Everyday Cheesemaking by Blume, K. Ruby -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction

Everyday Cheese for Everyday People Why this Book? Dairy and Vegan in the Same Book How to Use this Book

Ethical Cheese

The Milk Industry: Confinement Dairy and Processed Milk Ethical Animal Husbandry & Integrated Agriculture Small-Scale Goat Dairy Raw Milk and the Law Milk & Health Milk Intolerance Fermentation Dairy Alternatives

Dairy

Cheesemaking 101

The State of Cheese: Food for Thought Equipment You Need Ingredients: Milk and What is Done to It The Low down on Cheese Cultures All Rennet is Not Created Equal Salt Coagulation: Acid Cheese vs. Rennet Cheese Basic Skills Defined Sanitize, Sterilize, or Just Plain Clean?

My First Cheesemaking

Yogurt: A Curd by Any Other Name Incubation Made Easy Flavoring Yogurt Raw Milk Yogurt Mesophilic Yogurt: Cultures From the Deep North Greek Yogurt & Yogurt Cheese Troubleshooting Yogurt Ricotta Cheese: Start Here Please Whole Milk Ricotta Variations on Ricotta Troubleshooting Ricotta Feta: Forgiving Heroine of Home Cheesemakers Getting a “Clean Break” Feta in Olive Oil Troubleshooting Feta What to Do with All That Whey

The Story of Hard Cheese or Why Hard Cheese is Hard

Step One. Inoculate, Ripen, and Coagulate Step Two: Cutting the Curds Step Three: Cooking the Curds Step Four: Draining, Milling, and Pressing Step Five: Aging the Cheese

Everyday Cheeses From around the World

India: Panir France: Chevre & Her Sisters Chevre Neufchatel Gervais Flavoring Fresh Spreadable Cheeses Mexico: Queso Fresco Italy: Mozzarella—The Long and the Short of It: New World Mozzarella Old World Mozzarella Troubleshooting Mozzarella Yes, I Can Tell You How to Make Burrata Greece: Halloumi

Deep Culture

Direct Set, Freeze-Dried Dvi and Reculturable Cultures Mesophilic Starter Culture Thermophilic Starter Culture Secondary Cultures

Mold Ripened Cheeses

Additional Equipment for Mold Ripened Cheeses Camembert/Petite Brie Troubleshooting Blue Cheese Castle Blue Stilton Style Blue St. Maure and Other Moldy Shapes

Other Cultured Dairy Projects

Sour Cream/CrèMe FraîChe Cream Cheese Yogurt Cream Sour Cream Butter Yogurt Cream Butter Buttermilk Homemade Ranch Dressing Cheater Cheese From the Locals Cheater Cottage Cheese Green Faerie Farm Gomano Ruby’s Cheater Cambozola

Nuts & Seeds

Everyday Non-Dairy

Equipment Specific to Nut Cheeses High-Speed Blender Nut Milk Bag Cheese Press Dehydrator About Nuts & Seeds Purchasing Nuts & Seeds Non-Dairy Cultures Make Your Own Rejuvelac Additives: Tapioca Flour Kappa Carrageenan Nutritional Yeast

Milks, Creams & Sauces

Nut Milk Chai Milkshake Frozen Fruit Shake Frozen Chocolate Coconut Milkshake

Non-Dairy Mochaccino

Sweet Cashew Cream Fresh Coconut Cream How to Open a Young Coconut Coconut Whipped Cream Cashew Sour Cream Creamy Ranch Dressing Cheesy No-Cheese Sauce #1 Cheesy No-Cheese Sauce # 2 Cheesy Kale or Zucchini Chips Non-Dairy Yogurt Soy Milk Yogurt Soy Milk Cashew Yogurt Whole Nut Yogurt Walnut Fig Yogurt Thai Coconut Yogurt Almond Milk Yogurt

Quick & Easy Cheese

Yogurt Cream Cheese Lebnah Almond Ricotta Pine Nut Parmesan

Cultured Nut Cheeses

Almond Chevre Creamy Cashew Cheese Flavoring Nut Cheese Cheese Torte with Olives, Pesto, or Sun-Dried Tomato Boursin Sharp Cheddar Double Cream Pine Nut Parmesan, Cultured Dehydrator Method

Meltable Vegan Cheese

Quick Melty Mozzarella Quick Melty Cheddar Oat American Cheese

Endnote Appendix a Resources Appendix B Which Critters Are in the Culture? Appendix C on Rennet Homemade Cheese Record Form What Now? Acknowledgement About the Author