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list price: $49.99
edition:Hardcover
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category: Cooking
published: May 2021
ISBN:9780865719620

The Art of Plant-Based Cheesemaking, Second Edition

How to Craft Real, Cultured, Non-Dairy Cheese

by Karen McAthy

reviews: 0
0 of 5
0 ratings
rated!
rated!
list price: $49.99
edition:Hardcover
also available: Paperback
category: Cooking
published: May 2021
ISBN: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.

About the Author
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.
Author profile page >
Contributor Notes

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

Awards
  • Winner, Gourmand World Cookbook Awards
  • Winner, International Association of Culinary Professionals Awards
  • Winner, Gourmand World Cookbook Awards

Related Blog Posts

Other Titles by Karen McAthy

The Art of Plant-Based Cheesemaking (EPUB)

The Art of Plant-Based Cheesemaking (EPUB)

How to Craft Real, Cultured, Non-Dairy Cheese
edition:eBook
More Info
The Art of Plant-Based Cheesemaking (PDF)

The Art of Plant-Based Cheesemaking (PDF)

How to Craft Real, Cultured, Non-Dairy Cheese
edition:eBook
More Info

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