ART PLANT BASED CHEESEMAKING SECOND EDH. Cet article n’est pas disponible.ART PLANT BASED CHEESEMAKING SECOND EDH

Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.

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 and new information 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 and using legumes for cheesemaking
• Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
• 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. The texture, the sharpness, the taste; you will be proud to serve up your creations.

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.