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The Art of Plant-Based Cheesemaking
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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.

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