Mastering Homemade Cheesemaking Basics by Gianaclis Caldwell 2016 Paperback-image
Mastering Homemade Cheesemaking Basics by Gianaclis Caldwell 2016 Paperback-image

Mastering Homemade Cheesemaking Basics by Gianaclis Caldwell 2016 Paperback

$ 15.11

Item Height: 0.4 in Publication Year: 2016 Item Weight: 16.7 Oz Genre: Cooking, Reference ISBN-13: 9780865718180 Illustrator: Yes Reviews: Gianaclis has taken the craft of cheesemaking and has molded it into another beautiful tome for cheese lovers. Her straightforward recipes will guide you through the exciting processes of crafting different cheeses, starting with the easiest then progressing to the more advanced recipes. She also shares some extra tips here and there to make the endeavor all the more successful. Whether you plan to make cheese or not! Mastering Basic Cheesemaking will help you under- stand how the myriad of cheese styles can all begin with one simple ingredient -- milk. Should you attempt to give it a whirl, this book will be like having her right there beside you as you create your first cheese. -- MAX MCCALMAN, ACS CCPâ„¢, author of numerous books on cheese including Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager. If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it. -- KIRSTEN K. SHOCKEY, author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many dif- ferent styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. If you can use a cookbook, this book will show you how to make some great cheese... and also teach you how you did it. -- GORDON EDGAR, author of Cheesemonger: A Life on the Wedge, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994., Gianaclis has taken the craft of cheesemaking and has molded it into another beautiful tome for cheese lovers. Her straightforward recipes will guide you through the exciting processes of crafting different cheeses, starting with the easiest then progressing to the more advanced recipes. She also shares some extra tips here and there to make the endeavor all the more successful. Whether you plan to make cheese or not! Mastering Basic Cheesemaking will help you under- stand how the myriad of cheese styles can all begin with one simple ingredient -- milk. Should you attempt to give it a whirl, this book will be like having her right there beside you as you create your first cheese. -- MAX MCCALMAN, ACS CCP(tm), author of numerous books on cheese including Mastering Cheese: Lessons for Connoisseurship from a Matre Fromager. If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it. -- KIRSTEN K. SHOCKEY, author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many dif- ferent styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. If you can use a cookbook, this book will show you how to make some great cheese... and also teach you how you did it. -- GORDON EDGAR, author of Cheesemonger: A Life on the Wedge, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994., Gianaclis has taken the craft of cheesemaking and has molded it into another beautiful tome for cheese lovers. Her straightforward recipes will guide you through the exciting processes of crafting different cheeses, starting with the easiest then progressing to the more advanced recipes. She also shares some extra tips here and there to make the endeavor all the more successful. Whether you plan to make cheese or not! Mastering Basic Cheesemaking will help you under- stand how the myriad of cheese styles can all begin with one simple ingredient -- milk. Should you attempt to give it a whirl, this book will be like having her right there beside you as you create your first cheese. -- MAX MCCALMAN, ACS CCPâ„¢, author of numerous books on cheese including Mastering Cheese: Lessons for Connoisseurship from a Matre Fromager. If only I'd known..." words that kept repeating in my mind as I read Mastering Basic Cheesemaking. This is the book I longed for years ago when I embarked on my own cheesemaking journey. Not just another how-to, this beginner's book is designed to teach. The reader is seamlessly led through a progression of recipes intended to bring about a true understanding of what is happening in the vat. This book is all about success! I love it. -- KIRSTEN K. SHOCKEY, author of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Over the last few years, Gianaclis Caldwell has written pretty much every book you need to start a small-scale artisan cheese business. With Mastering Basic Cheesemaking, she turns her attention to home cheesemaking and creates another must-have title. Writing in a way that demystifies the process and makes it accessible to everyone, Caldwell takes the reader logically through many dif- ferent styles of cheese. This is the kind of book where you don't realize how much you are learning until you get to the end and eat your creations. If you can use a cookbook, this book will show you how to make some great cheese... and also teach you how you did it. -- GORDON EDGAR, author of Cheesemonger: A Life on the Wedge, Cheddar: A Journey to the Heart of America's Most Iconic Cheese and cheese buyer for Rainbow Grocery Cooperative in San Francisco since 1994. Publisher: New Society Publishers, The Limited Item Width: 8 in Topic: Personal & Practical Guides, Specific Ingredients / Dairy LC Classification Number: SF271 brand: New Society Publishers, The Limited Dewey Decimal: 637.3 Dewey Edition: 23 Table Of Content: INTRODUCTION HOW TO USE THIS BOOK PART 1: THE FUNDAMENTALS OF MAKING CHEESE 1: WHY MAKE CHEESE? The First Cheesemakers The Pedigree of a Cheese What Is Cheesemaking? 