The Art of Plant-Based Cheesemaking, Second Edition

Karen Mcathy

Description

• Co-op available
• Printed Blads available
• Digital galleys on Edelweiss
• National advertising: Harrowsmith, VegNews, Mother Earth Living, Fermentation Magazine
• National print campaign: Forks Over Knives, Vegan Life, Vegan Society Magazine, Vegetarian Times, Eating Well, VegNews, Vegan Life, Bon Appetit, Eat Magazine, Mother Earth Living, Chatelaine, The Cook's Cook, Edible
• Online/social media campaign to vegan websites, e.g., The Vegan Society, Live Kindly, The Spruce Eats, Urban Vegan
  • Promotion to author's 14,000 Instagram followers
  • Promotion on New Society Publishers social media platforms including Facebook, Twitter, our blog, Pinterest, Instagram, and YouTube
• General eBook marketing plan
  • eBook will be available at the same time as print publication to maximize sales
  • eBook ISBN will be included on all press materials, author and publisher websites, and whenever print ISBN is listed
  • publisher and author will be promoting both e and p through social media
• Excerpts target for first serial rights: VegNews, Western Living, Cook's Cook, Vegan Life
• Promotion through the author's website: www.blueheroncheese.com
• Bookseller/Library promotions: Ingram Email Flyer Promotion

• She is at the cutting edge of vegan cheese development and experimentation.
• Award-winning first edition – Gourmand World Cookbook Awards, 2018, Winner, Best in World, Vegan Category
• International Association of Culinary Professionals Awards, Winner, 2017
• Gourmand World Cookbook Awards, 2017, Winner, Canadian selection, Vegan Cookbooks
• Previous edition sold 4,600
• Author is the well-known chef and founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and foods company.
• Research from the Good Food Institute Association shows that retails sales in plant-based dairy alternatives grew 29% over the past two years.
• The author has significant connections with US through customers and consulting for vegan cheese companies.
• The author has 14 K followers on Instagram from around the world.
• This second edition includes the update to refinements in this emerging art.
• Second edition is 35% new material including:
  • updated methodology for several recipes
  • revised conceptual elements
  • new methods including vegan blue cheese, camembert/white mold cheese
  • clarification of discussion of cultures
  • improved culturing methodology
  • chapters 1-6 completely revised

Audience: Process-oriented cooks, both home and professional; chefs looking to broaden their vegan cheesemaking skills, DIY foodies who like to make their own food stuffs, cookbook collectors. For readers of The Food Lab Book by J. Kenji Lopez-Alt, Salt, Fat, Acid, Heat by Samin Nosrat, This Cheese Is Nuts by Julie Piatt, Vegan Cheese by Jules Aron and One-hour Dairy-free Cheese by Claudia Lucero

Regional: Regions where the author has a significant customer base. California – vegan cheese companies; Texas; Florida – growing vegan community; New York – vegan cheese companies and chefs; Washington, especially Seattle; Oregon – vegan cheese companies, author will be featured chef at Farm Spirit restaurant in Portland

Canada: "Cheesegate" in 2018 (the complaint filed with CFIA regarding the use of the word “cheese”) pushed Blue Heron Creamery into the national headlines for most of February and March. Author was interviewed on Global TV, CBC TV, CBC Radio, and several blogs and magazines.

Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.

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.

Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes:

• Eight new cheesemaking recipes plus dozens more from beginner to pro
• New coverage of "mixed method" fast-firming cultured cheeses
• Going beyond nuts and seeds and using legumes for cheesemaking
• Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
• Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
• Lactic acid fermentation and how to use it in cheesemaking
• Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds
• New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.

The Art of Plant-based Cheesemaking, Second Edition is 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.

