Mastering Basic Cheesemaking
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Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

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About the Book

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.

Table of Contents:
INTRODUCTION HOW TO USE THIS BOOK PART 1: THE FUNDAMENTALS OF MAKING CHEESE 1: WHY MAKE CHEESE? The First Cheesemakers The Pedigree of a Cheese What Is Cheesemaking? 2: UNDERSTANDING INGREDIENTS A Quick Look Milk Acid Cultures Calcium Chloride Lipase Rennet Salt Flavoring, Coloring, and Other Additions 3: THE CHEESEMAKER'S TOOLS Pots, Vats, and Containers Thermometers Ladles, Spoons, and Spatulas Ripening Spaces Knives pH Meters Cloths Forms and Molds Colanders and Sieves Presses Mats and Racks Trays and Tubs Vacuum-sealing Equipment Aging Spaces Preparing Cheesemaking Tools PART 2: THE FUN OF MAKING CHEESE 4: QUICK AND SIMPLE CHEESES Steps for Making Quick and Simple Cheeses with Heat and Added Acid What to Do with the Whey from Quick and Simple Cheeses Lesson 1: Whole-milk Ricotta Lesson 2: Mascarpone Lesson 3: Paneer 5: CULTURED MILKS AND CREAMS Steps for Making Cultured Milks and Creams What to Do with the Whey from Cultured Milks and Creams Lesson 4: Buttermilk Lesson 5: Sour Cream and Crème Fraîche Lesson 6: Cultured Butter and Buttermilk Bonus Recipe: Ghee Lesson 7: Kefir and Kefir Cheese Lesson 8: Yogurt and Yogurt Cheese 6: FRESH AND VERSATILE CHEESES Steps for Making Fresh and Versatile Cheeses What to Do with the Whey from Fresh and Versatile Cheeses Lesson 9: Quark, Chèvre, and Fromage Blanc Lesson 10: Cream Cheese Lesson 11: Curd Cottage Cheese 7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES Steps for Making Rennet-coagulated Fresh Cheeses What to Do with the Whey from Rennet-coagulated Fresh Cheeses Lesson 12: Quick Mozzarella Bonus Recipe: Burrata Lesson 13: Feta Lesson 14: Farmhouse Cheese 8: RENNET-COAGULATED AGED CHEESES Steps for Making Rennet-coagulated Aged Cheeses Lesson 15: Gouda Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar Lesson 17: Stirred-curd Cheddar Lesson 18: Colby Lesson 19: Parmesan Bonus Recipe: Whey Ricotta 9: WHAT'S NEXT? Keep a Cheese Journal Experiment Advanced Cheesemaking Cheesemaking as a Business Conclusion GLOSSARY RESOURCES BOOKS MAGAZINES MOVIES AND VIDEOS SUPPLIES ACKNOWLEDGMENTS INDEX ABOUT THE AUTHOR


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Product Details
  • ISBN-13: 9780865718180
  • Publisher: New Society Publishers
  • Publisher Imprint: New Society Publishers
  • Height: 254 mm
  • No of Pages: 192
  • Returnable: Y
  • Spine Width: 10 mm
  • Weight: 548 gr
  • ISBN-10: 0865718180
  • Publisher Date: 01 Apr 2016
  • Binding: Paperback
  • Language: English
  • Returnable: Y
  • Returnable: Y
  • Sub Title: The Fun and Fundamentals of Making Cheese at Home
  • Width: 203 mm


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