The Art of Plant-Based Cheesemaking, Second Edition

How to Craft Real, Cultured, Non-Dairy Cheese

Karen McAthy (Autor)

Buch | Hardcover

256 Seiten

2021 | Revised and Expanded
New Society Publishers (Verlag)
978-0-86571-962-0 (ISBN)

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Expanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.

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.

Karen McAthy is founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and vegan foods company in Vancouver, BC, which creates authentic and cultured non-dairy cheeses. McAthy is a sought-after educator in the world of plant-based food and award-winning author. www.blueheroncheese.com

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

Erscheinungsdatum	11.06.2021
Zusatzinfo	150 Illustrations, color
Verlagsort	Gabriola Island
Sprache	englisch
Maße	254 x 203 mm
Gewicht	635 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
	Sachbuch/Ratgeber ► Freizeit / Hobby ► Heimwerken / Do it yourself
	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
ISBN-10	0-86571-962-4 / 0865719624
ISBN-13	978-0-86571-962-0 / 9780865719620
Zustand	Neuware