And That's How You Make Cheese!

by Shane Sokol

Overview

With almost thirty easy-to-follow recipes and complete instructions, And That’s How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and then follow the recipes to make it yourself without additives, preservatives or chemicals. And That's How You Make Cheese! covers ingredients, has recipes for soft cheeses, hard cheeses, whey cheeses, goat's milk cheeses, and bacterial and mold ripened cheeses. Recipes that are thoroughly explained and photo illustrations help make it easy. Your family and friends deserve the best and now you can give it to them with And That’s How You Make Cheese!

Product Details

ISBN-13:	9780595177097
Publisher:	iUniverse, Incorporated
Publication date:	04/01/2001
Pages:	152
Product dimensions:	4.98(w) x 8.12(h) x 0.41(d)

Table of Contents

TABLE OF CONTENTS INTRODUCTION
A SHORT HISTORY OF CHEESE
INGREDIENTS
SUPPLIES AND EQUIPMENT
THE ART OF MAKING CHEESE
PREPARING YOUR OWN STARTER CULTURE
LET'S GET STARTED
SOFT CHEESES
Queso Blanco
Chevre
Cream Cheese
Neufchatel
Cottage Cheese
Mozzarella
Whey Ricotta
Cream Ricotta
Mascarpone

HARD CHEESES
Meunster
Cheddar
Sage Cheddar
Hot Pepper Cheddar
Gouda
Hot Pepper Gouda
Feta
Monterey Jack
Pepper Jack
Colby
Romano
Parmesan
Swiss
Caraway Swiss

MOLD AND BACTERIA RIPENED CHEESES
American Brick
Camembert
Gorgonzola
Blue
Stilton

SOURCES OF CHEESEMAKING SUPPLIES
INDEX

Introduction

INTRODUCTION

This book was written for the millions of people who share the same belief that homemade items are much better than store-bought. For those who believe that their family and loved ones should enjoy only the best, freshest foods without additives or preservatives. For those who enjoy not just a cup of coffee; but a freshly ground cup of espresso from their kitchen. Those that love bread enough to spend hours preparing a fresh loaf straight from their oven. Those who appreciate good drink enough to try their hand at making their own perfect batch of beer or family wine. Those of you who appreciate the art of food, are not satisfied with mass produced grocery items and want to spend time preparing only the best for their friends and family.

Throughout history, cheese has been one of the most important and nutritious foods that humans have ever consumed. Cheese making was a family affair where cheeses of all kinds could be purchased from local farmers and made fresh in the kitchen. Recipes were handed down through the generations like heirlooms. Cheese making was not just a convenient way to store the nutrition from surplus milk; it was an art form in itself. Unfortunately, the Industrial Revolution all but exterminated these traditions as millions moved to cities and the left their cheese recipes behind. It takes just as much time to make three pounds of cheese in a kitchen as it does to make 3,000 pounds in a factory. In an age of efficiency, the factories won by churning out tons of processed cheese.

This book will introduce you to the delicious world of homemade cheeses. With just a small amount of elbow grease and just a few pieces of inexpensive equipment, your whole family will enjoy fresh and aged cheeses made with all the love and care that good food brings. Enjoy!

Editorial Reviews

This is probably the best book to start with for a beginning cheese maker.

Gourmet Sleuth

This is a good, easy to understand book. The recipes are clearly laid out.

Fias Co Farm Online