TY  - BOOK
AU  - McAthy, Karen,
TI  - The art of plant-based cheesemaking: how to craft real, cultured, non-dairy cheese 
SN  - 9780865719620
AV  - TX837 .M4152 2021
U1  - 641.563 23
KW  - Cheesemaking
KW  - Cheese
KW  - Vegan cooking
KW  - Cooking (Cheese)
KW  - Dairy substitutes
KW  - Milk-free diet
KW  - Varieties
KW  - Fromage
KW  - Fabrication
KW  - Cookbooks
N1  - Includes index; On history and definitions -- Equipment, sanitization, and food safety -- Making quick non-cultured cheese -- Fermentation and culturing: role in cheesemaking -- Fresh cultured cheese -- Mold ripened cheeses and affinaging -- Recipes: putting your cheeses to work; Issued also in electronic formats
N2  - "Packed with simple methods, clear recipes, and straightforward guidelines, The Art of Plant-Based Cheesemaking arms the reader with a clear understanding of the processes for creating authentic cultured, non-dairy, plant-based cheese using traditional (dairy) cheesemaking methods."--; 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. -- Amazon
ER  -