Awards

• Winner of Gourmand World Cookbook Awards 2017
• Winner of Gourmand World Cookbook Awards 2017 (United States)
• Winner of Gourmand World Cookbook Awards 2018
• Winner of International Association of Culinary Professionals Awards 2017 (United States)

Overview

"Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner. 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 colour 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 flavours, 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."

Full Product Details

Author:   Karen McAthy
Publisher:   New Society Publishers
Imprint:   New Society Publishers
Edition:   Revised and Expanded
Dimensions:   Width: 25.40cm , Height: 2.20cm , Length: 20.30cm
Weight:   0.635kg
ISBN:  

9780865719620

ISBN 10:   0865719624
Pages:   256
Publication Date:   25 May 2021
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table 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

Reviews

I knew the moment I walked into Karen McAthy's cheese shop a few years ago that this lady knew what she was doing. Karen has spent the last few years honing her craft and understanding the new science of making cheese from plants, and demonstrates it for us here in her beautiful new book, which elevates vegan cheese to a whole new level. Brava, Karen-I only wish I lived closer to your shop! - Miyoko Schinner, founder and CEO, Miyoko's Creamery, author, Artisan Vegan cheese For years, Karen has been a source of inspiration and guidance to many who are delving into the world of great vegan cheese. Her expertise, matched with her generosity in sharing her knowledge and skill, makes this volume a must-have in the collection of any culinary aficionado! - Margaret Coons, founder/CEO, Nuts for Cheese If you don't use dairy products, or are vegan, here is a true culinary prize for you! The Art of Plant-based Cheesemaking delivers the real goods like no other. You'll enjoy cheese and other cultured, dairy-free products with the richness of texture, the depth of flavor, and the myriad health benefits of a plant-based diet. - Vesanto Melina, MS, Registered Dietitian, author, Becoming Vegan and Kick Diabetes Cookbook, lead author, Academy of Nutrition and Dietetics' Position Paper on Vegetarian Diets Karen is a food magician! I've been a fan of her plant-based cheeses for years, and none other compare. She reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes. Let's eat! - Em Von Euw, cookbook author, creator, This Rawsome Vegan Life Karen McAthy has been at the forefront of artisanal plant-based cheese since the beginning. Her influence is felt everywhere as she strides to bring traditional cheesemaking techniques to vegan cheese. The Art of Plant-based Cheesemaking is the best resource for home chefs seeking to delve into the world of real cheesemaking with plant-based ingredients. If vegan cheese analogs have left you wanting, Chef Karen's cheeses will leave you wanting for more. - Aaron Adams, owner and chef, Farm Spirit and Fermenter I'm not sure if I've ever met someone who has so much passion, drive, and knowledge for one specific field. Karen has all of these attributes coming out of her cheesy pores. Coming from me, I don't think I can give a bigger compliment actually. She blew my mind with her amazing plant-based dairy products. I've tasted thousands of cheeses, but trying her products opened up a new world to me. This book is incredibly informative. It's technical and fun at the same time. It's a must-read for anyone who loves plant-based dairy products or anyone who likes cheese. Karen is an icon and artist in her field and this book may just be her Sistine Chapel. BUY THIS BOOK. - Afrim Pristine, owner, Cheese Boutique

Author Information

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

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