The Art of Plant-Based Cheesemaking by McAthy, Karen -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page CONTENTS ACKNOWLEDGMENTS FOREWORD INTRODUCTION 1 CORE ELEMENTS OF PLANT-BASED CHEESEMAKING

Terminology: “Cheese” versus “Cheeze” Non-Cultured Cheeze Cultured Cheese More on Informal Classification

2 EQUIPMENT, SANITIZATION, AND FOOD SAFETY

Food Safety and Sanitization Tools and Equipment

Key Tools Ingredients

3 MAKING QUICK NON-CULTURED CHEEZE

Non-Cultured Soft Cheeze Cultured Soft Cheeze Soft Cheezes

Walnut Ricotta Cashew or Sunflower Seed Cream Cheeze

Semi-Soft Cheeze: Base Recipe

Modifications

Firm/Hard Cheeze Base

Modifications

Notes on Ingredients

Tapioca Starch

Adding Tapioca Starch to Recipes

Working with Agar Agar

Adding Agar

4 MAKING AND USING PLANT-BASED CULTURES

Rejuvelac Making Rejuvelac

Step 1: Purchasing your Wheat Berries Step 2: Sprouting Step 3: Fermentation

Kefir: Coconut, Cashew, Almond . . .

Probiotic Capsules, Miso, Tempeh Culture, Sauerkraut Brine

5 FRESH CULTURED CHEESES

Almond Ricotta Queso Fresco Chevre Style

Modifications Forming and Aging

Short-Aged and Semi-Soft Cheeses

Coconut Kefir Curd Cultured Cashew Kefir Curd Cultured Almond Curd

Coconut Kefir and Macadamia Garlic and Herb Cheese Feta-Style Cheeses

Coconut Kefir Feta Almond Curd Feta

6 FIRM CHEESES AND CHEESE AGING

Cashew and Coconut Havarti/Gouda Style Cashew and Coconut Double-Cultured “Cheddar” Aging and Rind Curing Methods

Air Drying

Troubleshooting Air-Drying at Home

Salt Brining and Rind Washing

Using Brine Beer, Wine, Vinegar, or Kombucha Rind Washing

Oil Curing Dried Herb or Spice Rinds Dehydrator Use Bloom Rind Aging

APPENDIX 1: RESOURCES

Food Items Cultures Equipment and Tools

APPENDIX 2: QUICK REFERENCE GUIDE TO SMELL, TASTE, AND TEXTURE ABOUT THE AUTHOR ABOUT NEW SOCIETY PUBLISHERS