Successful Cheesemaking: Step-by-Step Instructions and Photos

Description Specifications
Description
Successful Cheesemaking: Step-by-Step Instructions and Photos for Making Nearly Every Type of Cheese
- Sturdy spiral, lay flat binding, 2-volume set sold together.
LEARN the traditional & professional ways of making the finest cheeses of cow's, goat's, or sheep's milk, using simple home equipment. Step-by-step instructions are clear & easy to follow. With over 800 beautiful black & white photos, your cheesemaking questions will be answered. Book progresses from the milk itself, through all kinds of renneted & non-renneted cheeses, grouped by each great cheese family. Learn how to make cheese just the way you like by varying the acidity, moisture, temperature, salting, & ripening so cheese can be strong or mild, hard or soft, mold-ripened or plain. Instructions range from lactic-coagulated Yogurt, Sour Cream, & Chevre, through renneted Bandaged Cheddar, Tomme, Alpine Comte-style, Brie-style, Gouda, stretched-curd Mozzarella, plus more. There are washed-curd cheeses like Havarti & Raclette, whey cheeses like Ricotta & Mysost, & Scandinavian cheeses. In addition, ripening & rind treatments from dry-brushed to moldy, bloomy to smeared, are described in easy-to-understand detail. Learn about ingredients, equipment, & how to make cheese presses. All measurements in both metric & English. Includes Frequently Asked Questions, cheesemaking record-keeping charts, suppliers, further reading, references, 20-page glossary, & 30-page index. Foreword by Ricki Carroll. PARTIAL CONTENTS: The milk; supermarket pasteurized milk; proper milk cooling, handling, safety. Equipment & supplies; home cheese vat; pressing, building cheese presses. Recognizing problem recipes; rennet; starter cultures; acidity, pH meters. Flavor/texture development. Acid-plus-heat coagulated Ricotta, Pot Cheese, Sweet Feta-style; Mizithra. Lactic-acid-coagulated Buttermilk; Cottage Cheese; Sour Cream; Yogurt; Chevre: plain, molded, ashed; smoked Rygeost/Quark. Soft, fresh, renneted Feta-style, Cambazola; Haloumi, Anari; Blue Cheese; Brie-style. Lightly pressed, renneted Farmer's Cheese; ripened, reddish Reblochon. Renneting; flocculation; clean break; texture at cutting. Mesophilic French Tomme; Bandaged Cheddar. Salting; rind treatments. Washed-curd Danish Havarti Esrom, Samsoe; Danbo. Smear ripening. Raclette; Gouda. Brushed rinds. Thermophilic styles: Kefalotyri, Comte, Emmental. Eyes. Stretched-curd Mozzarella, Scamorza, Burrata. Shaping. Whey cheeses: Ricotta, Manouri, Mysost/Gjetost, CrÃ¨me FraÃ®che, Whey Butter, cultured Butter; Ghee.
Specifications
Country USA
Manufacturer Smooth Stone Pr
Binding Paperback
ItemPartNumber 2017110102
Color Red Vol 1; Orange Vol 2
Size 8" x 10.5"
UnitCount 2
Format Box set
EANs 9780998595955
ReleaseDate 0000-00-00

Country	USA
Manufacturer	Smooth Stone Pr
Binding	Paperback
ItemPartNumber	2017110102
Color	Red Vol 1; Orange Vol 2
Size	8" x 10.5"
UnitCount	2
Format	Box set
EANs	9780998595955
ReleaseDate	0000-00-00

Successful Cheesemaking: Step-by-Step Instructions and Photos for Making Nearly Every Type of Cheese

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