Karen Mcathy

The Art of Plant-Based Cheesemaking (eBook, ePUB)

How to Craft Real, Cultured, Non-Dairy Cheese

• Format: ePub

Produktbeschreibung

The Gourmand World Cookbook Award winner that "elevates vegan cheese to a whole new level"-now expanded and updated (Miyoko Schinner, founder of Miyoko's Creamery and author of Artisan Vegan 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 contains over 150 full-color photos and enhanced step-by-step instructions, with new information including:

• 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

An expert at capturing the texture, sharpness, and taste that cheese lovers crave, McAthy also "reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes" (Emily Von Euw, author of Rawsome Vegan Baking).

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: New Society Publishers
• Seitenzahl: 257
• Erscheinungstermin: 20. August 2024
• Englisch
• ISBN-13: 9781771423519
• Artikelnr.: 61707106

Autorenporträt

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

Inhaltsangabe

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