The Art of Plant-Based Cheesemaking, Second Edition
New Society Publishers (Verlag)
978-0-86571-962-0 (ISBN)
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 |
| Haben Sie eine Frage zum Produkt? |
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