The Art Of Plant Based Cheesemaking, Second Edition How To Craft Real, Cultured, Non Dairy Cheese

Author: Karen McAthy

Stock information

General Fields

  • : 79.99 AUD
  • : 9780865719620
  • : New Society Publishers, Limited
  • : New Society Publishers
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  • : 0.635029
  • : May 2021
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  • : 79.99
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  • : books

Special Fields

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  • : Karen McAthy
  • : G - Reference,Information and Interdisciplinary Subjects Ser.
  • : Hardback
  • : 2108
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  • : English
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  • : 256
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Barcode 9780865719620
9780865719620

Description

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.