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Vegane Käse & Wohlbefinden: Lerne die Kunst, 100 % pflanzliche Mozzarella, Caciotta & gereifte Käsesorten herzustellen
Paperback
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ISBN13: 9798268519594
Publisher: Independently Published
Published: Oct 5 2025
Pages: 82
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: German
Publisher: Independently Published
Published: Oct 5 2025
Pages: 82
Weight: 0.27
Height: 0.17 Width: 6.00 Depth: 9.00
Language: German
Vegane Käse & Wohlbefinden
Lerne die Kunst, 100 % pflanzliche Mozzarella,
Caciotta & gereifte Käsesorten herzustellen
Hast du schon einmal davon geträumt, vegane Käsesorten zu Hause herzustellen, die nicht nur köstlich, sondern auch wunderschön und gesund sind?
Dieses Buch ist der ultimative Leitfaden für alle, die ihre Küche in eine kleine handwerkliche Käserei verwandeln möchten - ganz ohne komplizierte Geräte oder spezielles Vorwissen.
Lerne die Kunst, 100 % pflanzliche Mozzarella,
Caciotta & gereifte Käsesorten herzustellen
Hast du schon einmal davon geträumt, vegane Käsesorten zu Hause herzustellen, die nicht nur köstlich, sondern auch wunderschön und gesund sind?
Dieses Buch ist der ultimative Leitfaden für alle, die ihre Küche in eine kleine handwerkliche Käserei verwandeln möchten - ganz ohne komplizierte Geräte oder spezielles Vorwissen.
✨ Im Buch findest du:
- Schritt-für-Schritt-Rezepte mit hochwertigen Fotos - damit gelingt dir jede Zubereitung.
- Ein eigenes Kapitel für frische und streichfähige Käsesorten: Sojaricotta, veganer Philadelphia mit Kräutern und cremiger Cashewkäse.
- Techniken zur Herstellung von Mozzarella, geräucherter Scamorza und veganem Cheddar - perfekt für Pizza, Pasta und Sandwiches.
- Ausführliche Kapitel über halbfeste und gereifte Käsesorten (Caciotta, Camembert, Gorgonzola, veganer Pecorino).
- Besondere Extras: Selbstgemachtes pflanzliches Joghurt, vegane Butter, Kochsahne und sogar Gourmet-Fermentkäse.
- Ein vollständiger Leitfaden zu Zutaten und Ausrüstung, mit klaren Nährwerttabellen und Tipps für Allergiker.
- Vertiefende Abschnitte zu Lagerung, Lebensmittelsicherheit und natürlichen Fermentationsmethoden.
- Schritt-für-Schritt-Rezepte mit hochwertigen Fotos - damit gelingt dir jede Zubereitung.
- Ein eigenes Kapitel für frische und streichfähige Käsesorten: Sojaricotta, veganer Philadelphia mit Kräutern und cremiger Cashewkäse.
- Techniken zur Herstellung von Mozzarella, geräucherter Scamorza und veganem Cheddar - perfekt für Pizza, Pasta und Sandwiches.
- Ausführliche Kapitel über halbfeste und gereifte Käsesorten (Caciotta, Camembert, Gorgonzola, veganer Pecorino).
- Besondere Extras: Selbstgemachtes pflanzliches Joghurt, vegane Butter, Kochsahne und sogar Gourmet-Fermentkäse.
- Ein vollständiger Leitfaden zu Zutaten und Ausrüstung, mit klaren Nährwerttabellen und Tipps für Allergiker.
- Vertiefende Abschnitte zu Lagerung, Lebensmittelsicherheit und natürlichen Fermentationsmethoden.
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