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The Art of Plant-Based Cheesemaking, Second Edition

The Art of Plant-Based Cheesemaking, Second Edition

How to Craft Real, Cultured, Non-Dairy Cheese

by Karen McAthy
Paperback
Publication Date: 15/12/2020
 

Gourmand World Cookbook Awards, 2018, Vegan Category Winner

Making 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.

ISBN:
9780865719385
9780865719385
Category:
Popular medicine & health
Format:
Paperback
Publication Date:
15-12-2020
Language:
English
Publisher:
New Society Publishers, Limited
Country of origin:
Canada
Edition:
2nd Edition
Dimensions (mm):
228.6x190.5x9.65mm
Weight:
0.32kg

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