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Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all...
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though.
This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses.
Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 288 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Part 1 The Home Kitchen 13
Chapter 1 Equipment 15
Chapter 2 Ingredients 25
Calcium Chloride 36
Molds and Bacteria 36
Cheese Salt 38
Unchlorinated Water 38
Part 2 Butter 41
Chapter 3 Spreading the Word on Butter 43
Chapter 4 How to Make Butter 47
Making Basic Butter 47
Making Butter in a Food Processor 50
Chapter 5 Beyond Basic Butter 55
Cultured Butter 55
Clarified Butter 58
Ghee Vegetable Sauté 59
Preparing Buttermilk from a Starter Culture 62
Reculturing Buttermilk from Cultured Buttermilk 63
"Quick" Buttermilk 63
Lemon Cheese 64
Crème Fraiche 65
Sour Cream 66
Sour Cream II 67
Buttermilk Cheese 69
Kefir Made With Powdered Culture 71
Kefir Made with Kefir Grains 72
Kefir Smoothie 73
Part 3 Yogurt 85
Chapter 6 The Food of the Gods 87
Chapter 7 How to Make Yogurt 91
Basic Yogurt 93
Chapter 8 Beyond Basic Yogurt 99
Recipes with Yogurt 99
Frozen Yogurt 103
Making Frozen Yogurt without an Ice Cream Maker 105
Making Frozen Yogurt with an Ice Cream Maker 106
Part 4 Cheese 109
Chapter 9 So Much Cheese, So Many Story 111
Chapter 10 How to Make Cheese 117
Heating the Milk 118
Adding the Starter 119
Coagulating the Milk 119
Cutting the Curds 120
Cooking the Curds 122
Draining the Curds 123
Milling the Cheese 124
Salting the Cheese 124
Molding and Pressing the Cheese 125
Drying the Cheese 126
Further Preparation 127
Aging the Cheese 130
Chapter 11 Making Soft Cheeses 133
Cream Cheese 134
Fromage Blanc 150
Cottage Cheese 155
Farmer's Cheese 166
Pot Cheese 168
Paneer (or Panir) 170
Soft Cheese Serving Suggestions 172
Niter Kebbeh 173
Saharan Cheese 174
Cottage Cheese Fruit Salad 175
Chapter 12 Making Italian Cheese 175
Chapter 13 Whey Cheese 213
Whey Ricotta 214
Ricotta Salata 216
Whole-Milk Ricotta 218
Mysost and Gjetost 220
Chapter 14 Hard Cheese 227
Cheddar Cheese 234
Cheddared Cheddar Cheese 239
Additions to Cheddar Cheese 243
Swiss Cheese 256
Chapter 15 Mold-and Bacteria-Ripened Cheese 263
Brick Cheese 264
Chapter 16 Great Recipes with Cheese, Butter, and Yogurt 283
Whey-Out Whole-Wheat Bread 283
Absolutely the Best Macaroni and Cheese 285
Impossible Quiche 287
Pretty Perfect Pizza 288
Pesto Pizza 290
Old Windmill Dairy Lime and de Coconut 291
Double Key-Lime Cheesecake 292
Amaltheia Ricotta Goat Cheese Cups 295
Posted May 6, 2010
The Complete Guide to Making Cheese, Butter, and Yogurt at Home is written by Richard Helweg. Helweg spent several months making cheese, butter, and yogurt at home, so much of the knowledge contained in this book was tested first hand. The language in the book is simple and easy to understand. One of the best things about this book is that it gives clear instructions on the kinds of products and equipment that are necessary for making butter, cheese, and yogurt. Many different recipes of cheese are included in the book, as well as many yogurt and butter recipes. As a bonus, there are also many recipes for other products, such as buttermilk, pancakes, sour cream, and more. Unfortunately, this book is not much longer than 300 pages. It is hard to cram everything about making three such distinct products into only 100 pages each. For this reason, saying the book has everything you need to know about making butter, yogurt, and cheese cannot be true. None of the information in the book goes past the beginning level. Beginners will find themselves occupied for months completing the recipes in the book. The book even outlines different ways to make each product. This book receives 4 out of 5 stars.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 29, 2010
Wouldn't it be a great accomplishment if you could make your own cheese, butter and yogurt at home? With Richard Helweg's book, The Complete Guide to Making Cheese, Butter and Yogurt at Home, it's actually possible for you to make these dairy products at home. It enables you to make cheese, butter and yogurt from scratch. Each and every step is explained in a very methodical process.
Making these diary products from scratch seems like an overwhelming task. This book is only for people who are passionate about making food from diary products. The author has done a marvelous job of writing this book. He explains the use of every complicated ingredient. Along with the main recipes, he has slipped in other recipes we may later find useful.
Posted April 13, 2010
The Complete Guide to Making Cheese, Butter and Yogurt at Home is a must-have for any home chef interested in experimenting with and producing their own cheese, butter and yogurt. By making your own food at home, you can control the freshness and quality of your ingredients and, in turn, the end product.
Helweg does an outstanding job of detailing the process of creating a creamery right in your own kitchen. This book provides a thorough explanation of the necessary tools, most of which can be found in the average kitchen, as well as how to clean and care for the equipment. In addition to detailed instructions, a guide to creamery terminology and supply lists, this handbook also includes a chapter of recipes using your butter, cheese and yogurt creations.
A perfect guidebook for anyone interested in making his or her own creamery products at home, this book is well organized, information-rich and well detailed.
Posted April 6, 2010
With today's economy the way it is, making your own things and being resourceful is a big help financially. Why not start with making your own food. I know what you're saying "I don't know how to make things like, butter and cheese, let alone yogurt"! I said the same thing, and then I read this book, and feel completely confident that I could manage to pull it off!
In this book you will find a complete step by step guide on how to make many different kinds of cheese, butter and Yogurt. Providing a guideline of what equipment you will need and also the ingredients. Many recipes are offered, from beginner to expert areas. That makes it nice to have a well rounded basis, for the readers! This book is very easy to follow along, and is in laments terms that is very nice for people like me who have no idea what they are doing!
At the end it also provides numerous resources as to where you may get the equipment and products that are needed for this process. Providing a glossary of terms is a huge plus also for those beginner readers on the subject!