The fundamentals of making cheese -- Why make cheese? -- Understanding ingredients -- The cheesemaker's tools -- The fun of making cheese -- Quick and simple cheeses -- Cultured milks and creams -- Fresh and versatile cheeses -- Rennet-coagulated semi-firm fresh cheeses -- Rennet-coagulated aged cheeses -- What's next.
Summary:
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.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.