» » Home Cheese Making: Recipes for 75 Homemade Cheeses

Fb2 Home Cheese Making: Recipes for 75 Homemade Cheeses ePub

by Ricki Carroll

Category: Cooking by Ingredient
Subcategory: Food and Cooking
Author: Ricki Carroll
ISBN: 1580174647
ISBN13: 978-1580174640
Language: English
Publisher: Storey Publishing, LLC; 3 edition (October 14, 2002)
Pages: 224
Fb2 eBook: 1505 kb
ePub eBook: 1391 kb
Digital formats: docx lrf mbr lit

Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. She lives in Ashfield, Massachusetts, and can be found online at cheesemaking.

Carroll has taught home cheese making classes since 1980 and started the home cheese making movement in America. Throughout history, people have used milk from many animals. The familiar cow, goat, and sheep have fed people for centuries, along with less common animals such as the yak, camel, water buffalo, llama, ass, elk, mare, caribou, zebu, and reindeer.

Cheesemaking - visiting a Swiss dairyman - Продолжительность: 8:49 wocomoCOOK Recommended for yo. Amazing Homemade Log Splitter Wood Processing Machines - Продолжительность: 9:39 World Machines Recommended for you. 9:39. Antique Hatchet Restoration.

Cheesemaking - visiting a Swiss dairyman - Продолжительность: 8:49 wocomoCOOK Recommended for you. 8:49.

Home Cheese Making book. Outstanding starter book on cheesemaking! My only complaint is that her enthusiasm for making cheese lead the reader to make cheese more difficult than there experience should allow.

Электронная книга "Home Cheese Making: Recipes for 75 Delicious Cheeses", Ricki Carroll. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "Home Cheese Making: Recipes for 75 Delicious Cheeses" для чтения в офлайн-режиме.

Home Cheese Making: Recipes for 75 Delicious Cheeses. 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

In 1982, Ricki Carroll published Cheesemaking Made Easy.

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. 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.

as well as cheeses made from cow, goat, buffalo, and sheep milk

In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up. .If you have never made cheese, this book will help you succeed.

In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. The author was a key player in the renaissance of artisanal cheesemaking in the USA, teaches classes in cheesemaking that people travel hundreds or thousands of milke to participate in. She continues her role in the artisanal cheesemaking renaissance.

In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, Home Cheese Making provides everything you need to know to make your favorite cheeses right in your own kitchen.
Comments to eBook Home Cheese Making: Recipes for 75 Homemade Cheeses
Mr_NiCkNaMe
This was a really good book about making cheeses at home that was recommended to me by my mother. I have read quite a few books on making cheese from the library and I narrowed down my two favorites to this one and another cheese making book One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! which both have some overlap in types of cheese but they are totally different enough that owning both is worthwhile. When people ask about my adventures in cheese making these are the two I recommend.

This one has a lot more different types than the other book I mentioned. It has instructions for soft quick cheeses to the longer hard cheeses. The instructions and ingredients are clear and easy to understand. I didn't make any mistakes due to misunderstanding information and everything I have tried so far has turned out great tasting. This book gives you some basic information that you need to know about ingredients and supplies and then takes you into the recipes.
one life
The book provides a lot of excellent information for a novice like myself, who also bought the Basic Cheesemaking Kit and Red Wax at the same time. (The Basic Kit gets a 1 star rating, and certainly does not provide "All the tools needed...as claimed") The book provides real information on the tools necessary for cheese making. My main problem with the book is that many of the recipes for the same item, such as Farmhouse Cheddar, is different depending on which of Ricki's sources you are looking at, the book, the manual that comes with her kit, or her website. For instances, the pounds of pressure required for pressing farmhouse cheddar vary greatly, with a significantly lower weight given in the kit manual. I believe that this is probably because the kit does not include a real cheese press, which is needed. Instead, it recommends finding a small plate that fits into their 6 1/2 in. plastic cheese mold, and putting weights, like bricks on top of it. It's iffy at best for a small plate to hold up to 20 pounds, that consistently wobbles off because it is on an uneven surface, without breaking the plate. I certainly could't. There is no way a small plate can stably hold the 40+ pounds described in her book or on her website without being damaged.

My frustrations with the recipes' conflicting information aside, I learned a lot from reading it, such as cheese history, detailed breakdown of the different ingredients used, and an explanation of the various stages in the cheese making process, such as how to sanitize you equipment, and to which I strictly adhere. However, despite strictly following directions, I've had very little success using her ricotta and fresh cheese recipes. It will be awhile before knowing the results of my hard cheese since it still has to age. I've since spoken with an experienced cheese maker about Ricki's book, someone who certainly knows much more than I, and whose opinion I respect and share regarding the book; it is okay, but not great. She has suggested that I go to other sources for better information. I'm going to follow up with her to ask about those sources since I've been underwhelmed by my success following the book's recipes to date. Perhaps my farmhouse cheddar will turn out better.
Rleyistr
Too many proprietary cultures used, wish they would just say use 3/8 tsp OR 1 pkg of culture.Very expensive to buy seperate cultures for each cheese when that is not necessary. Seems like most recipes call for "sour cream starter", yogurt starter, and the like instead of telling you the exact culture you need like mesophilic or thermophilic. I could convert it but it is annoying part of the recipes. Book is ok as a reference.
Ttyr
This is one of the most exciting books I have read this year. Ricki Carroll makes everything so easy to understand, she has clear recipes and even tells you where to purchase supplies. I've already made ricotta, mozzarella and cream cheese without a hiccup. Well...I did have to make a second batch of ricotta as I must not have followed the directions to a tee and the texture never got to the right consistency. So I tried again and nailed it! I was inspired enough to keep going with more advanced recipes. This book inspired me to brainstorm how to develop a cheese cave from a wine fridge or something so I can continue advancing the skills this one book has taught me. ONE BOOK! I am so infrequently inspired to do anything other than read the book and develop a bit of background on the subject that for me to be plotting and designing the tools I need to move forested with a hobby I picked up after reading one book...tells me that the book is one phenomenal resource! I hope to have Brie aging in a makeshift cave by the end of the year!
Related to Home Cheese Making: Recipes for 75 Homemade Cheeses
Simply Bruschetta : Garlic Toast the Italian Way eBook
Fb2 Simply Bruschetta : Garlic Toast the Italian Way ePub
The Art and Craft of Making Children's Furniture: A Practical Guide with Step-by-step Instructions eBook
Fb2 The Art and Craft of Making Children's Furniture: A Practical Guide with Step-by-step Instructions ePub
The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture) eBook
Fb2 The Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture) ePub
The Simon and Schuster Pocket Guide to Cheese eBook
Fb2 The Simon and Schuster Pocket Guide to Cheese ePub
Improving the Flavour of Cheese (Woodhead Publishing Series in Food Science, Technology and Nutrition) eBook
Fb2 Improving the Flavour of Cheese (Woodhead Publishing Series in Food Science, Technology and Nutrition) ePub
Step by Step Homemade Wine eBook
Fb2 Step by Step Homemade Wine ePub
Cheese eBook
Fb2 Cheese ePub
The Great British Cheese Book eBook
Fb2 The Great British Cheese Book ePub
Making your own cheese and yogurt eBook
Fb2 Making your own cheese and yogurt ePub