Home Cheese Making: Recipes for 75 Homemade Cheeses

Home Cheese Making: Recipes for 75 Homemade Cheeses

Ricki Carroll

Language: English

Pages: 224

ISBN: 1580174647

Format: PDF / Kindle (mobi) / ePub

Making your own artisanal-quality cheeses is now easier than ever. In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.

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other dairy products as well. Each chapter includes a variety of cheeses that are all made in a similar fashion and involve the same basic steps and techniques. Just as we must all walk before we can run, it is smart to start cheese making with the simpler varieties. Begin with the soft cheese recipes and make a few of these cheeses before you graduate to the complexities of the hard cheeses. The soft cheeses I recommend for beginners are Queso Blanco, Fromage Blanc, and Whole-Milk Ricotta (all

off the heat and add the starter. Stir thoroughly and let set for 25–30 minutes. 2. Add the rennet, stir, and let set for about 15 minutes. 3. Make cuts with a long knife in the solidifying milk. The curd is ready when it shows a clean cut, like pudding. Cut the curd into small pieces. 4. Stirring frequently, slowly heat the curds to 120°F over a period of 30–40 minutes. 5. Line a mold with cheesecloth and ladle in the curds. Press the cheese with your hands. Put the mold with the cheese into

pathogens, that can produce disease in humans. Pathogens that may be found in milk include Mycobacterium, which causes tuberculosis; Brucella, which cause brucellosis; and Salmonella, which causes salmonellosis. A few salmonella outbreaks in recent decades, however, all have occurred in pasteurized milk. Typically, salmonella outbreaks are caused by a lack of cleanliness in factories, where the thinking is that “pasteurization will take care of it.” Taking precautions to avoid food-borne

satisfy a hungry appetite. 1½ cups grated mozzarella cheese 1½ cups ricotta cheese ½ cup grated Parmesan cheese 1 jar (4 ounces) diced pimientos, well drained 2 ounces thinly sliced prosciutto or salami 2 cloves of garlic, minced or pressed ½ teaspoon dried rosemary, crushed 1 Whey Pizza Dough (see recipe on page 238) ¼ cup extra-virgin olive oil ⅛ cup cornmeal 1. In a medium-sized bowl, combine the mozzarella, ricotta, Parmesan, pimientos, prosciutto, garlic, and

due to the high-quality milk she gets from “the girls.” The farmstead-scale production allows for many happy accidents and experiments, but the milk is a constant: “French farmers believe that your particular environment is expressed in what you produce. Our goats, their forage, their milk — that’s what makes our cheeses unique.” Distinctive milk from her prized herd of goats gives Judy Schad’s cheeses their unique flavor and texture Capriole’s fresh chévre is hand-ladled to stay light,

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