Mastering Basic Cheesemaking · the Fun and Fundamentals of Making Cheese at Home by Caldwell, Gianaclis -- Read -- Imperial Library of Trantor

Index

COVER PAGE TITLE PAGE COPYRIGHT PAGE CONTENTS INTRODUCTION

HOW TO USE THIS BOOK

PART 1: THE FUNDAMENTALS OF MAKING CHEESE

1: WHY MAKE CHEESE?

The First Cheesemakers The Pedigree of a Cheese What Is Cheesemaking?

2: UNDERSTANDING INGREDIENTS

A Quick Look Milk Acid Cultures Calcium Chloride Lipase Rennet Salt Flavoring, Coloring, and Other Additions

3: THE CHEESEMAKER’S TOOLS

Pots, Vats, and Containers Thermometers Ladles, Spoons, and Spatulas Ripening Spaces Knives pH Meters Cloths Forms and Molds Colanders and Sieves Presses Mats and Racks Trays and Tubs Vacuum-sealing Equipment Aging Spaces Preparing Cheesemaking Tools

PART 2: THE FUN OF MAKING CHEESE

4: QUICK AND SIMPLE CHEESES

Steps for Making Quick and Simple Cheeses with Heat and Added Acid What to Do with the Whey from Quick and Simple Cheeses Lesson 1: Whole-milk Ricotta Lesson 2: Mascarpone Lesson 3: Paneer

5: CULTURED MILKS AND CREAMS

Steps for Making Cultured Milks and Creams What to Do with the Whey from Cultured Milks and Creams Lesson 4: Buttermilk Lesson 5: Sour Cream and Crème Fraîche Lesson 6: Cultured Butter and Buttermilk Bonus Recipe: Ghee Lesson 7: Kefir and Kefir Cheese Lesson 8: Yogurt and Yogurt Cheese

6: FRESH AND VERSATILE CHEESES

Steps for Making Fresh and Versatile Cheeses What to Do with the Whey from Fresh and Versatile Cheeses Lesson 9: Quark, Chèvre, and Fromage Blanc Lesson 10: Cream Cheese Lesson 11: Curd Cottage Cheese

7: RENNET-COAGULATED SEMI-FIRM FRESH CHEESES

Steps for Making Rennet-coagulated Fresh Cheeses What to Do with the Whey from Rennet-coagulated Fresh Cheeses Lesson 12: Quick Mozzarella Bonus Recipe: Burrata Lesson 13: Feta Lesson 14: Farmhouse Cheese

8: RENNET-COAGULATED AGED CHEESES

Steps for Making Rennet-coagulated Aged Cheeses Lesson 15: Gouda Lesson 16: Fresh, Squeaky Cheddar Curds and Traditional Cheddar Lesson 17: Stirred-curd Cheddar Lesson 18: Colby Lesson 19: Parmesan Bonus Recipe: Whey Ricotta

9: WHAT’S NEXT?

Keep a Cheese Journal Experiment Advanced Cheesemaking Cheesemaking as a Business Conclusion

GLOSSARY RESOURCES BOOKS MAGAZINES MOVIES AND VIDEOS SUPPLIES ACKNOWLEDGMENTS INDEX ABOUT THE AUTHOR