Home Cheese Making

Recipes for 75 Delicious Cheeses

Author: Ricki Carroll

Publisher: Storey Publishing

ISBN: 1603421815

Category: Cooking

Page: 224

View: 8502

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In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

Artisan Cheese Making at Home

Techniques and Recipes for Mastering World-class Cheeses

Author: Mary Karlin

Publisher: Random House Digital, Inc.

ISBN: 1607740087

Category: COOKING

Page: 247

View: 5398

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An expert explains how to make 100 different artisan cheeses--from ricotta and panir to tripe creme camembert and blue gouda--in a book that includes 50 full-color photos.

100 Common Misconceptions about Home Cheese Making

Recipes for 75 Homemade Cheeses

Author: Thomas Rimming

Publisher: Lennex

ISBN: 9785458810937

Category:

Page: 44

View: 2434

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In this book, we have hand-picked the most sophisticated, unanticipated, absorbing (if not at times crackpot!), original and musing book reviews of "Home Cheese Making: Recipes for 75 Homemade Cheeses." Don't say we didn't warn you: these reviews are known to shock with their unconventionality or intimacy. Some may be startled by their biting sincerity; others may be spellbound by their unbridled flights of fantasy. Don't buy this book if: 1. You don't have nerves of steel. 2. You expect to get pregnant in the next five minutes. 3. You've heard it all.

Homemade Cheese

Recipes for 50 Cheeses from Artisan Cheesemakers

Author: Janet Hurst

Publisher: Voyageur Press

ISBN: 1610601386

Category: Cooking

Page: 160

View: 3271

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DIVMaking cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chèvre, mozzarella, and 50 more cheeses. Included are profiles of 20 artisan cheesemakers—from Cypress Grove, Vermont Butter and Cheese, Shelburne Farms, Does Leap, Pure Luck, and more—and their favorite recipes./div

The Complete Idiot's Guide to Cheese Making

Author: James R. Leverentz

Publisher: Penguin

ISBN: 110119782X

Category: Cooking

Page: 208

View: 1512

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Become a cheese gourmet. The Complete Idiot's Guide® to Cheese Making is for both the hobbyist who will enjoy this traditional skill and organic food enthusiasts interested in wholesome, additive-free foods, offering readers the step-by-step process for making all variety of cheeses. ?Covers the processes of creating Mascarpone, Ricotta, Neufchatel, Queso Fresco, Farmhouse Cheddar, Monterey Jack, Colby, Traditional Cheddar, Feta, Gouda, Havarti, and many more cheeses ?The author created and sells a cheese-making kit voted best in the country by The Wall Street Journal ?The eat-local movement, along with recent food-safety scares, has piqued an interest in producing one's own cheese

Making Artisan Cheese

Fifty Fine Cheeses That You Can Make in Your Own Kitchen

Author: Tim Smith

Publisher: Quarry Books

ISBN: 1610581067

Category: Cooking

Page: 176

View: 1572

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Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.

Mastering Artisan Cheesemaking

The Ultimate Guide for Home-Scale and Market Producers

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 1603583335

Category: Cooking

Page: 368

View: 8878

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The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

Making Great Cheese at Home

30 Simple Recipes from Cheddar to Chèvre Plus 18 Delicious Cheese Dishes

Author: Barbara J. Ciletti

Publisher: Lark Books

ISBN: 9781579902674

Category: Cooking

Page: 143

View: 980

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White Goat Cheddar, Danish Blue, Stilton, Holland Gouda. If you're confident in the kitchen and crave cheese, you can learn to make it at home. Each of these 30 recipes is rated by difficulty: Easy would be the soft French cheese, Fromage Blanc; Medium, due to the handwork, patience, and time, would be Stilton; and Difficult, for those who enjoy a challenge and love puttering about the kitchen, would be Camembert, because it takes about 9 hours to complete the processes. Each recipe alerts you to the amount of time involved, and how best to store your finished cheese. You're likely to own some of the supplies and equipment required, and the recipe will alert you when a cheese requires specific products or molds, all of which are easily obtainable. So what could be better than impressing your dinner guests with homemade Feta with pita chips, or that Feta Spinach Olive Pie recipe that incorporates it!

