The Art of Plant-Based Cheesemaking, Second Edition

Bücher

Angebote / Angebote:

Make your own real, non-dairy cheese at home McAthy brings an enormous wealth of knowledge and experience to the world of plant-based cheesemaking. — MARGARET COONS, founder and CEO, Nuts for Cheese Think it's impossible to go vegan because you can't live without cheese? Think again! — JO STEPANIAK, MSEd, author, Low-FODMAP and Vegan Destined to be a classic that propels plant-based cheese making to the next level. — BRENDA DAVIS and VESANTO MELINA, co-authors, Becoming Vegan MUCH OF WHAT PASSES for non-diary "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers there's no reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and introduce this new and evolving craft into the kitchens of the world. Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-Based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Coverage includes: Understanding culturing and fermentation Essential ingredients and equipment for crafting plant-based cheese Plant and nut-based media and how to make them How to create and train plant-based cultures Delicious recipes for quick cheeses Introduction to advanced recipes for cultured and aged cheeses Resources for sourcing equipment and cultures. Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike. An invitation into the brilliant mind and fermenting-friendly kitchen of Karen McAthy. — CHLOE ELGAR, author, Living in Light , and founder, Chloe's Countertop Delightful, inspiring, and delicious! The Art of Plant-Based Cheesemaking is alive with possibilities, beauty, and love. — LAURA CUSHNIE, co-founder and Executive Chef, la Dulse Vie KAREN McATHY is the Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.