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The Art of Plant-Based Cheesemaking, Second Edition

New Title: Look at the Pub. Date below to see when this title is available.

$24.99 USD

Publisher: New Society Publishers
Pub. Date: 2020-12-15
ISBN: 9780865719385
Format: Paperback - 160 pages
Size: 7.5" x 9" (w x h)
BISAC: COOKING / Vegetarian

The Art of Plant-Based Cheesemaking, Second Edition

How to Craft Real, Cultured, Non-Dairy Cheese

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.

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.



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