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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese de Karen McAthy

The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese

Autor Karen McAthy
en Limba Engleză Hardback – 9 iun 2021

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.

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Specificații

ISBN-13: 9780865719620
ISBN-10: 0865719624
Pagini: 272
Dimensiuni: 262 x 212 x 22 mm
Greutate: 0.93 kg
Ediția:Revised and Exp
Editura: New Society Publishers

Cuprins

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

Notă biografică

Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is the former Executive Chef of Graze Vegetarian and current Executive Chef of Zend Conscious Lounge in Vancouver, BC.