The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Urban Homesteader Hacks)

4.5 avg rating
( 4 ratings by Goodreads )
 
9780865718364: The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Urban Homesteader Hacks)

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.

"synopsis" may belong to another edition of this title.

About the Author:

Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. A born and bred West Coaster who has worked in and around kitchens since 2000, she has a passion for local food systems, experimentation, the blending of art and science in cooking, and animal ethics. Hailing from an agricultural background, Karen grew up learning how to grow food, and a deep desire to learn and understand how nature works drives her pursuit of cultured and aged nut and plant-based cheeses. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is formerly the Executive Chef of Graze Vegetarian and Zend Conscious Lounge restaurants in Vancouver, BC.

Excerpt. © Reprinted by permission. All rights reserved.:

null (2017-08-01)

"About this title" may belong to another edition of this title.

Top Search Results from the AbeBooks Marketplace

1.

Karen McAthy
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Quantity Available: 10
Seller:
INDOO
(Avenel, NJ, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Brand New. Bookseller Inventory # 0865718369

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 15.69
Convert Currency

Add to Basket

Shipping: US$ 3.50
Within U.S.A.
Destination, Rates & Speeds

2.

Mcathy, Karen
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Quantity Available: 5
Seller:
GreatBookPrices
(Columbia, MD, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Bookseller Inventory # 28618347-n

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 17.92
Convert Currency

Add to Basket

Shipping: US$ 2.64
Within U.S.A.
Destination, Rates & Speeds

3.

McAthy, Karen
Published by New Society Pub (2017)
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Quantity Available: 9
Seller:
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description New Society Pub, 2017. PAP. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # V7-9780865718364

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 16.58
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

4.

McAthy, Karen
Published by New Society Pub (2017)
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Quantity Available: 12
Seller:
Pbshop
(Wood Dale, IL, U.S.A.)
Rating
[?]

Book Description New Society Pub, 2017. PAP. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780865718364

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 17.12
Convert Currency

Add to Basket

Shipping: US$ 3.99
Within U.S.A.
Destination, Rates & Speeds

5.

Karen McAthy
Published by New Society Publishers, United States (2017)
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Paperback Quantity Available: 10
Seller:
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description New Society Publishers, United States, 2017. Paperback. Book Condition: New. Language: English . Brand New Book. 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. Bookseller Inventory # AA99780865718364

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 21.12
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

6.

Karen McAthy
Published by New Society Publishers, United States (2017)
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Paperback Quantity Available: 10
Seller:
The Book Depository
(London, United Kingdom)
Rating
[?]

Book Description New Society Publishers, United States, 2017. Paperback. Book Condition: New. Language: English . Brand New Book. 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. Bookseller Inventory # AA99780865718364

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 21.61
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

7.

McAthy, Karen
Published by New Society Publishers 5/2/2017 (2017)
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Paperback or Softback Quantity Available: 10
Seller:
BargainBookStores
(Grand Rapids, MI, U.S.A.)
Rating
[?]

Book Description New Society Publishers 5/2/2017, 2017. Paperback or Softback. Book Condition: New. The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese. Book. Bookseller Inventory # BBS-9780865718364

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 22.66
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

8.

Mcathy, Karen
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Softcover Quantity Available: 3
Seller:
VNHM SHOP
(Pompano Beach, FL, U.S.A.)
Rating
[?]

Book Description Softcover. Book Condition: New. Make your own real, non-dairy cheese at home?traditional methods for making plant-based cheeseAs 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. Bookseller Inventory # 5654192

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 22.87
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

9.

McAthy, Karen
Published by New Society Publishers
ISBN 10: 0865718369 ISBN 13: 9780865718364
New PAPERBACK Quantity Available: 1
Seller:
Qwestbooks COM LLC
(Bensalem, PA, U.S.A.)
Rating
[?]

Book Description New Society Publishers. PAPERBACK. Book Condition: New. 0865718369. Bookseller Inventory # Z0865718369ZN

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 23.22
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

10.

McAthy, Karen
Published by New Society Publishers (2017)
ISBN 10: 0865718369 ISBN 13: 9780865718364
New Paperback Quantity Available: > 20
Seller:
Murray Media
(North Miami Beach, FL, U.S.A.)
Rating
[?]

Book Description New Society Publishers, 2017. Paperback. Book Condition: New. Never used!. Bookseller Inventory # 0865718369

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 21.91
Convert Currency

Add to Basket

Shipping: US$ 1.99
Within U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book