Wednesday, June 19, 2013

Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll

Home Cheese Making: Recipes for 75 Homemade Cheeses

We eat a lot of cheese at home, so making fresh cheese is of interest to the whole family. And cheese isn't made instantaneously - it is an art form made slowly in the kitchen. Ricki Carroll, the author of Home Cheese Making, makes a note to say that cheese may be one of the original slow foods still enjoyed today.

To get started, you'll need milk. Carroll details different milks used in cheese making as well as other vital ingredients such as the coagulants, starters, colorings and flavorings, and bacteria and molds. There are two whole chapters on the equipment and techniques used to make cheese at home.

And there are loads of recipes, from soft cheese to mold-ripened cheese, as well as recipes for using your fresh cheese. Illustrations throughout make the process of making cheese easier and the stories from cheese makers themselves provide real tips for making cheese as well as provide a glimpse at real world cheese makers around the country.

Book Information:

Renee Shelton
The Cookbook Papers


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