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

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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 proNew coverage of “mixed method” fast-firming cultured cheesesGoing 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.

From the Publisher

Chapter 1: On History and Definitions

Cheesemaking evolved as a means of preserving food for the months after the harvest when food was sparse. Now, along with many fermented and cultured food practices like sauerkraut, kimchi, and beer, cheesemaking has become one of a growing number of do-it-yourself pursuits.

Chapter 2: Equipment, Sanitation, and Food Safety

Whether or not one is working with fermentation processes, preparing any kind of food for consumption should be done with a view to doing so safely. Food borne illness is one of the most common forms of illness and is easily pre- ventable with good preparation, cleanup, and storage practices.

Chapter 3: Making Quick Non-Cultured Cheeze

Although plant-based cheesemaking is still in its infancy and there is no formal nomenclature, soft cheezes are non-cultured and on the spectrum of spreads, dips, and pâtés in consistency.

Chapter 4: Fermentation and Culturing Role in Cheesemaking

Microbes themselves are neither vegan nor non-vegan, the manner in which they are cultivated in the lab can determine whether they are suitable in making vegan cheese. Most of the microbes produced are fed on agar agar plates that also include animal products.

Chapter 5: Fresh Cultured Cheeses

These cheeses mirror their dairy-based versions to the extent that they are shorter-term cultured cheeses, soft, and typically made with just a mesophilic lactic acid starter. Texturally, these will be familiar to those who are nostalgic for soft, fresh, dairy cheese, but not perfectly so.

Chapter 6: Mold Ripened Cheeses and Affinaging

In dairy cheesemaking there are two types of curds used for bloomy rind cheeses, I focus on only the slow acid building lactic-set curd. With this type of curd, you end up with a firmer style of white mold ripened cheese, but it will have good aroma and flavor.

Chapter 7: Putting Your Cheeses to Work

My first true love is being a chef. I think that all chefs, at the core, are empirically inclined. Leaving aside the adrenaline rush of a high paced service, I think that those who strive to lead or work with a kitchen team in bringing thoughtfully prepared dishes to people, are deeply curious.

Step by Step Recipes

This book contains over 150 full color photos and enhanced step-by-step instructions, with eight new cheesemaking recipes plus dozens more from beginner to pro. Going beyond nuts and seeds to include legumes in cheesemaking, dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts

Sour Cream/Crème Fraîche Recipe from the book

Tools and Equipment Blender Large bowl Measuring cups Measuring spoons Whisk & Spatula Jar with lid for storage Sieve & Cheesecloth Storage container Ways to use this sour cream/crème fraîche

On baked potatoesIn savory pastryAdd to creamy pasta saucesAs a pasta fillingAs a garnishHowever you wish

This recipe combines two of the cultured curds presented earlier in this book, cultured cashew curd and coconut kefir.

While the coconut milk yogurt or the oat, cashew, coconut yogurt recipes can serve as sour cream when drained, this recipe allows you to have a thicker, more heat resistant soured cream or crème fraîche for use with foods like baked potatoes, on top of soups, as a garnish for dishes that require a fatty/acidic component. This recipe takes a little less time than the yogurt recipes.

Method

Wash and sanitize all work surfaces and tools you will use.Rinse nuts, drain, then add to blender.Add coconut kefir to blender, then pulse the nuts and kefir together, being careful to not proceed to high speed right away.Add salt and pulse together.Use spatula to scrape mixture into cheesecloth-lined sieve and allow to drain/express moisture for up to 30 minutes.Place mixture in a jar with a lid for storage. Be sure to leave space for gas exchange as the coconut kefir microbes will continue to culture.Store in the refrigerator. It will keep for up to 30 days.

Publisher ‏ : ‎ New Society Publishers; Revised and Expanded edition (May 25, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0865719624
ISBN-13 ‏ : ‎ 978-0865719620
Item Weight ‏ : ‎ 1.4 pounds
Dimensions ‏ : ‎ 10 x 0.88 x 8 inches