Zum Hauptinhalt springen
Dekorationsartikel gehören nicht zum Leistungsumfang.
Mastering Basic Cheesemaking
The Fun and Fundamentals of Making Cheese at Home
Taschenbuch von Gianaclis Caldwell
Sprache: Englisch

35,30 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 1-2 Wochen

Kategorien:
Beschreibung

A COMPLETE, HANDS-ON BEGINNER'S GUIDE TO THE MAGIC AND SATISFACTION OF MAKING YOUR OWN CHEESE

"If you can use a cookbook, this book will show you how to make some great cheese...and also teach you how you did it."

- GORDON EDGAR , author of Cheesemonger: A Life on the Wedge and Cheddar: A Journey to the Heart of America's Most Iconic Cheese

"The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it."

- KIRSTEN K. SHOCKEY , author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

STEP INTO THE home cheese kitchen of a professional and learn how to make cheese-one exciting, personal and practical lesson at a time. Although the craft of cheesemaking is exploding in popularity, most beginner books are essentially loosely organized collections of recipes which lack a progressive, organic approach to teaching the fundamentals. Mastering Basic Cheesemaking takes you through the complete spectrum of cheesemaking processes in a way that will help any cheesemaker-hobbyist or budding professional-develop a thorough understanding of the essentials and cultivate the intuition and abilities that will position them for success-no matter what recipe they try.

This beautifully illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. In addition to step-by-step lesson chapters, the book includes:

  • Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk
  • Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee
  • Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable
  • How to age cheeses simply in any home refrigerator
  • Step-by-step encouragement and insight from a professional, artisan cheesemaker.

Whether you are an aspiring cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost experts is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights-and really understand what you are doing.

GIANACLIS CALDWELL is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. Gianaclis is the author of several books including Mastering Artisan Cheesemaking and The Small-Scale Cheese Business . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.[...].

To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.

A COMPLETE, HANDS-ON BEGINNER'S GUIDE TO THE MAGIC AND SATISFACTION OF MAKING YOUR OWN CHEESE

"If you can use a cookbook, this book will show you how to make some great cheese...and also teach you how you did it."

- GORDON EDGAR , author of Cheesemonger: A Life on the Wedge and Cheddar: A Journey to the Heart of America's Most Iconic Cheese

"The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it."

- KIRSTEN K. SHOCKEY , author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

STEP INTO THE home cheese kitchen of a professional and learn how to make cheese-one exciting, personal and practical lesson at a time. Although the craft of cheesemaking is exploding in popularity, most beginner books are essentially loosely organized collections of recipes which lack a progressive, organic approach to teaching the fundamentals. Mastering Basic Cheesemaking takes you through the complete spectrum of cheesemaking processes in a way that will help any cheesemaker-hobbyist or budding professional-develop a thorough understanding of the essentials and cultivate the intuition and abilities that will position them for success-no matter what recipe they try.

This beautifully illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. In addition to step-by-step lesson chapters, the book includes:

  • Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk
  • Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee
  • Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable
  • How to age cheeses simply in any home refrigerator
  • Step-by-step encouragement and insight from a professional, artisan cheesemaker.

Whether you are an aspiring cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost experts is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights-and really understand what you are doing.

GIANACLIS CALDWELL is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. Gianaclis is the author of several books including Mastering Artisan Cheesemaking and The Small-Scale Cheese Business . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.[...].

To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending select New Society Publishers books to its readers. This book is one of them.

Über den Autor

Gianaclis Caldwell is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. She also serves on the American Cheese Society regulatory and academic committee. Gianaclis is the author of several books including Mastering Artisan Cheesemaking , The Small-Scale Cheese Business , and The Small-Scale Dairy . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.[...].

Inhaltsverzeichnis

INTRODUCTION

HOW TO USE THIS BOOK

PART 1: THE FUNDAMENTALS OF MAKING CHEESE

1: WHY MAKE CHEESE?

The First Cheesemakers

The Pedigree of a Cheese

What Is Cheesemaking?

