The Complete Guide to Making Cheese, Butter, and Yogurt At Home: Everything You Need to Know Explained Simply
Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to...
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Since the earliest human civilizations in the west, milk has been gathered from domesticated animals such as the goat, sheep, and cow to create a wide variety of high protein and tasty foods including cheese, butter, and yogurt. With more than 3,000 kinds of cheese registered to the FDA and dozens of different recipes for butter and yogurt available, many people see great opportunities both to save money and to make a little profit in creating their own milk based products. The secret to making these products all lies in the recipes you have and the steps you take though.This book was written to provide every prospective cheese, butter, or yogurt maker the tools they need to prepare, create, and enjoy their favorite dairy products from the comfort of their home. You will learn everything you need to know about the various dairy products found in cheeses, butter, and yogurt to start creating your own at-home dairy goods. You will learn which ingredients are used for these assorted dairy products and what at-home equipment you will need to start benefiting from your own recipes. You will learn how to clean and care for your equipment, making sure everything remains sanitary and that your dairy products are always safe. You will learn the myriad of basic techniques necessary to understand the dairy product process, starting with raw milk and continuing until you make any number of soft, hard, or Italian cheeses.Dozens of top cheese makers and home dairy aficionados have been interviewed for this book and provided their experiences with dairy products. You will learn from them and this book the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
Introduction 9Part 1 The Home Kitchen 13Chapter 1 Equipment 15Chapter 2 Ingredients 25Milk 25Cream 29Cultures 29Rennet 34Calcium Chloride 36Molds and Bacteria 36Lipase 38Cheese Salt 38Unchlorinated Water 38Acids 38Part 2 Butter 41Chapter 3 Spreading the Word on Butter 43Chapter 4 How to Make Butter 47Making Basic Butter 47Making Butter in a Food Processor 50Chapter 5 Beyond Basic Butter 55Cultured Butter 55Clarified Butter 58Ghee 59Ghee Vegetable Sauté 59Buttermilk 60Preparing Buttermilk from a Starter Culture 62Reculturing Buttermilk from Cultured Buttermilk 63"Quick" Buttermilk 63Lemon Cheese 64Crème Fraiche 65Mascarpone 66Sour Cream 66Sour Cream II 67Quark 68Buttermilk Cheese 69Kefir 70Kefir Made With Powdered Culture 71Kefir Made with Kefir Grains 72Kefir Smoothie 73Recipes 74Part 3 Yogurt 85Chapter 6 The Food of the Gods 87Chapter 7 How to Make Yogurt 91Basic Yogurt 93Chapter 8 Beyond Basic Yogurt 99Recipes with Yogurt 99Frozen Yogurt 103Making Frozen Yogurt without an Ice Cream Maker 105Making Frozen Yogurt with an Ice Cream Maker 106Part 4 Cheese 109Chapter 9 So Much Cheese, So Many Story 111Chapter 10 How to Make Cheese 117Heating the Milk 118Adding the Starter 119Coagulating the Milk 119Cutting the Curds 120Cooking the Curds 122Draining the Curds 123Milling the Cheese 124Salting the Cheese 124Molding and Pressing the Cheese 125Drying the Cheese 126Further Preparation 127Aging the Cheese 130Chapter 11 Making Soft Cheeses 133Cream Cheese 134Neufchatel 137Chèvre 143Fromage Blanc 150Leipäjuusto 153Cottage Cheese 155Farmer's Cheese 166Pot Cheese 168Paneer (or Panir) 170Soft Cheese Serving Suggestions 172Niter Kebbeh 173Saharan Cheese 174Cottage Cheese Fruit Salad 175Chapter 12 Making Italian Cheese 175Mozzarella 180Scamorza 193Provolone 200Romano 205Parmesan 208Chapter 13 Whey Cheese 213Ricotta 213Whey Ricotta 214Ricotta Salata 216Whole-Milk Ricotta 218Mysost and Gjetost 220Chapter 14 Hard Cheese 227Feta 228Muenster 231Cheddar Cheese 234Cheddared Cheddar Cheese 239Additions to Cheddar Cheese 243Jack 243Colby 247Gouda 252Swiss Cheese 256Chapter 15 Mold-and Bacteria-Ripened Cheese 263Brick Cheese 264Gorgonzola 268Stilton 272Chapter 16 Great Recipes with Cheese, Butter, and Yogurt 283Whey-Out Whole-Wheat Bread 283Absolutely the Best Macaroni and Cheese 285Impossible Quiche 287Pretty Perfect Pizza 288Pesto Pizza 290Old Windmill Dairy Lime and de Coconut 291Double Key-Lime Cheesecake 292Amaltheia Ricotta Goat Cheese Cups 295Conclusion 297Resources 299Glossary 301Bibliography 305Biography 307Index 309