Foreword

Preface

Introduction

Chapter 1: On History and Definitions

Cheese, a Product and a Process

Terminology: Cheese Versus Cheeze

Cheeze, Cheese, Crossover Methods: Definitions and Boundaries

Chapter 2: Equipment, Sanitization, and Food Safety

Food Safety and Sanitization

Tools and Equipment

Ingredients

Chapter 3: Making Quick Non-Cultured Cheeze

Non-Cultured Soft Cheeze

     Soaking nuts, seeds, and legumes

Non-cultured Semi-firm or Set Cheezes

     Starches

     Gelling agents

Chapter 4: Fermentation and Culturing: Role in Cheesemaking

Lactic Acid Fermentation

LAB Acidification

Rejuvelac

     Making rejuvelac

Kefir: Water Kefir Versus Dairy Kefir

     Experimentation

     Water kefir as bulk starter

     Making water kefir

     Making coconut kefir using water kefir

     Back slopping

Other Starter Cultures

     Probiotic capsules

     Miso

     Sauerkraut brine

     Tempeh culture

     Mesophilic direct-set culture

Chapter 5: Fresh Cultured Cheeses

Forming and Aging for Short-Term Aging

Coconut Kefir-based Cheeses

Lactic Acid (cultured) Almond Curd

     Feta-style cheeses

Longer-Aged Cheeses

     Cashew and coconut havarti/gouda-style cheeses

     Cheddar-style cheeses

Chapter 6: Mold Ripened Cheeses and Affinaging

Before You Start

White Mold Ripened Cheese

Blue Cheese Method

Affinaging

     Salt: dry salting, brining (soaking), washing

     Oil curing/leaf wrapping/bandaging

     Cold smoking

Chapter 7: Recipes: Putting Your Cheeses to Work

More Cultured Foods (that are not cheese)

Something Sweet

Something Savory

Appendix 1: Resources

Ingredients

Tools and Equipment

Appendix 2: Record-keeping

Cheesemaking Culturing Log

Cheesemaking Observation Log

Appendix 3: Common Issues for Starter Cultures

Appendix 4: Choosing a Base

Appendix 5: Preparing Dry Beans

Index

About the Author

A Note about the Publisher

Sujets

• Cuisine
• Cuisine végétarienne
• Cuisine végétarienne
• Maison
• Maison
• Cooking
• Vegetarianism
• Vegetarian
• Healthy Living
• Sustainable Living
• guide

Informations

• Publié par: New Society Publishers
• Date de parution: 25 mai 2021
• Nombre de lectures: 5
• EAN13: 9781771423519
• Langue: English
• Poids de l'ouvrage: 20 Mo

