The Art of Plant Based Cheesemaking

The Art of Plant Based Cheesemaking Author Karen McAthy
ISBN-10 9781771422253
Release 2017-04-10
Pages 128
Download Link Click Here

Make your own real, non-dairy cheese at home—traditional methods for making plant-based cheese As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the “last hurdle.” Much of what passes for non-dairy “cheese” lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there’s no real reliable guidance to what works, what doesn’t, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world. Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Coverage includes: • Understanding culturing and fermentation • Essential ingredients and equipment for crafting plant-based cheese • Plant and nut-based media and how to make them • How to create and train plant-based cultures • Delicious recipes for quick cheeses • Advanced recipes for cultured and aged cheeses • Resources for sourcing equipment and cultures. Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike. Simply everything you need to make delicious non-dairy cheese right at home. Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.



The Cultured Cook

The Cultured Cook Author Michelle Schoffro Cook, PhD
ISBN-10 9781608684854
Release 2017-08-15
Pages 224
Download Link Click Here

Transform Everyday Foods into Mouth-Watering Superfoods Detailing everything you need to begin fermenting in your home kitchen, The Cultured Cook offers recipes and tips for making vegan, gluten-free foods even better for you. From delicious plant-based yogurt and cheese, to basics such as sauerkraut, pickles, and kombucha, to tempting desserts — even ice cream! — you’ll discover ways to add fermented foods to every meal. Your body will enjoy the benefits of probiotics, as well as the increasingly recognized prebiotics, to supercharge your health.



The Art of Natural Cheesemaking

The Art of Natural Cheesemaking Author David Asher
ISBN-10 9781603585798
Release 2015-06-30
Pages 320
Download Link Click Here

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.



By the shores of Silver Lake

By the shores of Silver Lake Author Laura Ingalls Wilder
ISBN-10 0590488147
Release 1939
Pages 291
Download Link Click Here

Ma and the girls follow Pa west by train where they make their home at a rough railroad camp and plan for their own homestead.



Odysseia

Odysseia Author Homeros
ISBN-10 9755103783
Release 1992
Pages 406
Download Link Click Here

Odysseia has been writing in one form or another for most of life. You can find so many inspiration from Odysseia also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Odysseia book for free.



4 Saatte S per Insan

4 Saatte S  per Insan Author Timothy Ferriss
ISBN-10 9752118070
Release 2014-04-01
Pages 640
Download Link Click Here

4 Saatte S per Insan has been writing in one form or another for most of life. You can find so many inspiration from 4 Saatte S per Insan also informative, and entertaining. Click DOWNLOAD or Read Online button to get full 4 Saatte S per Insan book for free.



This Cheese is Nuts

This Cheese is Nuts Author Julie Piatt
ISBN-10 9780735213807
Release 2017-06-13
Pages 176
Download Link Click Here

The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way. In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese Is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They’re remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy—they require only a day or two in the dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they’re delectable on their own, Julie’s nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese Is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.



Evlili i s rd rmenin yedi ilkesi

Evlili  i s  rd  rmenin yedi ilkesi Author John Mordechai Gottman
ISBN-10 9754342385
Release 2002
Pages 262
Download Link Click Here

Evlili i s rd rmenin yedi ilkesi has been writing in one form or another for most of life. You can find so many inspiration from Evlili i s rd rmenin yedi ilkesi also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Evlili i s rd rmenin yedi ilkesi book for free.



Ragusano

Ragusano Author Francesco Amata
ISBN-10 CORNELL:31924089537934
Release 2000
Pages 207
Download Link Click Here

Ragusano has been writing in one form or another for most of life. You can find so many inspiration from Ragusano also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Ragusano book for free.



New Zealand is Different

New Zealand is Different Author Denis James Hogan
ISBN-10 STANFORD:36105029044620
Release 1999
Pages 308
Download Link Click Here

New Zealand is Different has been writing in one form or another for most of life. You can find so many inspiration from New Zealand is Different also informative, and entertaining. Click DOWNLOAD or Read Online button to get full New Zealand is Different book for free.



Chilton s Food Engineering

Chilton s Food Engineering Author
ISBN-10 UOM:39015048209962
Release 1998
Pages
Download Link Click Here

Chilton s Food Engineering has been writing in one form or another for most of life. You can find so many inspiration from Chilton s Food Engineering also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Chilton s Food Engineering book for free.



Bulletin

Bulletin Author International Institute of Refrigeration
ISBN-10 UOM:39015074981252
Release 1940
Pages
Download Link Click Here

Bulletin has been writing in one form or another for most of life. You can find so many inspiration from Bulletin also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Bulletin book for free.



Cheese and Fermented Milk Foods

Cheese and Fermented Milk Foods Author Frank Kosikowski
ISBN-10 CORNELL:31924000565774
Release 1977
Pages 711
Download Link Click Here

Cheese and Fermented Milk Foods has been writing in one form or another for most of life. You can find so many inspiration from Cheese and Fermented Milk Foods also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Cheese and Fermented Milk Foods book for free.



TCE the Chemical Engineer

TCE  the Chemical Engineer Author
ISBN-10 UOM:39015029632075
Release 1976
Pages
Download Link Click Here

TCE the Chemical Engineer has been writing in one form or another for most of life. You can find so many inspiration from TCE the Chemical Engineer also informative, and entertaining. Click DOWNLOAD or Read Online button to get full TCE the Chemical Engineer book for free.



Food Arts

Food Arts Author
ISBN-10 CORNELL:31924095710533
Release 2005
Pages
Download Link Click Here

Food Arts has been writing in one form or another for most of life. You can find so many inspiration from Food Arts also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Arts book for free.



Journal

Journal Author
ISBN-10 CORNELL:31924054097054
Release 1977
Pages
Download Link Click Here

Journal has been writing in one form or another for most of life. You can find so many inspiration from Journal also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Journal book for free.



Dairy Field

Dairy Field Author
ISBN-10 PSU:000068071547
Release 1983
Pages
Download Link Click Here

Dairy Field has been writing in one form or another for most of life. You can find so many inspiration from Dairy Field also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Dairy Field book for free.