{"product_id":"the-art-of-plant-based-cheesemaking-second-edition-how-to-craft-real-cultured-non-dairy-cheese-9780865719620","title":"The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese","description":"\u003cp\u003e\u003cstrong\u003eExpanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the \"plant-based cheesemaking bible\" takes vegan cheesemaking to a new level. \u003c\/p\u003e\u003cp\u003eContaining over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEight new cheesemaking recipes plus dozens more from beginner to pro\u003c\/li\u003e\n\u003cli\u003eNew coverage of \"mixed method\" fast-firming cultured cheeses\u003c\/li\u003e\n\u003cli\u003eGoing beyond nuts and seeds and using legumes for cheesemaking \u003c\/li\u003e\n\u003cli\u003eDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream \u003c\/li\u003e\n\u003cli\u003eGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules \u003c\/li\u003e\n\u003cli\u003eLactic acid fermentation and how to use it in cheesemaking \u003c\/li\u003e\n\u003cli\u003eExpanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds \u003c\/li\u003e\n\u003cli\u003eNew recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eThe Art of Plant-based Cheesemaking, Second Edition \u003c\/em\u003eis a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations. \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eKaren McAthy\u003c\/strong\u003e 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\u003c\/p\u003e\u003cbr\u003e","brand":"New Society Publishers","offers":[{"title":"Default Title","offer_id":50634974101778,"sku":"9780865719620","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_38cae80f-0276-4637-af5a-6ee50d6792b0.jpg?v=1732826690","url":"https:\/\/surprise-castle.myshopify.com\/products\/the-art-of-plant-based-cheesemaking-second-edition-how-to-craft-real-cultured-non-dairy-cheese-9780865719620","provider":"Surprise Castle","version":"1.0","type":"link"}