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

\n \nExpanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.\n \n 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. \n \nContaining over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: \n \n- Eight new cheesemaking recipes plus dozens more from beginner to pro \n- New coverage of mixed method fast-firming cultured cheeses \n- Going beyond nuts and seeds and using legumes for cheesemaking \n- Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream \n- Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules \n- Lactic acid fermentation and how to use it in cheesemaking \n- Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds \n- New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more. \nThe 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. \n