2: UNDERSTANDING INGREDIENTS

A Quick Look

Milk

Acid

Cultures

Calcium Chloride

Lipase

Rennet

Salt

Flavoring, Coloring, and Other Additions

3: THE CHEESEMAKER'S TOOLS

Pots, Vats, and Containers

Thermometers

Ladles, Spoons, and Spatulas

Ripening Spaces

Knives

pH Meters

Cloths

Forms and Molds

Colanders and Sieves

Presses

Mats and Racks

Trays and Tubs

Vacuum-sealing Equipment

Aging Spaces

Preparing Cheesemaking Tools

PART 2: THE FUN OF MAKING CHEESE

4: QUICK AND SIMPLE CHEESES

Steps for Making Quick and Simple Cheeses with Heat and Added Acid

What to Do with the Whey from Quick and Simple Cheeses

Lesson 1: Whole-milk Ricotta

Lesson 2: Mascarpone

Lesson 3: Paneer

5: CULTURED MILKS AND CREAMS

Steps for Making Cultured Milks and Creams

What to Do with the Whey from Cultured Milks and Creams

Lesson 4: Buttermilk

Lesson 5: Sour Cream and Crème Fraîche

Lesson 6: Cultured Butter and Buttermilk

Bonus Recipe: Ghee

Lesson 7: Kefir and Kefir Cheese

Lesson 8: Yogurt and Yogurt Cheese

6: FRESH AND VERSATILE CHEESES

Steps for Making Fresh and Versatile Cheeses

What to Do with the Whey from Fresh and Versatile Cheeses

Lesson 9: Quark, Chèvre, and Fromage Blanc

Lesson 10: Cream Cheese

Lesson 11: Curd Cottage Cheese

7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES

Steps for Making Rennet-coagulated Fresh Cheeses

What to Do with the Whey from Rennet-coagulated Fresh Cheeses

Lesson 12: Quick Mozzarella

Bonus Recipe: Burrata

Lesson 13: Feta

Lesson 14: Farmhouse Cheese

8: RENNET-COAGULATED AGED CHEESES

Steps for Making Rennet-coagulated Aged Cheeses

Lesson 15: Gouda

Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar

Lesson 17: Stirred-curd Cheddar

Lesson 18: Colby

Lesson 19: Parmesan

Bonus Recipe: Whey Ricotta

9: WHAT'S NEXT?

Keep a Cheese Journal

Experiment

Advanced Cheesemaking

Cheesemaking as a Business

Conclusion

GLOSSARY

RESOURCES

BOOKS

MAGAZINES

MOVIES AND VIDEOS

SUPPLIES

ACKNOWLEDGMENTS

INDEX

ABOUT THE AUTHOR

Details
Erscheinungsjahr: 2016
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780865718180
ISBN-10: 0865718180
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Caldwell, Gianaclis
Hersteller: New Society Publishers
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 253 x 205 x 12 mm
Von/Mit: Gianaclis Caldwell
Erscheinungsdatum: 01.04.2016
Gewicht: 0,445 kg
Artikel-ID: 104225911
Über den Autor

Gianaclis Caldwell is the head cheesemaker and owner of Pholia Farm, a licensed dairy well-known for its artisan, aged raw milk cheeses, and for its educational offerings including beginner to advanced cheesemaking courses. She also serves on the American Cheese Society regulatory and academic committee. Gianaclis is the author of several books including Mastering Artisan Cheesemaking , The Small-Scale Cheese Business , and The Small-Scale Dairy . She often writes and photographs for in culture: the word on cheese and other publications, and she blogs at gianacliscaldwell.[...].

Inhaltsverzeichnis

INTRODUCTION

HOW TO USE THIS BOOK

PART 1: THE FUNDAMENTALS OF MAKING CHEESE

1: WHY MAKE CHEESE?

The First Cheesemakers

The Pedigree of a Cheese

What Is Cheesemaking?

2: UNDERSTANDING INGREDIENTS

A Quick Look

Milk

Acid

Cultures

Calcium Chloride

Lipase

Rennet

Salt

Flavoring, Coloring, and Other Additions

3: THE CHEESEMAKER'S TOOLS

Pots, Vats, and Containers

Thermometers

Ladles, Spoons, and Spatulas

Ripening Spaces

Knives

pH Meters

Cloths

Forms and Molds

Colanders and Sieves

Presses

Mats and Racks

Trays and Tubs

Vacuum-sealing Equipment

Aging Spaces

Preparing Cheesemaking Tools

PART 2: THE FUN OF MAKING CHEESE

4: QUICK AND SIMPLE CHEESES

Steps for Making Quick and Simple Cheeses with Heat and Added Acid

What to Do with the Whey from Quick and Simple Cheeses

Lesson 1: Whole-milk Ricotta

Lesson 2: Mascarpone

Lesson 3: Paneer

5: CULTURED MILKS AND CREAMS

Steps for Making Cultured Milks and Creams

What to Do with the Whey from Cultured Milks and Creams

Lesson 4: Buttermilk

Lesson 5: Sour Cream and Crème Fraîche

Lesson 6: Cultured Butter and Buttermilk

Bonus Recipe: Ghee

Lesson 7: Kefir and Kefir Cheese

Lesson 8: Yogurt and Yogurt Cheese

6: FRESH AND VERSATILE CHEESES

Steps for Making Fresh and Versatile Cheeses

What to Do with the Whey from Fresh and Versatile Cheeses

Lesson 9: Quark, Chèvre, and Fromage Blanc

Lesson 10: Cream Cheese

Lesson 11: Curd Cottage Cheese

7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES

Steps for Making Rennet-coagulated Fresh Cheeses

What to Do with the Whey from Rennet-coagulated Fresh Cheeses

Lesson 12: Quick Mozzarella

Bonus Recipe: Burrata

Lesson 13: Feta

Lesson 14: Farmhouse Cheese

8: RENNET-COAGULATED AGED CHEESES

Steps for Making Rennet-coagulated Aged Cheeses

Lesson 15: Gouda

Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar

Lesson 17: Stirred-curd Cheddar

Lesson 18: Colby

Lesson 19: Parmesan

Bonus Recipe: Whey Ricotta

9: WHAT'S NEXT?

Keep a Cheese Journal

Experiment

Advanced Cheesemaking

Cheesemaking as a Business

Conclusion

GLOSSARY

RESOURCES

BOOKS

MAGAZINES

MOVIES AND VIDEOS

SUPPLIES

ACKNOWLEDGMENTS

INDEX

ABOUT THE AUTHOR

Details
Erscheinungsjahr: 2016
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780865718180
ISBN-10: 0865718180
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Caldwell, Gianaclis
Hersteller: New Society Publishers
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 253 x 205 x 12 mm
Von/Mit: Gianaclis Caldwell
Erscheinungsdatum: 01.04.2016
Gewicht: 0,445 kg
Artikel-ID: 104225911
Sicherheitshinweis