Vermont: Chelsea Green Publishing, 2015. — 320 p. Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking...
Publication details not specified, 2012. — 231 p. — ISBN: 978-2-501-08141-2. Un guide pratique et illustré pour apprendre à faire ses fromages à la maison. Une première partie présente les ingrédients, les équipements et les technique, avec des dessins en pas à pas pour comprendre les procédés et apprendre les gestes à connaître ; puis 70 recettes de fromages sont expliquées et...
Garden Way Pub Co, 1983. — 126 p. Man has taken milk from many animals during the course of history. The familiar cow, goat, and sheep have fed people for centuries, and so have some less common animals such as the yak, camel, buffalo, llama, ass, elk, mare, caribou, and reindeer. Cow's milk and goat's milk are the only ones readily available in this country today, so they will...
4th Edition. — Storey Publishing, 2018. — 384 p. Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese...
EBook, 2000. — 120 p. This recipe for a basic hard cheese works for any kind of milk. I primarily use my own fresh goats' milk, but have made it quite successfullywith cow's milk purchased from the grocery as well as raw cow's milk froma local farmer. I always use rennet tablets becauseof their dependability and availability from many supermarkets . I usually make 5 gallons of...
Rustica, 1997. — 110 p. — ISBN: 2840382105. Un livre enchateur, très bien présenté haut en couleurs, photos excellentes. Expose les différents stades de la préparation des fromages, leur classification, fabrication et leur valeur alimentaire. Comment choisir un local et aménager une fromagerie, le matériel et l'entretien. Fromages frais, les fromages maigres, les fromages à...
Minneapolis, Voyageur Press, 2011, 160 p. Here is everything you need to know to make cheese at home! The expert advice from experienced cheesemakers includes easy and basic recipes for butter, yogurt, mozzarella, and chèvre to advanced step-by-step how-to advice on the use of molds and aging your cheeses — from cheddar and brie to feta, blue cheese, and more artisanal cheeses....
Ten Speed Press, 2011. — 256 p. Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble...
Workman Publishing Company, 2014, 272 p. ISBN10: 0761177485 ISBN13: 978-0761177487. Make fresh cheese at home — in under an hour! Through recipes that are specific, accessible, and rated easy, easier, and easiest, Claudia Lucero shows step-by-step — with every step photographed in full color — exactly how to make sixteen fresh kinds of cheese at home, in an hour or less, using...
Workman Publishing Company, 2014. — 272 p. It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate?and yes, you've made all the cheeses on it. Even better?you...
White Lion Publishing, 2019. — 224 p. . — ISBN: 978-1911127871. The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites – including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to...
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