The Joy of Cheesemaking

The Ultimate Guide to Understanding, Making, and Eating Fine Cheese

Author: Jody M. Farnham

Publisher: Skyhorse Publishing, Inc.

ISBN: 1634501241

Category: Cooking

Page: 256

View: 7579

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Here is an easy-to-understand, beautifully illustrated guide to making cheese. It includes a basic overview of cheese manufacturing and aging, from the raw ingredients to the final product, and much more. With clear instructions, gorgeous photographs, and a glossary, this comprehensive guide will teach readers all about the fascinating processes that produce different kinds of cheese. This mouthwatering guide also includes a chapter profiling America’s great contemporary artisanal cheesemakers and training programs. If you are drawn to the tradition of homemade and homegrown food, this book is for you. After you’ve made your own delicious cheese from scratch, this book will even show you how to pair it with complementary foods, drinks, and flavors. Impress friends, guests, and family members with your delicious new hobby! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

200 Easy Homemade Cheese Recipes

From Cheddar and Brie to Butter and Yogurt

Author: Debra Amrein-Boyes

Publisher: Robert Rose

ISBN: 9780778804659

Category: Cooking

Page: 408

View: 7552

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How to create artisanal-quality cheeses, butters and yogurts.

The Art of Natural Cheesemaking

Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Author: David Asher

Publisher: Chelsea Green Publishing

ISBN: 1603585788

Category: Cooking

Page: 320

View: 7274

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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 Outlaw Cheesemaker, 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. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: * How to source good milk, including raw milk; * How to keep their own bacterial starter cultures and fungal ripening cultures; * How make their own rennet--and how to make good cheese without it; * How to avoid the use of plastic equipment and chemical additives; and * How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

The Beginner's Guide to Cheese Making

Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses

Author: Elena R. Santogade

Publisher: Rockridge Press

ISBN: 9781623157944

Category: Business & Economics

Page: 208

View: 8398

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Cheese Lovers Everywhere will Enjoy the Ease and Simplicity of this Essential Beginner's Resource for Cheese Making at Home. Say you love cheese and anyone within earshot will agree, because from Ricotta to Havarti and Gouda to Brie, cheese is quite simply amazing. But when it comes to making your own, it can be trickier than you'd think to get started. Lifetime cheese lover Elena Santogade felt this way when she taught herself about cheese making in her Brooklyn kitchen more than 10 years ago. As her hobby gained steam, Elena started running cheese making classes out of her apartment. Now, a full-time cheese professional, Elena has dedicated herself to creating cheese making recipes specifically with the beginner in mind. Elena's first-hand knowledge of the pitfalls and successes of a beginner cheese maker has armed her with the tried and true knowledge you'll find in The Beginners Guide to Cheese Making. With the easy, step-by-step cheese making recipes specifically designed for beginners, you'll be making the fresh, tasty cheeses that you love so much in no time. A brief introduction to the craft of cheese making offers answers to all of your cheese uncertainties such as: Goat's milk or cow's milk? What equipment do I need? Which cheese to make first? Quick start tutorials offer a crash course in cheesemaking best practices and techniques so you develop boast-worthy cheese making habits from the very start. Tailored step-by-step make sheets help you track your cheese making process, ensuring your skills improve with every cheese you craft. Easy-to-follow instructions for more than 45 recipes will help you make everything from soft cheeses to hard, and nut spreads to your very own ferments. Learning any new skill can feel tricky at times, but The Beginners Guide to Cheese Making sets you up for success early on so you can make the Havarti, Mozzarella, and Feta you've always dreamed of.

Say Cheese!

