Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Unavailable
    The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
    Unavailable
    The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
    Unavailable
    The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
    Ebook223 pages1 hour

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

    By Karen McAthy

    5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Make your own real, non-dairy cheese at home — traditional methods for making plant-based cheese

    As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the "last hurdle."

    Much of what passes for non-dairy "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there's no real reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world.

    Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy.

    Coverage includes:

    • Understanding culturing and fermentation
    • Essential ingredients and equipment for crafting plant-based cheese
    • Plant and nut-based media and how to make them
    • How to create and train plant-based cultures
    • Delicious recipes for quick cheeses
    • Advanced recipes for cultured and aged cheeses
    • Resources for sourcing equipment and cultures.

    Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike.

    Simply everything you need to make delicious non-dairy cheese right at home.

    Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.

    LanguageEnglish
    PublisherNew Society Publishers
    Release dateApr 7, 2017
    ISBN9781771422253
    Unavailable
    The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
    Author

    Karen McAthy

    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.

    Related to The Art of Plant-Based Cheesemaking

    Titles in the series (2)

    View More
    View More

    Related ebooks

    Wellness For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Cocktails With A Twist

      Jan 19, 2020

      Cocktails With A Twist
      5 min read

    • Article

      Cocktails With A Twist

      Jan 8, 2020

      Cocktails With A Twist
      5 min read

    • Article

      VeganLife meets… Rachel Ama

      Jul 16, 2021

      VeganLife meets… Rachel Ama
      4 min read

    • Article

      Rise To The Occasion!

      Nov 27, 2020

      Rise To The Occasion!
      8 min read

    • Article

      First Flavours

      Feb 22, 2023

      First Flavours
      4 min read

    • Article

      My Darling Lemon Thyme

      Nov 1, 2017

      My Darling Lemon Thyme
      9 min read

    • Article

      Our Favorite Challah

      Apr 9, 2019

      Our Favorite Challah
      10 min read

    • Article

      Super Foodies

      May 24, 2022

      Super Foodies
      6 min read

    • Article

      Just Exploring

      Oct 11, 2018

      In my early days as a barista, supply chain blame always came to the fore whenever there was a complaint from a customer about the coffee. An unskilled barista would blame the roaster, the roaster would blame the green beans. Having trust in the prod

      2 min read

    • Article

      Living Raw

      Sep 22, 2019

      Living Raw
      6 min read

    • Article

      Family Feast

      Jan 31, 2022

      Family Feast
      2 min read

    • Article

      Let’s Cook

      Dec 29, 2023

      Calling all veg-curious eaters! For the last decade, UK nonprofit Veganuary has helped legions around the world go—and stay—vegan. And now, it’s making it easier than ever. Commit to cruelty-free living with Veganuary’s first official cookbook equipp

      2 min read

    • Article

      Ysanne Spevack

      Mar 13, 2019

      INTERVIEW BY Alice Garbarini Hurley | Ysanne, did you eat your vegetables as a child? Ysanne Spevack | I grew up in the 1970s. Vegetables were often overcooked or frozen, but I remember enjoying cucumbers and salad greens, particularly butter lettuc

      3 min read

    • Article

      Nourish Me

      Feb 3, 2022

      A new study of pregnant rats suggests that the consumption of popular sugar alternatives by pregnant mothers may negatively affect the gut health and metabolism of their babies. Obese, pregnant female rats were fed the artificial sweeteners stevia an

      4 min read

    • Article

      Bring The Beet Back

      Jun 18, 2020

      Bring The Beet Back
      3 min read

    • Article

      Cornbread With An Open Mind

      Mar 7, 2022

      Cornbread With An Open Mind
      4 min read

    • Article

      SOURDOUGH Simplified

      Nov 9, 2018

      SOURDOUGH Simplified
      10 min read

    • Article

      “We Leave No One Behind”

      Jun 24, 2022

      “We Leave No One Behind”
      5 min read

    • Article

      The Greatest Loaf Of All

      May 3, 2019

      The Greatest Loaf Of All
      5 min read

    • Article

      He Wheats His Magic

      May 3, 2019

      He Wheats His Magic
      3 min read

    Reviews for The Art of Plant-Based Cheesemaking

    5/5

    1 rating0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words