The Complete Guide to Making Cheese, Butter, and Yogurt At Home: Everything You Need to Know Explained Simply

Overview

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...

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The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Back to Basics Cooking)

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Overview

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.

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Product Details

  • ISBN-13: 9781601383556
  • Publisher: Atlantic Publishing Group Inc.
  • Publication date: 3/15/2010
  • Pages: 312
  • Sales rank: 431,759
  • Product dimensions: 6.00 (w) x 8.90 (h) x 0.90 (d)

Table of Contents

Introduction 9

Part 1 The Home Kitchen 13

Chapter 1 Equipment 15

Chapter 2 Ingredients 25

Milk 25

Cream 29

Cultures 29

Rennet 34

Calcium Chloride 36

Molds and Bacteria 36

Lipase 38

Cheese Salt 38

Unchlorinated Water 38

Acids 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 59

Ghee Vegetable Sauté 59

Buttermilk 60

Preparing Buttermilk from a Starter Culture 62

Reculturing Buttermilk from Cultured Buttermilk 63

"Quick" Buttermilk 63

Lemon Cheese 64

Crème Fraiche 65

Mascarpone 66

Sour Cream 66

Sour Cream II 67

Quark 68

Buttermilk Cheese 69

Kefir 70

Kefir Made With Powdered Culture 71

Kefir Made with Kefir Grains 72

Kefir Smoothie 73

Recipes 74

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

Neufchatel 137

Chèvre 143

Fromage Blanc 150

Leipäjuusto 153

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

Mozzarella 180

Scamorza 193

Provolone 200

Romano 205

Parmesan 208

Chapter 13 Whey Cheese 213

Ricotta 213

Whey Ricotta 214

Ricotta Salata 216

Whole-Milk Ricotta 218

Mysost and Gjetost 220

Chapter 14 Hard Cheese 227

Feta 228

Muenster 231

Cheddar Cheese 234

Cheddared Cheddar Cheese 239

Additions to Cheddar Cheese 243

Jack 243

Colby 247

Gouda 252

Swiss Cheese 256

Chapter 15 Mold-and Bacteria-Ripened Cheese 263

Brick Cheese 264

Gorgonzola 268

Stilton 272

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

Conclusion 297

Resources 299

Glossary 301

Bibliography 305

Biography 307

Index 309

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted May 6, 2010

    Excellent book on making dairy products.

    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.

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  • Posted April 29, 2010

    Complete Guide to Making Cheese, Butter and Yogurt at Home

    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.

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  • Posted April 13, 2010

    Perfect Guide for Creating a Home Creamery!

    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.

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  • Posted April 6, 2010

    The Complete Guide to Making Cheese, Butter, and Yogurt At Home: Everything you need to know explained simply

    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!

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