A Kid's Guide to Cheese Making with Recipes for Mozzarella, Cream Cheese, Feta & Other Favorites

Author: Ricki Carroll,Sarah Carroll

Publisher: Storey Publishing

ISBN: 1612128246

Category: Juvenile Nonfiction

Page: 144

View: 5175

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Best-selling author Ricki Carroll — known around the world as “the Cheese Queen” — and her daughter, Sarah Carroll, bring easy cheese making right into your kitchen with this fun guide for kids and families. Step-by-step photos take kids ages 8–12 through the cheese making process, then teach them how to make 12 classic favorites, including mozzarella, feta, ricotta, and cream cheese. A hearty helping of kitchen chemistry and math along with bits of international cheese making history add to the education. A bonus log sheet lets young cheese makers keep notes just like the pros, while punch-out labels and colorful flags will embellish homemade cheeses and global cheese platters.

Home Cheese Making, 4th Edition

From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

Author: Ricki Carroll

Publisher: Storey Publishing

ISBN: 1612128688

Category: Cooking

Page: 384

View: 1186

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Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated 4th edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

Mastering Basic Cheesemaking

The Fun and Fundamentals of Making Cheese at Home

Author: Gianaclis Caldwell

Publisher: New Society Publishers

ISBN: 1771422076

Category: Cooking

Page: 160

View: 8163

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The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.

One-Hour Cheese

Author: Claudia Lucero

Publisher: Workman Publishing

ISBN: 0761177485

Category: Cooking

Page: 260

View: 1696

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Presents step-by-step instructions for crafting sixteen different cheeses at home in an hour or less, and provides recipes in which to include these cheeses.

World Cheese Book

Author: Juliet Harbutt

Publisher: Penguin

ISBN: 146544372X

Category: Cooking

Page: 352

View: 2845

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The finest selection: Tasting notes - Over 750 cheeses - How to enjoy The most comprehensive guide to cheese. Discover the flavor profile, shape, and texture of every cheese. World Cheese Book is for the adventurous cheese lover. It takes you on a tour of the finest cheese-producing countries in the world, revealing local traditions and artisanal processes. Images of each cheese (inside and out), step-by-step techniques that show how to make cheese, and complimentary food and wine pairings make this a truly exhaustive, at-a-glance reference.

The Complete Guide to Making Cheese, Butter, and Yogurt at Home

Everything You Need to Know Explained Simply

Author: Richard Helweg

Publisher: Atlantic Publishing Company

ISBN: 160138355X

Category: Cooking

Page: 312

View: 6480

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This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.

The Home Creamery

Make Your Own Fresh Dairy Products; Easy Recipes for Butter, Yogurt, Sour Cream, Creme Fraiche, Cream Cheese, Ricotta, and More!

Author: Kathy Farrell-Kingsley

Publisher: Storey Publishing

ISBN: 1603421947

Category: Cooking

Page: 220

View: 3649

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Discover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.

The Cheesemaker's Apprentice

An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters

Author: Sasha Davies,David Bleckmann

Publisher: Quarry Books

ISBN: 1610586212

Category: Cooking

Page: 176

View: 7559

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DIVHow to Make Your Own Handcrafted Cheese/divDIVLearn to make cheese from the masters. Pick up the fundamentals of cheese making, and then gain behind-the-scenes insight from 19 interviews with industry experts. This apprenticeship will teach you to take control of your ingredients and processes. Your results will be delicious./divDIVInside:/divDIV· All the basics you need to get started: ingredients, equipment, taxonomy, techniques, process, and how it works/divDIV· 16 illustrated, step-by-step recipes—for fresh cheese, washed curd, grana-style, blue cheese, and more—that will build your skills/divDIV· In-depth interviews on everything from the microbiology of cheese to making it to selling it—how cheese works, and how to make it work for you/divDIV· Tricks of the trade from experts on mozzarella, Cheddar, Comté, Parmigiano Reggiano, Stilton, and more/divDIV· Tips on selecting, handling, storing, tasting, and pairing cheese, so it will be presented perfectly whether your goal is to make it at home, sell it, or simply enjoy it/div