Description |
248 pages : color illustrations ; 26 cm. |
Bibliography |
Includes bibliographical references and index. |
Contents |
Introduction: A Measure of Time -- Before You Begin -- How to Use This Book -- The Basics -- Section I. Starting Simply -- Soured Milk -- Ripened Cream -- Beginning Cheeses -- Section II. At the Vat -- Washed-Curd Cheeses -- Washed-Rind Cheeses -- Mold-Ripened Cheeses -- Cheddar-Stye Cheeses -- Stretched-Curd Cheeses -- Pressed and Aged Cheeses -- Section III. Wrapping Up -- Artful Aging -- Pampering Your Pieces -- In Closing -- Glossary -- Appendix A: Cheesemaking Processes -- Appendix B: Gadgets, Presses, Forms, and More Equipment Fun -- Appendix C: Cultures -- Appendix D: Butterfat Chart -- Appendix E: Sanitation -- Appendix F: Sample Make Sheet for Home Cheesemaking -- Resources. |
Subject |
Cheesemaking.
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Yogurt.
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Butter.
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ISBN |
9781452111629 (hardback) |
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1452111626 (hardback) |
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