Expanded & 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.
Expanded & 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.
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. www.blueheroncheese.com
Inhaltsangabe
Foreword 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
Foreword 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
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