Additional information
by Karen McAthy (Author)
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.
Back Jacket
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.
Author Biography
Karen McAthy is founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and vegan foods company in Vancouver, BC, which creates authentic and cultured non-dairy cheeses. McAthy is a sought-after educator in the world of plant-based food and award-winning author. www.blueheroncheese.com
