Off the bat, I want to say that this recipe is not mine. I didn’t envision it or invent it yet when I came across it, I became oddly interested. As a fan of almost all foods (save for scrapple) the concept of making something known and common, aka goat cheese out of something that would cater to those with dietary restrictions really interested me. What would its texture be like? How would its flavor compare to actual goat cheese? Would it be much healthier? How would I feel after eating it? The questions began to circle in my mind and by that point, the ball had started rolling, I was doing it. Full steam ahead.
Part of the reason that I feel comfortable writing software is that when I encounter a situation where a solution does not exist, I just create it. I never got the same feeling from electrical engineering. I really thought it was great to study in school but for the most part, I was using off the shelf components or modules that had already been designed and tested. Naturally there are an infinite amount of ways to connect these components in different configurations but I always felt like I was working inside some pre-defined box. If I would have known then that I preferred abstract thinking, I would have studied computer science from the get go.
How does this relate to vegan goat cheese? We’re human beings and we make things. If something doesn’t exist, we just create it. Just because you don’t eat dairy doesn’t mean you shouldn’t enjoy in the tangy rich texture of goat cheese. You just invent a new way to have it. That’s why this recipe appealed to me. It was very creative. Also, it was pretty simple, a bonus for anyone who’s ever struggled over something in the kitchen.
The original recipe can be found here. Special thanks to C’est La Vegan for the recipe.
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