Artisan Cheese Making at Home

Artisan Cheese Making at Home

Author: Mary Karlin

Publisher: Ten Speed Press

ISBN: 9781607740445

Category: Cooking

Page: 256

View: 620

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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.
200 Easy Homemade Cheese Recipes
Language: en
Pages: 408
Authors: Debra Amrein-Boyes
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Robert Rose

How to create artisanal-quality cheeses, butters and yogurts.
Artisan Cheese Making at Home
Language: en
Pages: 256
Authors: Mary Karlin
Categories: Cooking
Type: BOOK - Published: 2011-08-23 - Publisher: Ten Speed Press

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its
Cheesemaking Recipes
Language: en
Pages: 52
Authors: Antonia Clayton
Categories: Cooking
Type: BOOK - Published: 2021-05-10 - Publisher:

Making cheese at home can be somewhat overwhelming at first. There are so many different types, styles, and variations of cheese to choose from, it's tough to decide where to begin. For new cheesemakers, it helps to pick cheeses that are forgiving when it comes to temperature variation and time
How to Make Cheese
Language: en
Pages: 24
Authors: Pamela Bolton
Categories: Cooking
Type: BOOK - Published: 2015-12-25 - Publisher: Createspace Independent Publishing Platform

Getting Your FREE Bonus Download this book, read it to the end and see "BONUS: Your FREE Gift" chapter after the conclusion. How To Make Cheese (FREE Bonus Included):7 Tasteful Gourmet Cheesemaking Recipes Plus Beginner's Guide To Smoke Cheese At Home If you are like many of us in the
Cheesemaking Practice
Language: en
Pages: 449
Authors: R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein