Home Cheese Making

Home Cheese Making

Recipes for 75 Homemade Cheeses

Book - 2002
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In 1982, Ricki Carroll published Cheesemaking Made Easy. It sold over 100,000 copies and received praise nationwide, from Bon Appetit . . . takes the complexity out of making cheese at home. . . a thorough and practical guide -- to Booklist -- This is a crisp, no-nonsense introduction to the world of cheese making. International Association of Culinary Professionals award-winner Laura Werlin, who has written the foreword to this new edition, says, Ricki Carroll is the 'answer-woman' whom cheese-makers call for advice. Now the classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include creme fraiche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese; Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more
Publisher: North Adams, Mass. : Storey Books, [2002]
Copyright Date: ©2002
ISBN: 9781580174787
1580174787
9781580174640
1580174647
Branch Call Number: 637.3 Car
Characteristics: ix, 278 pages : illustrations ; 23 cm
Additional Contributors: Carroll, Ricki Cheesemaking made easy.

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n
nuthinbutjoy
Apr 05, 2011

I love this book. It is my cheese bible and has taught me so much. We have made the most delicious Fromage Blanc, Chevre, Cheddar, Queso Fresco(my favorite easy pressed cheese), Ricotta and aim to try more difficult cheeses this year now that the goats are in milk. Directions are easy enough for my 14yr old daughter to follow. This book goes above basic instructions with little boxes filled with a variety of wisdom from cheesemakers and full explanations of what the ingredients are and their purpose(I appreciate this). I have read through several other popular cheesemaking books, but this one is by far the easiest format to follow and gives the most practical, understandable advice.

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