Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese - Hardcover

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.

Von der hinteren Coverseite

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.