The Art of Plant-Based Cheesemaking, Second Edition - Karen McAthy - Bog

EXPANDED AND UPDATED SECOND EDITION OF THE GOURMAND WORLD COOKBOOK AWARDS, 2018, VEGAN CATEGORY WINNER.
Elevates vegan cheese to a whole new level.
- MIYOKO SCHINNER, author, Artisan Vegan Cheese
Karen is a food magician! I've been a fan of her plant-based cheeses for years and no others can compare.
- EM VON EUW, author, The Rawsome Vegan Cookbook
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 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 to include legumes in cheesemaking
Dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts
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.
Karen is an icon and artist in her field and this book may just be her Sistine Chapel. Buy this book!
- AFRIM PRISTINE, author, For the Love of Cheese
A must-have in the collection of any culinary aficionado!
- MARGARET COONS, founder and CEO, Nuts for Cheese
Delivers the real goods like no other.
- VESANTO MELINA, MS, author, Becoming Vegan
KAREN McATHY is an award-winning author, a world-renowned educator in the world of plant-based cheese, and founder and co-owner of Blue Heron Creamery, a plant-based artisan cheese and vegan foods company in Vancouver, BC.