Shopping Cart

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.)

The Art of Plant-Based Cheesemaking, Second Edition (EPUB)

This eBook is available in PDF and EPUB formats.
Choose the preferred format for your device.

EPUB
$49.99 $32.50 CAD
Publisher: New Society Publishers
Pub. Date: 2021-05-25
ISBN: 9781771423519
Format: Digital - 256 pages
Size: " x " (w x h)
BISAC: COOKING / Vegetarian

The Art of Plant-Based Cheesemaking, Second Edition (EPUB)

How to Craft Real, Cultured, Non-Dairy 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" takes vegan cheesemaking to a new level.

Containing over 150 full color 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 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.

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.

About the Author

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.



Your Edible Yard

Landscaping with Fruits and Vegetables

by Crystal Stevens


Mastering Basic Cheesemaking

The Fun and Fundamentals of Making Cheese at Home

by Gianaclis Caldwell


The Food Forest Handbook

Design and Manage a Home-Scale Perennial Polyculture Garden

by Darrell Frey and Michelle Czolba


Fermenting Revolution

How to Drink Beer and Save the World

by Christopher Mark O'Brien


Worms at Work

Harnessing the Awesome Power of Worms with Vermiculture and Vermicomposting

by Crystal Stevens