Book - Artisan Vegan Cheese by Miyoko SchinnerThis book showcases gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant based types of milk. Miyoko shows how to tease artisan flavours out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging

This manual grape crusher has a stainless steel hopper with plastic rollers

The Hunters Guide to Butchering

this style of drink originated in Japan

With a wooden cutting board and three chic cheese knives

Annie Proulx and Lew Nichols provide insightful

Stainless Steel Filter 18/10 (AISI 304)

simply add 1kg of Dextrose

so each packet makes up to 100 litres of your favourite non-dairy yoghurt

To brew to full strength

acids (citric acid

Here is a great resource for adventurous artisans

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