The Art of Plant-Based Cheesemaking
How to Craft Real, Cultured, Non-Dairy Cheese
Published on 7. April 2017
Book
Paperback/Softback
128 pages
978-0-86571-836-4 (ISBN)
Description
Make your own real, non-dairy cheese at home--traditional methods for making plant-based 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.
Coverage includes: * 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 Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.
Coverage includes: * 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 Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.
More details
Series
Language
English
Place of publication
Gabriola Island
United States
Product notice
Paperback (trade)
Illustrations
1 Plates, color
Dimensions
Height: 229 mm
Width: 191 mm
Thickness: 7 mm
Weight
266 gr
ISBN-13
978-0-86571-836-4 (9780865718364)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Karen McAthy
The Art of Plant-Based Cheesemaking, Second Edition
How to Craft Real, Cultured, Non-Dairy Cheese
Book
05/2021
2nd Edition
New Society Publishers
€45.00
Shipment within 3-4 weeks
Karen McAthy
The Art of Plant-Based Cheesemaking, Second Edition
How to Craft Real, Cultured, Non-Dairy Cheese
Book
2nd Edition
New Society Publishers
€42.31
The article will not be published
Person
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 formerly the Executive Chef of Graze Vegetarian and Zend Conscious Lounge restaurants in Vancouver, BC.
Content
Acknowledgments
Foreword
Introduction
1 Core Elements of Plant- Based Cheesemaking
Terminology: "Cheese" versus "Cheeze"
Non-Cultured Cheeze
Cultured Cheese
More on Informal Classification
2 Equipment, Sanitization, and Food Safety
Food Safety and Sanitization
Tools and Equipment
Key Tools
Ingredients
3 Making Quick Non-Cultured Cheeze
Non-Cultured Soft Cheeze
Cultured Soft Cheeze
Soft Cheezes
Walnut Ricotta
Cashew or Sunflower Seed Cream Cheeze
Semi-Soft Cheeze: Base Recipe
Modifications
Firm/Hard Cheeze Base
Modifications
Notes on Ingredients
Tapioca Starch
Adding Tapioca Starch to Recipes
Working with Agar Agar
Adding Agar
4 Making and Using Plant-Based Cultures
Rejuvelac
Making Rejuvelac
Step 1: Purchasing your Wheat Berries
Step 2: Sprouting
Step 3: Fermentation
Kefir: Coconut, Cashew, Almond . . .
Starter Batch: Process 1: No Preheating of Coconut Milk
Starter Batch: Process 2: Heating the Coconut Milk in Advance
Using the Starter Batch for Subsequent Batches
Probiotic Capsules, Miso,Tempeh Culture, Sauerkraut Brine
5 Fresh Cultured Cheeses
Almond Ricotta
Queso Fresco
Chevre Style
Modifications
Forming and Aging
Short-Aged and Semi-Soft Cheeses
Coconut Kefir Curd
Cultured Cashew Kefir Curd
Cultured Almond Curd
Coconut Kefir and Macadamia Garlic and Herb Cheese
Feta-Style Cheeses
Coconut Kefir Feta
Almond Curd Feta
6 Firm Cheeses and Cheese Aging
Cashew and Coconut Havarti/Gouda Style 84
Cashew and Coconut Double-Cultured "Cheddar"
Aging and Rind Curing Methods
Air Drying
Troubleshooting Air-Drying at Home
Salt Brining and Rind Washing
Using Brine
Beer, Wine, Vinegar, or Kombucha Rind Washing
Oil Curing
Dried Herb or Spice Rinds
Dehydrator Use
Bloom Rind Aging
Appendix 1: Resources
Food Items
Cultures
Equipment and Tools
Appendix 2: Quick Reference Guide to Smell, Taste, and Texture
About the Author
About New Society Publishers
Foreword
Introduction
1 Core Elements of Plant- Based Cheesemaking
Terminology: "Cheese" versus "Cheeze"
Non-Cultured Cheeze
Cultured Cheese
More on Informal Classification
2 Equipment, Sanitization, and Food Safety
Food Safety and Sanitization
Tools and Equipment
Key Tools
Ingredients
3 Making Quick Non-Cultured Cheeze
Non-Cultured Soft Cheeze
Cultured Soft Cheeze
Soft Cheezes
Walnut Ricotta
Cashew or Sunflower Seed Cream Cheeze
Semi-Soft Cheeze: Base Recipe
Modifications
Firm/Hard Cheeze Base
Modifications
Notes on Ingredients
Tapioca Starch
Adding Tapioca Starch to Recipes
Working with Agar Agar
Adding Agar
4 Making and Using Plant-Based Cultures
Rejuvelac
Making Rejuvelac
Step 1: Purchasing your Wheat Berries
Step 2: Sprouting
Step 3: Fermentation
Kefir: Coconut, Cashew, Almond . . .
Starter Batch: Process 1: No Preheating of Coconut Milk
Starter Batch: Process 2: Heating the Coconut Milk in Advance
Using the Starter Batch for Subsequent Batches
Probiotic Capsules, Miso,Tempeh Culture, Sauerkraut Brine
5 Fresh Cultured Cheeses
Almond Ricotta
Queso Fresco
Chevre Style
Modifications
Forming and Aging
Short-Aged and Semi-Soft Cheeses
Coconut Kefir Curd
Cultured Cashew Kefir Curd
Cultured Almond Curd
Coconut Kefir and Macadamia Garlic and Herb Cheese
Feta-Style Cheeses
Coconut Kefir Feta
Almond Curd Feta
6 Firm Cheeses and Cheese Aging
Cashew and Coconut Havarti/Gouda Style 84
Cashew and Coconut Double-Cultured "Cheddar"
Aging and Rind Curing Methods
Air Drying
Troubleshooting Air-Drying at Home
Salt Brining and Rind Washing
Using Brine
Beer, Wine, Vinegar, or Kombucha Rind Washing
Oil Curing
Dried Herb or Spice Rinds
Dehydrator Use
Bloom Rind Aging
Appendix 1: Resources
Food Items
Cultures
Equipment and Tools
Appendix 2: Quick Reference Guide to Smell, Taste, and Texture
About the Author
About New Society Publishers