Gianaclis Caldwell

Mastering Basic Cheesemaking

The Fun and Fundamentals of Making Cheese at Home

• Broschiertes Buch

Produktbeschreibung

A complete, hands-on beginner's guide to the magic and satisfaction of making your own cheese

Produktdetails

• Verlag: New Society Publishers
• Seitenzahl: 192
• Erscheinungstermin: 1. April 2016
• Englisch
• Abmessung: 253mm x 205mm x 12mm
• Gewicht: 456g
• ISBN-13: 9780865718180
• ISBN-10: 0865718180
• Artikelnr.: 43750081

Autorenporträt

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.wordpress.com.

Inhaltsangabe

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