101 Recipes for Making Cheese: Everything You Need to Know Explained Simplyby Atlantic Publishing Company
There are more than 3,000 different kinds of cheese currently registered with the FDA, and hundreds more made in small villages, towns, and back countries around the world. Since the earliest record of milk cultivation, humans have been creating new kinds of cheese and today it has become one of the most used, popular food items in the world. Rich, creamy, sharp,
There are more than 3,000 different kinds of cheese currently registered with the FDA, and hundreds more made in small villages, towns, and back countries around the world. Since the earliest record of milk cultivation, humans have been creating new kinds of cheese and today it has become one of the most used, popular food items in the world. Rich, creamy, sharp, or spicy – cheeses can add a bit of zest to any meal and with the right recipes and the tools needed to make your own, you can start enjoying the joy of cheese from your own kitchen. Learning how to make your own cheese starts with knowing the differences and necessities for each kind of cheese and then adding a bit of your own creativity to the mixture.
This book provides 101 of the most popular, well known cheese recipes in the world into one, easy to follow resource designed to help even the most unpracticed of cheese aficionados start creating at home. The basics of making cheese will be covered from the start, giving you a detailed walkthrough of everything you need to create your own dairy products, including equipment, products, time, and money. You will learn the basics of food safety in regards to cheese and what parts of the product you can use and what you must discard. You will learn the essentials of what each different kind of cheese entails, including hard, soft, and Italian cheeses among others. With recipes gathered from top resources around the globe, you will then be able to start making cheeses for yourself, ranging from the creaminess of fromage blanc to the sharp bite of cheddar or smooth meltiness of mozzarella. For every cheese lover out there who has dreamed of making their own cheeses at home, this book is for you.
- Atlantic Publishing Group Inc
- Publication date:
- Sales rank:
- Product dimensions:
- 5.90(w) x 9.00(h) x 0.90(d)
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
101 Recipes For Making Cheese by Cynthia M. Martin is published as a part of the Back to Basics series of books from Atlantic Publishing. I’m not sure how accurate that rubric actually is. It’s an exhaustive review of cheese culture and cultured curd. Pun intended. Ms. Martin starts the book off with a thumb nail sketch of the basic varieties of cheese. I learned some new things such as this: it’s only Roquefort if it’s made in that region of France. Otherwise, it’s blue cheese. I knew that applied to champagne versus sparkling wines but did not know this before. I was also fascinated by the discussion of milk and its uses in cheese making. I had no idea that raw milk was the best way to go when making many cheeses. Interesting but it’s also rather daunting for a city boy like me who has never wrapped his hands around a cow’s udder. The core of the book, and its strength as well, are the recipes themselves. They’re clearly written but also make it clear that cheese making requires skill and commitment. But Ms. Martin’s clear prose means that there are a few cheeses that I might even try making myself. This is an interesting and informative book and well worth your time.
101 Recipes For Making Cheese is a comprehensive reference material for cheese making. At the beginning it contains the theory behind cheese making and what makes it work as well as what doesn't. You quickly discover that supermarket milk is not likely to cut it when making your own cheese. Then it moves on to simple recipes for clotted cream, yogurt, buttermilk and the like. These are billed as confidence-building recipes, which seems accurate as they do sound pretty simple. The latter half of the book is filled with the more difficult cheeses, anything from semi-soft brie to aged cheese and blue cheese. As a person who has never made cheese before, this book seems to present things in an easy-to-understand manner and while the time and work seems daunting, the recipes themselves do not.
Eating and enjoying cheese is a basic pleasure of life for many people. I definitely enjoy the labors of this artistic pursuit. After years of buying cheese I was curious about making my own. By reading "101 Recipes for Making Cheese" I learned how to get started in a short time with great results. You can do the same thing with this easy-to-use and understand collection The book starts with a basic education on the process. You'll learn how to prepare for and complete your own home cheeses. I started my own cheese adventure with a number of the fresh cheese recipes. The first section of recipes all fall into this group. Basically this means that making the curd or curing the milk doesn't take very long. Your cheese will typically be ready in a few hours. Just a couple recipes require resting the cheese for up to two days. Most of the recipes yielded great results. I tested recipes ranging from Fromage Blanc to Paneer (Panir). The recipes for Ricotta were my least favorite. I tried two different versions (Simple and a more classic one made from whey). With the fresh recipe I found it better to just spend the money and buy the cheese. The amount of ricotta made from that recipe didn't justify the extra expense of finding and buying raw milk. The whey recipe did yield a nice amount of cheese but it was a trickier recipe, so less attractive for someone just starting their cheese-making journey. I highly recommend the Paneer recipe on the other hand. This is a recipe anyone can make. In fact, I think it would be a great addition to Home Ec programs. It's fun, the ingredients are fairly easy to get and the resulting cheese is definitely better than commercial products. In fact, after completing one batch that we gobbled up with Indian food that night for dinner I made another larger batch the next day. Paneer freezes well and now I have extra ready for last minute meals such as traditional Spinach and Cheese for dinner. I look forward to completing the instructions for my own little cheese cave for other recipes. If you want to make a fun and successful start making cheese at home, get a copy of this book. After extensive testing I can honestly say it's worth every penny and will be used in my home for years to come.
