Découvrez votre prochain livre préféré

Devenez membre aujourd'hui et lisez gratuitement pendant 30 jours
Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner!: Homesteading Freedom

Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner!: Homesteading Freedom

Lire l'aperçu

Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner!: Homesteading Freedom

évaluations:
5/5 (1 évaluation)
Longueur:
128 pages
42 minutes
Sortie:
Jul 12, 2017
ISBN:
9781386777748
Format:
Livre

Description

Do you want to know how to make delicious cheese?

Do you want to learn to make real butter?

Are you looking to make healthy yogurt?

Then this book is for you! 

Beginners Guide to Making Homemade Cheese, Butter & Yogurt will teach you what you need to make homemade cheese, real butter, and even healthy yogurt. Beginners Guide to Making Homemade Cheese, Butter & Yogurt will also walk you through step by step to advise you in what you need as far as ingredients and equipment is concerned to make all of the recipes easily. In this book you'll find cheese making tips, cheese making frequently asked questions, yogurt and yogurt recipes as well homemade butter variations. There is even a cheese and butter recipe for Bacon Lovers! This amazing book will have you making your own delicious dairy products in no time at all!

Sortie:
Jul 12, 2017
ISBN:
9781386777748
Format:
Livre

À propos de l'auteur


Lié à Beginners Guide to Making Homemade Cheese, Butter & Yogurt

Livres associé
Articles associés

Catégories liées

Aperçu du livre

Beginners Guide to Making Homemade Cheese, Butter & Yogurt - Carson Wyatt

flavorful.

Chapter 1

How to Start Making Cheese

Cheese making requires very few ingredients, so you will want to make sure that freshness and quality is in each and every ingredient. The quality of your ingredients will show through in your finished product. In this chapter you’ll learn about the crucial ingredients you’ll need to start making cheese. You can’t make anything without these.

Milk

You will need milk to start which is full of minerals, lactose (milk sugar), milk fat (butterfat), proteins, trace milk solids and even vitamins. There are many mammals that produce milk, and by definition it also includes plant and nut milks. Cow’s milk, goat milk, sheep and even water buffalo milk is commonly used in cheese making. You will want to use the freshest milk that you can, so try to get it from a small dairy that’s local to you.

Focus on quality, so if you can visit the dairy before picking your milk out, it is recommended that you do. If the animals are happy and everything is clean and held to high standards it is a good indication that you will have fresh, quality milk. If you don’t have a small dairy farm near you, try your farmer’s market or see if there is a local farm that will make a deal with you for their extra milk. Pasteurization is where they partially sterilize milk at, but you don’t necessarily have to use pasteurized milk for cheeseparing.

Many people feel it is better to use raw milk but that is something that you will need to decide for yourself. If you see a commercial milk that is homogenized you need to realize that this is not the best milk for making cheese. During homogenization, the fats are emulsified into the other components. This will keep the cream from separating which will make it less efficient for cheese making. Cow’s milk is the most common and affordable, especially in the US. However, goat’s milk is usually readily available as well. If you have a local sheep dairy nearby you may want to consider this as an option as well.

Cultures

This is bacteria that you add to milk to produce cheese and yogurt as well. When you use a starter culture this is called ripening your cheese. You can buy both starter cultures and secondary cultures at most cheese shops but you can also find them online. Your quality of cheese will be determined by your starter culture. This will also define your type and safety of your cheese. There are different starter cultures to choose from, and you’ll find some below.

·  Thermophilic Cultures: You will use these when you have to heat or cook the curd at temperatures around 120 degrees F. this will usually be for harder cheese or cheeses that are aged for

Vous avez atteint la fin de cet aperçu. Inscrivez-vous pour en savoir plus !
Page 1 sur 1

Avis

Ce que les gens pensent de Beginners Guide to Making Homemade Cheese, Butter & Yogurt

5.0
1 évaluations / 0 Avis
Qu'avez-vous pensé ?
Évaluation : 0 sur 5 étoiles

Avis des lecteurs