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Cheese It! Start Making Cheese at Home Today

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Cheese It! provides a detailed introductory guide for making cheese at home, from easy-to-make soft cheeses like mozzarella, goat cheese, and cottage cheese to more challenging cheeses like Monterey Jack, parmesan, and aged gouda. Author Cole Dawson tackles 48 different kinds of cheese, beginning with making butter, ghee, and sour cream from scratch and progressing to soft unripe cheeses such as paneer, chèvre, ricotta, and feta. Each subsequent chapter tackles different kinds of cheeses, the tricks to success, examples, and cheesemaking recipes for each. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken á la gorgonzola. Ideal for new cheesemakers, learn the science involved in the process as well as safety precautions, basic skills, and required equipment.
Cheese It! provides a detailed introductory guide for making cheese at home, from easy-to-make soft cheeses like mozzarella, goat cheese, and cottage cheese to more challenging cheeses like Monterey Jack, parmesan, and aged gouda. Author Cole Dawson tackles 48 different kinds of cheese, beginning with making butter, ghee, and sour cream from scratch and progressing to soft unripe cheeses such as paneer, chèvre, ricotta, and feta. International in its scope, each subsequent chapter tackles different kinds of cheeses, the tricks to success, examples, and cheesemaking recipes for each. Ideal for new cheese makers, the book begins with chapters explaining the science involved in the process as well as safety precautions, basic skills, and the equipment that is required to begin making cheese in the kitchen. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken á la gorgonzola. Also included are detailed sections on unripe cheeses, stretched curds, pressing and aging semi-hard cheese, using bacteria, and so much more! Plus, enjoy the cheese diary sample in the back of the book so cheesemakers can keep tracking of timing, pressure, and temperatures for future success.
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Weight 1.593750
Pages 0
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