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McAthy, Karen,

The art of plant-based cheesemaking : how to craft real, cultured, non-dairy cheese / Karen McAthy. - Revised & expanded second edition. - xvi, 239 pages : colour illustrations, colour portrait ; 26 cm

Includes index.

On history and definitions -- Equipment, sanitization, and food safety -- Making quick non-cultured cheese -- Fermentation and culturing: role in cheesemaking -- Fresh cultured cheese -- Mold ripened cheeses and affinaging -- Recipes: putting your cheeses to work.

"Packed with simple methods, clear recipes, and straightforward guidelines, The Art of Plant-Based Cheesemaking arms the reader with a clear understanding of the processes for creating authentic cultured, non-dairy, plant-based cheese using traditional (dairy) cheesemaking methods."-- Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner. Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the "plant-based cheesemaking bible" takes vegan cheesemaking to a new level. Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: Eight new cheesemaking recipes, plus dozens more from beginner to pro; New coverage of "mixed method" fast-firming cultured cheeses; Going beyond nuts and seeds and using legumes for cheesemaking; Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream; Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules; Lactic acid fermentation and how to use it in cheesemaking; Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds; New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh, and more. The Art of Plant-based Cheesemaking, Second Edition, is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations. -- Amazon.



ISBN: 9780865719620 0865719624

Nat. Bib. No.: 20210124024 can

Subjects--Topical Terms:
Cheesemaking.
Cheese.
Vegan cooking.
Cooking (Cheese)
Dairy substitutes.
Milk-free diet.
Cheese--Varieties.
Fromage--Fabrication.

Index Terms--Genre/Form:
Cookbooks.

LC Class. No.: TX837 / .M4152 2021

Dewey Class. No.: 641.563