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    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
    Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner!: Homesteading Freedom
    Ebook133 pages44 minutes

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

    By Carson Wyatt

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    About this ebook

    Discover the art of creating delectable cheese, mastering the craft of real butter, and crafting wholesome yogurt in the newly reformatted and re-edited edition of this exceptional book, originally released in 2017
    .

    If you yearn to uncover the secrets behind making irresistible cheese, indulging in the satisfaction of crafting authentic butter, or savoring the goodness of homemade yogurt, look no further. The Beginners Guide to Making Homemade Cheese, Butter & Yogurt is tailor-made for you.

    Immerse yourself in a comprehensive journey that simplifies the process step by step, guiding you through the essential ingredients and equipment necessary to effortlessly create these delectable dairy delicacies. Within these pages, you will uncover invaluable cheese making tips, answers to frequently asked questions, enticing yogurt recipes, and an array of homemade butter variations. And for the Bacon Lovers out there, we've even included a special cheese and butter recipe just for you!

    With this incredible resource at your side, you'll soon become a master of your own kitchen, crafting divine dairy products that will leave your taste buds begging for more. Embark on this remarkable adventure today and unlock the wonders of homemade cheese, butter, and yogurt like never before.

    LanguageEnglish
    PublisherCiJiRO Publishing
    Release dateJul 12, 2017
    ISBN9781386777748
    Beginners Guide to Making Homemade Cheese, Butter & Yogurt: Delicious Recipes Perfect for Every Beginner!: Homesteading Freedom

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      Book preview

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

      Introduction

      Think about how much you eat cheese. You may put it on your sandwiches, you may have it as a snack, or you may have it with dinner or in your omelet. The sheer fact of the matter is that many people enjoy cheese throughout the day, and if you’re here you already realize that like many others you are a cheese lover. So why not learn to make your own cheese? That’s what this book can teach you. This book will teach you how to make your own cheeses, yogurt, and even butter.

      This book will teach you everything you need to know to make various forms of each, helping you to fill your fridge with homemade goodies that you can enjoy day after day. It’s a skill that you’ll be able to take with you for the rest of your life and even pass on to your children! You’ll even learn fun combinations for yogurt and butter that will make cooking a little more fun and 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 milk. 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

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