200 EASY HOMEMADE CHEESE RECIPES: FROM CHEDDAR AND BRIE TO BUTTER By Debra

Description: About this productSynopsisHow to create artisanal-quality cheeses, butters and yogurts.Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen.The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature:Spreadables -- cream cheese, cottage cheese, ricotta, mascarpone Stretched cheeses -- mozarella, bocconcini, provolone Mold-ripened cheeses -- Brie, Camembert, Valencay Blue cheeses -- Roquefort, Stilton, Gorgonzola Washed rind cheeses -- St. Paulin, Oka, brick Hard cheeses -- cheddar, Gruy�re, Parmesan Ethnic and specialty cheeses -- haloumi, queso blanco, paneer, feta.Recipes for yogurts, kefirs, butters and buttermilk, as well as recipes that feature the homemade cheeses, round out the collection.Product IdentifiersISBN-100778802183ISBN-139780778802181eBay Product ID (ePID)71205682Key DetailsAuthorDebra Amrein-BoyesNumber Of Pages384 pagesFormatPaperbackPublication Date2009-03-27LanguageEnglishPublisherRose Incorporated, RobertPublication Year20090000Additional DetailsCopyright Date2009IllustratedYesDimensionsWeight0 OzHeight0.9 In.Width7 In.Length10 In.Target AudienceGroupTradeClassification MethodLC Classification NumberSF271Dewey Decimal637.3Dewey Edition22ContributorsPhotographed byColin ErricsonReviewsAmrein-Boyes conveys the complexity and rigor of the practice of cheesemaking, while. [also] making the craft accessible to the masses.What sets this book apart is that Amrein-Boyes is a professional cheesemaker she's the genius behind The Farm House Natural Cheeses, one of British Columbia's most outstanding artisan cheesemakers. This is important information to know, because it tells you that the author knows what she's talking about...the recipes are written from a cheesemaker's perspective rather than a chef's or home cook's perspective... Helpful troubleshooting tips something I've not seen before in a home cheesemaking book will aid in the diagnosis of problems as they come up...This is one of the best cheesemaking books I've come across Amrein-Boyes conveys the complexity and rigor of the practice of cheesemaking, while at the same time making the craft accessible to the masses.

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