Title: Home Cheese Making, 4th Edition Pdf From Fresh and Soft to Firm, Blue, Goat
Author: Ricki Carroll
Published Date: 2018-12-25
Page: 384
Ricki Carroll, internationally known as the Cheese Queen, shares recipes for creating timeless classics like mozzarella, feta, cheddar, and brie, as well as sophisticated palate pleasers such as halloumi, raclette, and gorgonzola. With instructions for crafting a variety of cultured dairy products, including sour cream and clotted cream; an expanded selection of recipes for goat's-milk, fresh, soft, and hard cheeses; and 50 sweet and savory recipes for cooking with cheese, the most trusted guide for making cheese at home is now more comprehensive than ever. Plus cheese pairing tips and guidance for building the perfect cheese plate!
The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.
Excellent book Thanks to NetGalley, I enjoyed a few weeks access to a copy of Home Cheese Making, 4th Edition by Ricki Carroll. I have yet to try any of the recipes so I can’t say whether or not this book will help you make good cheese, but I can tell you this book is amazing.Part 1 is all about getting started and begins with a short introduction to the history of cheese, before moving to an in-depth overview of ingredients which spans about 21 pages. Chapter 2 is all about equipment needed, and how to sterilise it. Next follows a deliciously long chapter 3 on cheese-making techniques, with lots of clear photos. It includes plenty of helpful directions, definitions, procedures, and ends with suggestions for storing finished cheese properly.Part 2 is contains the cheese recipes, divided into the following sub-sections: Fresh Cheese, Soft and Semi-Soft Ripened Cheese, Hard and Semi-Hard Cheese, Blue Cheese, Goat Cheese, Whey Cheese, and Cultured Dairy Products. This last chapter includes recipes for items such as butter, yogurt, ghee, clotted cream, kefir, labneh, etc.Part 3 is all about how to eat the cheese. Chapter 11 contains tips and techniques for serving cheese including how to create satisfying cheese boards. Chapters 12 through 16 are all recipes that include or complement cheese, from breakfast foods, dips, breads, snacks, soups, salads, main courses to drinks and desserts.For me this was as close to a perfect how-to book as I’ve ever seen. I wish more subjects were covered in the same way Carroll does here. I will probably never make my own cheese, but I loved this book so much I will be buying a copy for myself anyway.Make your own fresh cheese! Very informative book. Too in depth for me but a great book for anyone wanting to make there own cheese. There is nothing better than fresh homemade cheese! Get out there and make some cheese! I want to try some and someday I may make some of these. More likely I will try to talk my kids into doing this for me. Thanks to NetGalley, author and publisher for the free digital copy of this book.
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