EXPANDED AND UPDATED SECOND EDITION OF THE GOURMAND WORLD COOKBOOK AWARDS, 2018, VEGAN CATEGORY WINNER.
Elevates vegan cheese to a whole new level.
- MIYOKO SCHINNER, author, Artisan Vegan Cheese
Karen is a food magician! I've been a fan of her plant-based cheeses for years and no others can compare.
- EM VON EUW, author, The Rawsome Vegan Cookbook
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 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 to include legumes in cheesemaking
- Dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts
- 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.
Karen is an icon and artist in her field and this book may just be her Sistine Chapel. Buy this book!
- AFRIM PRISTINE, author, For the Love of Cheese
A must-have in the collection of any culinary aficionado!
- MARGARET COONS, founder and CEO, Nuts for Cheese
Delivers the real goods like no other.
- VESANTO MELINA, MS, author, Becoming Vegan
KAREN McATHY is an award-winning author, a world-renowned educator in the world of plant-based cheese, and founder and co-owner of Blue Heron Creamery, a plant-based artisan cheese and vegan foods company in Vancouver, BC.
Inhaltsverzeichnis
Foreword
Preface
Introduction
Chapter 1: On History and Definitions
Cheese, a Product and a Process
Terminology: Cheese Versus Cheeze
Cheeze, Cheese, Crossover Methods: Definitions and Boundaries
Chapter 2: Equipment, Sanitization, and Food Safety
Food Safety and Sanitization
Tools and Equipment
Ingredients
Chapter 3: Making Quick Non-Cultured Cheeze
Non-Cultured Soft Cheeze
Soaking nuts, seeds, and legumes
Non-cultured Semi-firm or Set Cheezes
Starches
Gelling agents
Chapter 4: Fermentation and Culturing: Role in Cheesemaking
Lactic Acid Fermentation
LAB Acidification
Rejuvelac
Making rejuvelac
Kefir: Water Kefir Versus Dairy Kefir
Experimentation
Water kefir as bulk starter
Making water kefir
Making coconut kefir using water kefir
Back slopping
Other Starter Cultures
Probiotic capsules
Miso
Sauerkraut brine
Tempeh culture
Mesophilic direct-set culture
Chapter 5: Fresh Cultured Cheeses
Forming and Aging for Short-Term Aging
Coconut Kefir-based Cheeses
Lactic Acid (cultured) Almond Curd
Feta-style cheeses
Longer-Aged Cheeses
Cashew and coconut havarti/gouda-style cheeses
Cheddar-style cheeses
Chapter 6: Mold Ripened Cheeses and Affinaging
Before You Start
White Mold Ripened Cheese
Blue Cheese Method
Affinaging
Salt: dry salting, brining (soaking), washing
Oil curing/leaf wrapping/bandaging
Cold smoking
Chapter 7: Recipes: Putting Your Cheeses to Work
More Cultured Foods (that are not cheese)
Something Sweet
Something Savory
Appendix 1: Resources
Ingredients
Tools and Equipment
Appendix 2: Record-keeping
Cheesemaking Culturing Log
Cheesemaking Observation Log
Appendix 3: Common Issues for Starter Cultures
Appendix 4: Choosing a Base
Appendix 5: Preparing Dry Beans
Index
About the Author
A Note about the Publisher
