Kitchen Creamery: Making Yogurt, Butter, And Cheese At Home

Description

As the DIY movement continues to gain momentum, it's no wonder home cheesemaking is the next hot topic. And from cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese. Cover......Page 1 Title......Page 3 Copyright......Page 4 Dedication......Page 5 CONTENTS......Page 6 A Measure of Time......Page 9 REASONS TO MAKE CHEESE......Page 10 START SIMPLY......Page 11 TRUST IN TIME......Page 12 How to Use This Book......Page 13 HOW TO USE THE SIDE TABS......Page 14 SCALING UP, SCALING DOWN......Page 16 THINGS I JUST HAVE TO TELL YOU......Page 17 The Basic Steps for Making Most Cheeses......Page 19 TYPE OF ANIMAL......Page 20 STORE-BOUGHT VS. FARM FRESH......Page 21 RAW MILK......Page 22 GOLDEN RULES FOR USING STORE-BOUGHT MILK......Page 23 RENNET (COAGULANT)......Page 25 CALCIUM CHLORIDE......Page 26 SALT......Page 27 CREAM......Page 28 CHEESECLOTH......Page 29 CREAM WAX, CHEESE WAX, AND VACUUM-SEALING BAGS......Page 31 THERMOMETER......Page 32 VACUUM SEALER......Page 33 Ready to Roll......Page 36 CHAPTER ONE: CULTURED MILK & CREAM......Page 38 FROM LIQUID TO GEL......Page 39 LIGHTBULB BOX......Page 40 MICROSCOPIC FRIENDS......Page 41 Yogurt......Page 42 Icelandic Yogurt......Page 46 Farmer’s Cheese......Page 48 Kefir or Buttermilk......Page 50 Kefir from Grains......Page 52 Sour Cream......Page 54 Crème Fraîche......Page 55 Cultured Butter......Page 56 Ghee......Page 63 CHAPTER TWO: BEGINNING CHEESES......Page 64 BASIC RENNETED CHEESES......Page 65 CUT THE CURD......Page 67 DRAIN THE WHEY......Page 68 ADD SALT......Page 69 CLARIFYING SOME CHEESE SLANG......Page 72 Paneer......Page 74 Whey Ricotta......Page 76 Whole Milk Ricotta......Page 80 Mascarpone......Page 81 Chèvre......Page 82 Fromage Blanc & Quark......Page 84 Cream Cheese......Page 86 Pot Cheese......Page 88 Queso Fresco......Page 91 Bel Paese......Page 94 Feta......Page 96 FETA BRINE......Page 99 CHAPTER THREE: WASHED-CURD CHEESES......Page 100 WITH AND WITHOUT EYES......Page 101 Havarti......Page 104 Divino (Gouda Style)......Page 106 Rising Moon (Jarlsberg Style)......Page 111 CHAPTER FOUR: WASHED-RIND CHEESES......Page 114 MAKE UP YOUR RIND......Page 115 SUCCESS WITH SUCCESSIONS......Page 116 JUDGING RIPENESS......Page 117 Marbler (Morbier Style)......Page 118 RED-RIND WASH......Page 121 Tilsiter......Page 122 Zeller (Appenzeller Style)......Page 123 HERB WASH......Page 125 CHAPTER FIVE: MOLD-RIPENED CHEESES......Page 126 AGING ADVICE......Page 127 JUDGING RIPENESS......Page 128 GROWING BLUE......Page 129 NUTRIENT FLOW......Page 130 GATHER YOUR OWN BLUE......Page 131 Camembert......Page 132 Gosling (Valençay Style)......Page 134 Buttercup (Coulommiers Style)......Page 137 Stilton......Page 140 Bisbee Blue (Forme d’Ambert Style)......Page 144 Blue Capricorn......Page 148 CHAPTER SIX: CHEDDAR-STYLE CHEESES......Page 150 Baby Jack......Page 152 TRADITIONAL JACK RUB......Page 155 Traditional Cheddar......Page 156 BANDAGE-WRAPPED CHEDDAR......Page 159 Caerphilly......Page 160 CHAPTER SEVEN: STRETCHED-CURD CHEESES......Page 162 HOW TO DO A STRETCH TEST......Page 163 HOW TO STRETCH CURDS......Page 164 CULTURED MOZZARELLA AND PROVOLONE......Page 165 Quick Mozz......Page 168 Burrata......Page 170 A.K.A. PIZZA CHEESE, QUESO OAXAQUEÑO, QUESO ASADERO......Page 174 Provolone......Page 176 CHAPTER EIGHT: PRESSED & AGED CHEESES......Page 178 THE TASTE OF TIME......Page 179 Mountain Top (Gruyère Style)......Page 180 Asiago......Page 183 Pecorino......Page 186 CHAPTER NINE: ARTFUL AGING......Page 188 RIND TREATMENTS......Page 189 INSIDE OR OUT?......Page 193 CAVE SETTINGS......Page 194 HUMIDITY HELP......Page 195 Rind Science......Page 196 MOLD SUCCESSIONS......Page 197 JUDGING RIPENESS......Page 198 CONTINUING TO AGE CUT CHEESES......Page 201 CHAPTER TEN: PAMPERING YOUR PIECES......Page 202 Freezing Cheese......Page 203 RIND......Page 204 CLEAN UP THE RIND......Page 205 ENCOURAGE YOUR EATERS......Page 206 IN CLOSING......Page 209 C......Page 210 H......Page 211 P......Page 212 W......Page 213 WASHED-CURD CHEESES......Page 214 BLOOMY-RIND CHEESES......Page 215 CHEDDAR CHEESES......Page 216 PRESSED AND AGED CHEESES......Page 217 WHEN TO CUT THE CURD USING THE FLOCCULATION METHOD......Page 218 HOW TO FILL FORMS WITH LACTIC-ACID OR VERY SOFT SET CURD......Page 219 HOW TO PRESS A CHEESE WITHOUT USING A FORM......Page 220 HOW TO USE A HYDROMETER TO JUDGE BRINE STRENGTH......Page 221 HOW TO USE CREAM WAX......Page 222 HOW TO USE CHEESE WAX......Page 223 OFF THE WALL (DUTCH-STYLE) PRESS......Page 224 HOW TO CLEAN AGING BOARDS......Page 225 PRIMARY VS. SECONDARY......Page 226 SORTING BACTERIA CULTURES BY FUNCTION......Page 227 CULTURE BLENDS......Page 228 HOW TO MIX YOUR OWN UNHOMOGENIZED MILK......Page 230 LET THE GOOD GUYS LIVE......Page 231 Sample Make Sheet for Home Cheesemaking......Page 232 AGING INFORMATION......Page 233 IN THE UNITED KINGDOM......Page 234 BLOGS......Page 235 MAKE FRIENDS WITH THE MONGER......Page 236 WEBSITES, PAPERS, AND LECTURES......Page 237 B......Page 238 C......Page 239 G......Page 241 M......Page 242 S......Page 243 W......Page 244 Z......Page 245 ACKNOWLEDGMENTS......Page 248 About the Author......Page 249 Chronicle Ebooks......Page 251