The winner will be notified by email and must respond within 48 hours. Only the winners who respond within that timeframe will receive their book. Watch for a PM, and a notice in this thread announcing the winners!
Please do not put Karen's name in the title of your thread. We like these threads to be accessible to everyone, and some people may not post their experiences if the thread is directed to Karen alone.
Posts in this thread won't count as an entry to win the book, but please say "Hi!" to Karen and make her feel welcome!
Welcome Karen. I'm a medical vegan with celiac so anything resembling CHEESE would be wonderful. Really excited about your book. Glad you joined us, and hope you stay around. (edit, I can't spell today)
Hi Karen. The book sounds great. I'm especially interested in the chapter, How to create and train plant-based cultures. That is an area not covered by the books I've seen and should be very useful. More information and expertise is always welcome, especially in the relatively new field of cultured, non dairy cheese.
I'm excited to read your book, (in my amazon cart) and I would like to welcome you to the forums. I waffle between vegetarian-vegan, and cheese is one of the factors that is hard to overcome. Thank you for your work!
Hi Denise, Thank you for the welcome! Cheese, is the single biggest hurdle my students and guests (of restuarants I have cheffed at) have struggled with. I hope you find the book useful. It is only an introduction to a larger methodology that I am trying to pull together from the various practices of a number vegan cheesemakers and my research.
Hi Kathy, Thank you the book should offer some core recipes that can work well for your own at home experimentation. I do offer some easy aging practices towards the end of the book to help folks age their cheeses.
Hi Polly, thank you. I'm glad you noticed that chapter. It is only introductory and is already a bit dated with respect to where my research has gone since, but I will be publishing a more in depth follow up book. The emphasis on culturing, and on differentiating cheeze (non-cultured) from cheese (cultured) is one of the distinctions I am trying to make with respect to identifying a prospective methodology for cultured vegan cheese. Additionally, as it is specifically the act of cultures in creating texture and flavor that I am interested in, I am mostly interesting in working with an increasing array of cultures in plant-based cheesemaking. I hope you find the book helpful in some way. I am always happy to answer questions.
Hi Karen. I saw this thread too late as I had recently purchased Miyoko Schinner's Artisan Vegan Cheese as a gift. Any thoughts on her book or recipes from there you think are great? My wife was envious of the book I was giving as a gift to someone else, so that means I'll have to buy another one (yours!) for her.
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