Extrait

Praise for The Art of Plant-based Cheesemaking
I knew the moment I walked into Karen McAthy s cheese shop a few years ago that this lady knew what she was doing. Karen has spent the last few years honing her craft and understanding the new science of making cheese from plants, and demonstrates it for us here in her beautiful new book, which elevates vegan cheese to a whole new level. Brava, Karen-I only wish I lived closer to your shop!
-Miyoko Schinner, founder and CEO, Miyoko s Creamery, author, Artisan Vegan cheese
For years, Karen has been a source of inspiration and guidance to many who are delving into the world of great vegan cheese. Her expertise, matched with her generosity in sharing her knowledge and skill, makes this volume a must-have in the collection of any culinary aficionado!
-Margaret Coons, founder/CEO, Nuts for Cheese
If you don t use dairy products, or are vegan, here is a true culinary prize for you! The Art of Plant-based Cheesemaking delivers the real goods like no other. You ll enjoy cheese and other cultured, dairy-free products with the richness of texture, the depth of flavor, and the myriad health benefits of a plant-based diet.
-Vesanto Melina, MS, Registered Dietitian, author, Becoming Vegan and Kick Diabetes Cookbook , lead author, Academy of Nutrition and Dietetics Position Paper on Vegetarian Diets
Karen is a food magician! I ve been a fan of her plant-based cheeses for years, and none other compare. She reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes. Let s eat!
-Em Von Euw, cookbook author, creator, This Rawsome Vegan Life
Karen McAthy has been at the forefront of artisanal plant-based cheese since the beginning. Her influence is felt everywhere as she strides to bring traditional cheesemaking techniques to vegan cheese. The Art of Plant-based Cheesemaking is the best resource for home chefs seeking to delve into the world of real cheesemaking with plant-based ingredients. If vegan cheese analogs have left you wanting, Chef Karen s cheeses will leave you wanting for more.
-Aaron Adams, owner and chef, Farm Spirit and Fermenter
I m not sure if I ve ever met someone who has so much passion, drive, and knowledge for one specific field. Karen has all of these attributes coming out of her cheesy pores. Coming from me, I don t think I can give a bigger compliment actually. She blew my mind with her amazing plant-based dairy products. I ve tasted thousands of cheeses, but trying her products opened up a new world to me. This book is incredibly informative. It s technical and fun at the same time. It s a must-read for anyone who loves plant-based dairy products or anyone who likes cheese. Karen is an icon and artist in her field and this book may just be her Sistine Chapel. BUY THIS BOOK.
-Afrim Pristine, owner, Cheese Boutique
THE ART OF PLANT-BASED CHEESEMAKING
REVISED EXPANDED SECOND EDITION
HOW TO CRAFT RAEL, CUTLTURED, NON - DAIRY CHEESE
KAREN McATHY
Copyright 2021 by Karen
McAthy All rights reserved.
Cover design by Diane McIntosh. Main cover image: Catherine Downes; Background: seal elements, marble plinth iStock.
Back cover photo Andre Shepperd, Dremond Studio.
All interior photos by Karen McAthy, unless otherwise noted.
Printed in Canada. First printing April 2021.
This book is intended to be educational and informative. It is not intended to serve as a guide. The author and publisher disclaim all responsibility for any liability, loss or risk that may be associated with the application of any of the contents of this book.
Inquiries regarding requests to reprint all or part of The Art of Plant-based Cheesemaking should be addressed to New Society Publishers at the address below. To order directly from the publishers, please call toll-free (North America) 1-800-567-6772, or order online at www.newsociety.com
Any other inquiries can be directed by mail to:
New Society Publishers
P.O. Box 189, Gabriola Island, BC V0R 1X0, Canada [phone]
L IBRARY AND A RCHIVES C ANADA C ATALOGUING IN P UBLICATION
Title: The art of plant-based cheesemaking : how to craft real, cultured, non-dairy cheese / Karen McAthy.
Names: McAthy, Karen, author.
Description: Revised expanded second edition. | Includes index.
Identifiers: Canadiana (print) 20210124024 | Canadiana (ebook) 20210124032 | ISBN 9780865719620 (hardcover) | ISBN 9781550927559 (PDF) | ISBN 9781771423519 (EPUB)
Subjects: LCSH: Cheesemaking. | LCSH: Cheese. | LCSH: Vegan cooking. | LCSH: Cooking (Cheese) | LCSH: Dairy substitutes. | LCSH: Milk-free diet.
Classification: LCC TX837 .M4152 2021 | DDC 641.5/63971-dc23
New Society Publishers mission is to publish books that contribute in fundamental ways to building an ecologically sustainable and just society, and to do so with the least possible impact on the environment, in a manner that models this vision.
Contents
Foreword
Preface
Introduction