101 Recipes for Making Cheese Cynthia M. Martin 326 pages paperback Atlantic Publishing group ISBN: 978-0-60138-356-3 ? Have you ever thought of making your own cheese at home? Then you need to get 101 Recipes for Making Cheese by Cynthia Martin.Since the beginning of time, people have been making every kind of cheese they can think up. Rich, creamy, sharp, or even spicy cheese. This book combines he most popular, well-known recipes.It gives detailed instructions for everything you need to create your own cheese. The basic food safety and which products you can use and which is unwise. I love the book as I have never made cheese myself before and even I can do it. Everyone needs to go back to the basics, and the world would be better. Everyone should get interested in going back to basics and making their own cheese and buttermilk. Keep in mind that the processes is time consuming but very worth it when you taste the results. Everyone should have this book who loves to experiment with their own foods.
I admit - cheese makes my world go round. So when I had the opportunity to review a book about making cheese, I jumped at the chance. "101 Recipes for Making Cheese: Everything You Need to Know Explained Simply" was an enticing idea. While I was a little worried about the thought of actually having to create some of my favorites from scratch (what if I completely mess it up and get sick or what complicated steps would I have to attempt to follow?), author and cheese expert Cynthia M. Martin quickly put my fears to rest. "101 Recipes for Making Cheese: Everything You Need to Know Explained Simply" begins with an introduction of the many types of cheeses as well as a history of its accidental discovery. Both fascinating and fun, the book continues with what ingredients work best (and which don't), a basic lesson in chemistry and how chemicals, cultures, and molds are a must, and what equipment you can expect to need and use. Martin spends some time on each subject, covering the important information but not weighing you down with every possible tidbit related to cheese. She begins her recipe section a mere 57 pages into her book so after only a short fundamental background, you are already on your way to making your first batch! She presents straightforward, crystal clear instructions on a myriad of cheeses. I absolutely love how she starts with super easy recipes for the beginner and builds onto the more involved while always maintaining that uncomplicated feel. Further, she divides her recipes into sections such as Semi-Firm, Ripened, Brine-Washed, Firm, and Blue Cheeses, giving a well-organized and professional impression of the book. She completes her work with sections on what wines and beer best compliment your creations, fondue, and how to start your own cheese making business. The book is simply a one stop shop of all things cheese! "101 Recipes for Making Cheese: Everything You Need to Know Explained Simply" is a fun read for anyone interested in cooking but especially those concerned with what exactly goes into their food. What better way to feel confident that your cheese is made from the freshest ingredients, that there are no unexpected fillers, artificial flavors or colors, and are prepared with the highest standards than to do it yourself? Simple to follow recipes make the process especially enjoyable for children with adult supervision. Lactose sensitive or intolerant? Believe it or not, there are even ways to make your cheeses easier on your system! Author Cynthia M. Martin makes sure you will never look at mac and cheese the same way again! Reviewed by Vicki Landes, author of "Europe for the Senses - A Photographic Journal"
It seems like some of our society is going "back to basics" because we want to know what we are eating. GMO and processed food no longer work for many of us. One of the best ways to be sure we are aware what we are ingesting is to make our own. Making cheese is one thing we all can do. I was familiar with making cheese because my mother always made it. Until the processed version came out we never knew anything other than homemade cheese. I wanted to attempt to make cheese so reviewing this book was a given. For the purpose of the review I tested "Parmesan." It was simple enough to make but took three days for the process. I don't know the final outcome because the cheese needs to ripen for 6 months to one year. I am turning it daily. The one concern I have is that the cheese needs to be ripened at 50 degrees. Living in Texas there is no way to find that steady temperature so I'm using my spare fridge (with the temperature turned up.) I also tried "Buttermilk Cheese." I made my own buttermilk which is simple to make. This recipe had instant gratification because it's ready to eat within a couple of days. This cheese will last in the fridge for up to two weeks but we didn't let it sit there long enough to find out for sure. If you're interested in going back to basics and making your own cheese this is the book to consider. Keep in mind that the process is time consuming but very worthwhile when you taste the end result.