Miyoko’s Creamery, formerly Miyoko’s Kitchen, is an American food producer primarily specializing in dairy-free products including butter and a wide variety of different types of cheeses using traditional cheesemaking cultures and techniques, chiefly out of cashews, oats and chickpea flour.
Miyoko’s Creamery is debuting cultured vegan cottage cheese—the first of its kind—in retail stores in early 2023. Made from organic watermelon seed milk and sunflower seed milk, the new Cultured Plant Milk Cottage Cheese offers the same mild taste and creamy, curded texture as traditional dairy-based cottage cheese. Miyoko’s vegan cottage cheese also features a similarly high protein content, offering 10 grams of plant-based protein per half-cup serving.
During research and development, Miyoko’s innovation team tested a variety of cultures and formulations before landing on the right one. The team also researched how different plants and their proteins work in cheesemaking, and discovered that watermelon seeds are high in a protein called globulin that helps with coagulation.
“The idea for cottage cheese originated in my home kitchen when I was playing around with various plant milks and discovered a way to form curds that resembled cottage cheese,” Miyoko’s Creamery founder Miyoko Schinner told VegNews. “I handed the project over to our innovation team, which developed the processes to create a consistent quality curd system, as well as best overall flavor, testing a variety of cultures and otherwise fine-tuning the formula through many iterations.”
Last year, Miyoko’s debuted another first in the vegan cheese category: liquid mozzarella. Made with cultured cashew milk, Miyoko’s first-of-its-kind pourable vegan mozzarella was created to provide a product that melts perfectly on pizza. Rather than creating a traditional solid block of vegan cheese that needs to be shredded on pizza, Miyoko’s removed the solids and other ingredients that hinder meltability.
According to vegnews.com; en.wikipedia.org. Source of photo: internet
