ENGLISH

Mastering basic cheesemaking: the fun and fundamentals of making cheese at home

By Caldwell , Gianaclis

Book information

Publisher
New Society Publishers
Year
2016
ISBN
9780865718180, 9781550926170, 9780986190704, 1550926179, 9781771422079, 1771422076
Language
english
Format
PDF
Filesize
10 MB (10970730 bytes)
Pages
(151 pages) : color illustrations\162
Time added
2020-07-26 19:24:52
Cheese products;Cheesemaking;COOKING--General;From

Description

"Mastering Basic Cheesemaking is a complete, hands-on guide to making cheese and other fermented dairy products at home. Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, or cheese professional, these clear, logical, easy-to-follow, well-illustrated instructions from one of North America's foremost cheesemaking instructors are all you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights."--;Part 1: The fundamentals of making cheese. Why make cheese? -- Understanding ingredients -- The cheesemaker's tools. Part 1: The fundamentals of making cheese. Why make cheese? -- Understanding ingredients -- The cheesemaker's tools. Part 2: The fun of making cheese. Quick and simple cheeses -- Cultured milks and creams -- Fresh and versatile cheese -- Rennet-coagulated semi-firm fresh cheeses -- Rennet-coagulated aged cheeses -- What's next?

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