Table of 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 . . .
     Starter Batch: Process 1: No Preheating of Coconut Milk
     Starter Batch: Process 2: Heating the Coconut Milk in Advance
     Using the Starter Batch for Subsequent Batches
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 84
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

Promotional Information

Make your own real, non-dairy cheese at home — traditional methods for making plant-based cheese

About the Author

Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. A born and bred West Coaster who has worked in and around kitchens since 2000, she has a passion for local food systems, experimentation, the blending of art and science in cooking, and animal ethics. Hailing from an agricultural background, Karen grew up learning how to grow food, and a deep desire to learn and understand how nature works drives her pursuit of cultured and aged nut and plant-based cheeses. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is formerly the Executive Chef of Graze Vegetarian and Zend Conscious Lounge restaurants in Vancouver, BC.