The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Homegrown City Life, 2)

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. Content: Acknowledgments Foreword Introduction 1 Core Elements of Plant- Based Cheesemaking Terminology: "Cheese" versus "Cheeze" Non-Cultured Cheeze Cultured Cheese More on Informal Classification 2 Equipment, Sanitization, and Food Safety Food Safety and Sanitization Tools and Equipment Key Tools Ingredients 3 Making Quick Non-Cultured Cheeze Non-Cultured Soft Cheeze Cultured Soft Cheeze Soft Cheezes Walnut Ricotta Cashew or Sunflower Seed Cream Cheeze Semi-Soft Cheeze: Base Recipe Modifications Firm/Hard Cheeze Base Modifications Notes on Ingredients Tapioca Starch Adding Tapioca Starch to Recipes Working with Agar Agar Adding Agar 4 Making and Using Plant-Based Cultures Rejuvelac Making Rejuvelac Step 1: Purchasing your Wheat Berries Step 2: Sprouting Step 3: Fermentation Kefir: Coconut, Cashew, Almond . . . Starter Batch: Process 1: No Preheating of Coconut Milk Starter Batch: Process 2: Heating the Coconut Milk in Advance Using the Starter Batch for Subsequent Batches Probiotic Capsules, Miso,Tempeh Culture, Sauerkraut Brine 5 Fresh Cultured Cheeses Almond Ricotta Queso Fresco Chevre Style Modifications Forming and Aging Short-Aged and Semi-Soft Cheeses Coconut Kefir Curd Cultured Cashew Kefir Curd Cultured Almond Curd Coconut Kefir and Macadamia Garlic and Herb Cheese Feta-Style Cheeses Coconut Kefir Feta Almond Curd Feta 6 Firm Cheeses and Cheese Aging Cashew and Coconut Havarti/Gouda Style 84 Cashew and Coconut Double-Cultured "Cheddar" Aging and Rind Curing Methods Air Drying Troubleshooting Air-Drying at Home Salt Brining and Rind Washing Using Brine Beer, Wine, Vinegar, or Kombucha Rind Washing Oil Curing Dried Herb or Spice Rinds Dehydrator Use Bloom Rind Aging Appendix 1: Resources Food Items Cultures Equipment and Tools Appendix 2: Quick Reference Guide to Smell, Taste, and Texture About the Author About New Society Publishers 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-diary 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. 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. "Packed with simple methods, clear recipes, and straightforward guidelines, The Art of Plant-Based Cheesemaking arms the reader with a clear understanding of the processes for creating authentic cultured, non-dairy, plant-based cheese using traditional (dairy) cheesemaking methods. It gives permission and calls on the reader to experiment, adapt, and have fun with easy and advanced plant-based cheese recipes."-- Provided by publisher