The Art of Plant-Based Cheesemaking
The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese (Revised) ( Homegrown City Life #11 )
The Art of Plant-based Cheesemaking, 2nd edition is a comprehensive update of Karen McAthy's award-winning vegan cheese book. Includes new beginner and more advanced plant-based cheese recipes; nut, kefir, lentil, and other culture preparation, and more step-by-step methods, plus lavish photos.
Gourmand World Cookbook Awards, Vegan Category Winner
Making real, full-flavored and richly textured cheese without the use of dairy has long remained a mystery — until now! With step-by-step guidance from acknowledged master plant-based cheesemaker Karen McAthy, anyone can learn to craft authentic, delicious vegan cheese.
Drawing deep from the well of traditional cheesemaking but extending and developing the methods into plant-based ingredients, this new edition of the award-winning The Art of Plant-based Cheesemaking is a lavishly illustrated, practical guide packed with step-by-step recipes and straightforward processes from beginner to advanced. Coverage includes:
Equipment, sanitation, food safety
Non-cultured beginner recipes through to advanced cultured cheeses
How to grow your own plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
Using emulsifiers, starches, and binders
Flavors, aging, rind curing, and working with molds
Troubleshooting tips and tricks
Updated step-by-step guidance and a detailed breakdown of the culturing process.