Cheese It! Start making cheese at home today [NOOK Book]

Overview

From the editors of Hobby Farm Homes, Cheese It! provides a detailed introductory guide for making cheese at home, from easy-to-make soft cheeses like mozzarella, goat cheese, and cottage cheese to more challenging cheeses like Monterey Jack, parmesan, and aged gouda. Author Cole Dawson tackles four dozen different kinds of cheese, beginning with making butter, ghee, and sour cream from scratch and progressing to soft unripe cheeses such as paneer, chèvre, ricotta, and feta. International in its scope, each ...
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Cheese It! Start making cheese at home today

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Overview

From the editors of Hobby Farm Homes, Cheese It! provides a detailed introductory guide for making cheese at home, from easy-to-make soft cheeses like mozzarella, goat cheese, and cottage cheese to more challenging cheeses like Monterey Jack, parmesan, and aged gouda. Author Cole Dawson tackles four dozen different kinds of cheese, beginning with making butter, ghee, and sour cream from scratch and progressing to soft unripe cheeses such as paneer, chèvre, ricotta, and feta. International in its scope, each subsequent chapter tackles different kinds of cheeses, the tricks to success, and examples and recipes for each.

The chapter on unripe cheeses is followed by stretched curds, incorporating the brine bath to make mozzarella, asadero, provolone, and scamorza. Pressing and aging semi-hard cheese yield traditional Cheddar and variations, such as sage derby and goat Cheddar, plus Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. The process of washing curds to reduce the acidic level is the key creating cheeses like Colby, Gouda, and Edam, while washing rinds along with proper aging are the secrets to muenster, brick, raclette, Taleggio, and Tilsit. Using bacteria in cheese is key to making bloomy rinds, such as the triple-cream delights Camembert and Brie, and molded cheese, such as gorgonzola, Roquefort, and Stilton.

Ideal for new cheese makers, the book begins with chapters explaining the science involved in the process as well as safety precautions, basic skills, and the equipment that is required to begin making cheese in the kitchen. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken á la gorgonzola.

As the author emphasizes the importance of record keeping (so you can repeat your successes and not your “oopses”), the book concludes with a sample cheese diary so the cheese maker can account for timing, pressure, temperatures, and so forth. Finally, there is a very useful 5-page glossary of terms, a resource section for cheese-making supplies and websites, and a detailed 7-page index.
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Product Details

  • ISBN-13: 9781620080092
  • Publisher: i5 Publishing
  • Publication date: 6/19/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 176
  • Sales rank: 911,925
  • File size: 32 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Cole Dawson, is known primarily as a poet in New York circles. An accomplished journalist and book author with twenty years of experience working with print, broadcast, and online media, Mullenneaux has written for magazines such as Good Housekeeping, Cooking Light, and Health, and for newspapers including the Washington Post, Los Angeles Times, and Chicago Tribune. She is currently the Publisher of the Penington Press and has held previous positions as Business Editor for Matthew Bender Co. and Senior Editor of Westways Magazine.
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Table of Contents


HOBBY FARM HOME: MAKING CHEESE
By
Cole Dawson

Chapt. 1 A New American Revolution

Chapt. 2 Old World Style, New World Flavor

Chapt. 3 Milk Basics

Chapt. 4 How Milk Becomes Cheese

Chapt. 5 Equipment and Food Safety

Chapt. 6 Soft, Unripened Cheese
Paneer
Chèvre
Feta
Neufchâtel
Cream Cheese
Crème Fraîche
Mascarpone
Whey Ricotta
Gjetost
Mysost

Chapt. 7 Stretched Curds
Traditional Mozzarella
Short-Cut Mozzarella
Scamorza
Asadero
Provolone

Chap. 8 Semi-Hard Cheese
Traditional Cheddar
Goat’s Milk Cheddar
Sage Derby
Cantal
Monterey Jack
Cotswold
Caerphilly
Caciotta

Chap. 9 Washed Curds
Colby
Gouda
Edam
Leiden

Chap. 10 Washed Rinds
Muenster
Brick
Raclette
Tilsit
Taleggio

Chap. 11 Bloomy Rinds
Camembert
Goat’s Milk Brie
Aged Neufchatel
Chaource
Crottin
Selles-sur-Cher
Chap. 12 Blue Cheese
Roquefort
Fourme d’Ambert
Stilton
Gorgonzola

Chap. 13 Hard Cheese
Parmesan
Pecorino Romano
Swiss Gruyère
Montasio

Chap. 14 Serving Your Cheese

Appendices
Glossary
Resources
Cheese Diary
Bibliography

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 25, 2014

    I WUV CHEESE AND NOT PROCESSED

    REAL CHEESE LIKE BLUE CHEESE FROMAGGIO AND OTHERS CHEESE IS MY FAVORITE FOOD EVER BESIDES HOT WINGS WITH HABANARO SAUCE WHOO THEYRE HOT

    Was this review helpful? Yes  No   Report this review
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