The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply

by Helweg, Richard

• ISBN13: 9781601383556
• ISBN10: 160138355X
• Format: Paperback
• Copyright: 2010-06-01
• Publisher: Atlantic Pub Co

Summary

This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses. Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.

Table of Contents

Introduction	p. 9
The Home Kitchen	p. 13
Equipment	p. 15
Ingredients	p. 25
Milk	p. 25
Cream	p. 29
Cultures	p. 29
Rennet	p. 34
Calcium Chloride	p. 36
Molds and Bacteria	p. 36
Lipase	p. 38
Cheese Salt	p. 38
Unchlorinated Water	p. 38
Acids	p. 38
Butter	p. 41
Spreading the Word on Butter	p. 43
How to Make Butter	p. 47
Making Basic Butter	p. 47
Making Butter in a Food Processor	p. 50
Beyond Basic Butter	p. 55
Cultured Butter	p. 55
Clarified Butter	p. 58
Ghee	p. 59
Ghee Vegetable Sauté	p. 59
Buttermilk	p. 60
Preparing Buttermilk from a Starter Culture	p. 62
Reculturing Buttermilk from Cultured Buttermilk	p. 63
"Quick" Buttermilk	p. 63
Lemon Cheese	p. 64
Crème Fraiche	p. 65
Mascarpone	p. 66
Sour Cream	p. 66
Sour Cream II	p. 67
Quark	p. 68
Buttermilk Cheese	p. 69
Kefir	p. 70
Kefir Made With Powdered Culture	p. 71
Kefir Made with Kefir Grains	p. 72
Kefir Smoothie	p. 73
Recipes	p. 74
Yogurt	p. 85
The Food of the Gods	p. 87
How to Make Yogurt	p. 91
Basic Yogurt	p. 93
Beyond Basic Yogurt	p. 99
Recipes with Yogurt	p. 99
Frozen Yogurt	p. 103
Making Frozen Yogurt without an Ice Cream Maker	p. 105
Making Frozen Yogurt with an Ice Cream Maker	p. 106
Cheese	p. 109
So Much Cheese, So Many Story	p. 111
How to Make Cheese	p. 117
Heating the Milk	p. 118
Adding the Starter	p. 119
Coagulating the Milk	p. 119
Cutting the Curds	p. 120
Cooking the Curds	p. 122
Draining the Curds	p. 123
Milling the Cheese	p. 124
Salting the Cheese	p. 124
Molding and Pressing the Cheese	p. 125
Drying the Cheese	p. 126
Further Preparation	p. 127
Aging the Cheese	p. 130
Making Soft Cheeses	p. 133
Cream Cheese	p. 134
Neufchatel	p. 137
Chèvre	p. 143
Fromage Blanc	p. 150
Leipäjuusto	p. 153
Cottage Cheese	p. 155
Farmer's Cheese	p. 166
Pot Cheese	p. 168
Paneer (or Panir)	p. 170
Soft Cheese Serving Suggestions	p. 172
Niter Kebbeh	p. 173
Saharan Cheese	p. 174
Cottage Cheese Fruit Salad	p. 175
Making Italian Cheese	p. 175
Mozzarella	p. 180
Scamorza	p. 193
Provolone	p. 200
Romano	p. 205
Parmesan	p. 208
Whey Cheese	p. 213
Ricotta	p. 213
Whey Ricotta	p. 214
Ricotta Salata	p. 216
Whole-Milk Ricotta	p. 218
Mysost and Gjetost	p. 220
Hard Cheese	p. 227
Feta	p. 228
Muenster	p. 231
Cheddar Cheese	p. 234
Cheddared Cheddar Cheese	p. 239
Additions to Cheddar Cheese	p. 243
Jack	p. 243
Colby	p. 247
Gouda	p. 252
Swiss Cheese	p. 256
Mold-and Bacteria-Ripened Cheese	p. 263
Brick Cheese	p. 264
Gorgonzola	p. 268
Stilton	p. 272
Great Recipes with Cheese, Butter, and Yogurt	p. 283
Whey-Out Whole-Wheat Bread	p. 283
Absolutely the Best Macaroni and Cheese	p. 285
Impossible Quiche	p. 287
Pretty Perfect Pizza	p. 288
Pesto Pizza	p. 290
Old Windmill Dairy Lime and de Coconut	p. 291
Double Key-Lime Cheesecake	p. 292
Amaltheia Ricotta Goat Cheese Cups	p. 295
Conclusion	p. 297
Resources	p. 299
Glossary	p. 301
Bibliography	p. 305
Biography	p. 307
Index	p. 309
Table of Contents provided by Ingram. All Rights Reserved.