• ONE-HOUR CHEESE

    In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less.

    Item: 7407
  • DIY DAIRY FREE CHEESE PACKAGE (BRIE, FETA, CHEVRE AND FONDUE)

    This package includes one Dairy-Free Brie, Feta, Chevre and Fondue DIY Cheese Kit and a copy of One-Dairy Free Hour Cheese by Claudia Lucero.*

    ONE-HOUR DAIRY FREE CHEESE

    Finally, anyone embracing a dairy-free lifestyle (including vegan, paleo, or allergen-free) can make and enjoy the savory goodness of cheese in one hour or less.

    In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste, and a Brie made of cashews (or zucchini and potatoes) with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.

    DAIRY-FREE CHEDDAR, MOZZARELLA, AND RICOTTA DIY CHEESE KIT

    DAIRY-FREE BRIE, CHEVRE, FETA, AND FONDUE DIY CHEESE KIT

    Imagine a platter of creamy brie, chèvre, crackers and grapes on the vine! Or a fun fondue night with friends in the evening and crumbly feta in your salad the next day at lunch. There are so many reasons why people don't eat dairy; whatever it may be for you, this kit is here to give you delicious dairy-free options so you can enjoy all your favorite dishes again!

    The Dairy-Free, Vegan, Paleo, and Allergy-Friendly Brie, Chèvre, Feta, and Fondue Cheese Kit includes these carefully selected and tested supplies:

    • Instructions with tips and variations
    • Unlimited email support, as needed
    • Fine-mesh, 100 percent cotton cheesecloth (also known as butter muslin)
    • Gluten-free tapioca flour (cassava root)
    • Quick-gelling agar powder (seaweed)
    • Black truffle sea salt
    • Nutritional yeast
    • Fine white pepper
    • Gluten-free, non-GMO citric acid
    • Pure, non-iodized flake salt

    This kit has no soy, grains, gluten, or carrageenan, and if you have a nut allergy, you can use seeds or beans. There are no nuts in the kit.

    Simply add your choice of nuts, seeds, veggies, or even white beans, as well as a healthy oil, optional spices, and herbs. In less than an hour, you can behold and enjoy your own homemade, delicious, totally plant-based wheel of cheese!

    The kit makes 10 combined batches of the various cheeses. A batch yields 1 to 1.5 cups of cheese, depending on your chosen ingredients. There is no aging or culturing required, but you can choose to add fermented foods for great flavor. The kit’s shelf life is two years.
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    Item: 9492
  • DIY DAIRY FREE CHEESE PACKAGE (CHEDDAR, MOZZARELLA AND RICOTTA)

    This package includes one Dairy-Free Cheddar, Mozzarella, and Ricotta DIY Cheese Kit and a copy of One-Hour Dairy Free Cheese by Claudia Lucero.*

    ONE-HOUR DAIRY FREE CHEESE

    Finally, anyone embracing a dairy-free lifestyle (including vegan, paleo, or allergen-free) can make and enjoy the savory goodness of cheese in one hour or less.

    In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste, and a Brie made of cashews (or zucchini and potatoes) with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.

    DIY DAIRY-FREE CHEDDAR, MOZZARELLA, AND RICOTTA CHEESE KIT

    Do you daydream of that classic cheddar in your sandwich or creamy melted mozzarella on your pizza? There are so many reasons why people don't eat dairy. Whatever it may be for you, this kit is here to give you delicious dairy-free options, including classic cheddar, smoked cheddar, and sharp white cheddar, as well as two varieties of mozzarella and two of ricotta. Now you can enjoy all your favorite dishes again!

    The Dairy-Free, Vegan, Paleo and Allergy-Friendly Cheddar, Mozzarella and Ricotta Kit includes these carefully selected and tested supplies:

    • Instructions with tips and variations
    • Unlimited email support
    • Fine-mesh, 100 percent cotton cheesecloth (also known as butter muslin)
    • Gluten-free tapioca flour (cassava root)
    • Quick-gelling agar powder (seaweed)
    • Smoked sea salt
    • Nutritional yeast
    • Organic smoked paprika
    • Gluten-free, non-GMO citric acid
    • Pure, non-iodized flake salt

    This kit has no soy, grains, gluten, or carrageenan, and if you have a nut allergy, you can use seeds or beans. There are no nuts in the kit. Simply add your choice of nuts, seeds, veggies, or even white beans, as well as a healthy oil, optional spices, and herbs. In less than an hour, you can behold and enjoy and your own homemade, delicious, totally plant-based wheel of cheese! The kit makes 10 combined batches of the various cheeses. A batch yields 1 to 1.5 cups of cheese, depending on your chosen ingredients. There is no aging or culturing required, but you can choose to add fermented foods for great flavor. The kit shelf life is two years.

    Item: 9491
  • THE ART OF NATURAL 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.

    Item: 7640
  • THE FARMETTE COOKBOOK

    Highlighting farmhouse skills (such as butter- and cheesemaking) and the use of local, wholesome ingredients, McDonnell invites us into her kitchen and her world, through stories and recipes, for a taste of the Irish countryside.

    Item: 7930

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