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.



Pawpaws

The Complete Growing and Marketing Guide

by Blake Cothron


The Ever Curious Gardener

Using a Little Natural Science for a Much Better Garden

by Lee Reich


Beautiful Corn

America's Original Grain from Seed to Plate

by Anthony Boutard


Growing Figs in Cold Climates

A Complete Guide

by Lee Reich


Fermenting Revolution

How to Drink Beer and Save the World

by Christopher Mark O'Brien