Artisan Cheese Making at Home begins with a primer covering milks,
starters, cultures, natural coagulants, and bacteria—everything the
beginner needs to get started. The heart of the book is a master class
in home cheese making: building basic skills with fresh cheeses like
ricotta and working up to developing and aging complex mold-ripened
cheeses. Also covered are techniques and equipment, including drying,
pressing, and brining, as well as molds and ripening boxes. Last but not
least, there is a full chapter on cooking with cheese that includes
more than twenty globally-influenced recipes featuring the finished
cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus
Vinaigrette and Blue Cheese, Bacon, and Pear Galette.
DESCRIPTION: "Artisan Cheese Making at Home" Techniques & Recipes for Mastering World-Class Cheeses, by Mary Karlin (256 pages, hardcover) 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 fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.
Artisan Cheese Making at Home is an ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.
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