, Artisan Vegan Cheese was a life saver. I will say, some of the recipes were pretty time intensive, so for those of you who just want to buy some yummy vegan cheese check out her company, Miyoko's Creamery.
