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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese

  • Mã sản phẩm: 0865719624
  • (49 nhận xét)
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  • Publisher:New Society Publishers; Revised and Expanded edition (May 25, 2021)
  • Language:English
  • Hardcover:256 pages
  • ISBN-10:0865719624
  • ISBN-13:978-0865719620
  • Item Weight:1.4 pounds
  • Dimensions:10 x 0.88 x 8 inches
  • Best Sellers Rank:#318,823 in Books (See Top 100 in Books) #250 in Vegetarian Cooking #4,137 in Home Improvement & Design Books #38,728 in Health, Fitness & Dieting (Books)
  • Customer Reviews:4.6 out of 5 stars 52Reviews
1,157,000 vnđ
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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
1,157,000 vnđ
Chi tiết sản phẩm

Mô tả sản phẩm

From the Publisher

Vegan cheeses are displayed on the cover of The Art of Plant-Based Cheesemaking by Karen McAthy
A charcuterie with various plant-based cheeses

Chapter 1: On History and Definitions

Cheesemaking evolved as a means of preserving food for the months after the harvest when food was sparse. Now, along with many fermented and cultured food practices like sauerkraut, kimchi, and beer, cheesemaking has become one of a growing number of do-it-yourself pursuits.

Pot, cheesecloth, and cooking utensils needed for plant-based cheesemaking

Chapter 2: Equipment, Sanitation, and Food Safety

Whether or not one is working with fermentation processes, preparing any kind of food for consumption should be done with a view to doing so safely. Food borne illness is one of the most common forms of illness and is easily pre- ventable with good preparation, cleanup, and storage practices.

A wheel of plant based cheese, with a triangle cut and placed on top

Chapter 3: Making Quick Non-Cultured Cheeze

Although plant-based cheesemaking is still in its infancy and there is no formal nomenclature, soft cheezes are non-cultured and on the spectrum of spreads, dips, and pâtés in consistency.

A chef holding a jar of fermenting liquid

Chapter 4: Fermentation and Culturing Role in Cheesemaking

Microbes themselves are neither vegan nor non-vegan, the manner in which they are cultivated in the lab can determine whether they are suitable in making vegan cheese. Most of the microbes produced are fed on agar agar plates that also include animal products.

wheel of cheese

Chapter 5: Fresh Cultured Cheeses

These cheeses mirror their dairy-based versions to the extent that they are shorter-term cultured cheeses, soft, and typically made with just a mesophilic lactic acid starter. Texturally, these will be familiar to those who are nostalgic for soft, fresh, dairy cheese, but not perfectly so.

A fresh cultured lemon-garlic-herb coconut kefir cheese with macadamia

Chapter 6: Mold Ripened Cheeses and Affinaging

In dairy cheesemaking there are two types of curds used for bloomy rind cheeses, I focus on only the slow acid building lactic-set curd. With this type of curd, you end up with a firmer style of white mold ripened cheese, but it will have good aroma and flavor.

Heart shaped cheese with berries on the side.

Chapter 7: Putting Your Cheeses to Work

My first true love is being a chef. I think that all chefs, at the core, are empirically inclined. Leaving aside the adrenaline rush of a high paced service, I think that those who strive to lead or work with a kitchen team in bringing thoughtfully prepared dishes to people, are deeply curious.

A selection of vegan cheeses on a wooden table

Step by Step Recipes

This book contains over 150 full color photos and enhanced step-by-step instructions, with eight new cheesemaking recipes plus dozens more from beginner to pro. Going beyond nuts and seeds to include legumes in cheesemaking, dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts

Small mason jars filled with plant-based Sour Cream/Crème Fraîche

Sour Cream/Crème Fraîche Recipe from the book

Tools and Equipment
  • Blender
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Whisk & Spatula
  • Jar with lid for storage
  • Sieve & Cheesecloth
  • Storage container
Ways to use this sour cream/crème fraîche

  • On baked potatoes
  • In savory pastry
  • Add to creamy pasta sauces
  • As a pasta filling
  • As a garnish
  • However you wish

This recipe combines two of the cultured curds presented earlier in this book, cultured cashew curd and coconut kefir.

While the coconut milk yogurt or the oat, cashew, coconut yogurt recipes can serve as sour cream when drained, this recipe allows you to have a thicker, more heat resistant soured cream or crème fraîche for use with foods like baked potatoes, on top of soups, as a garnish for dishes that require a fatty/acidic component. This recipe takes a little less time than the yogurt recipes.

Method

  1. Wash and sanitize all work surfaces and tools you will use.
  2. Rinse nuts, drain, then add to blender.
  3. Add coconut kefir to blender, then pulse the nuts and kefir together, being careful to not proceed to high speed right away.
  4. Add salt and pulse together.
  5. Use spatula to scrape mixture into cheesecloth-lined sieve and allow to drain/express moisture for up to 30 minutes.
  6. Place mixture in a jar with a lid for storage. Be sure to leave space for gas exchange as the coconut kefir microbes will continue to culture.
  7. Store in the refrigerator. It will keep for up to 30 days.
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