Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]

Author: Karlin, Mary

Brand: Ten Speed Press

Color: Multicolor

Edition: Illustrated

Features:

• Ten Speed Press

Binding: Hardcover

Format: Illustrated

Number Of Pages: 256

Release Date: 23-08-2011

Part Number: 50 full colour photos

Details: Product Description Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process. Review “Whether you're a fervent cheese fan, skilled fromage maker or dabbler in wholesome, handcrafted foods, it's definitely worth picking up a copy of Artisan Cheese Making at Home.” —Zester Daily, 10/25/11 “With her handsome new book, Artisan Cheesemaking at Home, Mary Karlin has raised the stakes for urban homesteaders.” —San Francisco Chronicle, 10/23/11 About the Author Mary Karlin is a passionate cook, cooking teacher, freelance food writer, and the author of Wood-Fired Cooking. She was a founding staff member and is currently a visiting chef-instructor at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught cheese making, wood-fired cooking, and Mediterranean-themed cooking classes for more than ten years. Mary is also a chef-instructor at Relish Culinary Center in Healdsburg, CA, and Great News! Cooking School in San Diego, CA, as well as at other culinary organizations around the United States. Mary splits her time between Northern California and Arizona. Excerpt. © Reprinted by permission. All rights reserved. Chapter 1 Cheese Making Basics: Equipment, Ingredients, Processes, and Techniques   Though there are more than two thousand varieties of cheese hailing from ethnic cultures around the world, on the most basic level cheeses all rely on the same components: milk, starters (whether naturally occurring bacteria or starter cultures), coagulants (such as rennet), and salt.   The process always begins with milk. Then either natural bacteria start to work on the milk, or a starter culture is added. These act on the milk sugar (lactose), converting it to lactic acid. A coagulant is then added to this hospitable environment, causing the milk protein casein to curdle, or coagulate, forming a solid mass of curds. From there, the curds are cut into a specific size, depending on the style o

EAN: 8601419290307

Package Dimensions: 9.2 x 8.7 x 1.1 inches

Languages: English