{"product_id":"9780865719620-the-art-of-plant-based-cheesemaking-second-edition","title":"The Art of Plant-Based Cheesemaking, Second Edition","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003eHow to Craft Real, Cultured, Non-Dairy Cheese\u003cbr\u003e\u003cp\u003eExpanded \u0026amp; updated with over 150 color photos, \u003ci\u003eThe Art of Plant-based Cheesemaking, 2nd Edition \u003c\/i\u003eis the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white \u0026amp; blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.\u003c\/p\u003e\n\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eExpanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.\u003c\/strong\u003e\u003c\/p\u003e\n\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\n\u003cp\u003eContaining over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: \u003c\/p\u003e\n\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\n\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\n\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":57369207308662,"sku":"9780865719620","price":41.43,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/stand_24190544.jpg?v=1772081868","url":"https:\/\/www.rarewaves.com\/products\/9780865719620-the-art-of-plant-based-cheesemaking-second-edition","provider":"Rarewaves.com","version":"1.0","type":"link"}