Art of Plant-Based Cheesemaking, Second Edition - How to Craft Real, Cultured, Non-Dairy Cheese

EXPANDED AND UPDATED SECOND EDITION OF THE GOURMAND WORLD COOKBOOK AWARDS, 2018, VEGAN CATEGORY WINNER.

Elevates vegan cheese to a whole new level.

- MIYOKO SCHINNER, author, Artisan Vegan Cheese

Karen is a food magician! I've been a fan of her plant-based cheeses for years and no others can compare.

- EM VON EUW, author, The Rawsome Vegan Cookbook

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 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 to include legumes in cheesemaking


• Dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts


• 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.

Karen is an icon and artist in her field and this book may just be her Sistine Chapel. Buy this book!

- AFRIM PRISTINE, author, For the Love of Cheese

A must-have in the collection of any culinary aficionado!

- MARGARET COONS, founder and CEO, Nuts for Cheese

Delivers the real goods like no other.

- VESANTO MELINA, MS, author, Becoming Vegan

KAREN McATHY is an award-winning author, a world-renowned educator in the world of plant-based cheese, and founder and co-owner of Blue Heron Creamery, a plant-based artisan cheese and vegan foods company in Vancouver, BC.

List of contents

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

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. www.blueheroncheese.com

Summary

Expanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.

Foreword

• Co-op available
• Printed Blads available
• Digital galleys on Edelweiss
• National advertising: Harrowsmith, VegNews, Mother Earth Living, Fermentation Magazine
• National print campaign: Forks Over Knives, Vegan Life, Vegan Society Magazine, Vegetarian Times, Eating Well, VegNews, Vegan Life, Bon Appetit, Eat Magazine, Mother Earth Living, Chatelaine, The Cook's Cook, Edible
• Online/social media campaign to vegan websites, e.g., The Vegan Society, Live Kindly, The Spruce Eats, Urban Vegan
  • Promotion to author's 14,000 Instagram followers
  • Promotion on New Society Publishers social media platforms including Facebook, Twitter, our blog, Pinterest, Instagram, and YouTube
• General eBook marketing plan
  • eBook will be available at the same time as print publication to maximize sales
  • eBook ISBN will be included on all press materials, author and publisher websites, and whenever print ISBN is listed
  • publisher and author will be promoting both e and p through social media
• Excerpts target for first serial rights: VegNews, Western Living, Cook's Cook, Vegan Life
• Promotion through the author's website: www.blueheroncheese.com
• Bookseller/Library promotions: Ingram Email Flyer Promotion

Product details

• Authors: Karen Mcathy
• Publisher: New society publishing
• Languages: English
• Product format: Hardback
• Released: 25.05.2021
• EAN: 9780865719620
• ISBN: 978-0-86571-962-0
• No. of pages: 256
• Dimensions: 210 mm x 260 mm x 20 mm
• Subjects: Guides > Food & drink; HEALTH & FITNESS / Healthy Living, Vegetarian cookery, COOKING / Vegetarian, HOUSE & HOME / Sustainable Living, Popular medicine & health, Home & house maintenance, Green lifestyle & self-sufficiency, Food & Gardening, Self-sufficiency & ‘green’ lifestyle