Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen PDF
Preview Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen
MAKING artisan CHEESE 50 FINE CHEESES THAT YOU CAN MAKE IN YOUR OWN KITCHEN TIM SMITH BEVERLY MASSACHUSETTS Q U A R R Y B O O K S To my patient wife Sharon, my joyful daughter Raya, and all of the friends and family who gave me support and encouragement throughout this project. A special thanks goes out to my photographer, Allan Penn—a man who possesses a keen eye and a wicked sense of humor. CONTENTS Introduction PART 1 HOW TRADITION INFLUENCES MODERN CHEESE CHAPTER ONE A Brief History of Cheese Making Ancient Origins The Middle Ages Colonization The Industrial Revolution The Rebirth of Artisan Cheese CHAPTER TWO Cheese-Making Basics Composition of Milk Types of Animal Milk and Their Influence on Cheese How Grazing, Season, and Geography Affect Milk Forms of Milk Cultures and Rennet: The Other Pieces of the Puzzle Molds and External Bacteria Other Ingredients Salt Ripening PART 2 MAKING CHEESE CHAPTER THREE Basic Cheese Making: Getting Started A Few Words on Sanitation Techniques for Making Fresh, Soft Cheeses Basic Cheese Recipes Paneer Fresh Chèvre Quark Yogurt Yogurt Cheese Cream Cheese Lemon Cheese Mascarpone Crème Fraîche Cottage Cheese CHAPTER FOUR Intermediate Cheese Making Ingredients Starter Cultures: Mother Cultures and Direct-Set Cultures Equipment Intermediate Cheese-Making Techniques Intermediate Cheese Recipes Monterey Jack Cotswold
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