Shopping Cart
 

We want to direct you to the right website. Please tell us where you live.

(This is a one-time message unless you reset your location.)

Available in Print and Digital (eBook) formats.
Choose the format you need.

Hardback
$49.99 USD
PDF
$49.99 $32.50 USD
EPUB
$49.99 $32.50 USD
Publisher: New Society Publishers
Pub. Date: 2021-05-25
ISBN: 9780865719620
Format: Hardback - 256 pages
Size: 10" x 8" (w x h)
BISAC: COOKING / Vegetarian

The Art of Plant-Based Cheesemaking, Second Edition

How to Craft Real, Cultured, Non-Dairy Cheese

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.



Seed Libraries

And Other Means of Keeping Seeds in the Hands of the People

by Cindy Conner


EAT UP

The Inside Scoop on Rooftop Agriculture

by Lauren Mandel


Hollyhock

Garden to Table

by Moreka Jolar, Heidi Scheifley and Andrew Weil


Winter Harvest Cookbook

How to select and prepare fresh seasonal produce all winter long

by Lane Morgan


A New Garden Ethic

Cultivating Defiant Compassion for an Uncertain Future

by Benjamin Vogt