Description
Book SynopsisExpanded & 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.
Trade Review"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
Table of ContentsForeword
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
