The Art of Plant-Based Cheesemaking, Second Edition
New Society Publishers (Verlag)
978-0-86571-938-5 (ISBN)
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Gourmand World Cookbook Awards, Vegan Category Winner
Making real, full-flavored and richly textured cheese without the use of dairy has long remained a mystery - until now! With step-by-step guidance from acknowledged master plant-based cheesemaker Karen McAthy, anyone can learn to craft authentic, delicious vegan cheese.
Drawing deep from the well of traditional cheesemaking but extending and developing the methods into plant-based ingredients, this new edition of the award-winning The Art of Plant-based Cheesemaking is a lavishly illustrated, practical guide packed with step-by-step recipes and straightforward processes from beginner to advanced. Coverage includes:
Equipment, sanitation, food safety
Non-cultured beginner recipes through to advanced cultured cheeses
How to grow your own plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
Using emulsifiers, starches, and binders
Flavors, aging, rind curing, and working with molds
Troubleshooting tips and tricks
Updated step-by-step guidance and a detailed breakdown of the culturing process.
The Art of Plant-based Cheesemaking, 2nd edition makes incredible homemade vegan cheese accessible for beginners, aspiring DIY non-dairy cheesemakers, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.
Karen McAthy is founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and vegan foods company in Vancouver, BC, which creates authentic and cultured non-dairy cheeses. McAthy is a sought-after educator in the world of plant-based food and award-winning author. www.blueheroncheese.com
Acknowledgments
Foreword
Introduction
1 "What's in a name?" To Cheese or not to Cheese?
Terminology: Cheese, cheeze, Identifying classifications in vegan cheesemaking
Non-cultured/cheese analogs
Cultured (sort of) mixed method
Cultured
cultured, soft
cultured, aged
2 Equipment, Sanitization, and Food Safety
Food Safety and Sanitization
Tools and Equipment
Key Tools
Ingredients
3 Making Quick Non-Cultured Cheeze
Characteristics of non-cultured cheezes
Approaches to non-cultured cheeze
Soft Cheezes
Walnut 'ricotta'
Cream cheese style, cashew
Sunflower
Pumpkin seed
Cream cheese style, modifications
Mozzarella-style/Bocconcini-style
Notes on emulsifiers/starches
cashew/coconut
almond /coconut
Coconut milk
Feta (ish)
Almond/coconut
Cashew
Pumpkin seed
Tofu
Psuedo Semi-Firm cheeze: agar/carageenan binders
Gouda/Havarti-style
Smoked
cashew/coconut
almond/oat
coconut/rice
Spicy Cumin
cashew/coconut
almond/oat
coconut/rice
Dill
cashew/coconut
almond/oat
coconut/rice
Adjusting/Creating flavour profiles
Cheddar Style
Smoked
Walnut, coconut, cashew
Almond
Sunflower seed/cocoonut
Sharp(ish)
Walnut, coconut, cashew
Almond
Sunflower seed/coconut
Beer
Walnut, coconut, cashew
Almond
Sunflower seed/coconut
Using emulsifiers, starches, binders
Tapioca starch
Modified Tapioca Starch
Agar Agar
Carageenan
Lecithen
Citric Acid
Lactic Acid (not from culturing)
Creating Umami in Non-cultured cheeze
What is umami?
Nutritional yeast
Miso
Mushroom/tomato powder
4 Making and Using Plant-Based Cultures
Lactic acid fermentation in cheesemaking
Microbes (bacteria/yeast)
Purpose/role
Rejuvelac history and use
Ingredients/sourcing
Wheatberry/kamut/spelt/farro
Quinoa/amaranth/millet
Sprouting
Fermentation Process
Kefir: working with water kefir
Kefir, history and use
Water kefir as cheese starter culture
coconut milk kefir
Cashew kefir
Almond kefir
Oat Milk kefir
Using your kefir starters to make yoghurt
Using your kefir starters to make cheese/yoghurt cheese
Caring for your water kefir culture
Longevity of other kefir cultures
Probiotic capsules
Purpose
Limitations in cultured food making
Other starter cultures (vegan friendly only)
Using brine from fermented vegetables
Other vegan friendly starter cultures
5 Cultured Plant-based Vegan Cheeses
Fresh:
Ricotta style
Almond (with or without coconut milk)
Cashew
Macadamia/coconut
Farm-style (fromage blanc/queso fresco/quark)
Almond (with or without coconut milk)
Cashew
Macadamia/coconut
Feta (ish) Cultured:
Coconut kefir feta (Macedonian style)
Almond feta
Lentil
Brine storing
Olive oil storing
Semi-Soft cheeses (short age)
Coconut kefir yohgurt cheeses
When and how to add flavour
Labneh
Lemon Dill
Sundried Tomato Basil
Pesto Crusted
Fennel and Tarragon
Peppercorn
Dried Fruit (blueberry, cherry, apricot, fig, cranberry)
Cultured Cashew (rejuvelac or kefir cultured)
When and how to add flavour
Using fresh herbs
Using dry herbs and fruit
Cranberry Sage
Nettle Pesto
Garlic and Tarragon
Cold Smoked
Smoked (liquid smoke)
Cherry Pepper
6 Semi-Firm Cheeses and Cheese Aging
Aging cheeses
Safe practice in the home environment
Gouda Style
cashew/coconut
oat/coconut
Flavour modifications
Cheddar Style semi firm
Cashew
almond/coconut
Almond/oat
Flavour modifications
Aging and Rind Curing Methods (affinaging)
Air Drying
Dry Salting, Brining and Rind Washing
Salt Brines
Flavoured Brine/washes
Beer, Wine, Kombucha, etc
Dry Herbs/Fruit
Fresh Herbs
Cold Smoking
Oil Curing
Cautions/Limitations/food safety
Food Safety and Aging your Lactic Acid Cultured Cheese
Trouble shooting
Surface Molds
Storing your cheese properly
7. Working with Molds, an introduction
Food Safety in the home environment
Cashew Camembert
Coconut/Cashew Blue
8. Recipes
1. Cultured Butter
a. Compound butter, plain
b. Compound butter, flavoured
2. Yoghurt parfait with
3. Cauliflower Crust flatbread with peppercorn white sauce, roasted potatoe, sauteed herbed mushrooms, cashew/coconut mozzarella, arugula
4. Beet salad, with arugula, roast, pickled and smoked beets, candied orange peel, hazelnut, kohlrabi, lemon-dill coconut kefir yoghurt cheese, orange and fennel dressing
5. Wild mushroom galette with fresh farm-style cheese and herbs
6. Apricot and almond ricotta tart
Appendix: Trouble shooting
1. Troubleshooting starter cultures
2. Trouble shooting culturing process/assessing changes
3. How to fix something that went 'wrong'
4. Guide to smell/taste/texture/: observation is necessary
Appendix: Resources
How to source ingredients
Cultures
Equipment and Tools
Appendix: Culturing/Fermentation Log
Appendix: Aging/affingaging Log
About the Author
About New Society Publishers
| Erscheint lt. Verlag | 15.12.2020 |
|---|---|
| Reihe/Serie | Homegrown City Life |
| Zusatzinfo | 100 Illustrations, color; 100 Illustrations, color |
| Verlagsort | Gabriola Island |
| Sprache | englisch |
| Maße | 191 x 229 mm |
| Gewicht | 322 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Freizeit / Hobby ► Heimwerken / Do it yourself | |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie | |
| ISBN-10 | 0-86571-938-1 / 0865719381 |
| ISBN-13 | 978-0-86571-938-5 / 9780865719385 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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