One-hour dairy-free cheese : make mozzarella, cheddar, feta, and brie-style cheeses--using nuts, seeds, and vegetables

Summary: Whatever your reason for a dairy-free lifestyle, you can now make and enjoy the savory goodness of cheese! Lucero shows how to make delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. She also shares recipes for making spreadable cream cheese, grated Parmesan, a smoky Cheddar-- as well as recipes that highlight each dairy-free cheese. You'll be able to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are. -- adapted from back cover

Record details

ISBN: 9781523502110
ISBN: 1523502118
ISBN: 9780761177487
ISBN: 0761177485
Physical Description: print
x, 261 pages : color illustrations ; 22 cm
Publisher: New York : Workman Publishing, [2019]

Content descriptions

Bibliography, etc. Note:	Includes bibliographical references and index.
Formatted Contents Note:	Introduction: From cheesemaker to "cheese" maker -- The basics: equipment, ingredients, and more -- Wheels, blocks, and rounds -- Melts and dips -- Schmears and spreads -- Shakes and grates -- Insta-cheeses -- Just for fun -- Make it yours -- Basic fermentation -- Bonus cultured and aged cheeses.

Search for related items by subject

Subject:

Cheesemaking
Dairy substitutes
Cheese Varieties
Vegan cooking

Genre:

Cookbooks.

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1 of 1 copy available at Kirtland Community College.

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Location	Call Number / Copy Notes	Barcode	Shelving Location	Status	Due Date
Kirtland Community College Library	SF 271 .L83 2019	30775305514300	General Collection	Available	-

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Call Number / Copy Notes

Barcode

Shelving Location

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Due Date

Kirtland Community College Library

SF 271 .L83 2019

30775305514300

General Collection

Available

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SF 271 .F37 2011 The joy of cheesemaking : the ultimate guide to understanding, making, and eating fine cheese Farnham, Jody. Kirtland Community College Library	SF 271 .L83 2019 One-hour dairy-free cheese : make mozzarella, cheddar, feta, and brie-style cheeses--using nuts, seeds, and vegetables Lucero, Claudia. Kirtland Community College Library	SF 271 .T86 2014 The science of cheese Tunick, Michael. Kirtland Community College Library
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