Miyoko Schinner, a plant-based dairy pioneer, has released a new cookbook called The Vegan Creamery, which explores fermentation techniques to elevate homemade vegan cheese. This book aims to revolutionize plant-based dairy products and inspire more people to try their hand at creating their own at home. By using unique ingredients and techniques, such as watermelon seed mozzarella and mung bean halloumi, Schinner hopes to encourage a new wave of vegan cheese producers.

Schinner's focus on fermentation and experimentation sets The Vegan Creamery apart from her previous works, emphasizing the art and science of plant milks and their potential. Through her in-depth exploration of these ingredients, Schinner has developed innovative recipes like additive-free butter, vegan ghee, and barista-style milks. By empowering home cooks to take control of their food system, Schinner believes that reclaiming the kitchen is essential for creating a more equitable, just, and sustainable food system for all.