{"product_id":"the-art-of-plantbased-cheesemaking-second-edition-9780865719620","title":"The Art of PlantBased Cheesemaking Second Edition","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eExpanded \u0026amp; updated with over 150 color photos, \u003ci\u003eThe Art of Plant-based Cheesemaking, 2nd Edition \u003c\/i\u003eis the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white \u0026amp; blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\"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!\" \u003cbr\u003e — \u003cstrong\u003eMiyoko Schinner\u003c\/strong\u003e, founder and CEO, Miyoko's Creamery, author, \u003cem\u003eArtisan Vegan cheese \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"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!\" \u003cbr\u003e — \u003cstrong\u003eMargaret Coons\u003c\/strong\u003e, founder\/CEO, Nuts for Cheese\u003c\/p\u003e \u003cp\u003e\"If you don't use dairy products, or are vegan, here is a true culinary prize for you! \u003cem\u003eThe Art of Plant-based Cheesemaking \u003c\/em\u003edelivers 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. \" \u003cbr\u003e — \u003cstrong\u003eVesanto Melina\u003c\/strong\u003e, MS, Registered Dietitian, author, \u003cem\u003eBecoming Vegan \u003c\/em\u003eand \u003cem\u003eKick Diabetes Cookbook\u003c\/em\u003e, lead author, \u003cem\u003eAcademy of Nutrition and Dietetics' Position Paper on Vegetarian Diets \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"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!\" \u003cbr\u003e — \u003cstrong\u003eEm Von Euw\u003c\/strong\u003e, cookbook author, creator, \u003cem\u003eThis Rawsome Vegan Life \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\"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. \u003cem\u003eThe Art of Plant-based Cheesemaking \u003c\/em\u003eis 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.\" \u003cbr\u003e — \u003cstrong\u003eAaron Adams\u003c\/strong\u003e, owner and chef, Farm Spirit and Fermenter\u003c\/p\u003e \u003cp\u003e\"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.\" \u003cbr\u003e — \u003cstrong\u003eAfrim Pristine\u003c\/strong\u003e, owner, Cheese Boutique\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eForeword\u003cbr\u003e Preface\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIntroduction \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 1: On History and Definitions \u003c\/strong\u003e\u003cbr\u003e Cheese, a Product and a Process \u003cbr\u003e Terminology: Cheese Versus Cheeze \u003cbr\u003e Cheeze, Cheese, Crossover Methods: Definitions and Boundaries\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 2: Equipment, Sanitization, and Food Safety \u003c\/strong\u003e\u003cbr\u003e Food Safety and Sanitization \u003cbr\u003e Tools and Equipment \u003cbr\u003e Ingredients\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 3: Making Quick Non-Cultured Cheeze \u003c\/strong\u003e\u003cbr\u003e Non-Cultured Soft Cheeze \u003cbr\u003e      Soaking nuts, seeds, and legumes \u003cbr\u003e Non-cultured Semi-firm or Set Cheezes \u003cbr\u003e      Starches \u003cbr\u003e      Gelling agents\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 4: Fermentation and Culturing: Role in Cheesemaking \u003c\/strong\u003e\u003cbr\u003e Lactic Acid Fermentation \u003cbr\u003e LAB Acidification \u003cbr\u003e Rejuvelac \u003cbr\u003e      Making rejuvelac \u003cbr\u003e Kefir: Water Kefir Versus Dairy Kefir \u003cbr\u003e      Experimentation \u003cbr\u003e      Water kefir as bulk starter \u003cbr\u003e      Making water kefir \u003cbr\u003e      Making coconut kefir using water kefir \u003cbr\u003e      Back slopping \u003cbr\u003e Other Starter Cultures \u003cbr\u003e      Probiotic capsules \u003cbr\u003e      Miso \u003cbr\u003e      Sauerkraut brine \u003cbr\u003e      Tempeh culture \u003cbr\u003e      Mesophilic direct-set culture\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 5: Fresh Cultured Cheeses \u003c\/strong\u003e\u003cbr\u003e Forming and Aging for Short-Term Aging \u003cbr\u003e Coconut Kefir-based Cheeses \u003cbr\u003e Lactic Acid (cultured) Almond Curd \u003cbr\u003e      Feta-style cheeses \u003cbr\u003e Longer-Aged Cheeses \u003cbr\u003e      Cashew and coconut havarti\/gouda-style cheeses \u003cbr\u003e      Cheddar-style cheeses\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 6: Mold Ripened Cheeses and Affinaging \u003c\/strong\u003e\u003cbr\u003e Before You Start \u003cbr\u003e White Mold Ripened Cheese \u003cbr\u003e Blue Cheese Method \u003cbr\u003e Affinaging \u003cbr\u003e      Salt: dry salting, brining (soaking), washing \u003cbr\u003e      Oil curing\/leaf wrapping\/bandaging \u003cbr\u003e      Cold smoking\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eChapter 7: Recipes: Putting Your Cheeses to Work \u003c\/strong\u003e\u003cbr\u003e More Cultured Foods (that are not cheese) \u003cbr\u003e Something Sweet \u003cbr\u003e Something Savory\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAppendix 1: Resources \u003c\/strong\u003e\u003cbr\u003e Ingredients \u003cbr\u003e Tools and Equipment\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAppendix 2: Record-keeping \u003c\/strong\u003e\u003cbr\u003e Cheesemaking Culturing Log \u003cbr\u003e Cheesemaking Observation Log\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAppendix 3: Common Issues for Starter Cultures \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAppendix 4: Choosing a Base \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAppendix 5: Preparing Dry Beans \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eIndex \u003cbr\u003e About the Author \u003cbr\u003e A Note about the Publisher \u003c\/strong\u003e\u003c\/p\u003e","brand":"New Society Publishers","offers":[{"title":"Default Title","offer_id":48866115944791,"sku":"9780865719620","price":32.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780865719620.jpg?v=1722277116","url":"https:\/\/bookcurl.com\/products\/the-art-of-plantbased-cheesemaking-second-edition-9780865719620","provider":"Book Curl","version":"1.0","type":"link"}