We want to direct you to the right website. Please tell us where you live.
(This is a one-time message unless you reset your location.)
This eBook is available in PDF and EPUB formats.
Choose the preferred format for your device.
The Art of Plant-Based Cheesemaking (EPUB)
How to Craft Real, Cultured, Non-Dairy Cheese
As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the "last hurdle."
Much of what passes for non-diary "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there's no real reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.
Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.
- Understanding culturing and fermentation
- Essential ingredients and equipment for crafting plant-based cheese
- Plant and nut-based media and how to make them
- How to create and train plant-based cultures
- Delicious recipes for quick cheeses
- Advanced recipes for cultured and aged cheeses
- Resources for sourcing equipment and cultures.
Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.
Simply everything you need to make delicious non-dairy cheese right at home.
Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. A born and bred West Coaster who has worked in and around kitchens since 2000, she has a passion for local food systems, experimentation, the blending of art and science in cooking, and animal ethics. Hailing from an agricultural background, Karen grew up learning how to grow food, and a deep desire to learn and understand how nature works drives her pursuit of cultured and aged nut and plant-based cheeses. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is the former Executive Chef of Graze Vegetarian and current Executive Chef of Zend Conscious Lounge in Vancouver, BC.
"Karen brings an enormous wealth of knowledge and experience to the world of plant-based cheese making. Her innovative techniques that honor time-tested tradition will inform the future of dairy-free food products. Having had the opportunity to taste many Blue Heron Creamery cheeses, it is clear that under Karen's lead, a revolution in dairy freedom has been sparked."
Margaret Coons founder and CEO, Nuts for Cheese
"More than a compilation of recipes, The Art of Plant-Based Cheesemaking is an in-depth course for every would-be cheese crafter and culinary artisan. With luscious, full-color photos of finished cheeses and step-by-step instructions replete with visual aids, McAthy deconstructs the cheesemaking process to make it accessible to everybody. From quick non-cultured cheezes to fresh and aged cultured cheeses, no curd is left behind. Think it's impossible to go vegan because you can't live without cheese? Think again! This book will quash all your excuses."
Jo Stepaniak, MSEd author, Low-FODMAP and Vegan, The Ultimate Uncheese Cookbook, and Vegan Vittles
"Delightful, inspiring, and delicious! The Art of Plant-based Cheesemaking is alive with possibilities, beauty, and love. This book draws a map for pleasure and exploration, simple and complex—like life."
Laura Cushnie co-founder and Executive Chef, la Dulse Vie
"The Art of Plant-Based Cheesemaking is an intimate and academic invitation into the brilliant mind and fermenting-friendly kitchen of Karen McAthy. For the time that I have known Karen, I have always wondered what magic she inserted into her delicious and innovative plant-inspired food. From the first time I tried her cheeze at Graze to the incredible pate that she included in my book launch, I am filled with intense excitement at the opportunity to take her mind into my kitchen and create these evolutionary products. Karen has created an approachable and researched method for both vegans and non-vegans to appreciate and enjoy this lifestyle with ease and confidence."
Chloe Elgar holistic nutritionist and author and founder, Chloe's Countertop
"Once upon a time cheese was the stumbling block for many on the path to a plant-based diet. Plant-based cheeses were both unhealthful and unpalatable. The tide has turned. The Art of Plant-Based Cheesemaking is destined to be a classic that propels plant-based cheesemaking to the next level. For everyone who ever wanted to knock someone's socks off with non-dairy cheese, this book is your ticket to success. It is a beautiful compilation of exquisite recipes masterfully crafted by Karen McAthy. We are both awed and grateful."
Brenda Davis and Vesanto Melina registered dietitians and co-authors, Becoming Vegan: Comprehensive Edition, www.becomingvegan.ca