200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt by Debra Amrein-Boyes, Paperback | Barnes & Noble
200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt
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200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt

by Debra Amrein-Boyes
     
 

How to create artisanal-quality cheeses, butters and yogurts.

Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other

Overview

How to create artisanal-quality cheeses, butters and yogurts.

Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen.

The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature:

  • Spreadables -- cream cheese, cottage cheese, ricotta, mascarpone
  • Stretched cheeses -- mozarella, bocconcini,
    provolone
  • Mold-ripened cheeses -- Brie, Camembert, Valencay
  • Blue cheeses -- Roquefort, Stilton, Gorgonzola
  • Washed rind cheeses -- St. Paulin, Oka, brick
  • Hard cheeses -- cheddar, Gruyere, Parmesan
  • Ethnic and specialty cheeses -- haloumi, queso blanco, paneer, feta.
  • Recipes for yogurts, kefirs, butters and buttermilk, as well as recipes that feature the homemade cheeses, round out the collection.

    Editorial Reviews

    Pacific Northwest Cheese Project blog
    What sets this book apart is that Amrein-Boyes is a professional cheesemaker she's the genius behind The Farm House Natural Cheeses, one of British Columbia's most outstanding artisan cheesemakers. This is important information to know, because it tells you that the author knows what she's talking about...the recipes are written from a cheesemaker's perspective rather than a chef's or home cook's perspective... Helpful troubleshooting tips something I've not seen before in a home cheesemaking book will aid in the diagnosis of problems as they come up...This is one of the best cheesemaking books I've come across Amrein-Boyes conveys the complexity and rigor of the practice of cheesemaking, while at the same time making the craft accessible to the masses.

    Product Details

    ISBN-13:
    9780778802181
    Publisher:
    Rose, Robert Incorporated
    Publication date:
    02/20/2009
    Pages:
    384
    Sales rank:
    1,010,994
    Product dimensions:
    6.90(w) x 9.90(h) x 1.10(d)

    Related Subjects

    Meet the Author

    Debra Amrein-Boyes, owner and head cheese-maker of The Farm House Natural Cheeses, is considered to be one of Canada's top cheese makers. She spent several years learning cheese-making in Switzerland.

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