Expanded and updated Second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.
The texture, the sharpness, the taste; you will be proud to serve up your creations..
The Art of Plant-Based Cheesemaking, Second Edition is a must-have for aspiring DIY Non-Dairy cheesemakers, vegans, and serious foodies alike.
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.
Comprehensively updated and expanded, the Second edition of the Plant-Based Cheesemaking bible takes vegan Cheesemaking to a new level.
Learn the Craft of making authentic, delicious Non-Dairy Cheese from acknowledged master Plant-Based cheesemaker Karen McAthy.
Expanded and updated Second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner
