One-Hour Cheese: Fresh and Simple Cheeses You Can Make in Your Kitchen

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Overview

It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate—and yes, you've made all the cheeses on it. Even better—you made them all earlier that day.

In a cookbook whose results seem like magic but whose recipes and instructions ...

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One-Hour Cheese: Ricotta, Mozzarella, Chevre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!

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Overview

It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate—and yes, you've made all the cheeses on it. Even better—you made them all earlier that day.

In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step—with every step photographed—exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories—Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

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Editorial Reviews

Publishers Weekly
06/02/2014
According to Lucero (UrbanCheesecraft.com), every home cook has a “One-hour Cheese” kitchen. Lucero demystifies the ancient art of making fresh cheese, revealing simple, age-old methods for 16 basic varieties, all easily prepared on the stove top. Through her foolproof process, Lucero guides cooks, advising them how to prepare kitchen, pantry, and mind for cheese making and how key ingredients of acids, salts, milk, and rennet combine to “bring out the potential of a gallon of whole milk.” Step-by-step photographs walk cooks through properly heating milk, stirring curds, molding, kneading, and stretching. Organized into three basic cheese styles (Creamy and Spreadables, Firm and Chewy, Melty and Gooey) and level of difficulty (Easy, Easier, and Easiest), recipes include variations for herbal mix-ins, edible flowers, nuts, fruits, olives, or honey. Molding techniques abound, and serving suggestions showcase cheese platters, grape leaf wrapping, and a splash of fruit and booze. A section on how to make butter, ghee, and low-tech yogurt as well as discussions about milk varieties (raw, pasteurized, goat) and the benefits/uses of fresh whey encourage home cheese makers to “think like a farmer.” From a tangy Meyer lemon ricotta to a curried paneer, Lucero’s recipes show home cooks that the art of crafting fresh cheese is accessible on their own stovetops. (May)
Library Journal
03/15/2014
Entrepreneur Lucero sells DIY cheese kits through her website (urbancheesecraft.com) and several other venues. Her debut cookbook includes 16 homemade cheese recipes (e.g., curried paneer, favorite melty mozzarella) that can be made in one hour or less with conventional ingredients and equipment. Lucero provides plenty of step-by-step photographs and troubleshooting tips and invites readers to email her for "curd support" when things go wrong. She also shares recipe variations, serving suggestions, easy accompaniments (e.g., homemade crackers and spreads), and creative presentation ideas. VERDICT A fantastic introduction for novices who want simple, delicious, DIY cheese.
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Product Details

  • ISBN-13: 9780761177487
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/6/2014
  • Pages: 272
  • Sales rank: 103,769
  • Product dimensions: 7.20 (w) x 8.20 (h) x 0.80 (d)

Meet the Author

Claudia Lucero is the entrepreneur behind UrbanCheesecraft.com and DIY Cheese Kits, which she sells through Etsy, specialty food shops, and select Whole Foods stores. She also developed the home cheesemaking kits for Williams-Sonoma’s Agrarian product line. She lives in Portland, Oregon.

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Sort by: Showing 1 Customer Reviews
  • Posted July 15, 2014

    more from this reviewer

    Claudia Lucero has a passion for cheese, and her passion shines

    Claudia Lucero has a passion for cheese, and her passion shines through in this book. The author was first introduced to cheese making in her parent's Indian restaurant, where she'd made paneer (something I've never eaten!).

    After she and her partner moved to Portland, she came across cheese recipes while seeking out ways to preserve the many veggies they were getting through their farm share, and that was the real beginning to it all. This sparked years of experimenting with different recipes, and not wanting to wait on cheeses to age in order to find out how successful she'd been, she gravitated toward soft cheeses that didn't require aging, like ricotta and mozzarella.

    This is a great little book, and a great introduction to making homemade cheese. The author talks about equipment needed and different techniques. She has a troubleshooting guide, for helping you figure out what went wrong in your batch, and she offers tons of encouragement! She even offers her email address, and says she loves a challenge. So you can email her with "problems" you've run into while exploring the world of cheese making! This is one of those books that I read through Netgalley, but I'll probably be buying it for my bookshelf. I found it that useful and well done!

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