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Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

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Longueur: 285 pages14 heures

Description

This illustrated beginner’s guide covers everything you need to know to start making cheese at home—from tools and techniques to basic milk chemistry.
 
While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheesemaking is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens.
This fully illustrated practical guide covers topics such as:

Understanding your ingredients, tools and techniques Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry Progressing to fermented dairy products such as kefir, yogurt and sour cream Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese

Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

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Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

Actions du livre

Commencer à lire

Informations sur le livre

Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home

Longueur: 285 pages14 heures

Description

This illustrated beginner’s guide covers everything you need to know to start making cheese at home—from tools and techniques to basic milk chemistry.
 
While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheesemaking is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens.
This fully illustrated practical guide covers topics such as:

Understanding your ingredients, tools and techniques Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry Progressing to fermented dairy products such as kefir, yogurt and sour cream Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese

Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

Lire plus