Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 9781603583329

Category: Cooking

Page: 345

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"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 youwant to know about affinage (aging), and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. 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"--
Mastering Artisan Cheesemaking
Language: en
Pages: 345
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2012-09-19 - Publisher: Chelsea Green Publishing

"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
Mastering Basic Cheesemaking
Language: en
Pages: 160
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2016-03-14 - Publisher: New Society Publishers

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
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
The Small-Scale Cheese Business
Language: en
Pages: 226
Authors: Gianaclis Caldwell
Categories: Business & Economics
Type: BOOK - Published: 2014 - Publisher: Chelsea Green Publishing

Originally published in 2010 under the title The farmstead creamery advisor.
Homemade Yogurt & Kefir
Language: en
Pages: 224
Authors: Gianaclis Caldwell
Categories: Cooking
Type: BOOK - Published: 2020-05-12 - Publisher: Storey Publishing

With probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt