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

by Karen McAthy

Part of the Homegrown City Life series

Paperback / softback

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Description

Gourmand World Cookbook Awards, Vegan Category WinnerMaking 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.

The Art of Plant-based Cheesemaking, 2nd edition makes incredible homemade vegan cheese accessible for beginners, aspiring DIY non-dairy cheesemakers, and serious foodies alike.

The texture, the sharpness, the taste; you will be proud to serve up your creations.