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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 nondairy cheese from acknowledged master plantbased cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the 'plantbased cheesemaking bible' takes vegan cheesemaking to a new level.Containing over 150 full color photos and enhanced stepbystep instructions, coverage and new information includes: Eight new cheesemaking recipes plus dozens more from beginner to pro New coverage of 'mixed method' fastfirming cultured cheeses Going beyond nuts and seeds and using legumes for cheesemaking Dairyfree cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream Growing plantbased 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 dairyfree cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.The Art of Plantbased Cheesemaking, Second Edition is a musthave for aspiring DIY nondairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer,
birth defects, or other reproductive harm.
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