The art of plant-based cheesemaking: how to craft real, cultured, non-dairy cheese

Content: 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