The Art Of Plant-Based Cheesemaking

Much of what passes for non-dairy “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, there’s no reliable guidance on what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and introduce this new and evolving craft into the kitchens of the world. Written by a pioneering plant-based cheesemaker who draws deep from her 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. In the book, Karen McAthy covers: 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 Introduction to advanced recipes for cultured and aged cheeses Resources for sourci