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Informationen zum Autor Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. A born and bred West Coaster who has worked in and around kitchens since 2000, she has a passion for local food systems, experimentation, the blending of art and science in cooking, and animal ethics. Hailing from an agricultural background, Karen grew up learning how to grow food, and a deep desire to learn and understand how nature works drives her pursuit of cultured and aged nut and plant-based cheeses. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is formerly the Executive Chef of Graze Vegetarian and Zend Conscious Lounge restaurants in Vancouver, BC. Klappentext 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. Make your own real, non-dairy cheese at home — traditional methods for making plant-based cheese Zusammenfassung Make your own real, non-dairy cheese at home--traditional methods for making plant-based cheese Inhaltsverzeichnis Acknowledgments Foreword Introduction 1 Core Elements of Plant- Based Cheesemaking Terminology: "Cheese" versus "Cheeze" Non-Cultured Cheeze Cultured Cheese More on Informal Classification 2 Equipment, Sanitization, and Food Safety Food Safety and Sanitization Tools and Equipment Key Tools Ingredients 3 Making Quick Non-Cultured Cheeze Non-Cultured Soft Cheeze Cultured Soft Cheeze Soft Cheezes Walnut Ricotta Cashew or Sunflower Seed Cream Cheeze Semi-Soft Cheeze...