2: UNDERSTANDING INGREDIENTS A Quick Look Milk Acid Cultures Calcium Chloride Lipase Rennet Salt Flavoring, Coloring, and Other Additions 3: THE CHEESEMAKER'S TOOLS Pots, Vats, and Containers Thermometers Ladles, Spoons, and Spatulas Ripening Spaces Knives pH Meters Cloths Forms and Molds Colanders and Sieves Presses Mats and Racks Trays and Tubs Vacuum-sealing Equipment Aging Spaces Preparing Cheesemaking Tools PART 2: THE FUN OF MAKING CHEESE 4: QUICK AND SIMPLE CHEESES Steps for Making Quick and Simple Cheeses with Heat and Added Acid What to Do with the Whey from Quick and Simple Cheeses Lesson 1: Whole-milk Ricotta Lesson 2: Mascarpone Lesson 3: Paneer 5: CULTURED MILKS AND CREAMS Steps for Making Cultured Milks and Creams What to Do with the Whey from Cultured Milks and Creams Lesson 4: Buttermilk Lesson 5: Sour Cream and Crème Fraîche Lesson 6: Cultured Butter and Buttermilk Bonus Recipe: Ghee Lesson 7: Kefir and Kefir Cheese Lesson 8: Yogurt and Yogurt Cheese 6: FRESH AND VERSATILE CHEESES Steps for Making Fresh and Versatile Cheeses What to Do with the Whey from Fresh and Versatile Cheeses Lesson 9: Quark, Chèvre, and Fromage Blanc Lesson 10: Cream Cheese Lesson 11: Curd Cottage Cheese 7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES Steps for Making Rennet-coagulated Fresh Cheeses What to Do with the Whey from Rennet-coagulated Fresh Cheeses Lesson 12: Quick Mozzarella Bonus Recipe: Burrata Lesson 13: Feta Lesson 14: Farmhouse Cheese 8: RENNET-COAGULATED AGED CHEESES Steps for Making Rennet-coagulated Aged Cheeses Lesson 15: Gouda Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar Lesson 17: Stirred-curd Cheddar Lesson 18: Colby Lesson 19: Parmesan Bonus Recipe: Whey Ricotta 9: WHAT'S NEXT? Keep a Cheese Journal Experiment Advanced Cheesemaking Cheesemaking as a Business Conclusion GLOSSARY RESOURCES BOOKS MAGAZINES MOVIES AND VIDEOS SUPPLIES ACKNOWLEDGMENTS INDEX ABOUT THE AUTHOR Author: Gianaclis Caldwell Format: Trade Paperback Book Title: Mastering Basic Cheesemaking : the Fun and Fundamentals of Making Cheese at Home Intended Audience: Trade Number of Pages: 192 Pages ISBN-10: 0865718180 Language: English Synopsis: A complete, hands-on beginner's guide to the magic and satisfaction of making your own cheese The craft of home cheesemaking is exploding in popularity. However most "beginner" books are essentially loosely-organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: Understanding your ingredients, tools and techniques Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry Progressing to fermented dairy products such as kefir, yogurt and sour cream Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese Graduating to curdled, aged and ripened cheese--mozzarella, feta, cheddar, gouda, and parmesan. Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights., Mastering Basic Cheesemaking is a complete, hands-on guide to making cheese and other fermented dairy products at home. These clear, easy-to-follow, instructions from one of North America's foremost cheesemaking instructors are all you need to create delicious, nourishing and beautiful classic cheeses and dairy delights., The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking , The Small-Scale Cheese Business , and The Small-Scale Dairy ., This illustrated beginner's guide covers everything you need to know to start making cheese at home--from tools and techniques to basic milk chemistry. While the craft of home cheesemaking gains in popularity, most books on the subject gloss over the fundamentals. Mastering Basic Cheesemaking is a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker get started in their home kitchens. This fully illustrated practical guide covers topics such as: Understanding your ingredients, tools and techniques Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry Progressing to fermented dairy products such as kefir, yogurt and sour cream Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese Graduating to curdled, aged and ripened cheese--mozzarella, feta, cheddar, gouda, and parmesan. gtin13: 9780865718180 Item Length: 10 in

Description

Mastering Basic Cheesemaking : The Fun and Fundamentals of Making Cheese at Home, Paperback by Caldwell, Gianaclis, ISBN 0865718180, ISBN-13 9780865718180, Brand New, Free shipping in the US

A complete, hands-on beginner's guide to the magic and satisfaction of making your own cheese

The craft of home cheesemaking is exploding in popularity. However most "beginner" books are essentially loosely-organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen.

This well-illustrated, clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include:

  • Understanding your ingredients, tools and techniques
  • Whipping up "instant cheeses" such as ricotta and paneer while learning basic milk chemistry
  • Progressing to fermented dairy products such as kefir, yogurt and sour cream
  • Using bacteria and coagulant to create spreadable and tender cheeses like quark, chevre, cream cheese and American style cottage cheese
  • Graduating to curdled, aged and ripened cheese—mozzarella, feta, cheddar, gouda, and parmesan.

Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing and beautiful classic cheeses and other dairy delights.

  1. This book makes cheesemaking easy and fun! Gianaclis Caldwell breaks down the science into simple steps, perfect for beginners. The clear instructions and helpful tips give you the confidence to create delicious homemade cheese. Even if you've never tried it before, you'll quickly master the basics. A must-have for any aspiring cheesemaker!

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