Chapter 1: On History and Definitions
Cheese, a Product and a Process
Terminology: Cheese Versus Cheeze
Cheeze, Cheese, Crossover Methods: Definitions and Boundaries
Chapter 2: Equipment, Sanitization, and Food Safety
Food Safety and Sanitization
Tools and Equipment
Ingredients
Chapter 3: Making Quick Non-Cultured Cheeze
Non-Cultured Soft Cheeze
Soaking nuts, seeds, and legumes
Non-cultured Semi-firm or Set Cheezes
Starches
Gelling agents
Chapter 4: Fermentation and Culturing: Role in Cheesemaking
Lactic Acid Fermentation
LAB Acidification
Rejuvelac
Making rejuvelac
Kefir: Water Kefir Versus Dairy Kefir
Experimentation
Water kefir as bulk starter
Making water kefir
Making coconut kefir using water kefir
Back slopping
Other Starter Cultures
Probiotic capsules
Miso
Sauerkraut brine
Tempeh culture
Mesophilic direct-set culture
Chapter 5: Fresh Cultured Cheeses
Forming and Aging for Short-Term Aging
Coconut Kefir-based Cheeses
Lactic Acid (cultured) Almond Curd
Feta-style cheeses
Longer-Aged Cheeses
Cashew and coconut havarti/gouda-style cheeses
Cheddar-style cheeses
Chapter 6: Mold Ripened Cheeses and Affinaging
Before You Start
White Mold Ripened Cheese
Blue Cheese Method
Affinaging
Salt: dry salting, brining (soaking), washing
Oil curing/leaf wrapping/bandaging
Cold smoking
Chapter 7: Recipes: Putting Your Cheeses to Work
More Cultured Foods (that are not cheese)
Something Sweet
Something Savory
Appendix 1: Resources
Ingredients
Tools and Equipment
Appendix 2: Record-keeping
Cheesemaking Culturing Log
Cheesemaking Observation Log
Appendix 3: Common Issues for Starter Cultures
Appendix 4: Choosing a Base
Appendix 5: Preparing Dry Beans
Index
About the Author
A Note about the Publisher
Foreword
The story of how I ended up as Karen McAthy s business partner starts on a beautiful autumn evening in 2014. I was out with Eden, my wife at the time, at our favorite dinner spot, Graze Vegetarian. I remember our evening started with a short walk and enjoying the ethereal painter s sky as we made our way to the restaurant. We had been longtime fans of the culinary artistry that Karen had been pioneering as executive chef at this lovely restaurant in East Vancouver.
Being a creature of habit, I ordered the same thing every single time I was lucky enough to eat Karen s food (to this day I still crave that phyllo lentil dish). So my only opportunity to try new offerings was either the appetizer we d share or the odd taste from Eden s plate.
This night was a special one, in particular as it was the first time we had ordered the antipasto tasting plate that included a variety of different cultured and aged dairy-free cheeses that Karen had been experimenting with. At that time, I was teaching plant-based cooking and nutrition classes alongside Eden, who was a nutritionist and culinary artist at our business, Feed Life. As someone who had tried almost every single plant-based cheese on the market in Vancouver and Seattle at the time, I was very inquisitive about Karen s cheeses.
I had always found that most dairy-free cheeses tasted synthetic and starchy. You could tell they were mass-produced and aimed at emulating the outward appearance of cheese. They failed to capture the complexity of flavor and enzymatic nature of a cultured and aged dairy-based cheese.
The moment I tried some of Karen s cheese is one I will always remember. The initial taste literally froze me in pure palate pleasure. I was speechless for a dozen seconds, then muttered a simple, wow! The entire plate was the craft of someone who not only captured the pleasing visual of a well-designed board but wove a complex symphony of flavor and texture with each component. We were regulars at Graze throughout its tenure and thoroughly enjoyed the cuisine that Karen created during her three years as executive chef. Little did I know it would be that very cheesemaking method that I was tasting that would change my life in the years to come.
Fast-forward to early 2016 and I was giving a talk at a community movie night hosted by the Juice Truck. We had co-hosted a few of these nights where we would watch a captivating documentary on plant-based eating and environmental impact and lead a discussion afterward. When I showed up to the evening, there was Karen sampling some of her delightful cumin cultured cashew cheese. She shared with me that after Graze closed the demand for her cheeses followed her and that she had decided to create a plant-based cheese company called Blue Heron. In the months that followed, I was grateful to be involved with the creation of Blue Heron, and after a year and a half of R D, Karen asked me to be her business partner.
Creating Blue Heron with Karen has been some of the most rewarding and challenging work of my life. We have had the blessing of being in the spotlight and the forefront of what is a completely new