Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Homegrown City Life, 2) - Softcover

Über die Autorin bzw. den Autor

Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is the former Executive Chef of Graze Vegetarian and current Executive Chef of Zend Conscious Lounge in Vancouver, BC.

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Make your own real, non-dairy cheese at home

McAthy brings an enormous wealth of knowledge and experience to the world of plant-based cheesemaking.
― MARGARET COONS, founder and CEO, Nuts for Cheese

Think it's impossible to go vegan because you can't live without cheese? Think again!
― JO STEPANIAK, MSEd, author, Low-FODMAP and Vegan

Destined to be a classic that propels plant-based cheese making to the next level.
― BRENDA DAVIS and VESANTO MELINA, co-authors, Becoming Vegan

MUCH OF WHAT PASSES for non-diary "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers there's no 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 introduce this new and evolving 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
• Introduction to 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.

An invitation into the brilliant mind and fermenting-friendly kitchen of Karen McAthy.
― CHLOE ELGAR, author, Living in Light, and founder, Chloe's Countertop

Delightful, inspiring, and delicious! The Art of Plant-Based Cheesemaking is alive with possibilities, beauty, and love.
― LAURA CUSHNIE, co-founder and Executive Chef, la Dulse Vie

KAREN McATHY is the 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.

Aus dem Klappentext

Make your own real, non-dairy cheese at home

McAthy brings an enormous wealth of knowledge and experience to the world of plant-based cheesemaking.
MARGARET COONS, founder and CEO, Nuts for Cheese

Think it's impossible to go vegan because you can't live without cheese? Think again!
JO STEPANIAK, MSEd, author, Low-FODMAP and Vegan

Destined to be a classic that propels plant-based cheese making to the next level.
BRENDA DAVIS and VESANTO MELINA, co-authors, Becoming Vegan

MUCH OF WHAT PASSES for non-diary "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers there's no 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 introduce this new and evolving 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
• Introduction to 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.

An invitation into the brilliant mind and fermenting-friendly kitchen of Karen McAthy.
CHLOE ELGAR, author, Living in Light, and founder, Chloe's Countertop

Delightful, inspiring, and delicious! The Art of Plant-Based Cheesemaking is alive with possibilities, beauty, and love.
LAURA CUSHNIE, co-founder and Executive Chef, la Dulse Vie

KAREN McATHY is the 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.